Chocolate milk challenges? We’ve got you covered

04/08/2021

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

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We innovate to awaken the senses

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