 A mug of chocolate milk next to a chocolate bar | |
| Type | Flavoured milk |
|---|---|
| Country of origin | British Jamaica |
| Introduced | c. 17th century (by Hans Sloane) |
| Colour | Brown |
| 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.
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.
| Nutritional value per 1 cup (244 g) | |
|---|---|
| Energy | 500 kJ (120 kcal) |
26.1 g | |
| Sugars | 21.2 g |
| Dietary fiber | 1.46 g |
| Other constituents | Quantity |
| Water | 214 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]
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 has more cocoa solids than conventional chocolate milk. However, added sugar can still contribute to health problems.
Drink mixes of cocoa powder and a sweetener can be either homemade or commercially manufactured.
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.
Ready to drink chocolate milk contains fewer antioxidants, caffeine, etc., due to oxidation from the water in the milk.
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]
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]
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]
Chocolate, or cocoa, is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.
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.
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.
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.
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.
A chocoholic is a person who craves or compulsively consumes chocolate. The word "chocoholic" was first used in 1961, according to Merriam-Webster. It is a portmanteau of "chocolate" and "alcoholic". The term is used loosely or humorously to describe a person who is inordinately fond of chocolate; however, there is medical evidence to support the existence of actual addiction to chocolate. Psychoactive constituents of chocolate that trigger a ‘feel-good’ reaction for the consumer include tryptophan and phenylethylamine, which may contribute to cravings and addiction-like responses, particularly in people with specific genetic alleles. The quantity of sugars used in chocolate confections also impacts the psychoactive effects of chocolate.
Milo is a chocolate-flavoured malted powder product produced by Nestlé, typically mixed with milk, hot water, or both, to produce a beverage. It was originally developed in Australia by Thomas Mayne (1901–1995) in 1934.
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.
A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk.
Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey and sugarcane extracts and is also produced industrially from table sugar (sucrose) and used as a sugar alternative.
Sports nutrition is the study and practice of nutrition and diet with regards to improving anyone's athletic performance. Nutrition is an important part of many sports training regimens, being popular in strength sports and endurance sports. Sports nutrition focuses its studies on the type, as well as the quantity of fluids and food taken by an athlete. In addition, it deals with the consumption of nutrients such as vitamins, minerals, supplements and organic substances that include carbohydrates, proteins and fats.
A diabetic diet is a diet that is used by people with diabetes mellitus or high blood sugar to minimize symptoms and dangerous complications of long-term elevations in blood sugar.
The Dietary Guidelines for Americans (DGA) provide nutritional advice for Americans who are healthy or who are at risk for chronic disease but do not currently have chronic disease. The Guidelines are published every five years by the US Department of Agriculture, together with the US Department of Health and Human Services. Notably, the most recent ninth edition for 2020–25 includes dietary guidelines for children from birth to 23 months. In addition to the Dietary Guidelines per se, there are additional tools for assessing diet and nutrition, including the Healthy Eating Index (HEI), which can be used to assess the quality of a given selection of foods in the context of the Dietary Guidelines. Also provided are additional explanations regarding customization of the Guidelines to individual eating preferences, application of the Guidelines during pregnancy and infancy, the USDA Nutrition Evidence Systematic Review, information about the Nutrition Communicators Network and the MyPlate initiative, information from the National Academies about redesigning the process by which the Dietary Guidelines for Americans are created, and information about dietary guidelines from other nations.
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.
The following outline is provided as an overview of and topical guide to chocolate:
Weight management refers to behaviors, techniques, and physiological processes that contribute to a person's ability to attain and maintain a healthy weight. Most weight management techniques encompass long-term lifestyle strategies that promote healthy eating and daily physical activity. Moreover, weight management involves developing meaningful ways to track weight over time and to identify the ideal body weights for different individuals.
Added sugars or free sugars are sugar carbohydrates added to food and beverages at some point before their consumption. These include added carbohydrates, and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice concentrates. They can take multiple chemical forms, including sucrose, glucose (dextrose), and fructose.
Sugar-sweetened beverages (SSB) are any beverage with added sugar. They have been described as "liquid candy". Consumption of sugar-sweetened beverages have been linked to weight gain and an increased risk of cardiovascular disease mortality. According to the CDC, consumption of sweetened beverages is also associated with unhealthy behaviors like smoking, not getting enough sleep and exercise, and eating fast food often and not enough fruits regularly.
Dark chocolate is a form of chocolate containing only cocoa solids, cocoa butter and sugar. Dark chocolate without added sweetener is known as bitter chocolate or unsweetened chocolate. As with the other two main types of chocolate, dark chocolate is used for chocolate bars or as a coating in 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
{{cite book}}: CS1 maint: multiple names: authors list (link)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...]
Media related to Chocolate milk at Wikimedia Commons
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