You may have noticed the mysterious fifth ingredient in chocolate milk:
If you’ve ever wondered what it is, you now have the answer. But don’t get all grossed out on me, seaweed performs an important function. The carageenan fibers form a microscopic mesh framework that traps particles of chocolate keeping them perfectly interspersed through the milk. If it wasn’t for carageenan, all of the chocolate would settle at the bottom and you’d have to shake the carton every time before pouring it. Thus, you can thank seaweed for that perfectly even chocolaty experience.
I learned about this fact from: Dr. G, my university food chemistry instructor.