No. 1 in Cocoa Butter Equivalents
ILLEXAO™ for high quality at low cost in your chocolate and confectionery products
ILLEXAO™ for high quality at low cost in your chocolate and confectionery products ILLEXAO™ – Cocoa Butter Equivalents Cocoa Butter has a unique composition and physical properties. Together with cocoa liquor, Cocoa Butter provides chocolate with its very characteristic flavour and eating qualities such as melt-down and flavour release. ILLEXAO™ has the same physical properties and chemical composition as Cocoa Butter but iron out many of the difficulties inherent in chocolate production. Based on raw materials such as shea, illipe and palm oil, ILLEXAO™ products are as natural as Cocoa Butter. The main advantage with ILLEXAO™ is that AAK have the possibility to tailor-make the product for you in order to obtain the desired functionality, when it comes to for example heat stability, bloom stability and sensory properties. ILLEXAO CB – for 5 % Cocoa Butter replacement in chocolate The ILLEXAO™ CB range is designed to fulfil the EU directive for 5 % replacement of Cocoa Butter in chocolate. As such ILLEXAO™ can replace up to 5 % of the Cocoa Butter in a recipe, obtaining considerable cost savings, with no effect on the sensory properties or the production parameters. For a sensory evaluation see figure 1. ™
Figure 1. No change in sensory properties with 5 % ILLEXAO™ CB 50 in milk chocolate
ILLEXAO™ SC – for cost efficient super compounds Replace up to all the free Cocoa Butter in a chocolate recipe and you have a cost efficient super compound. The resulting taste will be similar to chocolate. The remaining high content of cocoa mass ensures a rich chocolate flavour as a characteristic feature. There are endless possibilities with ILLEXAO™ SC, some examples: In countries, where more than 5 % of the Cocoa Butter can be replaced and the product still can be called ”chocolate”. In branded confectionery products where taste and sensory are perceived as chocolate. As an inner layer of cost efficient and bloom stable chocolate – like coating, surrounded by chocolate. ILLEXAO HS – for heat stability Designed for warm climates the ILLEXAO™ HS products raise the melting point of the chocolate, enabling it to withstand elevated temperatures. Countering softness and giving the final milk chocolate the right snap are the benefits of using the ILLEXAO™ HS products. ™
Figure 2. ILLEXAO™ HS – Increased heat stability
25 °C 30 °C
20 Totally melted Rapid melting
0 Cocoa Butter
ILLEXAO CB 50 5 % ™
Bloom level 10 9 8 7 6 5 4 3 2 1 0 0
% ILLEXAO ™ HS 85 in Cocoa Butter
Dark chocolate based on Cocoa Butter Dark chocolate with 2.5 % Dairy Fat Dark chocolate with 5 % ILLEXAO™ BR 96 Dark chocolate with 5 % ILLEXAO™ BR 05 Light bloom Visible bloom
We support you all the way!
Figure 3. Bloom on chocolate tablets, cyclic storage at 21/31 °C
Customer requirements To fully utilise the potential of ILLEXAO™, AAK’s technical experts work together with customers to review their entire recipe. Within the ILLEXAO™ product family, a wide range of products are available to suit a variety of customer requirements.
% SFC IUPAC 2.260(b)
ILLEXAO™ BR – for bloom retardation Significantly increased bloom stability is obtained by using 5-15 % ILLEXAO™ BR in the recipe. This can be achieved without changing either the process equipment or process conditions. Dairy Fat is often used in dark chocolate to prolong the shelf life. However, using ILLEXAO™ BR instead of Dairy Fat in the recipe will increase the shelf life even more, see figure 3.
Cocoa ingredients make up a significant part of the ingredient cost for the chocolate manufacturer. However, the versatile range of AAK’s chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate and chocolate-coated confectionery. Using chocolate fats from AAK means a significant reduction in raw material costs for the chocolate manufacturer. This cost reduction is achieved with no additional variable cost in the production of chocolate.
Besides cost savings, ILLEXAO™ can be used to optimise processing and product properties. ILLEXAO™ ensures consistent products by adjusting for Cocoa Butter variations.
ILLEXAO™ – significant savings on your ingredients budget
ILLEXAO™ CB – for cost efficient chocolate production
Cost efficiency in your chocolate production
Use ILLEXAO™ CB in your chocolate and obtain the following advantages:
Cocoa-based ingredients make up a significant part of the ingredient costs for the chocolate manufacturer. However, the versatile range of AAK’s chocolate fats, marketed under the ILLEXAO™ CB brand, can make all the difference for cost-effective production of premium quality chocolate and chocolate-coated confectionery. ILLEXAO™ CB is based on exotic raw materials (approved by the EU Chocolate Directive for vegetable fats allowed in chocolate) with a composition similar to Cocoa Butter. As such ILLEXAO™ CB can be used in the same way as Cocoa Butter.
