Oxidative instability if high in polyunsaturated fats, possible trans fat content depending on processing, variable fatty acid profile affecting health risk, possible contamination if poor quality control

Cocoa powder

Contains antioxidants (flavonoids), contributes to flavor and color in food products

Cocoa mass

Source of flavonoids with antioxidant properties, contributes flavor and texture in chocolate products

Milk Solids Full Cream

Source of high-quality protein, calcium, vitamins A and D, provides energy and essential nutrients

Sources

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