Filling Fatsnorthamerica.ioiloders.com/.../static_pages/Filling_Fats_English.pdffilling fats are...

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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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


Texture • Medium • Hard • Aerated


• 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





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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Type of product • Filled wafer • Count line • Filled bar • Praline

• Positioning of product • Premium bakery • Economy • Discount label


• Logistic requirements • Long shelf life • Tolerant to different climates • Normal storage conditions

Requirements filling

Texture • Soft • Medium • Aerated


• 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





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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• Positioning of product • Indulgence • Economy • Discount label


• Logistic requirements • Moderate shelf life • Tolerant to different climates • Normal storage conditions


Texture • Medium • Hard • Aerated



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




Durkex™Reference very soft filling fat


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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Type of product • Praline • Mousse filled bars • Confectionery spreads

• Positioning of product • Premium • Indulgence • Economy • Discount label


• Logistic requirements • Long shelf life • Tolerant to different climates • Normal storage conditions


Texture • Soft • Aerated


• 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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• Positioning of product • Premium • Indulgence


• Logistic requirements • Extended shelf life • Warm climates • Difficult, warm storage conditions


Texture • Soft • Medium • Hard • Aerated



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!

IOI Loders Croklaan EuropeNetherlands, HeadquartersHogeweg 1, 1521 AZ WormerveerP.O. Box 4, 1520 AA WormerveerThe NetherlandsPhone: +(31) 75 629 29 11Fax: +(31) 75 628 94 55

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russiaOffice 46 5 Malaya Pirogovskayastreet 5119435 MoscowPhone: +7 (495) 775 0668Fax: +7 (495) 775 0669

IOI Loders Croklaan AsiaMalaysia, HeadquartersPLO 8 & 9, Jalan TimahPasir Gudang Industrial Estate81700 Pasir GudangJohor, MalaysiaPhone: +60 7 381 8888 Fax: +60 7 251 1798

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South africaP.O. Box 29400Maytime Centre3624 Durban NorthPhone: +27 (31) 764 0462Fax: +27 (31) 764 0462

chinaROOM D306, Shang-Mira Commercial CentreNo. 2633 Yan An Road (W)Shanghai 200336Phone: +86(21) 62702213Fax: +86(21) 62706031

IOI Loders Croklaan AmericasNorth america, Headquarters24708 W. Durkee RoadChannahon, IL 60410-5249 U.S.APhone: +(1) 800 621 4710Fax: +(1) 815 730 5202

canada KiplingAve.Etobicoke2141M9W 6TI OntarioOntarioPhone: +1 (866) 558 5556Fax: +1 (416) 243 3022

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Internet: www.croklaan.comE-mail: [email protected]

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