Chocolate milk challenges? We’ve got you covered

Successfully stabilizing chocolate milk depends on the formation of a thixotropic system to achieve a homogenous suspension of cocoa particles in a three-dimensional network.

Avoiding sedimentation, and creaming or gelation, across a wide range of processing and storage conditions requires just the right stabilizer technology. Our Viskon® L and Viskon® V systems provide great creaminess and mouthfeel in chocolate milk, while ensuring superior functionality


We innovate to awaken the senses

#Farmesa #foodinnovation #Viskon #stabilizer #chocolatemilk

By Knk Brand Strategy Agency

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