Filling Fats for
Confectionery
CHOCOFILL™
Premium functionality for your fillings
CHOCOFILL- Premium
functionality for
your fillings
Chocolate lovers around the globe dream about Indulging In assorted praline boxes with a wide variety of premium
fillings nested In delicious pralines.
The confectionery company's challenge Is to develop the most suitable products for the demanding customers.
This task requires skill and Innovation by the product development department In the confectionery companies.
The experts at the AAK chocolate laboratories can support your development department's challenges and assist you with our
Indepth knowledge about Premium Filling Fats.
The filling fat Influences the properties In the end-product concerning melting, stability and overall Impression. To be able to
choose or tailormake the most suitable filling fat for a specific application, we consider the following aspects: Ingredients,
processing parametres, labelling requirements and eating properties.
AAK offer a wide range of Premium Filling Fats, tailored for specific applications. These fats are all of high and
consistent quality with a neutral taste and smell to be able to carry the flavours of the filling.
What do you require of your future fillings?
Sensory
Should the filling be hard and cool melting or would you rather prefer a soft filling?
Is it important with a clean melting and a fast flavour release or would a creamy filling be
more suitable?
Perhaps you are looking for a chocolate mousse structure in the filling?
Formulation
Should the chocolate flavour be dark and intense or do you require a milky taste in the
filling?
Would you like to add nuts to the filling?
Does your recipe contain water such as a soft toffee?
Would the filling be covered by chocolate or a compound?
Health/image/labelling
All AAK Premium Filling Fats are non- trans - the majority also non-hydrogenated.
Do you intent to decrease the amount of saturated fatty acids in your fillings?
Are you looking for a fat that can help you decrease the fat content?
Processing
Would crystallisation speed be an issue? Is it possible to temper the filling?
Do you have the possibility to aerate the filling?
Are you planning to add rework to the filling? Which ingredients does this rework contain?
Are you planning to prepare various fillings, and would you prefer to base these fillings on as
few filling fats as possible?
Stability
At which temperature will the end-products be stored?
Is there any risk of high temperatures?
How long shelf life do you require?
Picture the praline&stone exhibition
TCS interview
Johan Malm photo
Technical Customer Service Manager
- One of our 15 dedicated technicians
Create the optimum filling fats properties in joint product development with AAK
To find the best filling fats solution for our customers, AAK’s team of highly-skilled
development technicians are ready to support you. Johan Malm, one of our experts in
Premium Filling Fats, describes a typical development process with a customer:
- How is the development process initiated?
“In most cases, the AAK sales team creates contact with the customer – the customer may
also initiate the contact based on a specific product development project. The customer briefs
me about the project or I make a proposal. In this proposal, I consider the attached questions
to fully understand the customer needs. After initial screening, I send a sample of the
proposed fat for the customer to evaluate – alternatively, I prepare some readymade fillings in
one of AAK’s chocolate labs”, Johan Malm explains.
-What happens in the development phase?
“To make sure that we reach the goals of the individual development project, we store the
fillings or products to be able to study the taste and storage stability. If the filling or product
needs modification, we adjust the product recipe to determine the desired properties. A recipe
may require several adjustments before we reach the goal”, Johan elaborates.
-When is the development project fulfilled?
“We consider the development project ready when the new product runs smoothly in the
customer’s production facility and we have fulfilled the required shelf life time”.
Extensive product range
(as a table of content??)
Premium functionality for
your fillings
CHOCOFILL™
CHOCOFILL™ BR
-For bloom stability
CHOCOFILL™ TC
-For Cool melting sensation
CHOCOFILL™ LS
-For a healthier profile
CHOCOFILL™ NH
-For flexibility
DELIAIR ™
-For light and fresh texture
CHOCOFILL™ BR
– for significantly prolonged bloom stability
Optain excellent shelf life
In soft fillings with high amounts of nuts, the nut oil may migrate to the surrounding chocolate and trigger the onset of
bloom. AAK has designed a special range of fats to decrease this problem – CHOCOFILL™ BR is a bloom retarding range of
fats. The onset of bloom is significantly delayed with CHOCOFILL™ BR in combination with chocolate, see figure 2
(Bloom/non-bloom illustration).
Figure 2: Bloom/non-bloom illustration
Praline based on CHOCOFILL™ BR 60
Praline based on standard hydrogenated fat
Pralines stored at 18°C for 12 months with a filling containing 15 % nuts.
