New carob powder ingredient may replace cocoa
Aug. 22, 2011
by Jeff Gelski
LILLE, FRANCE — Tate & Lyle, P.L.C. has launched a cocoa replacement solution that uses Carcao, a carob powder ingredient, and is designed to save costs in the total recipe. Carcao may be used as a partial cocoa replacer in dairy, bakery and ice cream applications.
Manufacturers also may achieve a desired color or flavor. For instance, Tate & Lyle specialists may adjust the temperature and roasting conditions during carob powder production to produce a series of different Carcao products. The products may range from light brown and sweet-tasting to dark brown with a strong unsweetened taste.
Tate & Lyle has developed case studies to demonstrate the cost benefits of using Carcao. They include a chocolate mousse, a chocolate-tasting muffin, a cocoa drink, chocolate ice cream and a cocoa filling.