AAK, an ingredient supplier of specialty fats and oils in the confectionery industry and beyond, recently highlighted its latest innovation, Illexao EN 10, a clean-label cocoa butter equivalent (CBE) specifically created for enrobing applications. Illexao EN 10 reportedly aligns closely with cocoa butter’s crystallization pattern to deliver an authentic chocolate experience with a smooth meltdown, balanced texture, and crisp snap.

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, AAK says. With Illexao EN 10, manufacturers can address clean-label market demands without sacrificing indulgence, quality, or performance, the brand adds.

“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,” says 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.” 

According to the company, 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, AAK notes. With Illexao EN 10, manufacturers gain greater cost and supply flexibility while still reliably delivering the delicious chocolate products consumers crave, the brand finishes.

AAK says Illexao EN 10 is suitable to deliver 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 adds, “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.”

Related: AAK debuts cocoa butter equivalent