Formulation of chocolateflavored milk using hydrocolloids

Abstract

The present utility model generally relates to the formulation of chocolateflavored milk using hydrocolloids as stabilizer. It discloses a formulation of chocolateflavored milk using hydrocolloids comprising: a) a base mixture consisting of 70% w / w buffalo milk and 30% w / w water; b) 2-5% w / w cocoa powder; c) 6-10% w / w sugar; and d) hydrocolloids (comprised of 0.01-0.06% w / w carrageenan, 0.01-0.03% w / w 10 carboxymethyl cellulose (CMC), and 0.01-0.06% w / w microcrystalline cellulose (MCC)); wherein the cocoa powder, sugar, and hydrocolloids are added based on the total weight of the base mixture of (a) to form a chocolate-flavored milk