CHOCOFILL™ BR
n Provides significantly prolonged shelf life - often twice as long
n Enables you produce soft fillings with excellent bloom stability
n Provides excellent shelf life - even In poor storage conditions which Imply risk of high storage temperatures
In a wide range of applications
n Fillings with high content of nuts
n Pralines
n Filled bars
n Biscuit fillings
n Soft fillings
The CHOCOFILL™ BR range is available based on either non-lauric or lauric raw materials - and the majority of the
CHOCOFILL™ BR products are not hydrogenated - and contain no trans fatty acids.
Facts
What is fat bloom and how does CHOCOFILL BR affect the end-product?
Fat crystallises in different crystal forms; alfa, beta prime and beta (called “polymorphism”).
Different crystal forms are preferred for different type of fats and applications. The various
forms have different melting points. “Alfa” is the lowest melting crystal form and “beta” the
highest. The crystal forms continuously strive for a higher melting and more stable crystal
form.
Fat bloom occurs when fat crystals transform from one crystal form to another. This
transformation is influenced by time, temperature, amount of liquid fat, as well as type of fat.
CHOCOFILLTM BR is designed to minimise transformation of one crystal form to another even if the filling is stored at increased temperature or the filling contains a high amount of
liquid oil.
Extremt complex
Figure 1: CHOCOFILL™ BR range (Make a decission on the scale of the SFC figures, even
higher on the x axis, see below graph) (Should we have all the different products? Do we
loose flexibility?
Standard hydrogenated filling fat
CHOCOFILL™ BR 15
CHOCOFILL™ BR 60
CHOCOFILL™ BR 20
CHOCOFILL™ BR 35
Solid fat content (%)
Temperature (°C)
Picture many different but nice pralines
CHOCOFILL™ TC
– for fillings with an excellent cooling sensation
Obtain outstanding cool melting
A range of non-lauric, non-hydrogenated and non-trans fats are supplied by AAK under the CHOCOFILL™ TC brand. These
products provide excellent cool melting properties combined with good cocoa butter compatibility. The melting curve is
steep which results in a filling with a fresh and cool mouth feel, see figure 1. CHOCOFILL™ TC products have a triglyceride
structure similar to that of cocoa butter and need tempering/precrystillisation into the "beta" form to provide the optimum
sensory profile and storage stability, see figure 8.
CHOCOFILL™ TC
n Provides excellent cooling during melting which leaves the consumer with a refreshed sensation
n Tolerates cocoa butter very well - you can use it in formulations based on real chocolate.
Gives you the opportunity to use cocoa butter or rework in the filling
In a wide variety of products
n Cool-melting fillings
n Fillings with high amounts of cocoa butter
n Pralines
Filled bars
Crystallisation
To obtain the maximum benefits from a CHOCOFILL™ TC filling, it requires tempering/pre-crystallisation. The tempering
enhances the cooling properties and prolongs the storage stability.
Figure 1: CHOCOFILL™ TC range (Make a decission on the scale of the SFC figures)
Standard hydrogenated filling fat
CHOCOFILL™ TC 50 Ta bort
CHOCOFILL™ TC 60
CHOCOFILL™ TC70 Ta bort
CHOCOFILL™ TC 90
Solid fat conent (%)
Temperature (°C)
Figure 2: Sensory properties – Tempered and non-tempered filling based on CHOCOFILL™
TC 60
Tempered
Non-tempered
Early melt start
Rapid melting
Cooling
Totally melted
Hard
Waxy
Picture: Coffe cup, Happy person eating, delux
Facts
What creates the cool melting sensation?
The cool melting sensation is obtained while the fat crystals melt in the mouth. For the crystals to melt,
these take up energy from the mouth – this phase is perceived as cooling.
The more fat crystals that melt in the same temperature range, typically 20-25 C, the more cooling
sensation. It is important that the fat crystals are as many as possible and as small as possible. By
using a fat with very homogenous fat crystals, such as CHOCOFILL TC, you also get a fat that melts
at the same temperature. If the filling is tempered into a higher, more ordered crystal form, you even
enhance the cool melting effect because the fat crystals are tightly packed and melt simultaneously.
CHOCOFILL™ LS
– low in saturated fatty acids for a healthier profile
Obtain a healthy alternative
CHOCOFILL™ LS is a unique premium filling fat with a low amount of saturated fatty acids compared to other
Premium Filling Fats on the market. A regular filling fat usually contains 50% saturated fatty acids and often more.
