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Company insight


significantly improved bloom-retarding effects in all kinds of applications, including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts. It delays migration and heat- related bloom, adding between 50% and 400% to shelf life – depending on the recipe, processing


techniques, and the specific storage conditions. This ingredient will be


particularly beneficial for premium chocolate. More consumers buy chocolate confectionery as a luxury indulgence and demand unique products with natural authenticity, resulting in an increasing


Breakthrough chocolate C


OBAO Pure is a cocoa butter from AAK that delivers


For chocolate


COBAO Pure improves the shelf life of high-end confectionery products, enabling a greater global reach for partnering brands.


number of premium clean label product launches. Consumers pay more for high- end chocolate, expecting the product in perfect condition, which means avoiding blooming and maintaining an attractive appearance for longer.


Sensory retention


Milk fat is commonly used as a bloom retarder but presents a number of challenges that COBAO Pure helps to solve. Unlike milk fat, for example, COBAO Pure will not change the sensory qualities of the end product or cause excessive softening. This means it is especially suitable for dark chocolate applications. It is also free from dairy products, lactose, and other allergens, providing an excellent option for growing free-from, vegan and plant- based categories.


Ingredients Insight / www.ingredients-insight.com


COBAO Pure is a fully deodorised 100% cocoa butter, that is compatible with other cocoa butters and needs only to replace the same amount of the existing cocoa butter in a recipe. On packaging, it should be labelled ‘cocoa butter’, in contrast to milk fat and other anti-blooming agents like cocoa butter equivalents and synthetic emulsifiers, which require a separate declaration on the ingredients list.


Long-lasting products


The shelf life of standard dark chocolate is usually set at around ten to 12 months, but tests show this can fall to as low as one to three months when storage temperatures rise by just 2–3°C. However, the addition of COBAO Pure in the recommended range of 25% to 35% of the fat content retards blooming, extends shelf life, and reduces sensitivity to higher storage temperatures.


manufacturers, this can unlock opportunities for a broader reach. Luis Parra, AAK’s global business director for chocolate and confectionery fats, says: “Consumers expect products to look as good as they taste, so blooming poses a risk to revenue and brand perception. 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 other ingredients. It’s an exciting solution that is set to make a positive difference in the chocolate category.”


A sweet partnership AAK’s expertise in lipid technology within foods and special nutrition applications – its wide range of raw materials, and its broad process capabilities – enables the company to develop innovative and value-adding solutions across many industries – chocolate and confectionery, bakery, dairy, special nutrition, food service and personal care. AAK’s proven expertise is based on more than 140 years of experience within oils and fats. The company’s unique co-development approach brings AAK customers’ skills and know-how, together with the company’s own capabilities and mindset for lasting results. AAK innovates a range of products that are set to benefit all corners of the confectionery industry. ●


www.aak.com 55


Confectionery brands are embracing clean label solutions to cater to a growing health-conscious market. AAK is a leading provider of value-adding vegetable oils and fats, and has developed COBAO Pure, a breakthrough chocolate bloom-retarder based on pure cocoa butter.


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