AAK has released a new cocoa butter that delivers bloom-retarding effects for applications such as milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts.
Called Cobao Pure, the ingredient is said to delay migration and heat-related bloom in chocolate, extending the shelf life by between 50% and 400% depending on the recipe, processing techniques and storage conditions.
Blooming is a whitening that can occur over the shelf life of a product, especially if it is stored at varying temperatures – something that can difficult for chocolate manufacturers to control once products leave their factories. While it is not dangerous, blooming may be unappetising for consumers.
Milk fat is commonly used as a bloom retarder. AAK said that unlike milk fat, Cobao Pure does not change the sensory qualities of the end product or cause excessive softening, meaning it is especially suitable for dark chocolate applications.
Cobao Pure is a fully deodorised cocoa butter that is free from lactose, compatible with other cocoa butters and needs only to replace an amount of the existing cocoa butter in a recipe. On-pack, it should be labelled ‘cocoa butter’, in contrast to milk fat and other anti-blooming agents like cocoa butter equivalents and emulsifiers, which require a separate declaration on the ingredients list.
“Consumers expect products to look as good as they taste, so blooming poses a risk to revenue and brand perception,” said Marco Oomen, AAK global business director for chocolate and confectionery.
“As a product moves down the supply chain, storage temperatures can fluctuate, so an effective bloom retarder is a must. Cobao Pure delivers excellent bloom-retarding capabilities without the formulation and labelling drawbacks of some other ingredients. It’s an exciting new solution that is set to make a real, positive difference in the chocolate category.”
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