T
Tank
Guest
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.
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.