Fillings with the highest quality page 2-3

Benefits with shortening page 4-6

Healthier fat page 7

AAK Magazine | November 2008

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AAK Magazin | November 2008

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As you may already have noticed, the com-pany’s logo has changed. In spring 2008, we modified the company’s existing brand, and it is now simply called AAK. As part of the modification, we also decided to rename our maga-zines, which are now called NORDIC AAK Magasin and GLOBAL AAK Magazine.

In this issue of GLOBAL, we are focusing on two topical themes: functionality and health.

Awareness of health issues is undeniably central to today’s food industry, and so AAK is working continuously to develop products which allow the company to offer its customers healthier alternatives. In this issue, you can find out more about Omega-3 and how you, as a food producer, can add value to your products by using Specidol and Vividol®.

AKOPOL™ NH 60 takes Cocoa Butter Re-placers (CBR) to the next level by offering manufacturers a flexible solution to avoid the “Hydrogenated vegetable fat” label issue.

In the area of functionality, AAK is always looking at the opportunities to add more value to our products. Functionality may mean that we are adding healthy properties to a product, such as cholesterol-lowering plant sterols, but it may also mean improving the physical properties of a product. ILLEXAO™ and CHOCOFILL™ are two examples of how the functionality of our products can create endless opportunities for your chocolate and confectionary products.

In this November issue, we have also chosen to report on the concept of shortening, and how this can benefit both costs and the en-vironment. The use of fat in the bakery area is, after all, now moving in a different direc-tion. The demand over the past few years for dairy-free products and products free from soya lecithin, as well as detailed labelling, has meant that an increasing number of producers have started to use shortening instead.

In June, AAK ACADEMY, AAK´s own knowledge centre for oil and fat technology, held its first international basic seminar for the food industry. This seminar attracted participants from all over Europe, as well as Mexico and Israel. See page 12 to find out what the participants learned during their visit to AAK, and what seminars AAK ACADEMY has to offer.

We hope you will enjoy this first edition of GLOBAL!

AAK helps to meet your requirements for confectionery fillings

An important challenge of the confectionery company’s is to develop the most suitable products for the consumers. When this work includes filled confectionery applications, choosing the right filling fat is crucial to obtain the desired end product. This task requires skill and innovation by the product develop-ment department at the confectionery companies.

The experts at the AAK chocolate laboratory and the Technical Service Managers can support your development department’s challenges and assist you using our in-depth knowledge of filling fats.

When you produce a filling about 30% is fat. The filling fat influences the properties of the end product, related to melting, stability and overall impression. To be able to tailor the most suitable filling fat for a specific application, the following aspects must be considered: ingredients, process-ing parameters, labelling requirements and eating properties.

AAK offers a wide range of filling fats, tailored for specific applications. These fats are all of high and consistent quality with a neutral taste and smell in order to carry the flavours of the filling. To find the optimal fat for your application it is important to consider following questions:

CHOCOFILL™ BR for significantly prolonged bloom stability

CHOCOFILL™ TC for fillings with an excellent cooling sensation

CHOCOFILL™ LS low in saturated fatty acids for a healthier profile

CHOCOFILL™ NH for flexibility

DELIAIR™ unique for premium light and fresh fillings

For more information – Britha Kruse, britha.kruse@aak.com

New times, new logo

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AAK helps to meet your requirements for confectionery fillings

Sensory

Should the filling be hard and cool melting or would you prefer a soft filling?

Is clean melting and fast flavour release important or would a creamy filling be more suit-able?

Perhaps you are looking for a chocolate mousse structure in the filling?

Recipe

Should the chocolate flavour be dark and intense, or do you require a milky taste in the fill-ing?

Would you like to add nuts to the filling?

Does your recipe contain water like a soft toffee?

Would the filling be covered with chocolate or a compound?

Stability

At which temperature will end products be stored?

Is there any risk of high tem-peratures?

How long a shelf life do you require?

Processing

Is crystallisation speed an issue?

Is it possible to temper the filling?

Can you aerate the filling?

Are you planning to add rework to the filling?

What ingredients does this rework contain?

Are you planning to prepare a variety of fillings, and would you prefer to base these fillings on as few filling fats as possible?

Health/image/labelling

Do you intend to reduce the amount of saturated fatty acids in your fillings?

Would you like to label only veg-etable fat instead of hydrogen-ated vegetable fat?

Are you looking for a fat that can help you reduce fat con-tent?

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AAK Magazin | November 2008

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Shortening your way to success!The use of bakery fat is moving increasingly towards shortening. More and more bakeries are discovering the benefits. Why is this? And what is shortening?

Ever since margarine was invented in the 1860s by the French chemist Hip-polyte Mège Mouriés, it has been a standard product in the food industry, perhaps mainly in the baking sector. The idea was to develop a cheaper, more storage-stable alternative to butter. This was a request that came from the French Government under Napoleon III. The name margarine was taken from the Greek margaron or margaritis meaning pearl. This was because of the new invention’s pearl-like lustre.

New market requirementsMargarine has continued to be developed dur-ing its nearly 150-year life. Requirements for adjustments to specific areas of application have resulted in margarines with special properties for plasticity or melting. However, the use of fat in the baking sector is now taking a new direc-tion. Recent years’ requirements for products that are milk-free and free of soy lecithin and clean labelling, i.e. few or no E numbers, have meant that shortening is becoming increasingly popular instead.

