# Emulsifiers for chocolate syrup in cold beverage **URL:** \ **Category:** Factual Questions\ **Created:** [March 9, 2007, 2:39pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250 "2007-03-09T14:39:32Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![dqa](https://avatars.discourse-cdn.com/v4/letter/d/d6d6ee/32.png) [@dqa](https://boards.straightdope.com/u/dqa)\ **Post date:** [March 9, 2007, 2:39pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250/1 "2007-03-09T14:39:32Z")
I occasionally brew up a concoction of cold coffee, with chocolate syrup for flavor. However, unlike the old Cappio or more recent Starbucks-branded products, or even Coca-Cola Blak, my chocolate syrup has a tendency to sink like a rock to the bottom of the container. What emulsifiers will prevent or at least limit that action? ---
**Author:** ![daffyduck](https://avatars.discourse-cdn.com/v4/letter/d/ec9cab/32.png) [@daffyduck](https://boards.straightdope.com/u/daffyduck)\ **Post date:** [March 9, 2007, 3:24pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250/2 "2007-03-09T15:24:18Z")
Use a blender instead of a spoon to mix them and the syrup should disperse in the coffee. Also, instead of chocolate syrup, you could use cocoa powder and add sugar to sweeten. ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [March 9, 2007, 3:25pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250/3 "2007-03-09T15:25:06Z")
[Starbucks](http://www.bevnet.com/reviews/frappuccino/facts.asp) uses [Pectin](http://en.wikipedia.org/wiki/Pectin) as an emulsifier in its cold coffee drinks. They also add xanthan gum to some of the wierder concoctions. ---
**Author:** ![dqa](https://avatars.discourse-cdn.com/v4/letter/d/d6d6ee/32.png) [@dqa](https://boards.straightdope.com/u/dqa)\ **Post date:** [March 9, 2007, 5:12pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250/4 "2007-03-09T17:12:26Z")
[QUOTE=Squink] [Starbucks](http://www.bevnet.com/reviews/frappuccino/facts.asp) uses [Pectin](http://en.wikipedia.org/wiki/Pectin) as an emulsifier in its cold coffee drinks. They also add xanthan gum to some of the wierder concoctions. [/QUOTE] Excellent. Are there any differences to be concerned about in varieties of pectin? I found a good variety at [Amazon](http://www.amazon.com/exec/obidos/search-handle-url/index=blended&field-keywords=pectin&results-process=default&dispatch=search/ref=pd_sl_aw_tops-1_blended_14888704_2&results-process=default?tag2=amd-google-20), but if it is as common as it appears, it should be available at my local grocery store. > [@daffyduck](#): > > Use a blender instead of a spoon to mix them and the syrup should disperse in the coffee. I think I’ve done that once or twice, but the syrup still sinks to the bottom over the next hour or two. ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [March 9, 2007, 5:35pm UTC](https://boards.straightdope.com/t/emulsifiers-for-chocolate-syrup-in-cold-beverage/395250/5 "2007-03-09T17:35:33Z")
[QUOTE=dqa] Excellent. Are there any differences to be concerned about in varieties of pectin? [/QUOTE] Some brands are likely to dissolve more easily than others. Of course, they probably won’t tell you that on the label. If you find a brand you like, stick with it. If you can locate xanthan gum powder, give it a try. The stuff I have dissolves _very_ easily. You can find it at some food coops, in with the bulk spices.