Aarhus (Denmark) / Zaandijk (Netherlands) — AAK is introducing ILLEXAO EN 10, a cocoa butter equal (CBE) designed for enrobed confectionery functions. The corporate says the plant-based ingredient was developed to enhance processing effectivity and formulation flexibility as producers enhance CBE utilization to navigate uncooked materials value volatility, provide uncertainty, and rising manufacturing prices.
In response to the corporate, customary CBE choices incessantly thicken chocolate mass, destabilize movement, and trigger buildup in enrobing equipment. ILLEXAO EN 10 mimics the conduct of conventional cocoa butter at increased inclusion ranges, sustaining a secure movement and constant coating efficiency throughout numerous functions, together with chocolate bars, cookies, muffins, sandwich biscuits, and wafers.
The corporate stories that the precise fats composition of the ingredient reduces equipment buildup, ensures uniform coating weight, and minimizes line changes and cleansing downtime throughout lengthy manufacturing runs. AAK notes these processing enhancements assist producers cut back power consumption, waste, product rework, and operational hours.
“Producers are going through unprecedented uncooked materials value pressures, however shopper expectations stay unchanged,” says Morten Daugaard Andersen, principal analysis scientist for chocolate confectionery fat at AAK. “This implies reformulation poses a danger and getting it improper may show pricey. AAK’s ILLEXAO EN 10 solves the manufacturing challenges related to using cocoa butter equal at excessive ranges, guaranteeing a simple enrobing course of and an excellent end-product that buyers will love.”
From a sensory perspective, the producer states that ILLEXAO EN 10 offers a clear soften with out waxiness, a crisp snap, a clean texture, and optimum chocolate taste launch. The ingredient additionally maintains a shiny look, resists fats bloom, and helps secure crystallization over time.
