Breakthrough in cocoa powder for cold drink applications

A new product innovation in cocoa powder that greatly improves wettability and dispersability in cold drink mix applications has been made by Cargill's cocoa and chocolate business.

This development means Cargill's cocoa powder disappears twice as quickly below the surface of the cold liquid (wettability) and will disperse evenly throughout the liquid (dispersability).

As a result, drink mixes using Cargill's new dispersable cocoa powders are truly putting the 'instant' into instant cocoa drinks.

Crucially this performance will be maintained throughout the product's shelf life, something that doesn't hold true for existing products, which suffer from decreasing wettability as they near the end of their shelf life.
Dr. Henri Kamphuis, Quality and Technology Director, Cargill Cocoa & Chocolate, explains: "Wettability, and dispersability are vital considerations in instant drink mixes. 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 to greatly improved wettability and dispersability in cold drink powder mixes, this development also opens up the possibility of varying the balance of sugar and cocoa in recipes as it allows for lower amounts of sugar to be used. This will enable producers to offer a broader variety of options, such as a lower calorie drink, or one with a stronger chocolate taste, depending on preference.

"Cargill has cracked the technological challenge that so many others have been trying to overcome for many years. We are extremely excited by the potential opened up by this unique technology," concludes Dr. Kamphuis.

The first Gerkens cocoa powders featuring this new technology will be launched in 2012. For further information email: cocoa_chocolate@cargill.com