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Filling Fats
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Market trends
Today’s food market is defined by a number of consumer trends, such as increasing demand for healthier and more premium-quality products. These particular trends are especially prevalent in the chocolate and confectionery sector. Often, a specific product will reflect more than one trend, so it is important that new introductions meet consumer requirements, and have a clear positioning. The main challenge for chocolate and confectionery producers is to keep coming up with exciting new products that surprise consumers and go beyond their expectations.
Confectionery fillings – always something new
It requires a lot of creativity to develop new and distinctive chocolate and confectionery products. Besides outward appearance, product fillings offer the most wide-ranging possibilities to develop something that is genuinely original, exotic, indulgent, extra-healthy – or a combination of these characteristics. Developing innovative and creative fillings requires a wide range of raw materials, of which specialty filling fats are among the most important.
Age
Health
Convenience
Eating moments
Artisanal/authentic
Seasons
Indulgence
Gastronomyand exotic
Premium quality
LifestyleAwarenessorganic / fair trade
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The world’s leading supplier of specialty fats and oils for the food industry
Loders Croklaan has more than a century’s worth of specialized experience in the production and application of vegetable fats for chocolate and confectionery fillings. We’re happy to put our expertise to work for you in selecting, testing and applying the fat that’s exactly right for your filled product.
Healthier non-hydrogenated, trans-free solutions
Trans fats occur in vegetable oils after partial hydrogenation. Research has shown that these fats can significantly increase the chance of developing coronary heart disease, and the food industry is working very hard to remove trans fats from their products. Loders Croklaan is the industry front-runner in developing non-hydrogenated vegetable fats, and the first to offer Cocoa Butter Replacers that are completely trans-free. When you create together with Loders Croklaan, you have access to non-hydrogenated and trans-free fat options for healthier, label-friendly solutions and end products.
Let’s create together
Creating together with Loders Croklaan makes it possible to provide tailor-made products that appeal to many different types of consumers in a wide variety of markets – and gives you an extra competitive edge.
Hydrogenation – influencing
the melting point
Hydrogenation is a chemical
process in which liquid oils are
converted into fats with a higher
melting point. Hydrogenation
significantly increases the
saturated fatty acid level of a fat.
What’s more, in partial
hydrogenation, trans-fatty acids
are created, which negatively
impact the level of ‘good’ HDL
cholesterol in the blood.
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Consumer productrequirements
Type of product • Praline • Count line • Filled wafer • Etc.
• Positioning of product • Premium • Indulgence • Economy • Discount label
• Labeling requirements • Trans free • Non hydrogenated • Non-GMO
• Logistic requirements • Shelf-life • Climate • Storage conditions
Filling requirements
Texture • Soft • Medium • Hard • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Creamy • Cool melt • Clean
Processing • Tempering yes/no • Pre-crystallization yes/no • Laurics in system yes/no • Rework chocolate yes/no
Filling fat choice
Ingredients / Recipe • Cocoa butter yes/no • Nuts yes/no • Water yes/no • Lauric yes/no
Innovative product development – selecting the right filling fat
Lauric or non-lauric – an important difference
Fats for confectionery are divided in lauric and non-lauric types,
why is this difference so important?
Lauric fats come from sources such as coconut and palm kernel;
their composition is totally different from other (non-lauric)
vegetable fats that come from, for example, cocoa or palm.
When lauric and non-lauric fats are mixed together, the melting
behavior of the blend will be totally different from either one of
the components, and the end-product will turn out a lot softer
than expected. The same happens when a lauric filling is
combined with a non-lauric coating shell: the coating will soften
rapidly and the shelf life will be shortened due to fat bloom
appearance. Loders Croklaan therefore always recommends
extreme caution in combining lauric and non-lauric fats for
confectionery purposes.
Fat bloom
Sometimes, the surface of chocolate
becomes dull, and white crystals may
often even be visible on the surface.
This phenomenon is known as bloom,
and consumers often associate it with a
loss of quality. Sugar bloom is caused by
moisture or condensation on the surface
of the chocolate. Fat bloom is a more
complex phenomenon and can result from
both high ambient tempera ture storage
and migration of fat crys tals from the filling
to the chocolate shell. It is an ongoing
problem in the industry. Fat bloom can,
however, be prevented by choosing the
right fat for a filling.
