When producing a confectionery filling, about 40% is fat. The filling fat influences the properties of the end-product, related to melting, stability and overall impression. To be able to tailor the most suitable filling fat for a specific application, the following aspects must be considered: ingredients, processing parameters, labelling requirements and eating properties.
AAK offers a wide range of filling fats, tailored for specific applications
CHOCOFILL™ BR – for significantly improved bloom stability
CHOCOFILL™ GP – for cost efficient fillings
CHOCOFILL™ NH – non-hydrogenated for flexibility
CHOCOFILL™ TC – for fillings with an excellent cooling sensation
CHOCOFILL™ LS – low in saturated fatty acids for a healthier profile
DELIAIR™ NH – unique for aerated, non-hydrogenated smooth fillings