Figure 1. Typical solid fat curves of CB 50 and CB 40
ILLEXAO™ CB range and applications
Reduced ingredient costs. Same sensory properties compared to a chocolate based on Cocoa Butter. As the ILLEXAO™ CB products can be tailored the manufacturer can influence the sensory properties of the final chocolate. Using ILLEXAO™ CB in the recipe will improve the bloom stability of the product and extend the shelf life considerably.
Figure 2. Maintain sensory quality 5 % ILLEXAO™ CB 40, dark chocolate Waxy
% SFC IUPAC 2.250(b)
ILLEXAO™ CB 50 is recommended for 5 % replacement of Cocoa Butter in milk chocolate recipes. ILLEXAO™ CB 40 is recommended for 5 % replacement in dark chocolate recipes.
Tough ILLEXAO™ CB 40 ILLEXAO™ CB 50
Early meltstart 20
Cocoa Butter ILLEXAO™ CB 40
35 Temperature (°C)
Dark chocolate 50% for moulding Added 5% CBE
Milk chocolate for moulding Added 5% CBE
ILLEXAO™ Cocoa mass Cocoa butter Sugar Total
ILLEXAO™ Cocoa mass Cocoa butter Sugar Skim milk powder Whole milk powder Total
+ Lecithin + Vanillin
5.00 40.00 5.00 50.00 100.00 0.40 0.02
5.00 16.00 14.00 40.00 5.00 20.00 100.00
+ Lecithin + Vanillin
ILLEXAO™ Cocoa butter
ILLEXAO™ Cocoa butter Milk fat
15.10 69.20 15.70
ILLEXAO™ SC – for full replacement of Cocoa Butter
ILLEXAO™ SC – high quality with cost efficiency
Use ILLEXAO™ SC in your chocolate and obtain the following advantages:
Replace up to all the free Cocoa Butter in a chocolate recipe and you have a costefficient super compound. The resulting melting properties will be similar to chocolate. The remaining high content of cocoa mass ensures a rich chocolate flavour as a characteristic feature. ILLEXAO™ SC products make it possible to alter the crystallisation properties of a super compound. Hence it is possible to reach optimum capacity on the line. As the ILLEXAO™ SC for super compound can be optimised to fulfil the specific needs of the production line, even higher production stability and less waste is achievable.
ILLEXAO™ SC range ILLEXAO™ SC 70 for replacement of Ghana Cocoa Butter as full replacement. ILLEXAO™ SC 80 for replacement of Malaysian Cocoa Butter as full replacement.
ILLEXAO™ SC may replace all the Cocoa Butter in a chocolate recipe with the same properties as Cocoa Butter but with significant cost savings. The melting point of an ILLEXAO™ SC can be adjusted which enables you to produce harder or softer products as required, which is not the case with Cocoa Butter. The resistance to fat bloom increases as the content of ILLEXAO™ SC increases. This vital contribution to storage stability ensures that the super compound looks delicious for a longer time. As a less expensive alternative to Cocoa Butter, ILLEXAO™ SC provides costeffective production.
Figure 1. ILLEXAO™ SC – compatibility with Cocoa Butter
Figure 2. Typical ILLEXAO™ SC products
% SFC IUPAC 2.250(b)
% SFC IUPAC 2.250(b)
ILLEXAO™ SC 70
ILLEXAO™ SC 80
Typical applications In countries, where more than 5 % vegetable fat is allowed in chocolate, ILLEXAO™ SC can be used, and the product may still be called “chocolate”. In branded confectionery products, where the taste and sensory properties are perceived as chocolate, but the labelling is not “chocolate”. A third application is as an inner layer of cost-efficient and bloom stable chocolate-like coating surrounded by chocolate.
20°C 25°C 30°C 35°C
30 20 10 0 0
10 20 30 40
60 70 80
% ILLEXAO SC 70 in Cocoa Butter
60 50 40
30 20 10 0 20
35 Temperature (°C)
ILLEXAO™ HS – for improved heat stability of chocolate
Create new possibilities with ILLEXAO™ HS
Use ILLEXAO™ HS in your chocolate and obtain the following advantages:
In warm climates the problem of softening and bloom on chocolate is well-known, however, the ILLEXAO™ HS products enable you to raise the melting point of the chocolate to withstand elevated temperatures. Furthermore, the ILLEXAO™ HS range provides the final milk chocolate with the “right snap”.
Improves the heat resistance in chocolate resulting in better storage stability. You can use a soft Cocoa Butter in combination with ILLEXAO™ HS, which provides hardness at high temperatures. Due to the hardness of ILLEXAO™ HS it is possible to improve the stability in recipes with a very high content of milk fat by adding 5-15 %.
