Research Study

Beat the heat-related bloom and sensory challenges for chocolate with TROPICAO™ from AAK - a tropical revolution in chocolate production

Published

Format: PDF file | Document type: Research Study

Beat the heat-related bloom and sensory challenges for chocolate with TROPICAO™ from AAK - a tropical revolution in chocolate production

The increased chocolate consumption in hot climate markets in the world creates growth opportunities for chocolate producers. However, these big markets also hold big challenges, as the properties of chocolate change in hot climates. When exposed to temperatures above 33°C (91.4°F), chocolate bloom is accelerated, creating an undesirable white surface and a sandy and dry texture. Heat-related bloom is one of the most frequent reasons for quality complaints in hot climates.

Until now, existing bloom solutions have resulted in a trade-off between the chocolate’s bloom stability and its sensory at temperatures above 33°C (91.4°F), creating a waxy sensory and compromising the consumer’s experience. At AAK, we have found a solution to this challenge: we call it TROPICAO™.

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