Maltesers (e442, soya lecithin, e492), palm oil, raising agents (e500, e501, e341), salt, gelling agent (pectin), flavouring. In Canada, the ingredients are: sugar, modified milk ingredients, malted milk powder (malted barley, corn syrup, modified milk ingredients, wheat flour, modified and hydrogenated palm oil, sugar, wheat gluten, sodium bicarbonate, potassium bicarbonate, salt), cocoa butter, cocoa mass, corn syrup, palm and palm kernel oil, lactose, malted barley extract, soy lecithin, ammonium salt of phosphorylated glyceride, pectin, sorbitan tristearate, artificial flavour. In Australia and New Zealand, the ingredients are: sugar, milk solids, cocoa butter, glucose syrup (sources include wheat), barley malt extract, cocoa mass,
Chocolate milk 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 of some ultra high temperature (UHT) pasteurized drinks, which can be stored at room temperature. Chocolate milk was first created by Hans Sloane in Ireland during the late 1700s, 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. Some