Food & Beverage Asia Aug/Sep 2018

INGREDIENTS AUGUST / SEPTEMBER 2018 FOOD & BEVERAGE ASIA 33 )%$ So, when manufacturers produce chocolate and confectionery with ̬llings, they aim to excite consumers with soft, hard or aerated textures; ̭avours with controlled release; and a creamy or cooling sensation in the mouth. All of these characteristics depend on the choice of ̬lling fats, their interaction with the other ingredients in the recipes and the processes used. In other words, the production of a perfect ̬lling requires a thorough understanding of all the parameters that iṋuence the taste and quality of the ̬nal ̬lled chocolate. This is the key to a world of opportunities – where fat plays an essential role along with the other ingredients used. Overcoming Technical Challenges When nuts are added to the recipe, for example, it can be a real challenge to maintain quality throughout the product’s shelf life. Consumers love nuts for their premium, healthy image, delicious taste and crunchy texture. But nut oil is well-known for its tendency to migrate from the filling and into the chocolate coating. Unless a special bloom-retarding fat is used in nutty ̬llings, bloom will often appear in no time. Another parameter to consider is texture. Should it be hard, soft or aerated and should crunch be added? The ̬lling fat is the key to create the perfect texture. With softer ̬llings, the challenge is to maintain quality throughout the product’s shelf life. This is simply due to the faster migration of the ̬lling’s oil content to the surface of the chocolate shell. When that happens, the ̬lling becomes dry and the chocolate surface will turn grey, dull and less appealing – a phenomenon known as bloom. Co-Development of Indulgence and Health AAK supports chocolate and confectionery manufacturers with all these considerations and technical challenges through the co-development of exciting new ̬llings. U s i n g AAK f i l l i n g f a t s b a s e d o n non-hydrogenated, non-trans fats, manufacturers gain a clear advantage that is visible on the ingredient label. That’s important – and not just to the 30% of consumers who often check ingredient labels before they buy. Numerous studies have shown that trans fats are a potential health risk that may contribute to elevated cholesterol levels and heart diseases. The right AAK ̬lling fat can also solve the challenges of using nuts, ensuring the perfect indulgent combination of taste, texture and appearance along with the healthier pro̬le that consumers enjoy. Several parameters need to be considered when producing fillings for the special chocolate moments that consumers seek (figure 1). Filled chocolates are not just chocolate anymore. To consumers, they are about enjoying life, special moments and indulgence. AAK ̬lling fats match the demand for fats with a healthier and indulgent pro̬le and facilitate the inclusion of naturally nutritious nuts – among other ingredients. As such, they solve a number of the challenges that chocolate and confectionery manufacturers face. In addition, because one person’s a ̫ ordable luxury is di ̫ erent from the next, there will always be a need for tailored solutions. For a speciality fats partner like AAK, it is all about working with manufacturers to co-develop those special chocolate moments. Figure 1: Sensory and appearance of filled chocolate