Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier. That's the conclusion of a team of researchers, whose study suggests that the new technology can preclude the use of carrageenan in chocolate milk. The widely used food additive -- which helps keep the liquid smooth and well-mixed even after days sitting on a store shelf -- is not desired by many consumers, especially in organic chocolate milk.