New, healthier ice cream fatspage 2-3

Long shelf-life for chocolatepage 10

The convenience of powdered fats page 11

INTERNATIONALMAGAZINE

May 2008

2

At the time of writing, AAK has just published its financial statement for 2007, which was the best year so far in the brief history of the Group. One of the reasons behind this success is the hard work which has gone into im-proving the efficiency of the production process. Another is the strong focus on customers’ needs, which means that AAK does not simply offer products, but a whole package including technical and commercial support. Unfortunately, the year ended on a low note due to a tragic accident at our Danish factory, something which has also affected our clients through poorer delivery services. Production in the damaged sections will now gradually be brought back on-line, and we hope that we will soon reach the level we were at before the accident. For many years, the role of fat in health and wellbeing has been a sub-ject dear to the heart of the mass media. The rapid flow of news and deadlines does, however, mean that it has not always got its facts right. That is why we have chosen to make our own com-ments after examining some recent sci-entific reports. On page seven, we have, for example, provided a background to the recent headlines regarding the link between trans fats and prostate cancer. In general, the trend seems to sug-gest that the views expressed by nutri-tionists are about to change. Today, the focus is on fat quality and there is signif-icant agreement on the fact that we fare better if we eat less saturated and trans fats. The total fat intake is, however, less important. Less saturated fat with retained func-tionality is a central theme in AAK’s product development process. With the introduction of Akomix™ LS, we have taken the lead in ice cream fats. Chocofill™ LS, with the lowest saturated-fat content on the market for choco-late fillings, was introduced during the autumn. For deep-frying, there is now rapeseed and sunflower seed oil with a high level of oleic acid. HO rapeseed has a content of saturated fatty acids as low as that of normal rapeseed oil, i.e. the lowest of all vegetable oils, and ex-cellent oxidation stability due to the fact that the plant breeders have removed a large proportion of the polyunsaturated fatty acids. Marcus Persson of AAK, giving his presentation

at Inter-Ice.

Ice cream with focus on healthCan something as tasty as ice cream also be healthy? Well, AAK’s new, unique product, Akomix LS 30, with its very low saturated fat levels, has brought us a step closer to this goal.

30 years experienceAAK has been a supplier to ice cream factories for more than 30 years. During this time, we have built genuine experience of developing new fats for ice cream applications, with excel-lent results. By combining different ingredients, we have created a number of products which go under the collective name Akomix.

BenefitsAkomix is customised for ice cream produc-tion, and provides end products with different properties, such as hardness, cooling ability and creaminess. At the same time, they ensure a better fat composition in the end product and reduce costs.

The function of fatFat gives structure to ice cream, and influences the hardness and consistency of the end prod-uct. In addition, it is a flavour carrier and affects the mouth feel of the ice cream.

The quality of the product is greatly affected by the fat, but also by other ingredients, such as emulsifiers and stabilisers. In addition to a good recipe, ice cream production requires a well controlled production process to ensure that even aeration and freezing temperatures are maintained.

Health trendsA strong health trend which focuses on satu-rated fat levels is running through the whole food industry, and AAK is now making it possi-ble for ice cream manufacturers to join as well. We have invested in the development of new products within the Akomix range, with the aim of minimising saturated fat levels and increas-ing the levels of mono- and polyunsaturated fats. For some time, we have been working on developing a new fat with a very low level of sat-urated fat, which still contributes to the desired structure in the end product. Our development team has succeeded beyond our expectations, and we are now launching a unique product with a low saturated fat content. The product was presented at Inter-Ice in Cologne, which took place in early December last year. AAK gave a lecture on oil blends with low levels of saturated fatty acids, and Akomix LS 30 was introduced during a poster presentation.

What makes Akomix LS 30 unique?n Low levels of saturated fat – only 30 %.n No trans fats – the trans fat level is less

than 1 %.n Excellent structural properties in ice

cream.n Creates creamy ice cream with a great

taste experience.n Excellent storage stability in ice cream.

