coating fats - ioi loders...
TRANSCRIPT
Coating Fats
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The market
Consumer demands, government regulations and intense competition make today’s chocolate market a volatile and chal-lenging one. In such a market, selecting the fat for chocolate and coating that gives your product exactly the properties you want for the best possible price can make all the difference to your success.
Hydrogenation? A-brand/Private label?
Value engineering?
Processing?
Heat resistance?
5% rule?
Trans fats?Pricing
Quality
Perception
Health
Consumer and
Producer
Legislation
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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 special-ized experience in the production and application of vegetable fats for confectionery products. Our extensive portfolio makes it possible to fulfill all your needs with regards to specialty fats. We are happy to put our expertise to work for you in selecting, testing and applying the fat that is exactly right for your product.
The healthy, non-hydrogenated, trans-free option
Research has shown that industrial trans fats – which form in vegetable oils after partial hydrogenation – have a negative impact on human health, increasing the risk of conditions such as diabetes and coronary heart disease. The food industry is working very hard to develop new, alternative products that do not contain these fats. Loders Croklaan has long been the front-runner in developing vegetable fats that do not require hydrogenation. When you create together with us, we can offer you a range of non-hydrogenated, trans-fat-free options – including the first ever trans-fat-free Cocoa Butter Replacers – for creating healthy end products that have the ‘cleanest’ labels possible.
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.
The problem with
hydrogenation
Hydrogenation is a chemical
process that converts liquid
oils into fats that have a higher
melting point. This process
increases the level of unhealthy
saturated fatty acids. What’s
more, when oils are partially
hydrogenated, trans-fatty acids
are created. These not only pose
health risks of their own, but
also negatively impact the level
of ‘good’ HDL-cholesterol in the
blood.
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Creating new products – options in fat for chocolate and coatings
The reasons for using cocoa butter alternatives when devel-oping or adapting products can vary from the desire to maximize product quality or minimize costs, to changes in production process and the need to generate new business value. And within the Cocoa Butter Alternative field, there are several options in selecting the right one for your chocolate or coated confectionery product. Here is an overview of the different types and their characteristics:
Cocoa Butter Improvers
(CBI)
Cocoa Butter Equivalents
(CBE)
Cocoa Butter Replacers
(CBR)
Cocoa Butter Substitutes
(CBS)
Increase the heat
resistance of chocolate
Physical properties
comparable to cocoa
butter and thereby fully
compatible
Allowed in EU chocolate
according to 5% rule
Processing requirements
similar to cocoa-butter-
based products; tempering
required
Resistant to blooming
Non-hydrogenated and
free from trans fats
Physical properties
comparable to cocoa
butter and thereby fully
compatible
Brings out the intense
flavors of other ingredients
Allowed in EU chocolate
according to 5% rule
Processing requirements
identical to cocoa-butter-
based products; tempering
required
Resistant to blooming
Non-hydrogenated and
free from trans fats
Moderate compatibility
with cocoa butter; max.
20% in fat phase
Good retention of
chocolate flavors
All-round coating fat for a
wide range of products
Resistant to blooming
Non-temper and non-
lauric; suitable for wide
range of processing
possibilities
Often contain trans fats,
sometimes high levels
Low compatibility with
cocoa butter; max. 5% in
fat phase
Based on lauric fats
First-rate eating
characteristics with
outstanding cool and clean
meltdown
Non-temper and high
crystallization speed;
suitable for wide range of
processing possibilities
Very good heat resistance
Often contain trans fats
ChaRaCTERISTICS
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Cocoa Butter Improvers
(CBI)
Cocoa Butter Equivalents
(CBE)
Cocoa Butter Replacers
(CBR)
Cocoa Butter Substitutes
(CBS)
Pralines
Premium-quality coatings
Tablets
High milk-fat chocolate
Pralines
Premium-quality coatings
Tablets
Countlines
Wafers
Biscuits
Cereal bars
Fast-moving confectionery
Fine bakery
Lauric or non-lauric – an important difference
Fats for confectionery are divided in lauric and non-lauric types, and this difference
is important.
Lauric fats are derived from sources such as coconut and palm kernel, which
means their composition is quite different from other (non-lauric) vegetable fats that
come from sources like cocoa or palm. When these two types are mixed together,
the melting behavior of the blend will be totally different from either of the two fat
ingredients, resulting in an end product that is much softer. The same happens
when a lauric filling is combined with a non-lauric coating – the coating will soften
rapidly, shortening the product’s shelf life.
