Chocolate milk

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Chocolate milk
Chocolate milk.JPG
A mug of chocolate milk next to a chocolate bar
Type Flavoured milk
Country of origin  British Jamaica
Introducedc.17th century (by Hans Sloane)
ColourBrown
Ingredients Cocoa or chocolate and milk; optionally sugar or substitute sweeteners and fat
Related products Hot chocolate

Chocolate milk is a type of flavoured milk made by mixing cocoa solids with milk (either dairy or plant-based). It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids.

Contents

Types

The liquid carbohydrates in milks like cow milk, or oat milk, may be sufficient on its own to mask the bitterness from the theobromine. However, most often additional sweeteners are added to make the drink taste sweet.

However, the particles from cocoa solids in homemade chocolate milk will quickly sediment to the bottom. So the solution should be shaken or stirred before consumption to avoid uneven concentration. This is not a problem in some ready to drink chocolate milks.

Chocolate milk

Beverages, chocolate-flavored drink, whey- and milk-based
Nutritional value per 1 cup (244 g)
Energy 500 kJ (120 kcal)
26.1 g
Sugars 21.2 g
Dietary fiber 1.46 g
Vitamins and minerals
Other constituentsQuantity
Water214 g
Caffeine 2.44 mg
Theobromine 122 mg

Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2]

Sugar used in commercial chocolate milk are used as preservative, and the energy from the sugar also makes it a convenience food. It can also be made at home by blending milk with cocoa powder and a sweetener (such as sugar or a sugar substitute), melted chocolate, chocolate syrup, or a pre-made powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added. To add nutritional value to the product, sometimes some minerals like zinc oxide or iron are added.

In New York City, school food officials report that nearly 60 percent of the 100 million cartons served each year contain fat-free chocolate milk. [3]

Negative health impact

Some nutritionists have criticized chocolate milk for its high sugar content and its relationship to childhood obesity. [4] [5] Because chocolate milk can contain twice as much sugar as plain low-fat milk from added sugars, some school districts have stopped serving the product altogether. [3]

Dark chocolate milk

Dark chocolate milk has more cocoa solids than conventional chocolate milk. However, added sugar can still contribute to health problems.

Source

Drink mix

Drink mixes of cocoa powder and a sweetener can be either homemade or commercially manufactured.

Ready to drink

A glass of pasteurized chocolate milk made from water buffalo's milk produced by the Philippine Carabao Center Chocomilkjf.JPG
A glass of pasteurized chocolate milk made from water buffalo's milk produced by the Philippine Carabao Center

Ready to drink chocolate milk are produced by homogenization.

At or below room temperature, chocolate is a solid, which does not dissolve, but instead remains a powdered solid suspended in milk. The suspension must be stabilized, otherwise, the powder will settle. Separation can be slowed by any of the following: [6]

Carrageenan is used at very low concentrations to form an imperceptible weak gel that prevents the large, dense particles of chocolate from sedimentation.

Ready to drink chocolate milk should be refrigerated like unflavored milk, except some ultra-high temperature (UHT) pasteurized drinks, which can be stored at room temperature. However, it 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.

Disadvantage

Ready to drink chocolate milk contains fewer antioxidants, caffeine, etc., due to oxidation from the water in the milk.

Studies and research

A number of studies have been issued in regard to chocolate milk nutrition. A 2005 study by the New York City Department of Education found that by removing whole milk and replacing it with low-fat or fat-free chocolate milk, students were served an estimated 5,960 fewer calories and 619 fewer grams of fat per year. [7] However, more recent studies show that fat-free and low-fat milk may actually increase body fat and contribute to obesity. Whole milk may in fact be healthier for obese children than low-fat or non-fat milk. [8]

An April 2007 study from Loughborough University indicated that low-fat milk was an effective rehydration drink. [9]

A November 2009 study conducted by scientists in Barcelona, Spain, suggests that regularly consuming skimmed milk with cocoa rich in flavonoids may reduce inflammation and slow or prevent the development of atherosclerosis. The study notes that its effects are not as pronounced as seen in consumption of red wine. [10] However, in a single serving of cocoa, other researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea. [11]

A study published in 2009 compared chocolate milk to a commercial recovery beverage (matched for carbohydrate and protein content) administered to cyclists after intense workouts. The researchers found no difference in post-workout plasma creatine kinase levels and muscle soreness, nor in cycling time to exhaustion. However, since chocolate milk is usually less expensive than commercial recovery beverages, the researchers concluded that chocolate milk "serves as a more convenient, cheaper ... recovery beverage option for many athletes". [12]

A May 2010 sports nutrition study concluded that "exercise recovery during short-term periods of heavy soccer training appears to be similar when isocaloric CM (Chocolate Milk) and CHO (Carbohydrate) beverages are consumed post-exercise". [13]

Yet another study in 2011 at Kean University in New Jersey concluded similar results in male soccer players, discovering that there was an increase in time to fatigue when chocolate milk was consumed. The Kean University study also viewed chocolate milk's effects on female soccer players undergoing morning and afternoon practices during preseason. They were either given the carbohydrate-electrolyte beverage or chocolate milk between morning and afternoon preseason practices. Following every afternoon practice, each athlete completed a shuttle run to fatigue. The study concluded that chocolate milk is just as beneficial as the carbohydrate-electrolyte beverage in promoting recovery in women. [14]

Calcium oxalate production

Chocolate has oxalic acid, which reacts with the calcium in the milk producing calcium oxalate, thus preventing the calcium from being absorbed in the intestine. However, it is present in small enough amounts that the effect on calcium absorption is negligible (2–3%). [15] As chocolate contains relatively small amounts of oxalate, it is unclear to what extent chocolate consumption affects healthy people with calcium-rich diets.