Difference between margarine and shorten-ingMargarine usually consists of 80% fat and 20% water phase, although there are many varieties. This means that emulsifier must be added to prevent the product from separating into a fat part and a water part. Shortening consists of 100% fat and therefore requires no additives to be produced or to retain the correct consistency. It is still possible to add emulsifiers or aromas if required to ensure opti-mum function in the end product. The composition of the fat mixture and how it is processed offer further opportunities to cus-tomise shortening for the relevant application. The word shortening comes from bakery fats’ ability to give a baked product a shorter struc-ture as fat breaks up the gluten network in the dough and thus prevents the formation of a hard, coherent structure.

Savings potentialAs shortening consists of 100% fat, this means that only 80% as much product is used compared with margarine. Therefore, water does not need to be transported. It is simply compensated for from the bakery’s own tap. And who does not want to reduce their bakery fat transportation by 20%? It is interesting from the point of view of both costs and the environment.

Shortening for doughs and battersAkobake is AAK’s range of solid shortenings for use primarily in doughs and batters as an alter-native to traditional baking margarines. Akobake is used successfully by several leading bakery producers in Europe in a broad spectrum of demanding applications. The Akobake range consists of a number of standard products but it is also possible to customise products to meet

special customer requirements and to provide optimum functionality, depending on the end application. Akobake is available with or without emulsifier added. Aroma and colour can also be added if a product is required that is as similar to margarine as possible.

Retain gloss with Akobake BCAkobake BC is a shortening specially developed for chocolate-coated biscuits and pastries. It ensures that your chocolate coating always retains its gloss right up to the last date of consumption. Thanks to its excellent properties in relation to fat migration, it prevents fat bloom (a greyish appearance on the surface of the chocolate) from arising on your coated biscuits. Akobake BC is, of course, free of hardened fats and therefore also free of trans fatty acids.

54

Shortening your way to success!

Choose Akobake BC for chocolate-coated biscuitsWhen using a standard shortening for chocolate-coated biscuits, it is not uncommon for fat bloom to occur just a few months after the date of pro-duction. With Akobake BC you are guaranteed a high gloss that lasts throughout the life of the product. Akobake BC also prevents fat bloom under such demanding conditions as cyclical storage. Biscuits baked with Akobake BC and subsequently coated with chocolate keep their gloss for more than nine months under these conditions. This is more than five times longer than biscuits baked with a standard shortening.

Why shortening? Reduce your total raw material costs 100% fat. You do not pay for water Opportunity for clean labelling with no E

numbers Customised recipes Lower environmental impact when trans-

ported Storage at room temperature Shelf life up to 12 months Unbeatable bloom stability and whipping

properties

Akobake as a margarine replacementAkobake Soft, our latest addition to the Akobake range, has a somewhat softer fat composition than traditional shortenings so that it can easily be

mixed into the dough without additional tempering. Akobake Soft has been developed primarily to replace traditional margarine products such as Marba Delikatess and Allround in most biscuit and pastry applications. A number of custom-ers have already discovered the advantage of a 100% alternative to margarine as users can significantly reduce their raw material costs and internal handling costs.

No need for cold storageAkobake Soft does not require refrigerator stor-age. It is used best directly from storage at room temperature when mixed into the dough. This often means that customers can free up valuable pallet space in their cold store which can be used for other products and ingredients. They can also avoid spending time and energy on the time-consuming tempering of the margarine product before it can be mixed into the dough.

Additives as requiredTo imitate a margarine as much as possible, Akobake Soft contains the emulsifier E471, butter aroma and colouring (betacarotene) as standard.

The product you choose makes a difference - Choose Akobake BC for bloom control.

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AAK Magazin | November 2008

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AAK is able to customise recipes in terms of both fat raw materials and also in terms of the choice of additives. This means that each Akobake product is available with or without a specific additive if the customer so requires.

Shortening for whipped creams and fillings Akocrem S100 is a new product that, for the first time, meets the requirements for a trans-free, non-hydrogenated product, while retaining the whipping properties for baking applications. In a comparative test between a recognised, good margarine, Marba Delikatess, and Akocrem S100, the results are clear. Akocrem S100 is a product that produces fantastic results when it is necessary to bind air and therefore also pro-duce greatly increased volume when producing whipped products such as fillings and creams

in jam rolls and biscuits. Akobake S100 also has no additives. Nothing more than “vegetable fat” is declared in the list of ingredients. Please contact your sales manager at AAK for a sample so that you can evaluate Akobake S100 in your application.

For more information – Ted Fyke, +46 454 828 99, ted.fyke@aak.com

15 min with one blade Result Initial weight

Marba Delikatess 770 g/dm3 930 g/dm3

Akocrem S100 495 g/dm3 910 g/dm3

Months 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Storage at 22°CAkobake BC

Standard shortening

Cyclical storage test 16 h 18°C/8 h 27°CAkobake BC

Standard shortening

Hobart mixer

Number of months with acceptable gloss on a chocolate coating

AAK’s shortening range AAK’s baking margarine range

AkobakeAkobake is AAK’s range of solid shortenings for use primarily in doughs and batters.

Akobake Soft A slightly softer shortening specially produced to replace margarine in biscuits and pastries but also in cold applications. Light and easy to work into the dough, Akobake Soft is an excellent alternative to traditional baking margarine.

Akobake BC A premium product for chocolate-coated biscuits and pastries. Prevents fat blooms on the end product up to 5 times longer than a standard product.

AkocremAAK’s range of shortenings for creams and fillings goes under the generic name Akocrem.

Akocrem S100 A trans-free, non-hydrogenated product spe-cially produced for use in whipped creams and fillings in jam rolls, wafers, macaroons and filled biscuits.

