Cargill improves cocoa powder performance

by Keith Nunes
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WORMER, THE NETHERLANDS — Researchers with Cargill have developed a technology that improves the “wetability” and “dispersability” of cocoa powder in cold drink mix applications. The new application means the cocoa powder disappears twice as quickly below the surface of the cold liquid and will disperse evenly throughout the beverage. The company said the cocoa powder’s performance will be maintained throughout a product’s shelf life.

“Wetability, and dispersability are vital considerations in instant drink mixes,” said Henri Kamphuis, quality and technology director for Cargill Cocoa & Chocolate. “These considerations, and the maintenance of the level of performance throughout its shelf life, are issues that manufacturers in this market have been looking at for a long time.

“Following years of research and development work, Cargill is the first to make this cocoa powder breakthrough. With a number of patents pending, we will be in the unique position to bring this innovation to market in 2012, complementing our existing premium Gerkens cocoa powders range.”

In addition, the company said the development opens the possibility of varying the balance of sugar and cocoa in recipes as it allows for lower amounts of sugar to be used. It will allow beverage manufacturers to offer a wider variety of options, such as lower calorie drinks or a beverage with a stronger chocolate flavor.

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