Chocolate Milk Powder

Chocolate Milk Powder delivers the classic taste of creamy chocolate milk in a convenient, shelf-stable powdered form. Just mix with water or milk for a rich and nostalgic drink anytime, anywhere—no refrigeration required.

With its smooth texture and indulgent flavor, chocolate milk powder is perfect on its own or as an ingredient in shakes, smoothies, baked goods, and desserts. Easy to prepare and versatile, it’s a delicious addition to any pantry.

Chocolate Milk Powder

Long before the creation of franks and beans or peanut butter and jelly, this match made in heaven could be compared to no other combination of ingredients that satisfied the pallet and nourished the body.

Yes, we are speaking of the perfect mixture of whole milk, aka the “food that does the body good”, and cacao, “the food of the gods”. 

According to the natural history museum in Britain, an Irish botanist by the name of Sir Hans Sloane was the first who sought to combine milk with cacao and sold it as medicine. 

It was in early 1700 when he spent time in Jamaica, where he was introduced to the bitter food; cacao.

He found cacao’s bitterness revolting and unpalatable, seeking a better way to get the medicinal benefits of this fantastic food, and found whole, nourishing milk to be the answer.

Let’s look at these two amazing ingredients that provide the body with incredible amounts of quality nourishment…

 

Cacao: The food of the gods  

Pure cacao is one of nature’s most wondrous creations, seen as one of the most incredible foods on earth, revered by shamans and ethnobotanists, and used for currency by the Mayans and Aztecs. 

Cacao beans are the most pure, and unadulterated form of what you may know as chocolate. Untreated, organic cacao has been used for centuries as a wonderfully nourishing food.

This food is precisely what Hippocrates had in mind when he said, 

“Let food be thy medicine.” 

Rich in the flavanols epicatechin and catechin, with procyanidins providing the majority of antioxidant activity. Cacao also contains a treasure trove of essential minerals like calcium, magnesium, and potassium.

Depending on the quality of your cacao and which food analysis you are looking at, one tablespoon of cacao (approximately 5 grams) yields 15 milligrams of Calcium, 43 milligrams of magnesium, and 120 milligrams of potassium. Some ethnobotanists believe that cacao may be the single most nutritious food you can put into your body.

The experience of eating a nourishing form of cacao can be attributed to the synergy of unique compounds in this food.

1. Caffeine: The great stimulant

It is safe to say that caffeine is the world’s most widely used stimulating agent. It is well-known that caffeine stimulates the central nervous system. And according to studies, it may also stimulate blood flow in the brain and increase the secretion of serotonin. Around 300 milligrams (mg) a day of caffeine has been shown to be a beneficial dose for most adults. Approximately a 50-gram serving of cacao contains about 35 mg of caffeine.

2. Theobromine: The powerful Antioxidant

Theobromine, also known as caffeine’s cousin, is primarily found in cacao and tea. In one 50-gram serving of cacao, you might discover about 250 mg of theobromine. Featured in Frontiers in Pharmacology, researchers found that this fantastic compound offers remarkable antioxidant properties, could be considered a safe and natural alternative in supporting specific health ailments, and is a lead compound for possibly developing novel future therapies.
3. Phenylethylamine (PEA): The feel-good chemical 

Phenylethylamine (PEA) is the actual love compound found in cacao. While PEA is in cacao only in small amounts, it carries a significant effect. Via stimulation of the nervous system, PEA may trigger the release of endorphins and potentiate the activity of dopamine associated with sexual arousal and pleasure. So, in other words, that restless feeling you have when you are in love is primarily due to PEA.

4. Resveratrol: The healthy aging compound

It is fair to say that resveratrol is one of the most well-studied compounds when discussing how to support a healthy aging process. On average, just under 200 mcg of resveratrol is present in cacao powder per 100 grams which is half as much as you will find in California red wine. While that is minimal, a little bit goes a long way.

Here are a few more reasons why we use pure, high-quality cacao in our chocolate milk powder…

A Healthy Heart

Cacao may nourish many aspects of a healthy heart, and the research is quickly piling up. According to a Japanese study, the polyphenolic compounds (a class of antioxidants) found in cacao show great promise in possibly suppressing inflammation levels in the cardiovascular system.

