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Essentially chocolate is a fine dispersion of particles in a vegetable fat. The solid ingredients (sugar, cocoa solids and non-fat milk solids) give the chocolate its unique and unmistakable flavour. The fats, which constitute approximately one third of the chocolate mass, form the continuous phase. They determine the appearance, the physical characteristics, the melting behaviour and flavour release of the chocolate.
Traditionally, cocoa butter was the only vegetable fat used in chocolate products. Cocoa butter provides to the chocolate the much-appreciated characteristics such as crunchiness at room temperature, sharp melting behaviour, high gloss, long shelf life and good flavour release.
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However cocoa butter, being a natural raw material, also has a number of disadvantages :
- Cocoa butter is an expensive raw material, with prices fluctuating strongly.
- Cocoa butter based products require tempering.
- Melting properties are not ideal for all applications and climates
- Varying product quality (e.g. depending on the origin)
- Limited gloss retention (blooming)
Because of these economical and technical considerations, many efforts have been made to develop specialty fats to substitute cocoa butter. These cocoa butter alternatives can be divided in three groups (see diagram), each with different characteristics.
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Cocoa Butter Equivalents (CBE's) and Improvers (CBI) are non-hydrogenated vegetable fats, produced from palm and exotic fats by means of fractionation.
In the PALMY range, we offer CBE's that are based on tropical fats or on enzymatically interesterified fats. CBE's based on enzymatically interesterified products have the big advantage of being more stable in quality as compared to tropical fats. Depending on the type, the price could be more interesting as compared to traditional CBE's.
CBE fats consist of the same symmetrical triglycerides as cocoa butter and are fully compatible with cocoa butter. They can be used with all types of milk powder and crumb.
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| Tempering of PALMY based chocolate is required to obtain stable ß crystals.
Chocolate made with PALMY exhibits an outstanding mouth feel. They are fully compatible with cocoa products and can be used in formulas with high cocoa liquor content.
A special type of cocoa butter equivalent is Cocoa Butter Improver. CBI's, such as PALMY 160 CG, improve characteristics of cocoa butter. The improvements result in a better heat resistance and an improved resistance against chocolate bloom caused by high temperatures or temperature fluctuations. |
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Solid Fat Content in function of temperature |
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Application
PALMY can replace the added cocoa butter in plain chocolate, milk chocolate and white chocolate and is ideal for moulding and enrobing.
Typical applications are block moulding (possibly with nuts or raisins), shell moulding, hollow figures, filled bars, enrobed biscuits and coated wafers.
PALMY (especially PALMY FF type) can also be used for the production of centres and fillings.
Depending on the level of replacement of cocoa butter, different types of PALMY are available : from PALMY 20 G, for cocoa butter replacement within the 5% rule, up to PALMY 50 G for a complete replacement of cocoa butter. This last group of products is called "super coatings".
Functionality
1) Improved heat resistance (CBI).
2) Improved resistance against bloom caused by high temperatures and temperature fluctuations (CBI).
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Lauric Cocoa Butter Substitutes (L-CBS) are produced from lauric vegetable fats by means of fractionation, hydrogenation and/or interesterification.
Lauric CBS exhibits a melting behaviour very similar to the behaviour of cocoa butter: a good hardness at room temperature, good crunchiness and a quick and complete melt away in the mouth.
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Coatings formulated with these fats have good eating properties and high gloss. Lauric CBS's are non-tempering fats, since they solidify from the melt directly into a stable ß' form. This simplifies the production process considerably.
Compatibility with cocoa butter is very limited. Softening and fat bloom formations are substantial risks when used with a too high level of cocoa butter. Therefore only defatted cocoa powder (10/12) and skimmed milk powder can be used. |
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Solid Fat Content in function of temperature |
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Applications
Lauric CBS can be used for chocolate bars, filled chocolate bars, chocolate bars with dried fruits, biscuit coating, cake coating, pastry coating.
Because of the differences in SFC-profile and related characteristics (hardness, bite, heat resistance and mouth feel), it is important to choose for each application the most appropriate L-CBS type.
PALKENA H 50 G is clearly one of the hardest products at room temperature. End products made with PALKENA H 50 G offer good crunchiness. The product has a very steep melting profile and is almost completely molten at 35 °C and therefore gives an excellent mouth feel (freshness) and no waxiness. The heat resistance of this product is high and the gloss is excellent. Because of the hardness the PALKENA H 50 G is particularly suitable for moulded articles such as chocolate bars and moulded figures.
PALKENA S 10 G has been developed as non-hydrogenated lauric CBS. The product has a slightly less fresh mouth feel but is also not waxy. PALKENA S 10 G is mainly recommended for coatings for soft biscuits and pastry.
Also within the ERTILOR range, we offer some types of fat that can be applied as lauric CBS.
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MELANO is a range of Non-Lauric Cocoa Butter Replacers (NLCBR) traditionally produced from oils and fats rich in C16 and C18 fatty acids. Consequently they show a better compatibility with cocoa butter.
Since no C12 (lauric acid) is present, there is no risk of soapy flavour at all.
The traditional MELANO types give a better resistance against fat bloom.
MELANO crystallizes spontaneously into stable ß' crystals. No tempering is needed.
Coatings formulated with these fats are characterized by a somewhat waxy taste, but show very good gloss and gloss retention and have a long shelf life. |
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MELANO fats were traditionally hydrogenated and possibly fractionated products, originating from palm olein, soybean oil, rapeseed oil, cotton seed oil and rice bran oil. With the growing pressure on GMO and trans fatty acids, other types (and ranges) of coating fats were developed.
- MELANO NS is the traditional subtype based on non-GMO oils
- MELANO LT is containing a low amount of trans fatty acids (around 7 %) and non GMO.
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Application
MELANO fats are used in coatings for enrobing of wafers, biscuits, candy centres or for moulding. Fillings based on MELANO and nut oil have also proven to be very successful.
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For more info, please contact us. |
