Cocoa solids that seven of nine commercially available cocoa powders and nibs selected for testing contained more than 0.3 µg of cadmium per serving gram; five of these products exceeded the proposed EU limit of 0.6 µg per gram. Cocoa solids Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57%
Condensed milk (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced. Condensed milk is used in recipes for the Brazilian candy "brigadeiro" (where condensed milk is the main ingredient), key lime pie, caramel candies, and other desserts. Condensed milk and sweetened condensed milk is also sometimes used in combination with clotted cream to make fudge in certain countries such as the United Kingdom. In parts of Asia and Europe, sweetened condensed milk is the preferred milk