Vegetable fats for the confectionary industry

Expo Cacia May 2013

H. Slager-Fellow Application

Three main groups of vegetable coating fats: (moulding /enrobing /dipping/panning)

CBE: Cocoa Butter Equivalents Coberine™

CBS: Cocoa Butter Substitutes CLSP™

CBR: Cocoa Butter Replacers Couva™

(for moulding /enrobing /dipping /panning)

Method by NMR (Nucleair Magnetic Resonance)

0

10

20

30

40

50

60

70

80

90

20 25 30 32.5 35

% crystals

temperature˚C

hardness heat resistance

melting

flavour release

clean melting

Guide line for making a choice: melting curve

CLSP™ : based on palmkernel fats (hydrogenated)

20˚C 25˚C 30˚C 35˚C

CLSP 812 77 47 17 5

CLSP 914 85 63 35 14

Palmkernel 46 27 2

0

10

20

30

40

50

60

70

80

90

% crystals

temperature

CLSP 812

CLSP 914

Palmkernel

iupac 2150-a

0

20

40

60

80

100

20 25 30 32.5 35

20˚C 25˚C 30˚C 35

CLSP 900 91 82 54 1

CLSP 499 82 67 28 1

palm- kernel 47 27 2

0

10

20

30

40

50

60

70

80

90

100

% crystals

temperature

CLSP 900

CLSP 499

palm- kernel

iupac 2150-a

CLSP™ : based on palmkernel fats (fractionated)

0

20

40

60

80

100

20 25 30 32.5 35

20˚C 25˚C 30˚ 35

CLSP 912 93 83 36 4

CLSP 910 91 76 28 4

CLSP 555 95 88 46 3

0

10

20

30

40

50

60

70

80

90

100

% crystals

temperature

CLSP 912

CLSP 910

CLSP 555

iupac 2150-a

CLSP™ : palmkernel fats (fractionated +hydrogenated)

0

20

40

60

80

100

20 25 30 32.5 35

CCB/Hardko

Programma 3

0 10 20 30 40 50 60 70 80 90 1000

20

40

60

80

100

% Hardko

% Solids

N20

N25

N30

N35

Mixes of cocoa butter / hydrogenated coconut fat : strong softening

Cocoa butter and the CLSP™ fats are not compatible.

Product and recipe building need attention to avoid

fast fatbloom formation.

% hydrogenated coconut

Dark coating based on CLSP™ fats, %

recipe fat content fat balance

fat 32 32 95 lauric fat

cocoa powder 10/12 %

15 1.6 5 cocoa butter*

sugar 48 - -

Lactose or skimmed mp.

5 - -

emulsifiers QV - -

salt/vanillin QV - -

total 100 33.6 100

* maximum level

Recommendations fat phase CLSP™ coating fats:

dark milk white

CLSP™ % 95 94 93

Cocoa butter % 5 2 -

Milk fat % - 4 7

hardness

melting

heat resistance

fat bloom resistant

gloss retention

label friendly

attribute

+

-/+

-/+

-

-/+

-

CLSP 812 / 914 / 923

++

-/+

+

-/+

-/+

-

CLSP 912

++

+

++

++

++

-/+

CLSP 499 / 555/ 900

-

--

--

-/+

-/+

-

CLSP 620 / 720

Decision matrix

CLSP™ fats

+

++

+

++

++

+

++

+

++

++

++

+

CLSPTM Coating Fats

Product Name SMP oC

% TFA

% Solid by NMR, typical value

20 oC 25 oC 30 oC 35 oC 40 oC

CLSP 555/E 34 <1 96 90 48 5 0

CLSP 914 40 < 1 86 64 32 13 5

CLSP 912/E 37 < 1 95 83 39 6 1

CLSP 826 39 3 75 50 26 11 5

CLSP 825 36 3 77 48 17 5 1

CLSP 725 35 5 70 44 19 8 2

CLSP 723 40 <1 77 56 33 17 8

CLSP 713 43 <1 80 61 38 21 11

CLSP 310 25 < 1 22 2 0 0 0

CLSP 400 28 <1 45 28 2 0 0

CBE : enjoys a legal status in EU !!

According to Directive 2000/36/EC :

“ The addition of certain vegetable fats other than cocoa butter

to chocolate products, up to a maximum of 5 % should be permitted

in all Member States; those vegetable fats should be

Cocoa Butter Equivalents

and therefore be defined according to technical and scientific criteria.”

Legal requirements of CBE’s:

miscible in any proportion with ccb and compatible with its physical properties

(melting point, crystallisation temperature, melting rate, need for tempering)

rich in symmetrical tri - glycerides (POP- POS- SOS)

non-lauric

additional :coconut oil is allowed in chocolates for

“ ice cream and similar frozen products “

NMR binair: Cocoa Butter / Coberine 608: equivalent !!

