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Chocolate and confectionery fats
Chocolate - ILLEXAO™
Whenever you replace cocoa butter with an advanced vegetable fat, you achieve significant cost savings. But not only that: Improved properties such as longer shelf life and improved heat stability are other possibilities provided by vegetable fats.
Super compound - ILLEXAO™
Replace up to all the free cocoa butter in a chocolate recipe and you will have a cost efficient super compound, which tastes like chocolate.
Compound coatings - AKOPOL™, CEBES™, SILKO™
For enrobed/moulded confectioneries or baked products, non-lauric CBR (Cocoa Butter Replacers), AKOPOL™, and lauric CBS (Cocoa Butter Substitutes), CEBES™ and SILKO™ are economic and easy-to-use alternatives. AAK's range of CBR includes unique low-trans fats.
Confectionery fillings - CHOCOFILL™, DELIAIR™
AAK has a complete range of fats for confectionery fillings. Low content of saturated fatty acids, low-trans and non-trans fats include general-purpose, bloom-stable and cool-melting tempering fats. Completely new, whipped fillings can be produced with DELIAIR™.
Chocolate spreads - AKOSPREAD™
AAK supplies non-trans fats with good spreadability over extended temperature ranges, in combination with unique crystallisation properties designed to minimise oil migration.