Another study showed that consuming cacao flavanols may positively impact cardiometabolic function — possibly affecting the heart and metabolic conditions like diabetes.

Nourish your brain with cacao:

Cacao may have even more happy effects. A study conducted by researchers at the University of Reading showed the positive effects of cacao on the pressure of blood flow to the brain, stating that “significant increases in regional perfusion across the brain were observed following consumption of the high-flavanol drink relative to the low flavanol drink, particularly in the anterior cingulate cortex and the central opercular cortex of the parietal lobe.” Therefore, it was concluded that these positive results from consuming cacao flavanols had provided evidence for possibly supporting cognitive performance.

Finally, a review of four studies discussing the effects of chocolate on cognitive function and mood concluded that two studies failed to demonstrate specific behavioral benefits but did show significant alterations to brain activation patterns. Two other studies did, however, report acute cognitive effects from consuming cacao polyphenols.

Therefore, while it seems unclear whether the effects of chocolate on mood are due to the orosensory characteristics of chocolate or to the pharmacological actions of chocolate constituents, further exploration of the impact of chocolate on cognitive facilitation is recommended, along with substantiation of functional brain changes associated with the components of cacao.

Because cacao is rich in many unique compounds that may support healthy mood and cognition, around 2018, a new concept was proposed to understand the roles and interactions of cacao’s major and minor constituents called The Moods Pyramid. The idea is that all test samples for future research should be phytochemically categorized in much more specific detail.

The pyramid breakdown goes from the base to the tip:

• Cacao Flavanols (Epicatechin)
• Methylxanthines (Caffeine, Theobromine)
• Tetrahydroisoquinolines (Salsolinol)
• Orosensory properties

Cacao Butter: A nourishing fat

Cacao contains approximately 50% fat, comprised of two saturated fatty acids(palmitic & stearic) and one mono-unsaturated fatty acid (oleic). In an article titled Cocoa and Chocolate in Human Health and Disease, the following facts are stated regarding the nourishing qualities of cacao fat.

• The oil in cacao, referred to as cocoa butter, is a mixture of monounsaturated and saturated fatty acids. In the monounsaturated fraction, oleic acid predominates, as it does in olive oil.
• The majority of saturated fatty acids in cacao are palmitic acid and stearic acid.
• Stearic acid is unusual because it does not elevate serum lipid levels to the same degree as other saturated fatty acids.
• Shorter-chain saturated fatty acids such as myristic acid (14:0) and palmitic acid (16:0) are associated with increased LDL and atherogenesis; stearic acid is not.
• Although the lipid content of chocolate is relatively high, one-third of the lipids in cocoa butter is stearic acid (18:0), which is believed to be non-atherogenic and to exert a neutral cholesterolemic response in humans.

Whole Milk Powder

Many foods provide us with nourishing amounts of quality protein; each is unique in its own right. One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient. According to an article in the national library of Medicine titled, Health-Related Aspects of Milk Proteins, 

“Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%. Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 major components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.”

“Whey protein is a collector of globular proteins with a high level of a-helix structure. The acidic basic and hydrophobic-hydrophilic amino acids are distributed in fairly balanced form. Alpha-Lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.”

Nourishing fats in milk: Not all fats are created equal. 

The fats contained in whole dairy are shown to be highly complex and provide the body with great nourishment. Although milk fat is often not consumed as an isolated food, it has been given a bad wrap. As more food science emerges, we understand the wide range of components contained in milk, like essential vitamins, minerals, high-quality protein, and a wide range of fatty acids; therefore, how these fats in milk function in the body take on a new meaning.

According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and Bioactive molecules, “Milkfat is not only a source of bioactive lipid components, but it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”

“Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.” Therefore, milkfat’s composition, functions, and biological properties will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.”

The breakdown of fatty acids in whole milk:

• 62% Saturated
• 30% Monounsaturated
• 4% Polyunsaturated
• 4% Transfats

Did you know that not all Trans Fatty Acids (TFA) are created equal?

There are two major types of transfats in the food supply:

1. Industrial: Formed by partial hydrogenation of vegetable oils
2. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create (R-TFA).

