A critical review on the possible remediation of sediment in cocoa/coffee flavored milk

ConclusionsPresent review suggests that polysaccharides, proteins and calcium ions contained in the cocoa or coffee powder are main components of the sediment in the flavored milk. The insoluble polysaccharides based sediment in the flavored milk can be reduced by increasing the solubility of coffee or cocoa powder with the use of enzymes.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research