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Chocolate milk
Chocolate milk is sweetened cocoa-flavored milk. It can be created by mixing chocolate syrup (or chocolate powder) with milk (from cows, goats, soy, rice, etc.). It can be purchased pre-mixed with milk or 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 powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added. 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 refrigerated like unflavored milk, with the exception some Ultra High Temperature (UHT) pasteurized drinks, which can be stored at room temperature. Chocolate milk was first created by Hans Sloane in Jamaica during the late 1680s,〔()〕〔()〕 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.
==Scientific studies and research==
Some nutritionists have criticized chocolate milk for its high sugar content and its relationship to childhood obesity.〔Rudd Centre for policy and obesity http://www.yaleruddcenter.org/what_we_do.aspx?id=4〕 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. Because chocolate milk can contain twice as much sugar as plain low-fat milk from added sugars, LA school districts have stopped serving the product altogether, including some areas in California and Washington, D.C.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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