One of life's great joys is chocolate milk. I thought I would never enjoy it again, what with the whole sugar restriction thing as a result of the surgery. Then I discovered sugar-free NesQuik. Life is good again. The stuff is amazing. But, since I like my chocolate milk reeeaaalllyy cold, I often mix a glass, drink a bit, and park the glass in the fridge next to the special little cold-air vent for a while, to get it even extra-more-colder. While in the fridge, a most interesting effect manifests itself. The mixed chocolate milk separates. Not too terribly unexpected, but it separates in a very strange fashion. As one might surmise, there is a very dark band of chocolate at the bottom of the glass, and then the much lighter, but still essentially chocolate-brown milk. What is puzzling is a *third* layer, at the very top of the glass. A narrow band, almost as dark as the bottom layer, but very thin in depth. The bottom band is very thick, depth-wise, but the top layer is about 1/4 of the thickness of the bottom layer. ---------------- Here is the ingredient list: Cocoa processed with alkalai, Reduced Minerals, Whey, Maltodextrin, Soy Lecithin, Tricalcium Phosphate, Salt, Aspartame (non-nutritive sweetener), Acesulfame Potassium (non-nutritive sweetener), Artificial and Natural Flavors. Vitamins and Minerals: Calcium Carbonate, Ascorbic Acid, (Vitamin C), Zinc Oxide, Pyridoxine Hydrochlorate (Vitamin B6), Copper Gluconate, Manganese Sulfate, Biotin. Phenylketonurics: Contains Phenylalanine ---------------- It's not like it is a problem or anything. I just give it a stir and it all goes back into a lovely, yummy chocolate solution. (Although I have been known *not* to re-mix it, just to get a huge choco-blast from the sludgy bottom band, but that's another story.) But, I can't help wondering: why does my chocolate milk separate in that fashion? -- Tank This Space To Let.