Coboa Pure is a new cocoa butter
from AAK that delivers 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,
extending the shelf life with between
50 and 400% depending on recipe,
processing techniques and storage
conditions.
It is anticipated that the new
ingredient will be particularly
beneficial in the premium chocolate
segment. Sales of premium
chocolate are growing three times
faster than standard chocolate,
presenting an excellent market
opportunity. Consumers pay more
for high-end chocolate and expect
the product to reach them in perfect
condition which means avoiding
blooming and maintaining an
attractive appearance for longer is
essential.
Milk fat is commonly-used as a
bloom retarder but presents a
number of challenges that Coboa
Pure helps to solve. Unlike milk
fat, for example, Coboa 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 lactose and other allergens,
providing an excellent option for the
growing free-from category. With
19% of free-from consumers saying
they avoid lactose or dairy products,
this offers significant potential.
Coboa Pure is a fully deodorised
100% cocoa butter that is
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
INNOVATION
COBOA PURE, A BREAKTHROUGH
CHOCOLATE BLOOM RETARDER
BASED ON PURE COCOA BUTTER
declaration on the ingredients list.
More than two thirds of consumers
(69%) say reading labels has an
impact on their purchase decisions,
highlighting the importance of using
natural ingredients that will not
disrupt a clean label.
Blooming, a common problem in
chocolate, is a whitening that can
occur over the shelf life of a product,
especially if it is stored at varying
temperatures – something that is
difficult for chocolate manufacturers
to control once the product has
left their factory. While it is not
dangerous, blooming is unsightly and
may be unappetising for consumers.
It also has a negative impact on
the overall sensory quality of the
chocolate.
The shelf life of a standard dark
chocolate is usually set at around
10 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 Coboa
Pure in the recommended range
of 8 to 12% of the used cocoa
butter retards blooming, extends
shelf life and significantly reduces a
product’s sensitivity to higher storage
temperatures.
Marco Oomen, 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. Coboa 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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