ILLEXAO™ HS range ILLEXAO™ HS 90 is recommended for 5 % replacement of Cocoa Butter in milk chocolate recipes to improve the heat stability. ILLEXAO™ HS 85 is recommended for 5 % replacement or more in chocolate recipes.
Figure 1. Typical solid fat curves of ILLEXAO™ HS 90 and HS 85
Figure 2. ILLEXAO™ HS 85 – compatibility with Cocoa Butter % SFC IUPAC 2.250(b)
% SFC IUPAC 2.250(b)
ILLEXAO™ HS 85
ILLEXAO™ HS 90
20 °C 25 °C 30 °C
10 0 0
% ILLEXAO™ HS 85 in Cocoa Butter
35 Temperature (°C)
ILLEXAO™ BR – for significantly increased bloom stability
ILLEXAO BR™ for premium chocolate with soft fillings One of today’s challenges is to produce a chocolate product with a soft and creamy filling and still have excellent storage stability. Significantly increased bloom stability is obtained by using 5-15 % ILLEXAO™ BR fat in the recipe. This can be achieved without changing neither the process equipment nor process conditions.
Use ILLEXAO™ BR in your chocolate and obtain the following advantages: The bloom stability will increase significantly (2-4 times). Possibility to use soft fillings and still obtain an excellent shelf life. Fillings containing high amounts of hazelnuts are also possible in a chocolate containing ILLEXAO™ BR.
ILLEXAO™ BR 05 for replacement of Cocoa Butter at a level of 5 %. ILLEXAO™ BR 15 for replacement of Cocoa Butter at higher levels.
Figure 1. ILLEXAO™ BR – Significantly increased shelf life Chocolate with ILLEXAO™ BR has about 2- 4 times longer shelf life than the reference chocolate. Dark chocolate 14 months Added 5% ILLEXAO™ BR Cycled 17-27°C
Dark chocolate 14 months Cycled 17-27°C
Figure 2. Typical ILLEXAO™ BR products % SFC IUPAC 2.250(b) 80 ILLEXAO™ BR 15 ILLEXAO™ BR 05
Cocoa Butter 60
35° Temperature (°C)
Production capacity around the world
To satisfy the demands of our customers, AAK manufactures speciality vegetable fats all around the globe, and provides technical support services and delivery solutions on a local level. Our nine production facilities located in seven countries â€“ Sweden, Denmark, United Kingdom, Mexico, the Netherlands, the USA and Uruguay â€“ make us the world leader in this industrial sector.
Building the future An important element of our continuous improvement programme is the development of new production processes, with the aim of securing our position as worldleading innovator of speciality fats for global customers. This development work is being conducted in our laboratories worldwide, where international teams cooperate to create new technical solutions for the future in the area of speciality fats.
AAK – your partner in creating solutions
Understanding customer needs is our business AAK is the world’s leading supplier of confectionery fats. Each step in the value chain requires specialist know-how and expertise – from purchasing raw materials, through production to marketing and sales. In every customer relationship, our role is to contribute to our customers’ competitiveness on their respective markets. We offer a wide range of advantages: high-quality products developed for better taste and longer shelf life, and cost efficiency, know-how, technology and service.
Company AAK´s wide product portfolio meets customer requirements worldwide. Our customers represent a wide range of industries; Chocolate, Confectionery, Food, Cosmetics, Technical and Feed. Our production facilities in Denmark, Sweden, Mexico, the Netherlands, Uruguay, UK, and USA employ 2,500 people. AAK’s objective is to supply innovative and creative vegetable fat solutions for the benefit of our customers.
Products AAK products are derived from natural and nutritious raw materials, e.g. palm, rape and exotic oils, such as shea, illipe, sal and mango. Our fats are characterised by a high degree of technology. They are used as Cocoa Butter Alternatives (CBA), in chocolate fillings, compounds and many other confectionery applications. AAK is the world’s leading supplier to the chocolate and confectionery industry of our highly specialised Cocoa Butter Alternatives (CBA) and premium filling fats.
Our indepth knowledge of the fat molecule provides the foundation for our entire business operation. Our experience dates back to the beginning of the last century, and is constantly being improved upon, thanks to continuous development work.
It is the aim of all AAK’s employees to solve customers’ problems personally and professionally. Partnership with our customers provides the basis for long-term and successful business relationships.
Research & Development
We provide a local service from regional sales offices and through our global network of distributors and agents.
AAK’s wide product range is the result of a longstanding, dedicated focus on research and development carried out in our own laboratories. AAK’s know-how and expertise regarding the properties of vegetable fats develop continuously through customer contacts, cooperation with research institutes and governmental authorities – regionally and globally. Research and development take place in close coordination with the customer to tailor products to meet the individual customer’s requirements.
