It's a sad fact of adulthood that we all eventually outgrow our childhood food favorites – but it turns out chocolate milk doesn't have to be one of them. TIC Gums has developed a way to make "decadent" chocolate milk that appeals to grown-ups.

Debuting at September's International Dairy Show in Georgia, the different, more pleasing texture was noticed by attendees who sampled it. The decadent chocolate milk was dispensed beside a traditional chocolate milk. Attendees were asked to disclose which milk they preferred. Most often the texturized version was selected because of the increased mouthfeel and lingering chocolate flavor.

Chocolate milk is generally thought of as a drink for children. Most adults don't drink it and few manufacturers give much thought to improving the texture for wider appeal. By slightly changing the stabilization system with blends of gums, however, chocolate milk can appeal to a larger audience.

The secret to improved texture and stabilization may well be a higher grade of cocoa along with Dairyblend MB-C2. Chocolate milk has always required stabilizers to suspend the cocoa particles in the beverage, with carrageenan the stabilizer of choice. Many familiar brands of chocolate milk use this gum to keep the cocoa and other solids suspended. While this approach works, the flavor of the beverage clears from the palate very quickly. Enter Dairyblend MB-C2 − suspending cocoa and other solids while increasing mouthfeel, mouth coating, denseness and reducing mouth drying for regular and low fat products.

Using the Texture Revolution™ process, TIC Gums developed this new system of gums to produce a more satisfying drinking experience. Thicker chocolate milk that remains on the palate is possible using Dairyblend MB-C2 − without any change to manufacturing processes.

A better-tasting, richer chocolate milk?

Some treats you never outgrow.