Koa Concentrate

 Extracted from the pulp of the cocoa fruit delivers an intense cocoa fruit experience. The concentrate is a unique and versatile ingredient for both food and beverage applications.

Koa offers Koa Concentrate 50° Brix and Koa Concentrate 72° Brix.
Koa Concentrate 50° Brix is a cocoa pulp juice with three-fold less water The juice is extracted and gently pasteurized at our factory in Ghana. The juice is then processed using a vacuum concentrator. This allows us to preserve the fibers as well as the fresh flavor as nature intends with its acidity and sweetness. 

There are plenty of options to use all parts of the cocoa fruit in a sorbet, ice cream, or vegan FroYo. Combine Koa with cocoa nibs or chocolate. Use the Koa Concentrate 50° as a natural fruit ingredient. It adds flavor, sweetness, and dry matter content. The sugar composition is helpful for a smooth and soft texture of ice cream while the natural pectins are beneficial to reach the right viscosity during freezing and they prevent the growth of ice crystals. What about playing around with your recipe and replacing stabilizers with Koa Concentrate?


Koa Concentrate 72° Brix  is a natural product, made from

cocoa fruit juice from Ghana. After gentle pasteurization, natural pectins are separated to maximize water evaporation while preserving flavours. Thanks to aroma recovery, the resulting concentrate is rich and complex in cocoa fruit flavour and comes with a fresh and fruity taste
Our concentrate has a sugar-to-water ratio comparable to that of invert sugar syrup, consisting mainly of fructose and glucose. This makes it suitable for use in ice cream, fizzy drinks, and granola bars. The use of Koa Concentrate 72° instead of sucrose in ice cream making results in softer ice cream. When used in fizzy drinks, the flavour remains stable over time.

The Koa Concentrate 72° Brix is an exciting ingredient for soft and liquid swirls in ice cream as it remains viscous even when frozen to -18 °C. From both a technical and sensory perspective, Koa Concentrate 72° is an excellent product to use as a filling in chocolate products.