Illexao™ EN 10 Provides Clean Label Cocoa Butter Equivalent with Premium-Quality Characteristics
AAK, one of the world’s leading ingredient suppliers of value-adding specialty fats and oils, recently highlighted its latest innovation, Illexao™ EN 10, a clean label cocoa butter equivalent (CBE) specifically created for enrobing applications. Illexao™ EN 10 aligns closely with cocoa butter’s crystallization pattern to deliver an authentic chocolate experience with a smooth meltdown, balanced texture and crisp snap that consumers love.
Amid cocoa price volatility, supply uncertainty and rising production costs, confectionery manufacturers face increasing pressure to maintain operational efficiency while continuing to deliver on indulgent sensory experiences in chocolate. With Illexao™ EN 10, manufacturers can address clean label market demands without sacrificing indulgence, quality or performance.
“Enrobing is one of the most sensitive chocolate processes, and selecting the correct fat phase is critical to ensuring smooth flow, minimal buildup and consistent coverage,” said Morten Daugaard Andersen, Principal Research Scientist, Chocolate & Confectionery Fats, AAK USA, Inc. “Standard CBEs can thicken chocolate mass, destabilize flow and cause buildup in enrobing equipment. This makes it challenging for manufacturers to efficiently deliver the premium chocolate qualities that consumers expect. Illexao™ EN 10 solves this challenge by behaving more like cocoa butter, even as the proportion of CBE in the recipe increases. By essentially removing the friction from the enrobing process, manufacturers can run faster, cleaner and more consistently.”
Unlike traditional CBEs, which can increase viscosity and reduce flow at higher usage levels, Illexao™ EN 10 maintains a light, stable flow while preserving chocolate’s sensory quality and nutritional profile. Even as the proportion of CBE increases, manufacturers can maintain indulgence without altering nutritional declarations—an important advantage for premium confectionery. With Illexao™ EN 10, manufacturers gain greater cost and supply flexibility while still reliably delivering the delicious chocolate products consumers crave.
Illexao™ EN 10 delivers several advantages that help manufacturers satisfy consumer demands, including:
- Smooth, glossy coatings that elevate chocolate’s visual appeal
- Reliable and uniform coating thickness
- Clean edges with no excess buildup or surface rippling
Illexao™ EN 10 also supports sustainability in two key ways: ingredient sourcing and production efficiency. Andersen added, “It helps reduce the dependency on volatile cocoa supply chains while offering reliable sourcing aligned with AAK’s sustainability protocols. Additionally, it reduces buildup during production—leading to fewer cleaning cycles, less waste and lower energy and resource consumption.”
With more than 150 years of confectionery expertise and one of the industry’s most extensive plant-based fat and oil portfolios, AAK can help manufacturers solve their complex product development challenges and bring high-performing chocolate products to market.
See how AAK continues to build on their confectionery legacy with the latest Co-Development solutions by visiting www.betterwithaak.com.
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