AAK’s cocoa butter equivalent for enrobing transforms production
AAK’s ILLEXAO™ EN 10 solves the production challenges associated with the use of cocoa butter equivalent at high levels. Image Credit: farastockvideo/Shutterstock
AAK has launched a new cocoa butter equivalent for enrobing that helps chocolate producers overcome flow, build-up and coating challenges at high substitution levels. The innovation arrives as manufacturers face rising cocoa prices and supply uncertainty.
New formulation tackles long‑standing enrobing issues
AAK’s ILLEXAO EN 10 behaves much closer to cocoa butter than standard alternatives. Traditional equivalents often thicken chocolate mass, destabilise flow and cause build-up in enrobing machines. These issues slow production, increase waste and compromise coating quality.
However, ILLEXAO EN 10 maintains smooth flow and stable viscosity even when used at high replacement levels. This stability helps producers maintain consistent coating weights and a clean curtain during long runs.
Operational gains reduce downtime and energy use
The fat composition reduces buildup inside enrobers. As a result, producers experience fewer cleaning stops and fewer line adjustments. This improvement increases throughput and reduces waste, rework and energy consumption.
AAK notes that smoother processing also supports faster, cleaner and more consistent production, even when cocoa butter equivalent levels rise.
Sensory performance remains premium
Despite high substitution levels, ILLEXAO EN 10 delivers a clean, fast melt, crisp snap and smooth texture. It also maintains gloss and supports stable crystallisation, helping brands protect indulgence while adapting to market pressures.
Morten Daugaard Andersen, principal research scientist at AAK, says:
“Manufacturers are facing unprecedented raw material price pressures, but consumer expectations remain unchanged. This means reformulation poses a risk and getting it wrong could prove costly.”
He adds that ILLEXAO EN 10 “solves the production challenges associated with the use of cocoa butter equivalent at high levels.”
Value for chocolate producers
The cocoa butter equivalent for enrobing supports producers managing cocoa price volatility and supply instability. It enables higher substitution without compromising quality or efficiency. Consequently, manufacturers can protect margins while maintaining premium product performance.
The ingredient suits chocolate bars, cookies, cakes, wafers and sandwich biscuits, giving producers broad application flexibility.