Here is an interesting evaluation of the impact that ruminant Trans Fatty Acids may have on human health…

Naturally occurring trans fatty acids include vaccenic acid, the main TFA in dairy, and rumenic acid, the biologically active form of CLA (conjugated linoleic acid). In a review titled Evaluation of the Impact of Ruminant Trans Fatty Acids on Human Health: Important Aspects to Consider,

“The definition and evaluation of trans fatty acids (TFA) with regard to foodstuffs and health hazards are not consistent. Based on the current situation, the term should be restricted only to TFA with isolated double bonds in trans-configuration. Conjugated linoleic acids (CLA) should be separately assessed. Ideally, the origin of the consumed fat should be declared, i.e., ruminant TFA (R-TFA) and industrial TFA (non-ruminant; I-TFA). In ruminant fat, more than 50% of R-TFA consists of vaccenic acid (C18:1 t11). In addition, natural CLA, i.e., c9,t11 CLA, is also present. Both are elevated in products from organic farming. In contrast to elaidic acid (t9) and t10, which occur mainly in partially hydrogenated industrial fat, t11 is partially metabolized into c9,t11 CLA via Δ9-desaturation. This is the major metabolic criterion used to differentiate between t11 and other trans-C18:1. t11 indicates health-beneficial effects in several studies.

Moreover, CLA in milk fat is associated with the prevention of allergies and asthma. An analysis of the few studies relating to R-TFA alone makes clear that no convincing adverse physiological effect can be attributed to R-TFA. Only extremely high R-TFA intakes cause negative changes in blood lipids. In conclusion, in most European countries, the intake of R-TFA is assessed as being low to moderate. Restricting R-TFA would unjustifiably represent a disadvantage for the organic farming of milk.”

In simple terms, Ruminant Trans Fatty Acids (R-TFA) from whole milk offer natural qualities that the dangerous and non-nourishing partially hydrogenated industrial fats don’t come close to competing with. One of the natural components of R-TFAs is Conjugated Linoleic acids (CLA) which have been associated with preventing allergies and asthma.

Because there is still much to be learned about R-TFAs, we are not explicitly encouraging you to consume an isolated and concentrated form of them. Please note the potential nourishing qualities of R-TFA’s are not acquired as isolated substances but as a part of the whole food complex where all other natural compounds and constituents are present. For example, if CLA were not present, it would potentially change the quality benefits of these nourishing fatty acids. This is why at Z Natural Foods, we encourage the consumption of products (whether concentrated or not) that present the whole food complex.

Dairy-derived bioactive peptides: A potential solution for healthy mood, blood pressure, and sleep.

The purpose of showing these studies is to understand the potential of bioactive peptides in milk. These studies used high concentrations of these peptides in the isolated form to understand which compounds were allotted to each result. How much you derive of each peptide from whole milk powder needs to be clarified. Z Natural Foods does not claim that you obtain the same results using our whole or chocolate milk powder.

A double-blind study looking to investigate the effects of bioactive milk-derived peptides (alpha (s1)-casein hydrolysate)on blood pressure, heart rate, and cortisol concentration levels in humans facing consecutive stressful situations showed impressive results. The results showed a significant decrease in cortisol concentration levels; heart rate remained stable, and a lower adverse effect on blood pressure in the group given the peptides. The placebo group had an increased heart rate and no reduction of concentrated cortisol levels.

In another study describing the effects of alpha-S1 casein tryptic hydrolysate on daytime workers from Japan with insomnia, it was concluded that after two weeks of treatment, there was improved sleep quality. Also, after four weeks of treatment, there was a decrease in sleep latency and daytime dysfunction.

Finally, in a study of 63 women suffering from at least one stress-related disorder like anxiety, fatigue, or sleep issues received either a placebo or 150 mg of alpha (s1)-casein hydrolysate for 30 days. The 30-day treatment showed to reduce symptoms of stress-related adverse effects on intelligence, cardiovascular, emotions, and digestion.

Not all Chocolate Milk Mixes are created Equal:

When searching for a high-quality chocolate milk powder, there are two critical factors to consider.