The products in AAK’s shortening range are supplied packed in 25 kg boxes of 32 items on 800 kg net weight pallets or in bulk as a liquid product.

As a supplement to the shortening products, AAK also offers a good range of solid baking margarines. Here we list a selection of the various margarine products in the range. All the products below are, of course, both trans-free and non-hydrogenated.

Marba ProBake A big-selling favourite that is used in a wide range of applications, for example gingerbread and cold applications. Excellent melting prop-erties and good whipping properties also in fillings and creams.

Marba MultiBake A favourite that is good for most applications and has good melting properties.

Marba SweetBake Extends the shelf life of all wheat doughs. Excellent melting properties.

Marba PastryBake Soft Trans-free, non-hydrogenated laminating mar-garine that produces a fantastic rise and a short bite and flakiness in the end product.

Marba MasterBake The top premium product which, in addi-tion to the best baking properties, also has a bake-stable butter aroma for optimum taste in most pastries.

The Marba range is supplied in 600 kg con-tainers (corrugated cardboard) with 120 x 5 kg items in each.

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Vividol® and Specidol

The boom in health awareness in the past decade has led to a good common awareness about how to eat to stay healthy. Nevertheless, obesity and raised choles-terol – that may lead to cardiovascular disease – are still huge problems. This somewhat contradictory picture could to some extent be explained by the fact that in today’s stressful society cooking is not given priority and instead fast-food and on-the-go eating are growing. This development puts high demands on food manufacturers to offer food that is both tasty and fast, but also has a healthy nutritional profile.

ALA – en essential omega-3 fatty acidThe modern western diet typically contains insuf-ficient amounts of poly-unsaturated fatty acids, especially omega-3. α-linolenic acid, ALA, is an essential omega-3-fatty acid that the body cannot synthesize, so it has to be present in the diet. Natural sources of ALA are, for instance, rape seed and flax seed. Longer omega-3 fatty acids naturally occur in fish. People who do not consume sufficient amounts of these foods may need to eat additional omega-3.

AAK supplies omega-3 in Specidol OLSpecidol OL is an oil blend with a neutral taste and no smell. The product is stabilised and carefully handled during production through exclusion of oxygen and the addition of carefully selected antioxidants. Specidol OL is delivered either in drums or a 10-litre bag-in-box. The bag-in-box solution prolongs shelf-life and makes handling easy. Small volumes can be taken out without exposing the whole product to oxygen. By replacing part of the fat phase in a product with Specidol OL, it is possible to add value to the end product because of its healthier fatty acid profile. Pos-sible ap-plications for Spe-cidol OL are dairy products, b r e a d , dressings, etc.

Cholesterol-reducing phytosterolsCardiovascular disease is still one of the most common causes of premature death in many European countries. Excessive levels of the “bad” LDL-cholesterol are a contributing factor to CVD. Scientific studies have shown that a daily intake of phytosterols (or plant sterols) can reduce the levels of LDL-cholesterol in the blood and may thereby reduce the risk of coronary heart disease. Phytosterols are derived from plants and are considered as “Novel Food”. Novel Foods

n=342 g sterols/day (sterol esters) in 20 g margarine/day

Total cholesterol - 7.5 %

LDL-cholesterol - 10.7 %

HDL-cholesterol + 3.3 % (ns)

Hallikainen et al, Eur J Clin Nutr, 54, (2000), 715-715

Cholesterol reduction by sterols – an example

must be approved before they can be sold in the European Union. There is certain legislation regulating how a product containing phytosterols must be labelled.

– Healthier alternatives for health-conscious consumers

Novel FoodsNovel Foods are foods that were not consumed within the EU before the 15th of May 1997. For Novel Foods authorization is required in compliance with the EU Regulation before they can be placed on the EU market. “Commission Decision of 15 May 2007 authorizing the placing on the market of oil enriched with phytosterols/phytostanols as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council”

AAK supplies phytosterols in Vividol® TVividol® T is a phytosterol-containing oil blend without taste and smell. It can replace whole or part of the fat phase in a product. Vividol® T has obtained Novel Food Approval and can be sold in approved products. AAK can also supply Vividol® T in tailor-made blends for specific applications. By adding Vividol® T to a product it is given added value through the cholesterol-lowering effect. A typical claim on a phytosterol-containing product is “plant sterols have been shown to lower blood cholesterol. Blood cholesterol lowering may re-duce the risk of coronary heart disease”. Possible applications for Vividol® T are dairy products, yellow fat spreads, portion-packed dressings and mayonnaise, etc.

Enriched products are predicted continued growthSeveral reports predict continued growth for omega-3 and phytosterol-enriched products. Health-conscious consumers are willing to pay a premium for the added value of a healthier product. According to a report from Frost & Sul-livan, products enriched with phytosterols can command a price up to 5 times higher than their conventional counterpart. If this could be combined with a “fast” food, success is a given. For more information – Malin Thors, +46 454-823 60, malin.thors@aak.com

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AAK Magazin | November 2008

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Vegetable oil and fat mixtures are commonly used for ice cream production. Traditionally coconut oil has been used and the ice cream has a very good quality. One of the drawbacks of coconut oil is that the amount of saturated fatty acids is very high, around 92%. The focus on health is a strong driver today and even for indulgence products there is a market to make the products healthier as long as the sensory properties remain the same. This has been done with our new ice cream fat, which has only 30% saturated fatty acids and still performs equivalent to ice cream made with coconut oil when it comes to form stability, sensory tests (by a trained panel) and heat shock stability tests. The new patented low sat ice cream fat crystallizes in a specific way, which gives it its unique properties.

the fat in the emulsion drops agglomerates. The term agglomerated fat means that the emulsion interface has been destroyed so that the fat is available for the bulk phase. Otherwise the fat will not contribute to the sensory properties (i.e. melting and flavour release). Furthermore it is very important that the free fat builds a network within the ice cream in order to stabilize the system, i.e. lock water and stabilize air bubbles. This is important since the water content (60%) in ice cream changes drastically with temperature (Fig. 1). Due to salts (the concentration increases as more water becomes ice) there is still free water present even at -30ºC.