With CHOCOFILLTM LS you can reduce the saturated fatty acids by up to 30%, see fig 1. This product Is unique
because even at this low level of saturated fatty acids you will have a solid structure In your filling and also good
melting properties, see fig 2 &3.
CHOCOFILLTM LS products have a healthy profile and are not hydrogenated which means that they are non-trans.
Still the product has nice crystallisation, sensory and storage properties - and from a production angle also highly
flexible as CHOCOFILLTM LS Is a non-tempering system, non-lauric and tolerates some cocoa butter.
CHOCOFILL™ LS
n Contributes to a healthier end-product, as the amount of saturated fatty acids Is low because of CHOCOFILLTM LS'
composition
n Provides a good texture even with the low content of saturated fatty acids
Is flexible to changes In recipes and furthermore easy to handle In a production line
In a wide range of applications:
– Premium pralines and tablets where the health profile is crucial to the end-product
– Health and cereal bars
Figure 1: The correlation between texture and saturated fatty acids measured at 20°C
CHOCOFILL™ LS 35 Suggest NH 50 and LS 40 instead)
CHOCOFILL™ NH 30
SAFA %
TEXTURE (g)
CHOCOFILL™ NH 50
SAFA VS. TEXTURE
CHOCOFILL™ LS 40
55
SAFA (%)
50
45
40
35
30
25
90
110
130
150
170
190
210
TEXTURE (g)
Figure 2: The sensory profiles of CHOCOFILL™ NH 50 and CHOCOFILL™ LS 40 (NH 35
and LS 40 Seams it is not beeing made. Suggest we use NH 50 and LS 40 to show texture)
CHOCOFILL™ LS 40
CHOCOFILL™ NH 50
Early meltstart
Rapid melting
Cooling
Totally melted
Neutral taste
Hard
Tallowy
The attribute marked with a star differs significantly at a level of 5 percent.
Picture heart with lingonberries
Facts
How to formulate a healthier profile?
Confectionery products are mainly consumed for the well-being sensation they provide the consumer
with. Today, the consumer is more conscious about the daily diet because of the obesity and coronary
heart disease debate worldwide. To overcome the obesity issue, we must find a way to reduce the
amount of fat in confectionery products. As fat is necessary in confectionery products, in the
production line as well as in the consuming phase, the chocolate companies can choose a fat with
lowest possible negative effect on coronary heart disease. Various nutritional investigations show that
saturated and hydrogenated fatty acids have a negative effect on blood cholesterol as it increases the
“bad cholesterol”. However, the higher content of unsaturated and poly-unsaturated fatty acids the
better as these fatty acids increase the level of “good cholesterol”. With CHOCOFILLTM LS the
saturated fatty acids are reduced by 30 %.
Read more at aak,chocofill.com
CHOCOFILL™ NH
– for flexibility and stability
Obtain flexibility and stability
Nedastående stycke känns som vi pratar ned NH även att vi har mest projekt/försäljning på den.
Borde trycka lite på stabilitet i olika applikationer. Stable and robust crystallforms
CHOCOFILL™ NH Is a filling fat very flexible in recipes. As CHOCOFILL™ NH is based on non-hydrogenated raw
materials the end-product can be labelled as ”vegetable fat”. CHOCOFILL™ NH Is based on non-lauric raw materials and
consequently It Is suited for recipes containing water. Combining good functionality and a pleasant melting profile with all
the “non-” features is a challenge for confectionery companies. , and there may indeed be some but not significant trade offs
in comparison to traditional hydrogenated fats ??? However, the marketing advantage of a “clean label” without
hydrogenation may well compensate for this. Our CHOCOFILL™ NH range has sensory properties In close match with
traditional, general purpose filling fats made from hydrogenated non-lauric fats. Hence, they can be used to replace these in
most types of fillings.
AAK's product development department Is ready to assist you In tailoring a filling fat to meet your requirements.
CHOCOFILL™ NH
n Is a multi-functional fat which can be used in a wide range of applications
n Provides easy processing as the fat does not need tempering
Tolerates other fats - as well as water containing ingredients - very well
In a wide range of applications:
n Pralines and filled bars
n Biscuit fillings
n Wafer creams
n Sugar confectionery
nFillings containing water
Figure 1: CHOCOFILL™ NH – typical products
Standard hydrogenation filling fat (CHOCOFILL™ GP??? Or maybe we should keep std hy
ff as all customers know what that is...)