Loders Croklaan always recommends extreme caution in mixing lauric and non-
lauric fats for confectionery purposes.
TypICaL uSES In ChoCoLaTE and CoaTIngS
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Application in action – selecting the right cocoa butter alternative for your needs
To select the Cocoa Butter Alternative most suitable for your application, we recommend following the steps in the selection diagram below:
Coberine™: for stability in premium-quality products
Coberine™ is the coating fat of choice when your product is to be named chocolate or the coating needs to have the same premium-quality characteristics as chocolate. In both situations, tempering is required in the production process.
First CBE in the market, the standard for quality in production Provides cost reduction in chocolate and chocolate coatings Improves and stabilizes quality in cocoa-based coatings Lasting stability for long shelf life Label friendly – non-hydrogenated and free from trans fats CBI Coberine™ 901: improves heat resistance of chocolate
Chocolate legislation in the Eu
EU Directive 2000/36 regulates the use
and labeling of vegetable fats in chocolate
and related products. Only fats from a
limited number of raw materials may be
used in chocolate-labeled products, the
fats must be compatible with cocoa butter,
and may not be modified by enzymatic
processes. The maximum amount of these
fats to be used is 5% (calculated per recipe),
which must be declared as vegetable fat.
Product to be named chocolate (EU 5%)?
Heat resistance to be improved?
Super coating to be produced as chocolate
(tempering unit available?)
CBICoberine™ 901
CBECoberine™
Production requirement: tempering
Yes No Yes No
Yes No
Go to CBR/CBS selection guide on page 8
CBECoberine™
Other Cocoa Butter Alternative
CBR/CBS
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FEaTuREd pRoduCT
Coberine™ 901: Creating heat-resistant and touch-proof products
When Coberine™ 901 is added to cocoa butter, as indicated by the solid fat content
at 30C°, an increased heat stability is obtained, which is showed by raising the solid
fat content at 30C°.
This graph shows that Coberine™ 901 has a better heat stability than cocoa butter,
this is indicated by the solid content at 30°C and 35°C.
Typical recipe for touch proof product
Ingredient Content
Sugar 50%
Cocoa mass 38%
Cocoa butter 6.7%
Coberine™ 901 5%
Lecithin 0.3%
Vanillin 0.025%
Tempering
Before molding, chocolate
requires a special cooling
process to generate the
highly stable crystals which
give optimal gloss,
contraction and fat bloom
stability to the end product.
When a cocoa butter
equivalent is used, the
temperature settings of this
process may sometimes
need to be slightly changed.
Super coating
When more cocoa butter
than is allowed in EU
chocolate legislation is
replaced by other vegetable
fats, the coating may not be
labeled ‘chocolate’ in most
countries. Instead, it is
called a super coating.
Although super coating is
not a legally defined name,
it is generally accepted by
producers of this category
of products.
0
10
20
30
40
50
60
70
80
90
0 10 20 30 40 50 60 70 80 90 100
20º25º
30º
35º
40º
% s
olid
IUPA
C 2
.150
b
% Coberine™ 901
COBERINE™ 901/COCOA BUTTER
0
10
20
30
40
50
60
70
80
90
20º 25º 30º 35º 40º
Cocoa Butter
% s
olid
s IU
PAC
2.1
50 b
NMR CURVES OF COCOA BUTTER AND COBERINE™ 901
Coberine™ 901
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Application in action – choosing between Cocoa Butter Replacer and Cocoa Butter Substitute
Cocoa Butter Replacers and Cocoa Butter Substitutes each have specific sensory qualities and processing characteristics. Selecting the right fat is very much dependent on your require-ments and production environment. The following diagram can assist you in the process by indicating the most important differences between the Loders Croklaan options Couva™ and CLSP™.