Analyses of ice cream / ice cream fat Melting curve for ice cream. Form stability – drop test for ice cream How the form stability is influenced by

the level of solid fat at 5°C. Size distribution of fat in ice cream Amount of crystals in ice cream

Form stabilityAs the temperature fluctuates part of the ice melts and recrystallizes. This is shown in figure 1 below, where the DSC melting curve for an ice cream is displayed.

Figure 1. Melting curve for ice cream.

-40

20mW

-35 -30 -25 -20 -15 -10 -5 0 5 °C

7 8 9 10 11 12 13 14 15 min

The ice (water) needs to be locked in otherwise the ice cream starts to drop too soon and on subsequent lowering (during temperature fluctua-tions) of the temperature too large ice particles are formed and this ruins all the sensory properties of the ice cream. The way the fat crystallizes within the drops becomes very important, for example if the fat grows as spheres, needles or with a more plate-like structure. The more plate-like the structure is, the more surface area the fat has and the easier it becomes to make contact with the rest of the free fat. These contact points result in the formation of a network that can efficiently bind the water during temperature changes. The form stability is therefore closely connected to the heat shock stability (heat shock stability is a test where the temperature is allowed to fluctu-ate between -25ºC and -5ºC several times, i.e.

Nutritionally and structurally optimized low saturated fats for ice cream

Ice cream process Mixing ingredients Pasteurization Homogenization Cooling to below 5ºC and then ageing Freezing (shearing, air incorporation) to

around or below - 5ºC Hardening and storage

BackgroundThe usual role of fat is as a structure builder and as a flavour carrier/releaser and as a major sensory determiner (i.e. melting and cooling). In ice cream the role of fat is even more complicated because it is not only the fat properties that are important. The crystallization also affects the emulsion properties, which are very important for the freezing step. The most critical step in ice cream making is the freezing step where the ice cream mix goes from being stored and aged, usually at 2ºC to 4ºC, to being processed under vigorous shearing while the overrun (air incorporation) is approaching 100%. The temperature of the outgoing ice cream is usually around/below -5ºC. That means that a lot of water has turned into ice while a lot of air has been whipped into the system and more of the fat has crystallized. Dur-ing this process it is very important that a lot of

98

mimicking defrosting in a store for example). In the form stability test the ice cream is placed at room temperature and the temperature of the ice cream rises quickly. For example, after one hour the temperature in the corpus is -5ºC. If an ice cream has poor form stability a lot of water is released during the heat shock stability test and the product will become very icy when brought back to the storage temperature. The form stability is an important property of the ice cream and is measured with a melting test. When placed at room temperature the amount that drips away through a grid is measured as a function of time (serum separation). Thus good form stability is desired (also increases the heat shock stability as discussed before). The form stability depends on the amount of fat that be-comes free (escapes from the emulsion drops) and how it interacts. It must build a network that locks the water efficiently. This depends on the amount of solid fat and the size and shape of the crystals. One difference as compared to fat continuous systems is that the fat should escape

from the emulsion drops to set up the network during freezing. In Fig. 2 below we show the form stability for 5 different ice cream fats.

Figure 2. Form stability for ice creams made with different fat recipes.

Serum volume (ml)

0 50 100 150 200Time (minutes)

80

70

60

50

40

30

20

10

0

The yellow data are for Akomix LS 30 and the blue data are for coconut oil. The three data sets with inferior form stability have 30% saturated fatty acids just as Akomix LS 30. The two data sets with good form stability make very good ice

creams with good form and heat shock stability. The other three ice cream oils make very poor ice cream where dripping and also collapse of the ice cream occur very fast (the total volume of the ice cream is around 125 ml, of which half is air). In this study a lot of different fat recipes with low amounts of saturated fatty acids have been tested; some of them have good form sta-bility and some have poor (see figures 2, 3 and 5). It is extremely important to have good form stability in order to make an ice cream of high quality and we will now look into the physics governing this.

Solid fat content does not give the full pictureThe ratio of solid fat to liquid fat before the freezing starts is important for the agglomeration process. The amount of solid fat at 5ºC is plotted in figure 3 below for 31 different ice creams made with 30% (or less) saturated fatty acids.

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AAK Magazin | November 2008

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Figure 3. SFC and form stability (blue dia-monds: good form stability, red squares: poor form stability) for 31 different ice creams.(%) Solid fat content at 5 °C

0 5 10 15 20 25 30 35

45

40

35

30

25

20

15

10

5

0

The blue diamonds in the recipe above are fat recipes giving good form stability while the red squares are recipes with poor form stability. It is clear that the ratio of solid to liquid fat is not important for these low sat systems. The amount of free fat is very important for the form stability and can be determined by measuring the drop size distribution of the particles present in the ice cream. If no agglomeration has occurred no free fat is present and the drop size is around 3 μm (the diameter of the emulsion drops after homogenization) and of course the form stability becomes extremely poor. Typical data for Akomix LS 30 and a fat system with inferior form stability is shown in figure 4 below, where the size distri-bution of the particles present in the ice cream has been measured with laser scattering.

