AAK unveils confectionery filling fats with zero trans-fat and no hydrogenation
AAK has unveiled a new brand of confectionery filling fats called Confao, which are claimed to deliver creamy and caramel-like textures or the melt-a-way sensation of a premium truffle, with zero trans-fat and no hydrogenation.
Filling fats are mixtures of fat, sugar and flavor-contributing ingredients such as nut pastes, cocoa solids, milk solids and fruit essences or pastes.
The new Confao confectionery fillings are formulated from non-hydrogenated, trans-free palm and palm kernel fractions and are especially well-suited for praline, cookie filling, soft filling, high nut content filling and health/cereal/nutritional bar applications, said AAK.
The new fillings are claimed to:
- Inhibit oil and moisture migration and provide high stability especially in recipes containing nuts and moisture, provide good compatibility with milk fat, cocoa butter and nut oils;
- Expedite processing and provide minimal waste with the ability to skip a tempering step in production;
- Provide excellent mouthfeel and flavor release in both soft and hard fillings, with a light and creamy mouthfeel;
- Offer steep melting and excellent cooling sensation for truffle confections;
- Prolong shelf life with bloom retarding properties, even at high storage temperature.
