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AAK launches breakthrough cocoa butter-based anti-blooming agent for chocolate
date:Jun 14, 2019
tion of COBAO Pure in the recommended range of 8 to 12 percent of the used cocoa butter retards blooming, extends shelf life and significantly reduces a products sensitivity to higher storage temperatures.

Consumers expect products to look as good as they taste so blooming poses a risk to revenue and brand perception, says Marco Oomen, Global Business Director for Chocolate Confectionery Fats at AAK. As a product moves down the supply chain, storage temperatures can fluctuate, so an effective

12/23 09:05