Figure 4.Size distribution for two different ice creams. One with good form stability and one with poor form stability.

Volume (%)

0 20 40 60 80 100

4,0

3,5

3,0

2,5

2,0

1,5

1,0

0,5

0

Diameter (µm)

As seen in figure 4 both recipes gave similar size distributions. Thus, the difference in form stability is not only determined by the amount of free fat since all the fat recipes agglomerated well. This is consistent with the results from the sensory tests, where no correlation between form stability and creaminess was found, which would otherwise be expected. Hence the difference is not in the amount of fat making up the network.

Polymorphism is the key to performance It is well known that different crystal forms prefer to grow in different ways (sphere-like, needles and plate-like). As discussed earlier we expect crystals with a big surface to be superior when it comes to forming a network since, for a given

amount of fat (which we have in our emulsion drops), they span the largest area. The crystal form as measured for these fat systems with the X-Ray diffraction method (measured on pure fat) is shown in figure 5 below.

Figure 5. Polymorphic form (amount of crys-tals) for the 31 different fat systems (blue diamonds: good form stability, red squares: poor form stability).

Amount of crystals (%)

0 5 10 15 20 25 30 35

100

80

60

40

20

0

We see clearly that the crystallization pattern is an important property for these systems. Hav-ing a lot of crystals in this form gives good form stability. The sensory profile for Akomix LS 30 and coconut oil is given in figure 6 below.

Figure 6. Sensory comparison between Akomix LS 30 and coconut oil as deter-mined by a trained panel. Star indicates statistically significant difference.

Icy

Hard

Porous

Fresch/neutral taste

Totally melted

Coconut oil Akomix™ LS30

Creamy

Rapid melting

Tough

The only differences that are significant are that the Akomix LS30 is a little softer, less icy and less porous (same density, though). This shows that choosing the right crystallization behaviour can produce good form stability, good heat shock stability and excellent sensory properties, even for such low amounts of saturated fatty acids as in our Akomix LS 30, if the system is designed in the right way. This is what we have used in our new patented ice cream fats.

AAK’s ice cream oil-blendsAAK has a broad product range for ice cream applications – Akomix. With the knowledge AAK has built up during a long time we have been able to develop our new ice cream fats, the latest Akomix LS 30, which differ from our other ice cream fats by the reduction of the amount of saturated fatty acids down to 30%, with main-tained functional properties.

For more information – Bodil Granroth, bodil.granroth@aak.com

1110

– Non-lauric and non-temper compound coatings without hydrogenation

AKOPOL™ NH 60

AAK takes Cocoa Butter Replacers (CBR) to the next level by offer-ing manufacturers a flexible solution to avoiding the “Hydrogenated vegetable fat” label issue.

Compound coating optionsSo far the options available have been either lauric Cocoa Butter Substitutes (CBS) with very limited tolerance for cocoa butter in the recipe or non-lauric - and some-what cocoa butter tolerant – CBR but with a high contents of unhealthy trans fatty acids. Either option would typically include a hydrogenated fat and thus the labelling “Hydrogenated vegetable fat” would be mandatory in many markets. However, that labelling is becoming increasingly undesirable by many super market chains since more and more consumers – albeit on false grounds – tend to draw a parallel between “hydrogenated” and “trans fatty acids”.

The flexible approach to clean labellingUntil now any attempt of achieving a non-hydrogenated coating solution has only been possible by accepting high levels of saturated fatty acids and lauric fatty acids and thus the risk of soapy taste due to lipase activity. For a more detailed view of fatty acid compositions related to the different compound coating fat options please see figure 1. However, with AKOPOL™ NH 60 manufacturers now have the oppor-tunity of producing a non-lauric compound coating with medium cocoa butter tolerance without using a hydrogenated fat. As a benefit some cocoa mass can be used in the recipe for a chocolate rich fla-vour and the fat can be labelled as “Vegetable fat” only. Further these benefits are achieved without compromise on sensory properties and overall appearance of the consumer product and thus the consumer will only benefit from a change to AKOPOL™ NH 60 based compound coatings – see figure 2.

Typical applicationsAKOPOL™ NH 60 can be used in coating ap-plications such as sponge cakes or countlines where you would normally consider using either a traditional CBS or CBR and where excellent snap and rapid meltdown are crucial to the overall perception of the product. Please see figure 3 for a recipe suggestion.

Figure 1: Fatty acid composition of typical coating fats (%).

AKOPOL™ NH 60

Standard CBR

Standard CBS

Saturates 65 33 100Cis-mono unsat. 30 16 0Cis-poly unsat. 5 0 0Trans <1 51 <1Sat. + trans 65 84 100

Figure 3: Dark compound recipe suggestion

Contents (%)Sugar 49AKOPOL™ NH 60 29Cocoa Powder (10-12%) 13Skim milk powder 6Cocoa mass 3Lecithine 0.2-0.4

Figure 2a: Sensory profile compared to a standard CBR. Stars indicate a significant difference.