Technical Customer Service In order to service and understand customer needs AAK has a qualified technical base. We have dedicated technical service managers across the globe. Their principal responsibility is to understand customer needs, and to find the best functional fat solution for customers individually. They have fully-equipped confectionery laboratories at their disposal for evaluating different applications/recipes and fats.
Quality AAK’s quality includes the entire product chain – from raw materials to finished products. All of AAK’s production units are certified in accordance with international standards. HACCP is used to secure a high level of product safety.
AAK ACADEMY™ AAK’s customer training programme is organised by AAK Academy™. The Academy arranges courses and seminars for entire industries as well as for individual customers. The training covers areas such as raw materials, fat technology and quality control. The purpose of the training is to make it easier for our customers to control the functionality of the fat in their own production process.
Logistics We analyse the product flow from AAK to our customers, so that we can offer a wide range of packaging and transportation alternatives, the aim of which is optimised logistical efficiency. In cooperation with our customers, tailormade packaging solutions are developed to complement our standard packaging programme.
To supply the customer with premium functionality at low cost is the business of AAK
Driving corporate social responsibility AAK is a member of the UN Global Compact and our corporate social responsibility programme is based on its ten principles. As some of our most important raw materials come from developing countries, sourcing of these is given special attention. We work with the United Nations Development Programme (UNDP) in West Africa to improve conditions in countries producing shea kernels. In addition, AAK is a founding member of the Round Table for Sustainable Palm Oil (RSPO). World leader in shea We are the world’s largest user of shea kernels, which are collected on the savannahs of West Africa and shipped to our factories in Europe for oil extraction. Because of its sought-after properties in food and cosmetics, shea butter is in increasing demand worldwide. Local AAK offices buy the kernels collected by the local village people, mainly women. Through their frequent contact with the villages, our personnel identified an opportunity to increase the availability of the kernels while simultaneously making the daily workload of the women less heavy and allowing them to earn more money.
Improving living conditions Multifunctional platforms (MFPs) help women collecting shea kernels to reduce their daily workload. This is achieved by a simple, small diesel engine installed in the villages. The engine is equipped to generate electricity and speed up household work, as well as the first preparation of shea kernels. In collaboration with UNDP, AAK has successfully completed the first part of the programme, and is now well into the second phase of installing numerous new MFPs in
villages in Burkina Faso, one of the main shea-producing countries in West Africa.
Palm oil is beneficial Reduction of trans fatty acids (TFA) from different types of food is a growing trend around the world. TFA is removed because of its negative effect on blood cholesterol, which increases the risk of heart disease. In some cases, partially hydrogenated fats, which are one of the main sources of TFA in our diet, can be replaced by a liquid vegetable oil such as rapeseed and canola oil. However, with some foodstuffs that need a solid fat, TFAs are often replaced by a combination of palm kernel and coconut oils. Thus these fats have become an important raw material for the manufacture of our nonhydrogenated, non-trans product range.
Sustainable development Palm plantations have expanded rapidly in the last twenty years. The oil palm is a tropical plant that requires the hot humid climate typical for areas covered with tropical rainforest. Thus this expansion has been accompanied by rising concern about the impact on biodiversity in regions that con-
tain many rare and endangered species. RSPO (Round Table for Sustainable Palm Oil is a multi-stakeholder initiative aiming to provide a platform for the sustainable production of palm oil and to encourage users to buy oil produced by certified plantations (CSPO). RSPO was created through an initiative of the WWF (Worldwide Fund for Nature) with AAK as founding member and very active participant. Greenpalm Ltd was developed by AAK and has been granted exclusivity as a trading platform for CSPO certificates. AAK was also the first company to import CSPO to Europe in late 2008.
Committed to the environment We aim to achieve the highest possible standard in quality, food safety and environmental issues. It is vital for us to take account of the demands and views expressed by customers, NGOs, shareholders, other stakeholders and opinion leaders on subjects such as environmental care, exploitation of natural resources, working conditions and child labour. We are committed to striving continuously for sustainable development in all parts of our supply chain.
“We take a serious ethical approach to our business”
Always at the cutting edge of development within the Chocolate & Confectionery industry How do you make sure AAK is always at the forefront? We work with a refined New Product Development process, in which we at an early stage are live to up-coming trends. Our sales and technical service managers are involved in this process, to make sure that we have the best possible contact to the market. Once a product development project is underway, the resources who are closest to the market place are also involved in all the different stages of development. The most important phase, however, is the introduction of new solutions to our customers. As time to market and utilisation of mutual resources in the supply chain is of increasing importance, we focus on involving customers and suppliers early in the product development process â€“ if possible as soon as we consider that we have a firm business case, that will bring value to the supply chain. This is the only way we can make sure that we bring solutions to the market to keep us and our customers at the forefront of development.
Karsten Nielsen Technical Director Chocolate & Confectionery Fats
AAK – Wherever you are
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