There’s a limit to what you can do when only using cocoa butter. But if you add ILLEXAO™ you can adjust taste, texture, softness, and hardness with a consistent result. Or you can reduce costs. Your chocolate will still be chocolate.
Our ILLEXAO™ range consists of solutions that can be mixed with cocoa butter, but that give you possibilities that cocoa butter alone cannot provide.
The natural options
ILLEXAO™ CB adapts easily to your needs for flavor, texture, and meltdown. All you need to do is replace 5 percent of the cocoa butter in your milk or dark chocolate recipes.
Are you looking to make a soft and creamy filling, but still want excellent storage stability? Adding ILLEXAO™ BR to the chocolate significantly increases bloom stability.
In warm climates, the problems of softening and chocolate bloom are well-known. However, the ILLEXAO™ HS lets you increase the melting point of the chocolate in order for it to withstand elevated temperatures.
Cocoa-rich dark chocolates have acquired a new, healthier image in recent years due to revelations about various nutritional benefits. With ILLEXAO™ ER dark chocolate becomes smoother and creamier with an excellent meltdown and flavor release.
Chocolate indulgence with endless possibilities
It is possible to produce a super compound equivalent to the quality of chocolate by using the right ILLEXAO™ product to replace up to all the free cocoa butter in the chocolate recipe. By using the right ILLEXAO™ to replace up to all the free cocoa butter in the chocolate recipe, it is possible to produce a super compound. This provides endless possibilities for developing innovative products with customized properties, new functionalities, and maximum chocolate appeal.
ILLEXAO™ SC is perfect for full cocoa butter replacement, giving you a super compound with tailor-made melting properties similar to chocolate and with a rich chocolate flavor. You can also customize crystallization properties, making production easier while reducing waste.
ILLEXAO™ VN ensures the milky sensory and creamy mouthfeel as well as bloom retarding properties by partial or full replacement of milk fat in super compound recipes.
Want to learn more about how to deliver all the appeal of chocolate with outstanding opportunities for product improvement? Read the full article by Marco Oomen, Global Business Director for Chocolate & Confectionery Fats, AAK.
Do you want to unleash your creativity with maximum chocolate appeal? Have a look inside our brochure on how to be innovative by choosing the right fat.