Figure 2b: Sensory profile compared to a low-trans CBR

Brittle

Snap

Sticky

Dry

Hard

Totally molten

Cooling

Early meltstart

Thick

Tough

Tallow

Melt rapidity

AKOPOL™ NH 60 AKOPOL™ MC 60

Brittle

Snap

Sticky

Dry

Hard

Totally molten

Cooling

Early meltstart

Thick

Tough

Tallow

Melt rapidity

AKOPOL™ NH 60 AKOPOL™ LT 03

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ILLEXAO™, Cocoa Butter Equivalents in generalCocoa 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. Cocoa But-ter Equivalents (CBE) have the same physical properties and chemical composition as cocoa butter but iron out many of the difficulties in-herent in chocolate production. Based on shea and/ or illipe butter and palm oil, ILLEXAOs 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 chocolateThe ILLEXAO™ CB range is designed to fulfil the EU directive for 5 % replacement of cocoa butter in chocolate. As such it can replace up to 5 % of the cocoa butter in the formulation, obtaining a considerable cost saving, with no other effects on the sensory properties or the production parameters. For a sensory evaluation see attached figure 1.

Fig. 1 No change in sensory properties with 5 % ILLEXAO™ CB 50 in milk chocolate.

Cocoa Butter ILLEXAO™ CB 50 5 %

Waxy

Tough

Thick

Sticky

Early meltst.

Rapid melting Chilly

Totally melted

Snap

Hard

Brittle

ILLEXAO™ for high functionality in your chocolate and confectionery

Figure 2. ILLEXAO™ HS– Increased heat stability

0

10

20

30

40

50

60

70

80

0 20 40 60 80 100

20 °C

25 °C

30 °C

35 °C

% ILLEXAO™ HS 85 in cocoa butter

% SFC IUPAC 2.260(b)

ILLEXAO™ BR – for bloom retardationSignificantly increased bloom stability is obtained by using 5-15 % ILLEXAO™ BR in the formulation. This can be achieved without changing either the process equipment or process conditions. Dairy Fat is often used in dark chocolate in order to

ILLEXAO™ SC-for cost efficient super compoundsReplace up to all the free cocoa butter in a chocolate recipe and you have a cost efficient super compound. The resulting taste will be very 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 however below are mentioned three exam-ples:

In countries, where more than 5 % of the cocoa butter can be replaced and the product still can be called chocolate

In branded count lines where the taste and sensory is perceived as chocolate

As an inner layer of cost efficient and bloom stable chocolate like coating, sur-rounded by chocolate

Please discuss with your AAK contact and we will find your best alternatives.

ILLEXAO™ HS – for heat stabilityFor warm climates the ILLEXAO™ HS products raises the melting point of the chocolate, making it better able to withstand elevated temperatures. Countering softness and giving the final milk chocolate the right snap are the benefits of using the ILLEXAO™ HS brand.

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AAK took an active role in this development from the start, and of course it is our ambition to be able to provide our customers with certified oil now that it has become a reality. At first, avail-able volumes will be limited, and certified oil will command a higher price than the standard product.

Supply chain optionsFor a producer of certified palm oil, there are two alternative ways of selling the oil. One option is to sell certificates via GreenPalm LTD, and let the physical oil go into the normal commodity flow. The additional cost for the purchaser or user will be the price the market is willing to pay for the certificates. It is also possible to deliver the physical product, CSPO, and keep the oil separate all the way to the end user. This requires quite a lot of extra arrangements to keep the oil separate through-out the entire supply chain, and to document it, which means that the additional cost will be greater than for the certificate alternative. The advantage in keeping it separate is that the end

product does actually contain CSPO and this can be stated on the package. Both alternatives contribute to sustainable production of palm oil through a premium be-ing paid to the producer or plantation.

CSPO from AAKAlready now it is possible to buy certificates via the web based trading platform Greenpalm.org, which has been developed by AAK subsidiary GreenPalm LTD. Because certificates cannot be sold on, AAK’s customers must buy them direct from Greenpalm. Later during the autumn the first consignments of CSPO will arrive at AAK’s factories in Europe. We have decided to begin with CSPO palmolein and CSPO palm oil and hope that in due course we can increase volumes of these and add further products to the certified range. In the longer term, we believe that all palm oil in our factories will be of CSPO quality.

Contact your AAK sales person for more informa-tion about access and cost.

Sustainable palm oil has become a reality– first producers approved by RSPO Sustainably produced palm oil has been “close” to market introduction for some time. Many people have waited impatiently for this development, which began when the Round Table for Sustainable Palm Oil (RSPO) was formed almost five years ago, to give concrete results. Now the first producers have been approved by RSPO and the first quantities of CSPO (Certified Sustainable Palm Oil) are on their way out into the market. First company to be approved was United Plantations, with whom AAK has a long and close working relation.

prolong the shelf life. However using ILLEXAO™ BR instead of Dairy Fat in the formulation will increase the shelf life even more, see attached figure 3.

Figure 3. Bloom on chocolate tablets, cyclic storage at 21/31 °C

Tid

Bloom level

0

1

2

3

4

5

6

7

8

9

10

0 10 20 30 40

Dark chocolate based on cocoa butter Dark chocolate with 2.5 % dairy fatDark chocolate with 5 % ILLEXAO™ BR 96 Dark chocolate with 5 % ILLEXAO™ BR 05 Light bloom Visible bloom

Customer requirementsTo fully utilise the potential of chocolate fats, AAK’s technical experts work together with customers to review their entire recipe. Within the ILLEXAO™ product family, a wide range of products is available to suit a variety of customer requirements.

Cost efficiencyCocoa 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 produc-tion of premium quality chocolate and choco-late- coated confectionery. Using chocolate fats from AAK means a significant reduction in raw material costs for the chocolate manufacturer. Exact savings depends on the actual cocoa price and the type of chocolate fat used. This cost reduction is achieved with no additional variable cost in the production of chocolate

Quality benefitsBesides cost savings, cocoa butter equivalents can also be used to optimise processing and product properties. ILLEXAO™ also ensures consistent products by adjusting for cocoa butter variations.

