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.
Chocolate milk Chocolate milk Chocolate milk is sweetened chocolate-flavored milk. It can be made by mixing chocolate syrup (or chocolate powder) with milk (from cows, goats, soy, rice, etc.). It can be purchased pre-mixed with milk or made at home by blending milk with cocoa powder and a sweetener (such as sugar or a sugar substitute), melted chocolate, chocolate syrup, or a pre-made powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added. To add nutritional value to the product, sometimes some minerals like zinc oxide or iron are added. The carrageenan is used