CHOCOFILL™ NH 30
CHOCOFILL™ NH 40 Ta Bort
CHOCOFILL™ NH 50 Ta Bort
CHOCOFILL™ NH 70
Solid fat conent (%)
Temperature (°C)
Figure 3: Improved melting properties
CHOCOFILL™ NH 50
CHOCOFILL™ GP
Early meltstart
Rapid melting*
Cooling*
Totally melted
Hard*
Waxy*
Picture: Many different applications??, Maybee someone happy eating
Facts
What is flexibility in applications?
With “flexibility” we mean a fat that can be used in a wide variety of applications. A flexible
filling fat must provide good compatibility with various raw materials such as cocoa butter,
nut oil, milk fat, water etc. In addition, the flexible filling fat should be easy to process
without pre-crystallisation in a cost effective way.
These properties provide the confectionery company with the opportunity to work with the
same fat in a wide range of applications from wafers all the way to pralines.
DELIAIR™
– unique for premium light and fresh fillings
Obtain Innovative aerated confectionery
With this product's unique whipping properties, DELIAIRTM offers more than twice the overrun of other speciality
vegetable fats on the market. Unlimited textural variations and the first chance to combine the lightest filling foam with many
other new ingredients make DELIAIR™ the first choice for innovative aerated confectionery.
DELIAIR™ is a range designed with the best aeration properties in mind. Using DELIAIR ™ the confectionery companies
have new possibilities, as the product possesses unique whipping properties.
DELIAIR™ can be used with ingredients such as fruit, alcohol, nuts and crunch - and you maintain an excellent shelf life with
no microbiological deterioration, no water migration or evaporation.
DELIAIR™ is a non-trans filling fat based on non-lauric raw materials. The typical range Is shown In figure X.
Characteristic features of this filling fat Is the product's ability to stabilise air bubbles incorporated during the whipping
process. The stabilising effect is obtained by forming small fat crystals which surround the air bubble.
DELIAIR™
n Provides a world of opportunities to create innovative light and fresh products combined with Ingredients such as fruit,
nuts, alcohol and crunch
n Reduces the overall fat content and maintains the same density as a filling with a higher fat content. This allows the
confectionery companies to improve the nutritional profile In the end-products and at the same time reduces the ingredient
costs
n Combines with other ingredients such as alcohol, nut paste, cereals, crunch and other fats
n Provides sufficient heat stability to withstand application of a chocolate coating
n Provides a very stable product during production even if changes occur in the production parameters
Figure 1: DELIAIR™ for increased volume (another picture – from lab showing whipped and
not whipped)
37g bar based on standard filling fats
37g bar based on DELIAIR™ 04 60 % more volume
Figure 2: Typical DELIAIR™ range
Standard hydrogenated filling fat
DELIAIR™ 02
DELIAIR™ 03
DELIAIR™ 04
SFC Iupac 2.150a
Temperature °C
Melting properties
Picture, whipped filling see article Nordic maga-08
Facts
What happens during the whipping procedure?
It is important that the fat has a good ability to retain the air that is whipped into the filling. A fat crystallising in
the “beta prime” form has a good ability to capture air. I våra presentationer sger vi att DeliAir är alfa stabilt,
eller har amorf struktur, bör nog inte nämna beta´ här, Försöker hitta mera här.
This is done by forming a lot of small crystals, surrounding the air bubbles. The lattice of small fat crystals is
then stabilising the air in the filling.
AarhusKarlshamn
– your partner in creating solutions
Company
AAK is one of the world’s leading producers of high value-added, speciality vegetable fats.
The company’s wide product portfolio meets customer requirements worldwide. Our customers represent a wide range of
industries; Chocolate, Confectionery, Food, Cosmetics, Technical and Feed
AAK is organised in business units accordingly - the major unit Is Chocolate & Confectionery.
Our production facilities in Denmark, Sweden, Mexico, the Netherlands, Uruguay, the UK, and the USA employ 2,500
people worldwide.
AAK’s objective is to supply innovative and creative, vegetable fat solutions for the benefit of our customers.
Products
AAK’s products are derived from natural and nutritious raw materials, e.g. palm, rape and exotic oils such as shea, illipe, sal
and mango.
Our fats are characterized by a high degree of technology. They are used in areas such as cocoa butter alternatives,
replacement for butter fat and provide solutions to eliminate trans fatty acids in chocolate fillings, compounds and many
other confectionery applications.
