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Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 
Gerkens Cocoa Powder Fat Content and Wettability

Fat content and wettability

Fat content

Cargill offers a complete range of powders with different levels of fat content:

  • 10-12%
  • 22-24%
Wettability

CC PackagingDue to the cocoa butter fat present in cocoa powder, wettability in cold water and milk has traditionally been poor. But recently, Cargill discovered a new breakthrough technology to greatly improve wettability and dispersability in cold drink mix applications. 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 powder line. This new development allows us to produce a cold dispersible cocoa powder that disappears twice as quickly below the surface of a liquid, as well as evenly throughout the liquid. This new technology also maintains the powder’s performance throughout the product’s shelf life, something that doesn’t hold true for existing products.

 

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.

Featured Web site

Gerkens® cocoa

Gerkens® cocoa

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The Chocolatier’s Workshop

The Chocolatier’s Workshop is a 3-day, intimate, interactive and participatory seminar designed for those who are interested in starting their own confectionery business.

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