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Confectionary Filling Fats

TECHNICIAConfectionary Filling Fats

Confectionary Filling Fats

Business Areas, Chocolate & Confectionary

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