Light-oxidized flavor development and vitamin A degradation in chocolate milk

Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light-oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light-oxidized flavor (P<0.05). Neither carrageenan nor chocolate color prevented development of light-oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (P<0.05).