0

10

20

30

40

50

60

70

80

% Coberine 608

% c

ryst

als

20 degr. 76 76 74 73 72 72 72 71 71 71 72

25 degr. 71 70 70 69 68 66 67 66 65 64 63

30 degr. 50 51 52 51 51 51 50 49 50 50 49

32,5 degr. 15 17 17 18 19 18 19 19 20 19 19

35 degr. 1 1 1 2 2 4 3 5 4 4 4

0 10 20 30 40 50 60 70 80 90 100

Method IUPAC 2150-b

NMR binair Cocoa Butter / Coberine 901: compatible / improving!!

0 10 20 30 40 50 60 70 80 90 100

20 degr. 76 76 75 74 73 73 71 71 71 71 71

25 degr. 71 71 70 69 69 68 67 67 67 67 67

30 degr. 50 53 52 54 55 56 56 56 57 58 58

32,5 degr. 15 20 24 27 30 34 36 37 40 42 43

35 degr. 1 2 6 8 13 16 18 20 23 25 26

0

10

20

30

40

50

60

70

80

% crystals

% Coberine 901

Method IUPAC 2150-b

NMR binair Cocoa Butter/ Coberine 306: fairly compatible !

0 10 20 30 40 50 60 70 80 90 100

20 degr. 76 76 74 72 71 70 71 73 75 75 77

25 degr. 71 70 68 66 65 62 59 60 62 63 66

30 degr. 50 47 48 45 42 39 30 32 40 42 43

35 degr. 1 1 1 1 1 2 2 2 3 2 2

0

10

20

30

40

50

60

70

80

% crystals

% Coberine 306

Method IUPAC 2150-b

Cocoa butter 12 7 - - -

Cocoa mass 40 40 40 20 -

Sugar 48 48 48 48 48

CBE - 5 12 22 30

Ccp 10/12 - - - 10 20

Fat, % cocoa% 32

52

32

47

32

40

32

30

32

20

Recipe dark chocolates, %

hardness

melting

heat resistance

fat bloom resistant

gloss retention

label friendly

Attribute when

applied in chocolate

+++

-/+

+++

++

++

++

Coberine 901

++

+

++

++

++

++

Coberine 608

+

++

+/-

++

++

++

Coberine 507

+/_

+++

- +

++

++

Coberine 306

decision matrix

CBE fats

Product Name SMP oC

% TFA

% Solid by NMR*, typical value

20 oC 25 oC 30 oC 35 oC 40 oC

CoberineTM 507 33 < 1 71 57 38 1 0

CoberineTM 608 33 < 1 70 62 49 5 1

CoberineTM 901 34 < 1 72 70 60 20 1

COBERINETM

*The percentage of solids fat at given temperatures is measured by pulse NMR on samples

stabilised at 26ºC according to IUPAC method 2.150(b).

Couva ™ : non lauric / non plymorphic, no need to temper

CCB / Couva 706 (FG080P04)US

0 20 40 60 80 1000

20

40

60

80

100

% Couva 706

SFC

N-20

N-25

N-30

N-35

Mixes cocoa butter / Couva 760

% Couva 760

Couva 760 is partly compatible with

cocoa butter up to 15% on the fatphase

% crystals

type dark dark milk milk white

Couva™ 30 25 24 24 28

Cocoa mass - 10 10 8 -

Sugar 48 48 48 48 48

Fullcream milkp. - - 10 16 20

Skimmed milkp. 6 - 4

Ccp 10/12 22 17 2 4 -

Fat, cocoa % 32

22

32

27

32

12

32

12

32

-

Recipe coatings, %

++

+

+

+

hardness

melting

heat resistance

gloss retention

label friendly

attribute Couva 760

+

-/+

+

+

Couva 500 Couva 300

decision matrix

Couva™ fats

- -

-/+

-/+

-

+

-

Couva 850 NH

-/+

-/+

-/+

-/+

-/+

-/+

-/+

-/+

++

Product Name SMP oC

% TFA

% Solid by NMR*, typical value

20 oC 25 oC 30 oC 35 oC 40 oC

CouvaTM 200H 41 33 62 47 33 21 8

CouvaTM 300H 37 36 74 58 38 18 0

CouvaTM 500R 36 36 78 60 37 10 0

CouvaTM 600R 36 37 83 63 35 3 0

CouvaTM 760P 35 41 89 72 40 2 0

Couva 850NH 38 <1 72 48 26 13 4

Couva 250TF** 40 <1 72 56 39 23 8

COUVATM

* IUPAC method 2.150(a).

