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