Fat content and wettability
Cargill offers a complete range of powders with different levels of fat content:
Due 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.