Chocolate and confectionery

Vegetable fats and cocoa butter are indispensable ingredients in chocolate and confectionery products.

Chocolate and compound coatings

Traditionally, cocoa butter was the only vegetable fat used in chocolate products. However, growing demand, high price and variations in the quality of individual crops led to the search for alternatives. Fuji Oil Europe’s cocoa butter alternatives not only help you to create excellent quality compounds at an attractive price, but also allow you to vary the product characteristics in terms of nutritional profile, processing, hardness, gloss and bloom resistance. In addition to these cocoa butter alternatives, we can also supply the compounds based on these vegetable fats.

Cocoa butter alternatives

Cocoa Butter Equivalents - CBE (PALMY)

The cocoa butter equivalents from our PALMY range are based on non-hydrogenated vegetable fats and mimic both the physical and the chemical properties of cocoa butter. The PALMY CBE’s are fully compatible with cocoa products and can technically replace the cocoa butter at any percentage in the recipe. Even the full replacement of cocoa butter is possible.

Cocoa Butter Replacers – CBR (MELANO & MELANOCOAT)

Coatings made with the non-lauric cocoa butter replacers from the MELANO range offer easy processing (no tempering required), a good gloss and long shelf life which makes them suitable for a wide range of applications. The main applications of MELANO are as coatings for biscuits, wafers, nuts and candy centers.
MELANOCOAT is a new generation of lauric cocoa butter replacers without trans fatty acids.

Cocoa Butter Substitutes – L CBS (PALKENA & ERTILOR)

Lauric cocoa butter substitutes show a melting behaviour which is very similar to cocoa butter: good hardness at room temperature, good gloss, good snap and a quick and complete melt in the mouth. Lauric cocoa butter substitutes from the PALKENA range are recommended for high-grade compounds. For compounds with the best price-quality ratio, lauric cocoa butter substitutes from the ERTILOR range will be the best choice. 

Low SAFA Cocoa Butter Alternatives (REDUSAT)

The reduction of saturated fatty acids (SAFA) is an important trend in the food industry.  Our REDUSAT-range is a unique family of coating and filling fats that combines a hard texture with a low level of saturated fatty acids. REDUSAT: Surprisingly solid !

Chocolate and compound coatings

CBE compound coatings (BELGICA)

Our Cocoa Butter Equivalent compound coatings are a combination of CBE fats (tempering required) and cocoa powder / mass, and have a premium taste. They have an excellent snap and gloss and are fully compatible with chocolate. Consider using our CBE compound coatings for your products because we deliver cost-efficient, superior quality and tailor-made products.

No sugar added chocolate (BELGICA VITA)

Our chocolates containing only natural sugars are developed with our premium cocoa ingredients and sweeteners, and are suitable for diabetics. We are replacing sugar by a combination of dietary fibers, maltitol, erythritol or steviol glycosides (stevia),  …  to create healthy chocolates with a delicious taste. Customer specific recipes can be developed.

Organic chocolate (BELGICA TRADITION BIO)

Dark and milk, made in Belgium chocolates and couvertures which are EU/USA organic certified. For this range we  have selected premium organic raw materials from Peru, Dominican Republic and/or western Africa to serve you with premium organic chocolates. In addition, we can offer these recipes Fairtrade or UTZ certified.

Made in Belgium chocolate (BELGICA TRADITION)

We offer premium, made in Belgium chocolates and couvertures according to your recipe and requirements. It is also possible to make these chocolates with 5 % vegetable fat, in line with the EU chocolate directive 2000/36/EC, to enhance functionality for specific applications.

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Fillings come in a tremendous variety of forms, tastes, structures and flavours for use in applications such as bars, bite-size sweets, cookies, wafers, pastries, biscuits, truffles, pralines, toffees, caramels and fudges. Fuji Oil Europe has developed several series of filling fats and ready to use fillings that can fulfill the most difficult requirements.

Filling fats

Because of the wide range of applications, desired characteristics and production technologies, the requirements of the fats are very diverse. In our filling and cream fats we have 4 main ranges ERTIFIL, ERTIFRESH, REDUSAT and ERTIMIX NP.

The ERTIFRESH range is especially recommended for use in fillings for filled tablets, pralines and in confectionery centres, where a quick melting and a fresh mouthfeel are desired. The recipe may contain cocoa butter and/or cocoa mass as ERTIFRESH fats are fully compatible with cocoa butter.

ERTIFIL AB filling fats are highly recommended for use in fillings, where bloom caused by liquid oil migration is a real problem. ERTIFIL AB fats will help to avoid fat bloom issues even for recipes with a very high percentage of nuts. ERTIFIL AB fats are also recommended as an alternative for hydrogenated oils,  where a good crystallization speed and stability is needed.

ERTIFIL MAX is a range of non-hydrogenated, non-lauric filling fats. We offer a wide choice - from very soft creamy types to semi-hard and even hard ERTIFIL MAX fats, which makes these products suitable for a wide range of applications.

REDUSAT. Saturated fats have been the subject of discussion for a long time. It is a very difficult challenge to make a product that is low in saturated fats but still hard and solid. Therefore Fuji Oil Europe has developed the unique REDUSAT-range which reduces the saturated fatty acid content by more than half while keeping the desired physical properties. REDUSAT: Surprisingly solid !

The ERTIMIX Non Palm range is recommended as an alternative for palm and/or palm kernel based products. ERTIMIX NP fats can be used in combination with other fats or liquid oils for the production of spreads, creams, fillings, dough, caramels and toffees.

Cocoa fillings

Truffle mass and praline fillings (DORADO)

Our fillings have a nice cocoa and/or milky taste, with an excellent melting profile. They can be given anti-bloom properties, be creamy, easily aerated or cool melting. All fillings have a good consistency and are easy to process (non-temper).

Hazelnut & almond fillings (KIRINA)

Our 'praliné'  fillings are made to order with hazelnuts and/or almonds in varying percentages in the final recipe. We make traditional fillings based on cocoa butter only (tempering required), but mainly focus on products with excellent anti-bloom properties, based on vegetable fats (non-temper). The taste of our fillings is achieved through a careful selection of medium or dark roasted nuts, and if requested we can boost the nut flavor with a natural hazelnut aroma. Our hazelnut & almond fillings are perfect to use with (book-) moulding or one-shot technology.

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Delicious and easy for a quick breakfast or after-school snack, spreads can be used on bread, bagels, crackers or croissants or used as a dip for fruits.

Spread fats

Within these three product ranges – ERTISPREAD, ERTIFIL, ERTIMIX NP our customers can find the right fat for the production of spreads. Different options are possible – hard stock fats, to be used in combination with liquid oils, or softer fats to be used as such. We will help you to find the best solution, taking into account your wishes and production equipment.


Spreads with nuts (KIRINA)

Our nut containing cocoa spreads can be made with lauric and/or non-lauric vegetable fats with different melting profiles and various textures (soft/medium/hard). These hazelnut and/or almond spreads have a stable texture over time with reduced tendency to oil out at the surface of the spreads.

Spreads without nuts (MESO, DORADO)

Our dark and milk cocoa spreads can be made with lauric and/or non-lauric vegetable fats with different melting profiles and textures (soft/medium/hard). These products have a stable texture over time, to avoid recrystallization.

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