When developing new products, you need to answer a lot of questions, including which filling fat would be most suitable for your innovative new product. In order to select the right filling fat, you need to determine a number of factors, such as the product characteristics that are desired, the processing facilities that are available, the shelf life that is required, etc. The overview below shows the main factors involved in the selection process.
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Options in filling fats – the Loders Croklaan portfolio
Once the requirements that the filling fat have to meet are clear, a match can be made with one of the products from the Loders Croklaan portfolio. The diagram below defines the different product groups, and gives a general idea of their key characteristics.
Premium qualityfor
ultimate indulgence
Temper-fillings forpralines, filled bars,
cream fillingsnon-lauric
Creamelt TM
All-round flexibilityin developmentand production
Non-temper fillingsfor Count lines,
pralines, biscuits,wafers
non-lauric
BiscuitineTM
FillingFats
First-rate eatingcharacteristics forfast moving goods
Non-temperCool-melting fillingsfor biscuits, wafers,
low cocoa products
lauric
CLSPTM
Anti-bloomingfor shelf-lifeextension
Solves fat bloomproblems in
chocolate products,extending shelf life
PrestineTM
Non-temper oilsfor very soft
chocolate fillings,spreads
non-lauric
DurkexTM
High stabilityoils for
very soft fillings
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Flavor stability
Pre-crystallizationtemperature
Texture stabilitySetting time
0 is slow/low5 is fast /high
Performance diagram:
Polymorphic fats
Some fats, like cocoa butter, can crystallize in several different forms. These so-called
polymorphic fats have only one form that is stable, and also ensures the end
product will have the right hardness, contraction and gloss after it has been
cooled. In order to obtain this stable crystal form, the filling needs to be tempered.
Creamelt™-premium quality for excellent chocolate fillings
Clean melting Cool-melting varieties available Intense and long-lasting flavor release Excellent eating characteristics for ultimate indulgence Fully compatible with cocoa butter High tolerance for nuts and seeds Long shelf life due to excellent stability of taste and texture Production process requires tempering Label-friendly: non-hydrogenated and free from trans fats
Tempering
Tempering or pre-crystallization, is necessary to stabilize the fat crystals in the
product – especially when polymorphic fats are used – and ensures the qualities
of the filling will remain stable. This is done by cooling the filling in a controlled
way until crystallization has started. After this has taken place, the filling can be
slightly heated to obtain the desired temperature for depositing.
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Consumer productrequirements
Type of product • Praline • Count line • Filled wafer • Filled bar
• Positioning of product • Premium • Indulgence
• Labeling requirements • Trans free • Non-hydrogenated • Non-GMO
• Logistic requirements • Long shelf-life • Tolerant to different climates • Normal storage conditions
Filling requirements
Texture • Medium • Hard • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Cool melt • Clean melt
Ingredients / Recipe • High % cocoa butter possible • Allow nuts in recipe • Water in filling possible • No lauric fats in recipe
Processing • Requires tempering • Requires pre-crystallization • Care with laurics in system • Possible to rework chocolate
CreameltTM
range
CreameltTM – selection diagram
FeaTured ProducT
creamelt™ 501: for cool-melting indulgence
The steep line and low percentage of solids at 35°C indicate cool and clean melting
properties which create confectionery fillings with the best possible taste experience.