The business area Chocolate & Confectionery Fats is one of the world’s leading suppliers to the chocolate and
confectionery industry with our highly specialised cocoa butter alternatives (CBA) and premium filling fats.
Research & Development
AAK’s wide product range is the result of a longstanding, dedicated focus on research and development carried out in our
own laboratories.
AAK’s knowledge and expertise regarding the properties of vegetable fats develops continuously through customer
contacts, cooperation with research institutes and governmental authorities – regionally and worldwide.
Our research and development take place in close coordination with the customer to tailor products to meet the customer’s
requirements.
Understanding customer needs is our business
AAK is the world’s leading supplier of confectionery fats. Each step in the value chain requires specialist know-how and
expertise – from purchasing of the raw material to production, to marketing and sales.
In every customer relationship, our role is to contribute to the competitiveness of our customers in their respective
markets.
We offer a wide range of advantages: from high-quality products developed for better taste and longer shelf life, to cost
efficiency, know-how, technology and service.
Quality
AAK’s quality comprises the entire product chain – from raw material to finished product. Our production control
programmes are comprehensive, and our dedicated quality staff ascertains that the quality of our raw materials is the very
best. All of AAK’s production units are certified according to international standards. HACCP is a tool used in order to
secure a high level of product safety.
Flavour characteristics
AAK’s processes are developed to produce vegetable oils and fats with neutral taste. Careful control and analyses of all raw
materials, together with qualified and experienced sensory quality control, contribute to the desirable flavour characteristics
of our customers' end-products.
Sustainability
AAK Is a founding member of the Round Table for Sustainable Palm Oil (RSPO). Furthermore, we participate in the UN
Global Compact programme for the promotion of worldwide sustainability. We support global measures to abolish child
labour and we have an explicit policy against it.
Logistics
We analyse the product flow from AAK to our customers, so we can offer a wide range of packaging and transportation
alternatives, the aim of which is optimised logistical efficiency. In cooperation with our customers, tailor-made packaging
solutions are developed to complement our standard packaging programme.
Know-how
Our knowledge of the properties of the fat molecule provides the foundation for our entire business operations. Our
experience dates back to the beginning of the previous century, and is constantly improved upon, thanks to our continuous
development work.
Technical Customer Service
In order to service and understand the customer needs AAK has a qualified technical base, consisting of an extensive number
of application technicians all over the world. In order to service the confectionery industry around 15 dedicated technical
service managers are appointed worldwide. Their main responsibility is to understand the customer needs, and to find the best
functional fat solution for the customer. As support they have fully equipped confectionery laboratories, for evaluation of
different applications/recipes and fats.
Oils & Fats Academy
AAK’s customer training programme is organised by AAK’s Oils & Fats Academy. The Academy arranges courses and
seminars for entire industries as well as for individual customers. The training covers areas such as raw materials, fat technology and quality control, the purpose of the training is to make it easier for our customers to control the functionality of the
fat in their own production process.
Attention
It is the aim of all AAK’s employees to solve our customers’ problems personally and professionally. The partnership with
our customers provides the basis for longstanding and successful business relationship.
Service
We provide a local service from regional sales offices and through our network of distributors and agents worldwide
To supply the customer with premium functionality is the business of AAK.
Interview, New Product Development process
Photo Kni
Karsten Nielsen, Technical Director
Chocolate & Confectionery Fats
Always on the forefront of development
How do you make sure you are always on the forefront?
We work with a refined New Product Development process, in which we at an early stage
discovers the coming trends. All our sales and technical service people are involved in the
process, in order to guarantee that we have the best contact possible with the market.
Once a product development project has started there is also sales and technical service
people involved in the different stages of development. However one important step is when
the product is almost ready, in that phase we invite customers to take part in the evaluation
process. This is done mainly in order to reduce the time to market, as that time is becoming
shorter for us as well as for our customers.
AAK- Whereever you are
Same as CCF back side
All offices including Norway??
IDEAS
Maybe recipes?? I så fall visa på tydligheter, i mån av plats
More of interviews??
One page of Bloom theory?/Saturated Nej
Definitions of different applications?
Call the fact box Oils&FatsAcademy??
Picture ideas:
Pralin on fruit(12 different) to choose 2-3
Pralin on stone
Eva eating pralines
Chis&Anda
Praline and lingon berry
Praline and coffee
Eva with a box in her knee
Pralinebox in tree
Praline exhibition on stones
Praline in glas with "silversugar"
Hand picking pralines
Pralines on silvertray, many,few