Cocoa solids require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product. Cocoa solids contain flavanol antioxidants, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Health benefits have been attributed to cocoa flavonoids. Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8.
Milk basic protein Milk basic protein Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō. Active substances in