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Product Focus

CHOCOFILL™ NH – non-hydrogenated filling fats for flexibility


CHOCOFILL™ NH

CHOCOFILL™ NH for flexibility CHOCOFILL™ NH is a non-hydrogenated filling fat which is very flexible in recipes and can thereby be used in a wide range of applications. Combining good functionality with a pleasant melting and all the “non” features is a real challange for fat manufactures. However CHOCOFILL™ NH meets the challange. CHOCOFILL™ NH is based on non-lauric raw materials and the sensory properties are closely matching those of traditional general-purpose filling fats made with hydrogenated non-lauric fats, hence CHOCOFILL™ NH can be used to replace traditional filling fats in most types of fillings.  The CHOCOFILL™ NH range has a saturated fatty acid content between 42-53%.

CHOCOFILL™ NH products can be used in a wide range of applications such as: - Pralines and filled bars - Biscuit fillings - Wafer creams - Sugar confectionery - Fillings containing water

Use of CHOCOFILL™ NH in your fillings offers you the following advantages: A multi-functional fat that can be used in a wide range of applications. Easy processing as the fat does not need tempering, tolerates other fats and water-bearing ingredients very well. Looking at marketing aspects, CHOCOFILL™ NH should be labelled as “vegetable fat” since no hydrogenation is applied during produciton. Fillings givning a pleasant flavour release as the fat melts in the mouth, better than with hydrogenated filling fat.

Figure 1: CHOCOFILL™ NH – typical products solid fat conent (%) 50

Figure 2: Improved melting properties

Waxy* CHOCOFILL NH 50 ™

tough*

thick*

CHOCOFILL™ NH 40 40

CHOCOFILL™ NH 30 Hard*

CHOCOFILL™ NH 22 sticky*

std hy filling fat

30

Early meltstart

20

totally melted

rapid melting*

10

Cooling*

CHOCOFILL™ NH 50 standard hydrogenated filling fat 0 20°

25°

30°

35°

* stars indicate a significant difference at a 5 percent level

temperature (°C)

Edition 3, February 2010

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