替代可可脂原料
C16 Biosciences可可脂替代品解決三大常見問題
C16 Biosciences Cocoa Butter Equivalent 可可脂替代品，是這家棕櫚油替代品公司推出的全新解決方案，研發旨在協助品牌進軍食用脂肪領域。此成分透過精密發酵技術製成，是公司首個專門為食品行業研發的成分。
此產品可作為傳統可可脂的合適替代品，並針對可可脂供應長期存在的三大問題——地區、季節及收成相關的性能差異、價格波動，以及供應中斷。此品牌以發酵方式製成的脂肪，將帶來更穩定一致的品質，具備可預測的結晶特性，同時有助令此成分脫離對可可農業產業的依賴。
創辦人兼行政總裁 Shara Ticku 就 C16 Biosciences Cocoa Butter Equivalent 表示：「可可脂是令朱古力成為一種奢華體驗的根本所在：它決定了第一口咬下時完美的斷裂聲，是朱古力恰好在體溫下融化的原因，也是留下順滑餘韻的關鍵。我們將所有這些感官特質重新呈現出來，但來源並非工業化農業，而是發酵技術。我們的製程，能更穩定、更精準地符合朱古力製造商的需求，交付相應產品。」
英文原文
The C16 Biosciences Cocoa Butter Equivalent is a new solution from the palm oil alternatives company that's engineered to help the brand foray into the world of edible fats. The ingredient is achieved through precision fermentation and comes as the company's first ingredient developed specifically for the food sector.
The product works as suitable substitute for conventional cocoa butter and takes aim at three recurring issues related to cocoa butter supply: region, season and harvest-related performance, price volatility and supply disruption. The brand's fermentation-derived fat will deliver a more consistent profile with predictable crystallization and will also help decouple the ingredient from the cocoa agriculture industry.
Founder and CEO Shara Ticku spoke on the C16 Biosciences Cocoa Butter Equivalent saying, "Cocoa butter is fundamental in making chocolate a luxurious experience: it’s responsible for the perfect snap on the first bite, the reason chocolate melts exactly at body temperature, and it leaves a smooth aftertaste. We brought all those sensorial properties to life, but from fermentation rather than industrial agriculture. Our process delivers products more consistently and more on-spec to the needs of chocolate makers.”
- 來源
- Trend Hunter
- 發布
- 2026-07-31
- 品類
- Science
- 出處
- vegconomist, c16bio