Plasmon, Jropon, Somatose and lacto-egg-powder are similar products to galactogen, and are met with in commerce combined with cacao mass and chocolate (see plasmon cacao). =Gaugau= is a children’s tea (Vienna) and consists of cacao husk. =Haema chocolate=: 25-30 parts cocoa powder, 25-20 parts meal (potato starch), 45 parts sugar, 5 parts haemoglobin and common salt. =Hansa-Saccharin-Cacao= is defatted cacao, which contains about 0·5 percent. saccharin (270 times as sweet as sugar), 30 percent fat and 20 percent albuminoids (Hahn-Holfert). =Hardidalik=, an Asiatic chocolate, is composed according to Chevallier of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts rice flour and 3 parts vanilla. =Hensel’s Nähr-Cacao=, is a mixture of defatted cacao-powder with various inorganic salts, such as calcium carbonate and phosphate; the ash of this preparation was found to contain a larger amount of sulphuric acid, soda and iron, than is present in normal cacao. The fat amounted to only 5·3 percent. =Homeopathic-Chocolate= of E. Kreplin, Lehrte, consists of 35 percent pure cacao mass, 20 percent slightly roasted wheat flour and 45 percent. sugar (Hager). =Husson’s Mixture= contains the following materials: Arrow root 500, oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium phosphate 50, vanilla 1. =Hygiama= resembles cacao in appearance and flavour and was introduced into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft of Cannstatt (Wurtemberg). It is prepared from condensed milk with the addition of a specially prepared cereal and defatted cacao. It contains 22·8 percent of albumin, 6·6 percent fat, 52·8 percent soluble carbohydrates, 10·5 percent insoluble carbohydrates, 2·5 percent food salts, 4 percent moisture. =Iceland-moss-chocolate= contains 10 percent of iceland moss gelatine. =Kaïffa= (Fécule orientale) is a mixture of 500 parts cacao mass, 1250 parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine, 2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar and 50 parts vanilla. =Kola-Chocolate= is prepared by mixing 400 grammes of cacao mass, 450 grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat and 5 grammes vanillin sugar (3 percent). =Kraft-Chocolate (Mering’s).= This is a trade preparation in which cacao butter is converted into an emulsion, probably by means of oleic acid, and is thus rendered more digestible. Kraft-chocolate should contain 21 percent of easily digestible fat. =Lipanin-Chocolate= contains 42·38 percent fat, albumin 8·07 percent., starch 2·7 percent, sugar 31·44 percent, in addition to non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well as some vanillin and Peruvian balsam (Aufrecht).