Chocolate milk: Difference between revisions

The carrageenan is used at very low concentrations to form an imperceptible weak gel that prevents the large, dense particles of chocolate from sedimentation. Chocolate milk should be [[Refrigerator|refrigerated]] like unflavored milk, with the exception of some ultra high temperature ([[Ultra-high-temperature processing|UHT]]) pasteurized drinks, which can be stored at room temperature. Chocolate milk was first created in Jamaica by [[Hans Sloane]] who is from [[Ireland]] during the late 1700s,<ref>{{cite web|url=http://www.smithsonianmag.com/smart-news/chocolate-milk-was-invented-jamaica-180949734/?no-ist|title=Chocolate Milk Was Invented in Jamaica|first=Rose|last=Eveleth|publisher=|accessdate=12 January 2017}}</ref><ref>{{cite web|url=http://www.nhm.ac.uk/research-curation/scientific-resources/collections/botanical-collections/sloane-herbarium/about-sloane/index.html|title=About Sir Hans Sloane – Natural History Museum|publisher=|accessdate=12 January 2017}}</ref> and is generally served cold. The nutritional qualities of chocolate milk are the subject of debate: while some studies criticize the high sugar content of chocolate milk, other studies suggest that chocolate milk is nutritionally superior to white milk. (But also people debate if it is healthy for you.)