AAK: NON-HYDRO/NO TRANS CAMPAIGN

As a leader in non-hydro solutions, AAK has been working together with customer partners to provide unique value-adding vegetable oil solutions without trans fats for more than a decade. From bakery mixes, laminated doughs, and icing systems to cream filling systems and whipped toppings, AAK meets today’s consumer and legislative requirements without sacrificing quality, turnaround time or competitive prices.

AAK also continues to lead sustainability efforts and traceability of its raw materials, while making a clear difference to the environment and the local communities where the raw materials are grown and harvested. AAK is a founding member of the Roundtable on Sustainable Palm Oil (RSPO) and offers RSPO-certified material. AAK’s products are derived from renewable crops, with ingredients grown and sourced responsibly as part of a continued commitment to sustainability.

AAK has the non-hydrogenated, no trans solutions for your most challenging real-world baking applications. You can rest easy knowing that with PHO 2.0, our next generation of PHO-free solutions, your product will perform—and taste—just as good as it always has, with a consumer-friendly label. AAK helps you meet today’s consumer and legislative requirements without sacrificing quality or turnaround time.

AAK has developed Non-Hydrogenated range of filling fats (Chocofill NH) and spread fats (Akospread NH) a new range of fats designed for chocolate and nut-based spread applications. Akospread is said to guarantee stability, spreadability, visual appeal, texture and flavor.

A selection of Akospread solutions are available for applications such as: spreads with a high percentage of nuts; products sold in warmer climates, where stability is a greater issue; applications that are high in liquid oil; spreads made with blends of non-hydrogenated, non- trans, and low-saturated fats for clean-label appeal; spreads based on shea oil for palm oil-free labels.

AKOPOLTM NH for non-hydrogenated compounds

AAK meets consumer demands for non-hydrogenated, trans-free coatings fats us¬ing state-of-the-art technology and new know-how of the fat molecule. Hydrogen¬ated trans fats are traditionally used in com¬pounds but are now banned in many coun¬tries due to the huge amounts of trans fats.

AKOPOLTM NH 53 is the answer to the consumer demands for non-hydrogenated, trans free compounds. AKOPOLTM NH 53 is perfect in coating applications where choc¬olate- rich flavor and clean labeling are the important features.

AKOPOLTM NH 53 requires no tempering step in the chocolate production.

When crystallized AKOPOLTM NH 53 is quite flexible and can be used in a wide range of coating applications. Coatings based on AKOPOLTM NH 53 retain good gloss and long shelf life.

In addition, AKOPOLTM NH 53 has a healthier profile than standard coating fats as the content of saturated fatty acids is sig¬nificantly lower.

Nutrition labeling

AKOPOL™ NH 53 should be labeled “vegetable fat” as no hydrogenation was applied during production. That’s how you – the manufacturer – can get a clean label end-product and thereby create more appeal to retailers and consumers demanding healthier chocolate products.

Using AKOPOL™ NH 53 in your compound offers you the following advantages : 

  • A non-hydrogenated compound free from trans fatty acids.
  • A low sum of saturated fatty acids and trans fatty acids, which improves the nutritional profile of the final product.
  • A chocolate-rich flavour from the use of some powder.
  • The final product will be hard and stable at room temperature and non-greasy.

Figure 1 : Fatty acid composition (g/100g) of AKOPOL™ NH 53 and usual alternatives

AKOPOL™ NH 53

Standard CBR

Standard CBS

Saturates

64

32

100

Cis-mono unsaturated

26

15

0

Cis-poly unsaturated

5

0

0

Trans

<1

53

<1

Saturated + trans

64

85

100

Recipe suggestion

Contents

Sugar

49

AKOPOL™ NH 53

29

Cocoa powder (10-12 %)

13

Skim milk powder

6

Cocoa mass

3

Lecithin

0.2-0.4

CHOICE OF RIGHT COCOA POWDER, FAT AND EMULSIFIER FOR CHOCOLATE SPREAD MAKERS

Cocoa powder

Dedicated to the success of your product, we support your product development by helping you select exactly the right cocoa powder to deliver unsurpassed taste and exceptional color.

D11MR and D11A for spreads

D11MR: gives a reddish-brown color and a smooth cocoa taste.

D11A: offers a bright-brown color and a well-balanced chocolate flavor.

FLAVOUR AND COLOUR SOLUTIONS

TYPE

ALKALISATION

FLAVOUR

PH

INTRINSIC COLOUR

FAT %

TrueDark (N11D)

natural (no alkali added)

balanced cocoa

5.5

medium brown

10-12

N11N

natural (no alkali added)

mild cocoa, fruity notes

5.6

light brown

10-12

SN

natural (no alkali added)

whole bean roasted, mild cocoa

5.6

light brown

10-12

D11L A

light

creamy chocolate taste especially for compounds with caramel notes

6.2

light brown

10-12

D11DQ

light

mild chocolate

7.0

light brown

10-12

D11A

light

mild chocolate

7.2

brown

10-12

D11MR

medium

full-bodied mild cocoa

7.3

red-brown

10-12

D11CD

strong

dark chocolate

7.9

dark-red

10-12

D11SQ

strong

rich cocoa and chocolate taste without bitter notes

8.0

dark brown

10-12

D11S

strong

full-bodied cocoa

8.0

red-brown

10-12

S8

strong

balanced cocoa

8.1

red-brown

10-12

S85

strong

full bodied cocoa with unique chocolate notes

8.3

dark red-brown

10-12

S9

strong

strong cocoa

8.6

brown

10-12

Fats

The type of fat and/or oil and emulsifier used will control the texture of the chocolate filling. So, choice of fat is of utmost importance for the filling’s characteristics.

  • Semi liquid over a wide temperature range
  • Good storage stability
  • No trans
  • Right crystallization rate
  • Right crystallization degree

Less optimal choices in fat can be improved by adding emulsifier.

PROBLEMS in the production process:

  • Water absorption due to high humidity giving high viscosity
  • Too problematic to pump spread through pipelines
  • Air bubbles that can’t be removed
  • Too viscous to produce
  • Low fat recipe, firm fat, moisture absorption, too small particles, insufficient conching

SOLUTION: reduce yield value and/or plastic viscosity

 

Emulsifiers

Here is the range of emulsifier from DuPont:

  •  Grindsted® PS range
  •  Dimodan® range
  •  Grindsted® Crystallizer range

Functionalities

  •  Makes crystal network together with the fat
  •  Provides a certain texture
  •  Prevents oil separation
  •  Gives the right crystallization
  •  Substitutes trans fatty acids

Spread with Variations

  • To be refined and conched
  •  GRINDSTED®PS 209 is added to prevent oil separation
  • GRINDSTED® Citrem LR 10 decreases plastic viscosity
  • GRINDSTED®PGPR decreases yield value

RECIPE SUGGESTION

Ingredients

%

Cocoa Powder D11A

8

Skim Milk Powder

9

Akospread NH 22

22

Sucrose

48

Hazelnut paste or Tahina

12

GRINDSTED PS 209

1

GRINDSTED Citrem LR 10

0.5

GRINDSTED PGPR

0.2