Aside from the region-limited cultivation, other factors such as limited plant area, infectious plant disease, natural disasters as well as climate change bring negative effect on the production volume of cocoa beans and eventually leads to the deficiency of CB. However, there are limited source of CB as cocoa tree, the main source of CB can only be cultivated in the tropical area. This showed the promising global demand of CB in the market. They further projected that the market value of CB will rise from US$ 6.7 billion in 2021 to US$ 9.8 billion in 2031 with a CAGR of 3.8%. According to Future Market Insights, from 2016 to 2020, the compound annual growth rate (CAGR) of the global CB market increase at a steady rate of 2.9%. ĭue to the rapid global economic growth in recent years, the demand for CB-based products has been emerging. For the production of chocolate, tempering or pre-crystallization process on CB is required to induce the formation of stable crystal nuclei with better thermodynamic stability. On the other hand, the second most stable polymorph (β') is normally used for confectionery fillings and compound chocolates. According to Talbot, the most stable polymorph (β) is most suitable for chocolates and coatings melts at around 36 ☌ and it have relatively smaller crystals sizes, resulting in the soft texture upon melting. When CB crystallizes, it will have a complex polymorphic form, known as γ, α, β', and β in increasing stability and melting point arrangement.
Thus, all fats including CB are polymorphic. Moreover, polymorphism refers to in which a substance is able to crystallize into a number of crystal structures.
, the most valuable TAGs in CB is the SOS which is the key component for the CB flavor. These TAGs contributed to the melting characteristics and solid fat content of the chocolate, providing them a unique texture, smell, and taste. All the unsaturated oleic acids are esterified at the sn-2 position of the glycerol backbone leading to the triacyclglycerols (TAGs) of CB mainly composed of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS). The three main fatty acids of CB are palmitic (P), stearic (S), and oleic (O) acids. This extraordinary characteristic ensures the production of stable confectionery product that melts and leaves a soft texture immediately at body temperature without resulting in an unwanted waxy texture. CB is in solid form at room condition and it melts instantaneously at approximately 30 ☌ to 32 ☌. It is traditionally utilized as major ingredient for chocolate and candies production as well as cosmetics additive due to the continuous phase contributed by CB to ensure the even distribution of basic components. “The manufacturers have indicated that the initial one is a small portion of what they would really like to purchase down the road ” Klein says.īy developing the vanilla technology and commercializing it in 2021, Klein says their expectations are to generate $5M in revenue per year by 2022, growing to $10M per year by 2025.Cocoa butter (CB), which is a natural source of fat mainly extracted from cocoa beans of cocoa tree ( Theobroma cacao) through hard pressing. Spero Renewables would provide the manufacturers the ingredient that they extract from corn fiber, which the manufacturer would then ferment to natural vanilla. Klein say that they already has a purchase order for $500 thousand from one of the largest vanilla manufacturers. “This is the same process that vanilla is made within the vanilla bean itself, except we are able to do this outside the vanilla bean, which significantly reduces the cost” the Wisconsin-native says.Īs the company is preparing to demonstrate the scalability of the natural vanilla technology with a one-month manufacturing campaign, it is also getting ready to start monetizing its findings. In order to make vanilla using their new method, Klein says they will extract an ingredient from corn fiber called ferulic acid, which is then fermented to make vanilla. The world has so far been making up for the shortage of natural vanilla beans by synthesizing vanillin, the primary component of the vanilla bean, largely from (believe it or not) petroleum. “Corn fiber is very abundant and we will be able to produce natural vanilla at a much lower cost and a much large scale.” “The vanilla bean is limited in supply and the problem is that it can't be produced on a scale that the markets require,” Klein says. Closeup of vanilla plant green pod on plantation.
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