For more information – Britha Kruse, britha.kruse@aak.com

AAK had invited other ingredients suppliers to present their products at the conference;

Danisco Poland, producer of functional food additives, Sery ICC Pasłek, a leader

in the Polish dairy industry, Barentz, distributor of food additives, and VK

Muhlen, manufacturer of flour. AAK supplies the Polish

customers from factories in Denmark, Holland and

Sweden. These factories produce speciality fats

for the chocolate and confectionery indus-

try as well as for the bakery, dairy,

cosmetics and pharmaceuti-cal sectors.

The exten-sive list of customers from the

Polish chocolate and confectionery companies present at the conference counted Pomorzanka (Millano Group), Terravita, Solidarnosc, Mieszko, Baltyk (previously Fazer), Wiepol, Jutrzenka (Goplana), Union, and Cukry Nyskie Chocolate Company. The purpose of the conference was for AAK and the other suppliers to present our develop-ments for food ingredients and other additives with healthier values considered favourable in the healthy lifestyle. It is a fact that in vegetable fats traditionally used in chocolate and confectionery coatings and fillings, the amount of trans fatty acids ex-ceeds 50%. Modern science establishes that this high amount of trans fatty acids is contributory cause of sclerosis and disturbances in the cholesterol balance in the body. Therefore, it is increasingly important to use fats with reduced amounts of trans fatty acids and saturated fatty acids. In response to this trend, AAK has developed new types of fats with reduced amounts for trans fatty acids and saturated fatty acids - the AKO-POL™ LT and CHOCOFILL™ LS products. Common to both types of products, the content of trans fatty acids and saturated fatty acids is lowered significantly.

AKOPOL™ LT for coating and mouldingVegetable fats for coating and moulding require special attention regarding crystallisation time in a cooling tunnel and resistance to bloom. THESE FEATURES ARE easy to reach when the fats con-tain trans fatty acids, as a high amount of trans fatty acids guarantees a stable configuration of the crystal network and provokes a fast crystal-lisation thanks to a high melting temperature. The structure limits a re-crystallisation process and provides bloom stability. In fats with a low amount of trans fatty acids, like AKOPOL™ LT, the optimum conditions for proper crystallisation must be created. We cre-ate these conditions by replacing a major part of fatty acids with non-symmetrical triacyloglycerols with a somewhat higher amount of saturated fatty acids - then the required crystalline forms ap-pear in due time. Thereby the tempering step is eliminated. As a result of this activity, we achieve a vegetable fat of high nutritive value. The physical

15

AAK Magazin | November 2008

14

On 11 and 12 September, AAK Poland hosted a conference on healthier ingredients for chocolate and confectionery customers. The conference took place near Warsaw.

AAK organised a conference focusing on a healthier profile in food ingredients for the

Polish chocolate and confectionery industry

At a ceremony in June, AAK was awarded a torch by the Danish Minister for Devel-opment Cooperation. The torch is part of a global campaign on empowerment of women and gender equality.

“For several years, AAK has been present in West Africa due to our work in the area to source shea, which is an important raw material for our production of vegetable oils, and which grows in the wild in West Africa. AAK has introduced a range of initiatives to help West African women make a living and are deeply involved in em-powerment projects. The torch was given to AAK in recognition of our work for the women, and AAK is indeed a proud recipient, said Trading Director Knud Larsson. ”We have realized that our need for security of supply goes hand in hand with the women’s need for a secure source of income from their farm work. Therefore, our aim is to help create growth and development among the West African women”.

AAK’s focus on West Africa is on three issues:

Our participation in the UNDP project (United Nations Development Pro-gramme) on establishing so-called multi-functional platforms that ease the workload of daily chores on the West Afri-can women – making it possible for them to earn a living,

Minimizing the number of middlemen in the supply chain who add no value, in or-der to pay the women a proper remunera-tion for their work instead of paying the middlemen,

and sensory parameters of AKOPOL™ LT closely match those of traditional fats with high amounts of trans fatty acids. The AKOPOL™ LT fats are perfect for coated and moulded products. They retain good tol-erance to cocoa butter and provide excellent bloom stability.

CHOCOFILL™ LS for fillings with a healthier profileThe CHOCOFILL™ LS filling fat contains reduced amounts of saturated fatty acids compared to other filling fats on the market. As saturated fatty acids are unhealthy, we have reduced the amount of saturated fatty acids by up to 30%. This means that the amount of unsaturated fatty acids, which are essential for proper functioning of the body, is increased. CHOCOFILL™ LS filling fat can be used in all types of fillings. This filling fat has a definite advantage over traditional filling fats as it holds the same texture and a similar melting profile. The CHOCOFILL™ LS needs no tempering step and can be used with many standard recipes. A very important factor is, that CHOCOFILL™ LS fats in end-products prove good bloom stability, when compared to products with high amount of saturated fatty acids. The comparison of sensory properties between the two categories of fats remained on the similar level. The CHOCOFILL™ LS filling fat is easy to use from a technological point of view and can be applied directly to the majority of confectionery recipes. Their introduction to production lines does not require any special modification. AAK presented the customers with samples of pralines made with various kinds of AAK fats – all of which with a healthier profile. In the evening, the participants enjoyed the opportunity to practice the basis of golf and also achieved some cooking skills under supervision of an excellent, local cook. After the official dinner, the famous Polish pop star Ryszard Rynkowski performed. During the second day of the conference, the participants debated the issues presented the previous day, sharing opinions and experi-ences in the field of healthy food additives and ingredients.