** partly lauric

Three groups filling fats:

CLSP™

Classic lauric-based filling fats that are easy to use, giving great

eating characteristics at the best value for money

Biscuitine™

All-round, flexible filling fats for high-quality results in the widest

variety of processes, applications, and ingredients

Creamelt™

Premium filling fats for the best eating characteristics possible,

plus a number of more specialized properties

Groups of filling fats:

Click to add name BU

Filling Fats

Lauric

CLSP™

Non Lauric, Hydrogenated

Biscuitine™

Non Lauric, non hydrogenated

Biscuitine™

Non Lauric Non Hydrogenated

Polymorphic

Creamelt™

Problem solvers

Prestine™

Filling fats

“CLSP” Range

CLSP™: Lauric based filling fats

Good eating characteristics

Fast, smooth, cool, and clean melt

Good flavor release, helps enhance and prolong taste of other ingredients

Easy to process

Including fast and simple crystallization

Non-compatible with chocolate

Reduced shelf life of chocolate coated products

No rework with chocolate product

Shelf Life and Processing Information

Pre-crystalization temperature

Flavor

stability

Texture

stability

Setting

time

unstable very

stable

unstable very

stable

18°C 30°C

slow quick

Fillings based on CLSP fats

28°C

Typical Information:

CLSP™: - hydrogenated / hydrogenated

- mostly fractionated

- trans fatty acids: yes/no

- pre-crystallization: a choice

- based on lauric fats

- highly saturated

Filling fats

“Biscuitine” Range

Biscuitine™

All round filling fats

Wide range of eating characteristics

From acceptable to good

Easy to process

Economic solutions

Shelf Life and Processing Information

hydrogenated Non hydrogenated

Flavor

stability

Texture

stability

Pre-crystalization temperature

Setting

time

unstable very

stable

unstable very

stable

18°C 30°C

slow quick

27°C

Fillings based on Biscuitine™ fats

Biscuitine™:

- either hydrogenated yes/no

- mostly fractionated

- either trans fatty acids or none

- pre-crystallization preferred

- non lauric

- medium saturated

Meltdown Properties *

BISCUITINE - Filling Formulation

recommended % ccb recommended % (nut)oils and/milk fat

0 % 25 25

Slow and clean

Slow, full and creamy

Medium quick and clean

BISCUITINE 560, 520

BISCUITINE 500

BISCUITINE 360, 320

BISCUITINE 260, 220

BISCUITINE 120

BISCUITINE 200

BISCUITINE 620

Filling fats

“Creamelt” Range

Creamelt™

For premium quality pralines

Excellent eating characteristics:

Fast, smooth, cool, and clean melt

Excellent flavor release enhancing prolonging the taste of all ingredients

Excellent texture stability

Shelf Life and Processing Information

Pre-crystalization

Flavor

stability

Texture

stability

Setting

time

unstable very

stable

unstable very

stable

18°C 30°C

slow quick

24°C

Fillings based on CREAMELT fats Creamelt™:

- non hydrogenated

- fractionated

- no trans fatty acids

- needs tempering

- non lauric

- medium saturated

- no chemical modifications

CREAMELT™: NMR VALUES

0

10

20

30

40

50

60

70

80

90

20 25 30 35

Creamelt 100

Creamelt 500

Creamelt 505

Creamelt 600

Creamelt 603

Creamelt 700

Creamelt 805

Creamelt 907

Temperature °C

% crystals

CLSP and CREAMELT – Recommendations formulation

% ccb % (nut)oils,milkfat

Meltdown Properties *

Cool, quick and clean

Initially slow, then cool, quick and clean

CREAMELT 900

CREAMELT 600

CREAMELT 500

CREAMELT 701

CREAMELT 601

CREAMELT 501

CLSP 800, 700, 720, 620

0 % 25 25

Shelf Life Information unstable very stable

unstable very stable

Flavor stability

Texture stability

CLSP

BISCUITINE

CREAMELT

CLSP

BISCUITINE

CREAMELT

hydr. BO/ RP

hydr. BO/ RP

hydrogenated Non hydrogenated

Fillings based on:

Processing Information Fillings based on:

CLSP

BISCUITINE

CREAMELT

CLSP

BISCUITINE

CREAMELT

Pre-crystalization temperature

Setting time

hydr. BO/ RP

hydr. BO/ RP

28°C

slow quick

30°C

24°C 18°C

30°C

27°C

slow quick

27°C

Durkex™: Bakestable fillings

Creamy texture

Excellent flavour release

Durkex 200/300

Durkex 102/104 prevents the oil from separation.

.

Coating samples

CBE: Coberine 608 20%

Sugar 48%

Cocoa Mass 24%

Cocoa Powder 8%

Added:

Lecithin 0.4%

Vanillin 0.02%

Fat content 33.2 %

Fat balance 60% CBE 40% CCB

CBS: CLSP 555/E 33%

Sugar 48%

Skimmed mp. 5%

Cocoa powder 10/12 14%

Added:

Lecithin 0.4%

Vanillin 0.02%

Fat content 34.4 %

Fat balance 96% CBS 4% CCB

49

Filling samples

Creamelt 501 42%

Sugar 35%

Skimmep mp. 8%

Pistache paste(ex Jancke) 15%

Added:

Pistache nut pieces 3 %

Lecithin 0.4%

Fat content 49 %

Fat balance 86% Creamelt 501 14% Oil

Biscuitine 203 30%

Sugar 35%

Skimmed mp. 20%

Coconut powder 15%

Added:

Lecithin 0.4%

Pineapple flavor QV

Yellow coloring QV

Fat content 36 %

Fat balance 83 % Biscuitine 203 17% Coconut oil

Thank you for your attention !!

Any questions ?