Strong chocolate taste in product
(>5% cocoa butter)
Snap and meltdown like chocolate
Possibility to rework chocolate product
Product shoult maintain a glossy
appearance
Product should crystallize as fast as
possible
Coating should be as flexible as
possible
Coating should have the highest
possible heat resistance
Product contains water
Product should have maximum bloom
resistance
Level of saturated fat comparable or
lower than cocoa butter
Product is fast moving and requires
only limited shelf life
Lowest possible price of raw materials
Couva™ tolerates up to 15% of cocoa
butter in the fat phase of the recipe,
CBS maximum 5%
CLSP™ closely mimics the snap and cool
melting characteristics of chocolate
Mixing CLSP™ with chocolate will affect
hardness/shelflife of finished product
Couva™ fats have a long lasting gloss
retention
The fastest crystallization track can be
reached with CLSP™
Couva™ fats have better elasticity and
less tendency to break on impact
CLSP™ fats offer high heat resistance
Mixing of lauric fats and water
increases the risk of soapy off-taste
Couva™ has better resistance to
blooming compared to CLSP™
The amount of saturated fat in Couva™
is comparable to cocoa butter; CLSP™
is higher
CLSP™ is the traditional and cost-
effective choice for this segment
The raw material price for CLSP™ fats
is currently lower than for Couva™
LodERS CRokLaan RECommEndS
Cocoa Butter Cocoa Butter
Replacer Substitute
your product/processing requirements Couva™ CLSp™ Reason for our recommendation
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Couva™: Cocoa Butter Replacers – innovation in processing convenience
The first CBR in the market containing 0% trans fats Other varieties available Intense chocolate flavor due to high cocoa content Easy to incorporate and cost-effective Non-lauric, non-temper fat for maximum processing convenience
FEaTuREd pRoduCT
Couva™ 850 nh: The 0%-trans breakthrough coating fat for
confectionery and bakery
Nominated for the FI Europe Award 2007
The table shows that substituting traditional CBR with Couva™ 850 NH enables
producers to create products without trans fats at similar levels of saturated fat as
normal cocoa butter.
Typical recipe for a coating with 0% trans fat
Ingredient Content
Couva™ 850 NH 36%
Sugar 44%
Skimmed milk powder 5.6%
Cocoa powder alkalized 10/12% 14%
Lecithin 0.4%
Vanillin 0.025%
Couva™ 850NH Traditional CBR Cocoa Butter
Saturated fat
In fa
t con
tent
Trans fat
0
20
40
60
80
100
10
CLSP™: The traditional choice for fast-moving products
Excellent eating characteristics with cool and clean meltdown Lauric-fat-based product Non-temper and fast crystallization: easy to use Very good heat resistance Lowest-cost solution
FEaTuREd pRoduCT
CLSp™ 799: The new industry standard
The non-hydrogenated successor of CLSP™ 555E
The graph shows that by replacing CLSP™ 555E (a hardened lauric fat), with our
CLSP™ 799 (a fractionated lauric fat), it is possible to create non-hydrogenated
coatings with comparable characteristics.
Typical recipe for a non-trans, non-hydrogenated coating for moderate climates.
Ingredient Content
CLSP™ 799 42%
Sugar 36.6%
Milk powder 24/26% 11%
Cocoa powder alkalized 10/12% 10%
Lecithin 0.4%
CLSP™ 555E
20 25 30 35
% s
olid
, IU
PAC
2.1
50 a
COMPARISON OF NMR DATA
CLSP™ 799Temperature, ºC
0
20
40
60
80
100
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Let’s create together – use our application experts to select the right fat and make it work for you
Does your product require Coberine™ and do you want to ensure that your production line will perform optimally when using it? Do you need to make a selection between CLSP™ and Couva™ and want advice about crystallization speeds? Our application experts are happy to assist you in pinpointing the right fat for your specific situation and needs.
Loders Croklaan has more than 100 years of specialized experience in the production and application of vegetable fats for confectionery products. We have the necessary facilities and professionals, and are pleased to work together with your product developers to select the fat that suits your particular product and facilities best. If necessary, we are also capable of supplying 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 in making the fat work even more to your benefit by optimizing your production process and maximizing the quality of end products.
Let’s create together – fuel your innovation by involving our market experts
Perhaps you are reconsidering your product labeling, and want to be updated on the global situation regarding fat composition and legislation? Or do you want to discuss the latest trends and expected developments in the chocolate and fat market? Our market development experts are at your disposal to share our vision and knowledge, and discuss ways in which you can enhance your business by developing creative and innovative new products.
Feel free to contact one of our regional offices to discuss your requirements and how we could help fulfill them. Let’s create together!
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