Typical recipe for a truly indulgent cool-melting filling
Ingredient content
Creamelt™ 501 40.0%
Cocoa powder 5.0%
Hazelnut paste 15.0%
Full-cream milk powder 5.0%
Sugar 34.6%
Lecithin 0.4%
20 25 30 35
% s
olid
s IU
PAC
2.1
50 b
NMR VALUES OF CREAMELT 501
Temperature, ºC
0
10
20
30
40
50
60
70
80
Creamelt 501 Cocoa Butter
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Flavor stability
Pre-crystallizationtemperature
Texture stabilitySetting time
0 is slow/low5 is fast /high
Performance diagram:
Biscuitine™ – all-round flexibility in development and production
Flexible, suitable for use in a wide range of products Flexible, needs no tempering, fits many processes Flexible, can be used in recipes with nuts, cocoa and other ingredients Cost-effective Good eating characteristics Label-friendly: free from hydrogenated and trans fats
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Consumer productrequirements
Type of product • Filled wafer • Count line • Filled bar • Praline
• Positioning of product • Premium bakery • Economy • Discount label
• Labeling requirements • Trans free • Non-hydrogenated • Non-GMO
• Logistic requirements • Long shelf life • Tolerant to different climates • Normal storage conditions
Requirements filling
Texture • Soft • Medium • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Creamy
Ingredients / Recipe • High % cocoa butter possible • Allow nuts in recipe • Water in filling possible • No lauric fats in recipe
BiscuitineTM range
Processing • No tempering required • No pre-crystallization required • Care with laurics in system • Possible to rework chocolate
BiscuitineTM – selection diagram
FeaTured ProducT
Biscuitine™ 580 – fast crystallization without trans fats
The lines show Biscuitine™ 580’s very constant and continuous crystallization
behavior compared to other non-hydrogenated and non-trans filling fats. Such
behavior enables fast, high-quality processing.
Recipe for a cheese-flavored filling based on Biscuitine™ 580
Ingredient content
Biscuitine™ 580 43.0%
Skimmed milk powder 25.5%
Demineralized whey powder 29.5%
Salt 0.8%
Emulsifiers 0.7%
Lecithin 0.5%
Cheese flavor To taste
10 200 30 40
% s
olid
s
SPEED OF CRYSTALLIZATION AT 15ºC
time (minutes)
0
10
20
15
5
25
30
35
40
45
50
BiscuitineTM 580 Reference non-hydro
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Flavor stability
Pre-crystallizationtemperature
Texture stabilitySetting time
0 is slow/low5 is fast /high
Performance diagram:
CLSP™ – The non-hydro alternative for hardened coconut oil in fillings
Lauric fat No tempering required, very fast crystallization: easy to use Cool- and clean-melting eating characteristics Low-cost solution Ideal for fast-moving products Low tolerance for cocoa Label-friendly: free from hydrogenated and trans fats
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Consumer productrequirements
Type of product • Praline • Count line • Filled wafer • Filled bar
• Positioning of product • Indulgence • Economy • Discount label
• Labeling requirements • Trans free • Non-hydrogenated • Non-GMO
• Logistic requirements • Moderate shelf life • Tolerant to different climates • Normal storage conditions
Filling requirements
Texture • Medium • Hard • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Cool melt • Clean melt
Ingredients / Recipe • No cocoa butter in recipe • Allow nuts in recipe • No water in recipe • Lauric
Processing • No tempering required • Pre-crystallization advised • Care with non-laurics in system • Do not mix with chocolate rework
CLSPTM range
CLSPTM – selection diagram
FeaTured ProducT
cLSP™ 600 – excellent eating, easy processing
The steep melting profile shows that CLSP™ 600 can create cool- and clean-
melting fillings with optimal processing convenience
Typical recipe for a trendy green tea filling based on CLSP™ 600
Ingredient content
CLSP™ 600 43.0%
Full-cream milk powder 8.0%
Skimmed milk powder 4.0%
Dextrose 15.0%
Sugar 29.6%
Lecithin 0.4%
Green tea flavor To taste
CLSP™ 600
20ºC 25ºC 30ºC 35ºC
% s
olid
s IU
PAC
2.1
50 a
CLSP™ 600 – excellent eating, easy processing
Temperature, ºC
0
10
20
30
40
50
60
70
Fully hydrogenated coconut oil
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Flavor stability
Pre-crystallizationtemperature
Texture stabilitySetting time
0 is slow/low5 is fast /high
Durkex™Reference very soft filling fat
Performance diagram:
Durkex™ – high stability for smooth confectionery spreads and very soft fillings
Excellent solution for soft or aerated fillings The standard for production of stable chocolate spreads No need for tempering Very good eating characteristics Excellent value for money Label-friendly: free from hydrogenated and trans fats
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Consumer productrequirements
Type of product • Praline • Mousse filled bars • Confectionery spreads
• Positioning of product • Premium • Indulgence • Economy • Discount label
• Labeling requirements • Trans free • Non-hydrogenated • Non-GMO
• Logistic requirements • Long shelf life • Tolerant to different climates • Normal storage conditions
Filling requirements
Texture • Soft • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Clean melt
Ingredients / Recipe • Limited % cocoa butter possible • Allow nuts in recipe • Water in filling possible • No lauric fats in recipe
Processing • No tempering required • No pre-crystallization required • Care with laurics in system • Limited rework chocolate possible
DurkexTM range
DurkexTM – selection diagram
FeaTured ProducT
durkex™ 104 – stability in very soft fillings
The photo shows a filling with Durkex™ 104 on the left and a filling using an
alternative soft filling fat on the right. The filling with Durkex™ is much more
stable, with no oil separation.