• Simple quality ingredients leading to a highly nourishing, great-tasting product.
• Nothing extra added

As stated earlier, when creating a  functional food product, nothing is more important than having ingredients that present a whole food complex. A whole food complex represents and delivers all nutrients and phytonutrients in their natural synergistic state. This assures the consumer will get quality nourishment in a form that is most adaptable to the body.

Many chocolate milk products contain unnecessary extra ingredients, often because the primary components, milk, and cacao, used in those products are such low quality. Pure, high-quality Cacao has a rich and bitter flavor profile. This may be an acquired flavor to the untrained pallet and take some time to get used to. Pure cacao provides you with the feel-good benefits that have been falsely associated with chocolate products low in cacao solids.

You may have noticed that many chocolate products show a wide variety regarding the percentage of cacao solids it contains. Cacao solids are the components of the cacao bean remaining after the fatty portion (aka butter) has been extracted. The amounts of cacao solids can range anywhere from 30%-100%. Like your morning cup of coffee, the purest form provides the most significant benefits. The more sugar and artificial sweeteners you add, your body may have to work harder to derive the benefits.

Below is an important term you may see on chocolate milk products to describe the type of chocolate being used.

Dutch and Alkalized

You may have seen terms like dutch or alkalized on a product label (you may know this as cocoa) and wondered what that means. They are the same process in which the cacao has been washed in potassium carbonate alkaline solution. The process is done to reduce bitterness and PH levels and to neutralize the acidity, which completely changes the flavor profile of the end product.

Pure cacao has a pH of around 5-6 with a sharp, bitter flavor profile. Dutch-processed cocoa powder has a pH of 7 and a smooth, mellow, earthy flavor profile. Today people’s pallets are changing because they are eating more dark chocolate and eventually becoming lovers of natural pure cacao. It is universally agreed upon that the dutch/alkalized process severely degrades mood and brain-supportive qualities.

The common practice of using low-quality ingredients leads to adding additional contents into the product, like sugar and fortified nutrients, to support flavor and nutritional quality. Unfortunately, the end product becomes an overly processed, low-quality item providing no real nourishment.

The good news is that you don’t need to worry about those issues with any products created by Z Natural Foods. So, sit back and enjoy our creamy, delicious, and highly nourishing Chocolate Milk Mix.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Cacao

• Pure cacao is one of nature’s most wondrous creations.
• Rich in the flavanols epicatechin and catechin, with procyanidins providing the majority of antioxidant activity.
• Not to mention, cacao also contains a treasure trove of essential minerals like Calcium, Magnesium, and potassium.
• Depending on the quality of your cacao and which food analysis you are looking at, one tablespoon of cacao (approximately 5 grams) yields 15 milligrams of Calcium, 43 milligrams of Magnesium, and 120 milligrams of Potassium.
• Some ethnobotanists believe that cacao may be the single most nutritious food you can put into your body.
• Compounds found in cacao: Caffeine: The great stimulant, Theobromine: The powerful Antioxidant; Phenylethylamine (PEA): The feel-good chemical, Resveratrol: The healthy aging compound
• Cacao contains approximately 50% fat, comprised of two saturated fatty acids(palmitic & stearic) and one mono-unsaturated fatty acid (oleic).

Whole Milk

• One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient.
• According to an article in the national library of Medicine titled, Health-Related Aspects of Milk Proteins, “Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%.
• Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 significant components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.”
• “Whey protein is a collector of globular proteins with a high level of a-helix structure. The acidic basic and hydrophobic-hydrophilic amino acids are distributed in fairly balanced form. Alpha-Lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.”
• The fats contained in whole dairy are shown to be highly complex. As more food science emerges, we understand the wide range of components included in milk, like essential vitamins, minerals, high-quality protein, and a wide range of fatty acids; therefore, how these fats in milk function in the body take on a new meaning.
• According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and Bioactive molecules, “Milkfat is not only a source of bioactive lipid components, but it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”
• There are two major types of transfats in the food supply; Industrial: Formed by partial hydrogenation of vegetable oils. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create.
• “Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.” Therefore, milkfat’s composition, functions, and biological properties will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.”