Super compound delivers a premium consumer experience with lower raw material costs

摘要

AAK has developed ILLEXAO™, a range of fats suitable for making a 'super compound' that can replace up to 100% of the free cocoa butter in a chocolate recipe. In turn, this will enable chocolate manufacturers to reduce formulation costs by up to 40% with no decline in quality or product stability. The main fat phase of the super compound comprises vegetable fats with a similar composition to cocoa butter. This means it is fully compatible with cocoa butter, which will allow chocolate manufacturers to use it in their products to reduce costs while continuing to add cocoa mass to their formulations. The super compound delivers equivalent taste, texture and meltdown properties, as well as a similar nutritional profile.