Recipe for delicious Acai berry filling based on Durkex™ 104
Ingredient content
Durkex™ 104
Sugar
Full-cream milk powder
Skimmed milk powder
Lecithin
Acai flavor
35.0%
47.6%
7.0%
10.0%
0.4%
To taste
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Prestine™ – Anti-bloom filling fats for optimal appearance throughout shelf life
Prevents blooming in chocolate-coated products Extends shelf life Improves brand image Very suitable for products with high oil or high nut content Very suitable for warm climates and non-optimal storage conditions Label-friendly: free from hydrogenated and trans fats
Fat bloom explained
•Fatbloomstartswhenfatmigratesfrom the filling into the chocolate coating, inducing re-crystallization of the cocoa butter.
•Resultinginadullsurface-inmanycases with white crystals on top.
•Understorageconditionsof23°C,fatbloom will appear after 4-6 weeks.
Filling
Nut pieces
Fat Migration
Coating14
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Consumer productrequirements
Type of product • Praline • Count line • Filled wafer • Filled bar
• Positioning of product • Premium • Indulgence
• Labeling requirements • Trans free • Non-hydrogenated • Non-GMO
• Logistic requirements • Extended shelf life • Warm climates • Difficult, warm storage conditions
Filling requirements
Texture • Soft • Medium • Hard • Aerated
• Flavor • Fast release • Intense • Full
• Mouth feel • Cool melt • Clean melt
PrestineTM range
Processing • No tempering required • No pre-crystallization required • For lauric and non-lauric systems • Possible to rework chocolate
Ingredients / Recipe • Recipe with high bloom risk • High % cocoa butter possible • High nut content causes problems • Tolerates lauric/non-lauric
PrestineTM – selection diagram
FeaTured ProducT
Prestine 34F - creating bloom-free filled chocolates
The photo shows the development of fat bloom on filled chocolates stored under
similar conditions for the same period of time. Left chocolate is made with
Prestine™, the right with a standard filling fat.
Recipe for nut-containing confectionery filling based on Prestine™ 34F
Ingredient content
Prestine™ 34F
Hazelnut paste
Full-cream milk powder
Skimmed milk powder
Sugar
Lecithin
28.0%
20.0%
3.0%
4.0%
44.6%
0.4%
Let’s create together!
Let our technical experts select the right fat and make it work for you
You’re basing a new filling on Creamelt™ and want to ensure that your production line performs optimally? Or you want to reduce bloom in order to extend product shelf life, and need advice on how to incorporate Prestine™? Our technical experts are happy to assist you in pinpointing the right product or solution for your specific situation.
Loders Croklaan has more than 100 years of specialized experience in the production and application of vegetable fats for confectionery products. Our technical experts are willing and able to work together with your product developers to select the filling fat that suits your product and facilities best. If you wish, we can also supply you with tailor-made products, specially designed and adapted to your specific requirements.
And our support does not stop after the selection process. We can also help you make the fat work to your benefit in other ways, such as optimizing your production process and maximizing the quality of end products.
Fuel your innovation by involving our market experts
Perhaps you are reconsidering your product labeling and want to be updated on global trends and legislation? Or maybe you would like to discuss expected developments in the chocolate and filling-fat market? Our market development experts are at your disposal to share our knowledge and insight, as well as to discuss how you can stay creative and innovative in developing new products. Please contact a sales manager at one of our regional offices to discuss your requirements and how we can fulfill them. Let’s create together!
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