Until recently a gram for gram comparison be-tween the effects on cardiovascular risk factors of trans fatty acids (TFA) from hydrogenated and ruminant origin has not been available. Two new studies show that large intakes of TFA from ruminant sources do raise plasma cholesterol and lipoprotein levels. Motard-Bélanger et al. find absolutely no differences on risk factors after intake of ruminant and hydrogenated TFA. Chardigny et al. on the other hand find no dif-ferences in men but some in women but the cardiovascular risk profile is indistinguishable after intake of TFA from either source. At intake levels achievable with a normal diet composed of ruminant fats the blood lipid profile

was not worsened by ruminant TFA, but it is clear that TFA from both origins should be added together when considering TFA intake. This is also stated in the editorial where Wal-ter Willett and Dariush Mozaffarian conclude: “… at present there is no compelling evidence to exclude natural TFA from the total TFA on food labels.”

Motard-Bélanger A et al. Am J Clin Nutr. 2008 Mar;87(3):593-9.Chardigny et al. Am J Clin Nutr. 2008 Mar; 87(3):558-66. Willett W, Mozaffarian D. Am J Clin Nutr. 2008 Mar;87(3):515-6. (editorial)

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Similar health effects of TFA from hydrogenated and ruminant sources

Danish Minister recognizes AAK’s efforts for women in West Africa

Stimulating the forming of women’s groups, in order to create units that can trade directly with AAK.

The torch is awarded to persons and companies that make a difference in the work for empowering women. It is part of the campaign Millennium Development Goal no. 3 as agreed by the UN. “Therefore, AAK feels highly motivated to continue such efforts,” said Knud Larsson.”

AAK organised a conference focusing on a healthier profile in food ingredients for the

Polish chocolate and confectionery industry

AAK Magazin | November 2008

16

GLOBAL AAK International Magazin published by AarhusKarlshamn Sweden AB SE-374 82 Karlshamn, Sweden www.aak.com

Editors: Karin Bringsarve, Anne Brødsgaard, Ted Fyke, Irena Goraj, Bodil Granroth, Henrik Höjland, Martin Johansson, Britha Kruse, Jan-Olof Lidefelt, Anneli Mattsson, Marcus Persson, Malin Thors, Maria Wennermark .

Contact: Henrik Höjland e-mail henrik.hojland@aak.com tel +46 454 823 87, fax +46 454 828 88

Production: www.johnjohns.se Photograps: www.benfoto.se, www.futureimagebank.se

AAK ACADEMY offers:

2008Pricing & Purchasing within Vegetable Oils and Fats (in English) 13-14 November 2008

Basic seminar in vegetable oils and fats for the food industry (in Swedish) 21-22 October 2008

Premium confectionary filling fats (in English) 25-26 November 2008

Dairy Fat Alternatives & Functional Ingredients (in English) 11-12 November 2008

2009Special Oils and Bakery (in English) March 2009

Basic Seminar in Vegetable Oils and Fats for the Food Industry (in Swedish) April 2009

Pricing & Purchasing within Vegetable Oils and Fats (in English) April 2009

Basic Seminar in Vegetable Oils and Fats for the Food Industry (in English) June 2009

For more information about AAK ACADEMY seminars for 2009 please visit: www.aak.com

Since the early 1990s, AAK has offered its customers basic and advanced seminars and courses about oils and fats. Until spring 2008, these seminars were held under the Oils & Fats Academy concept, but they are now presented under the new name of AAK ACADEMY. Since we began in the ‘90s, our seminars have attracted almost 1000 participants. The idea behind the seminars has always been to present and com-municate AAK’s experience and expertise within the different business areas. But equally, the focus has been on educating our customers and ensuring that, by providing them with a good understanding and genuine knowledge of the fat technology area, we also provide them with excellent guidance in the choice of the best fat for individual applications or end-products. This also facilitates future collaboration and discus-sions between customer and supplier.

In early June, Food Ingredients Continental Europe (FICE), through AAK ACADEMY, held its first international basic seminar. The Basic seminar in vegetable oil and fats for the food industry was presented entirely in English and

was aimed primarily at the international food industry. In the past, this seminar has only been presented in Swedish, but AAK now also wants to offer its international customers the same service. 19 participants from 12 different companies in Europe, Israel and Mexico arrived in Karlshamn, and spent two days listening to and discussing both the theoretical and practical uses of oils and fats. In addition, the participants were in-vited to take part in a popular visit to our plant, accompanied by staff from AAK.

One of the participants was Meidad Ohayon from R.A.M International in Israel, who wanted to attend the seminar partly to gain a better understanding of oils and fats, but also to make the most of the opportunity to meet AAK’s staff face to face and discuss some issues with them. Personally, he felt that the visit to the plant and the seminar on raw materials and trade were the most useful parts of the course. He also felt that the days spent in Karlshamn had provided him with a better understanding of the subject, and that this, in turn, would help him when working with his own customers.

Other participants, such as Frans Visse from Vika BV in the Netherlands, had attended the course to refresh his exist-ing knowledge and to obtain new ideas from the processes in the plant. His overall impression of AAK ACADEMY was extremely positive and he said that he had learned a lot which he will hopefully be able to apply to his own products in the future.

AAK ACADEMY offers a broad range of courses and seminars for all customers, as well as customised courses for individual customers. The concept is flexible, and we aim to accommodate the customer’s needs

and wishes. Experts from AAK’s staff present the seminars and courses.

If you would like to know more about what seminars AAK can offer, please visit www.aak.com for more information.

, Mads Holmer-Jensen