Chocolate milk produced from fresh or recombined milk requires special ingredients to keep the cocoa particles in suspension. The right combination of emulsifiers and stabilizers is key, selected according to the type and level of milk-solids-non-fat and the process applied.
Through our Palsgaard® ChoMilk series Palsgaard offers premium quality blends of emulsifiers and stabilizers developed to match the high quality standards that manufactures of chocolate milk require. The series include products that offers attractive cost-in-use calculations and highly versatile products, suited for both chocolate milk drinks with low protein content as well as low calorie chocolate milk drinks and coffee milk drinks.
Palsgaard doesn't just provide a wide range of emulsifier and stabilizer blends for chocolate milk. We also offer expert application services and up-to-date production equipment at our dairy pilot plants on three continents to help you test, refine and scale up existing or new products.
We've made available a selection of our most used recipes for chocolate milk. These recipes are often used as starting points for working together, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.
You can download the recipe suggestions and their matching product profiles on this page. For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for chocolate milk, please contact your local Palsgaard partner.
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