In a 2008 study, participants who consumed one or more servings of chocolate on a daily basis had lower bone density and strength than those participants who ate a serving of chocolate six times a week or less. Researchers believe this may be due to oxalate inhibiting calcium absorption – but it could also be due to sugar content in chocolate, which may increase calcium excretion. It is clear, however, that consuming foods high in oxalate – and in turn their effect on calcium absorption – is a more significant concern for people with oxalate kidney stones, which occur when there is too much oxalate in the urine. These people especially should reduce their oxalate intake and increase their calcium intake. [16] However, the high magnesium content in chocolate is likely to reduce the risk of stone formation, because like citrate, magnesium is also an inhibitor of urinary crystal formation. [17]

History

Milk has probably been added to chocolate drinks since both ingredients were available to people. The first domesticated cattle were introduced to the Caribbean in 1493 by Christopher Columbus. [18] Reciprocally, cocoa was introduced in Europe in the 1520s. [19] The Natural History Museum lists Anglo-Irish botanist Hans Sloane as the inventor of drinking chocolate with milk. Sloane found the local Jamaican beverage consisting of cacao and water served to him in Jamaica unpalatable, but by adding milk to it, found it much improved. However, according to historian James Delbourgo, the Jamaicans were brewing "a hot beverage brewed from shavings of freshly harvested cacao, boiled with milk and cinnamon" as far back as 1494. [20]

In the late 19th century, Swiss entrepreneur Daniel Peter developed a solid dehydrated version of chocolate milk so that it could be easily portioned, transported and conserved (fresh milk was rare in the cities). He eventually created milk chocolate in 1875. [21]

See also

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

<span class="mw-page-title-main">Food pyramid (nutrition)</span> Visual representation of optimal servings from basic groups

A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups. The first pyramid was published in Sweden in 1974. The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011.

<span class="mw-page-title-main">Hot chocolate</span> Heated beverage of chocolate in milk or water

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

<span class="mw-page-title-main">Milk chocolate</span> Solid chocolate containing added milk

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

<span class="mw-page-title-main">Diet soda</span> Type of sugar-free or artificially sweetened soda

Diet or light beverages are generally sugar-free, artificially sweetened beverages with few or no calories. They are marketed for diabetics and other people who want to reduce their sugar and/or caloric intake.

<span class="mw-page-title-main">Chocolate addiction</span> Person who craves chocolate

Chocolate addiction is a compulsive desire to eat chocolate despite negative consequences.

<span class="mw-page-title-main">Milo (drink)</span> Chocolate and malt powder drink produced by Nestlé

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<span class="mw-page-title-main">Healthy diet</span> Type of diet

A healthy diet is a diet that maintains or improves overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy.

<span class="mw-page-title-main">Milk substitute</span> Alternative substance that resembles milk

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<span class="mw-page-title-main">Isomaltulose</span> Chemical compound

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<span class="mw-page-title-main">Sports nutrition</span> Study and practice of nutrition to improve performance

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<span class="mw-page-title-main">Antinutrient</span> Compound that affects the absorption of nutrients

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The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Weight management</span> Techniques for maintaining body weight

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<span class="mw-page-title-main">Sweetened beverage</span> Type of beverage

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<span class="mw-page-title-main">Dark chocolate</span> Chocolate with high cocoa solid content

Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.

Toddler nutrition is the description of the dietary needs of toddlers aged one to two years old. Food provides the energy and nutrients that toddlers need to be healthy. An adequate intake in nutrient rich food is good nutrition. A diet lacking essential calories, minerals, fluid and vitamins could be considered 'bad' nutrition. Nutrition needs are different for toddlers. For a baby, breast milk is "best" and it has all the necessary vitamins and minerals. Toddlers typically have been weaned from breast milk and infant formula. Though infants usually start eating solid foods between 4 and 6 months of age, more and more solid foods are consumed by a growing toddler. If a food introduced one at a time, a potential allergen can be identified. Food provides the energy and nutrients that young children need to be healthy. Toddlers are learning to feed themselves and to eat new foods. They should eat a variety of foods from all the food groups. Each day, toddlers need enough nutrients, including

References

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  13. Gilson SF, Saunders MJ, Moran CW, et al. (2010). "Effects of chocolate milk consumption on markers of muscle recovery following soccer training: a randomized cross-over study". Journal of the International Society of Sports Nutrition. 7 (19): 19. doi: 10.1186/1550-2783-7-19 . PMC   2887392 . PMID   20482784.
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  21. "L'inventeur oublié du chocolat au lait" [The forgotten inventor of milk chocolate]. Feuille des Avis Officiels du canton de Vaud (in French). Canton of Vaud. 26 March 2023. Retrieved 14 August 2022. Doté d'un sens aigu des affaires, il cherche à rendre le chocolat au lait liquide «portionnable» et donc transportable, gageure des temps modernes. À la ville, le lait naturel étant rare et souvent falsifié avec de l'eau et de la craie...[Endowed with a keen sense of business, he seeks to make liquid milk chocolate “portionable” and therefore transportable, a challenge of modern times. In the city, natural milk being rare and often falsified with water and chalk...]