Barrier Fats
Barrier Fats
Business Areas, Chocolate & Confectionary
AAK’s Barrier Fat is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars.
BARRIER FAT™ is typically used in products with fillings with high content of nut oil, fillings with high fat content or in fillings with fat/water emulsion. It can be used pure or in a blend with sugar, cocoa and milk powder.
A thin layer of the pure fat or the blend in a thin layer between a chocolate shell and the filling provides you with a valuable improvement in “time to bloom”.