Saturated fat in ice cream fatsAt present, ice cream production is based on cream fats or a vegetable alternative, such as coconut or Akomix. Ordinary cream fat contains fairly high levels of saturated fat, around 70 %, and coconut has an even higher level of saturated fat, over 90 %. In the Akomix range, we have, until now, worked with saturated fat levels of 60 % or less. We have found it relatively easy to reduce the level of saturated fatty acids from 40 % and still retain the desired properties of the ice cream. The step down to 30 %, the level of Akomix LS 30, is significantly more challenging and requires the application of advanced fat tech-nology.

From the editor’s desk

3

0

102030

405060

708090

100

SAFA MUFA PUFA Trans

Coconut oil

Dairy fat

Akomix TS

Akomix LS 30

Figure 1. Fatty acid composition

Complete melt-down

Fresh/ice cream-like

Porous

Coconut oilAkomix LS 30

Hard

Icy

Chewy

Rapid melt-down

Creamy

Figure 2. Sensory evaluation of ice cream

The differences in the amount of saturated fat are shown in Figure 1. Akomix has significantly lower levels of saturated fat and considerably higher proportions of mono- and polyunsaturat-ed fat. Neither product does, of course, contain trans fats.

PropertiesNormally, a reduced level of saturated fat means that hardness and the fat’s ability to form a network which ensures that the ice cream has a good structure falls when the amount of saturated fat is reduced. In Akomix LS 30, by selecting the right in-gredients, we have managed to eliminate the risks that the somewhat softer fats will create problems in the end product. The new prod-uct provides the end product with an excellent structure, only causing a slight fall in hard-ness while maintaining consistency. Despite the small amount of saturated fat, Akomix LS 30

generates the same results in serum separation tests as Akomix TS and coconut oil. From a sensory point of view, we have cre-ated a fat which improves the creaminess of ice cream and provides an excellent taste ex-perience. Figure 2 clearly shows that Akomix LS 30, despite its lower level of saturated fat, provides an oral sensation which is fully compa-rable with that of traditional ice cream fats. The minor differences which we have been able to measure in sensory tests are that our new fat product creates a slightly less hard and icy ice cream. Sensory evaluations of ice cream after stor-age tests gave the same results.

More informationAkomix LS 30 is the latest product in our Dairy Fat Alternative, DFA, range, and has been de-veloped specially for use in dairy products.

For more information, please visit www.aak.com

…we now launch

a unique product

with a low saturated

fat level

4

CHOCOFILL™ LS – Reduces saturated fatty acids in your fillings by up to 30 percent

Confectionery with innovative fillings in great flavours and with seductive consist-ency attracts the customers’ attention. Most confectioneries are constantly on the lookout for new ways to vary their products, since chocolate and confectionery are primarily consumed for pleasure.

AAK’s Chocofill™ product line includes various types of filling fats. Filling fats are an extremely important ingredient, since they have a huge impact on the flavour, consistency, structure and stability of the end product. The Chocofill™ brand is made up of a large selection of first-class premium filling fats de-veloped for specific applications. All are of the highest quality, with neutral flavour and aroma which makes them elegant flavour carriers for the filling. An important strength for AAK is its continu-ing development work which enables us to adapt quickly to new trends in the industry. At present, healthier consumer products are the dominant trend across the world. Health issues are very important to consumers – and this also includes pleasure products such as chocolate. Enjoying chocolate without worrying about fat content is a market trend. AAK gives you the opportunity of producing chocolate fillings with a high level of healthy, unsaturated fatty acids by using Chocofill™ LS in your fillings. (See, for example, the recipe for pistachio filling.)

Chocofill™ LS is the first product of its kind to offer the market a low level of saturated fatty acids. Chocofill™ LS can be used in the same appli-cations as AAK’s other first-class premium fill-ing fats – in pralines, cakes and biscuits. Chocofill™ LS is a unique filling fat with a high level of unsaturated fat compared with other similar fats on the market. A typical filling fat contains 50 % saturated fatty acids and the level is often even higher! Chocofill™ LS provides the manufacturer with a solid filling fat with excellent melting proper-ties which contains only 35 % saturated fatty acids while maintaining the same consistency as fats with a high level of saturated fatty acids. By using Chocofill™ LS, you can reduce the level of saturated fatty acid by up to 30 %!

Chocofill™ LS is a filling fat with a healthier fatty acid profile – it contains no trans or lau-ric acids – and yet, Chocofill™ LS provides superior crystallisation, optimum sensory qualities and storage properties. In addition, Chocofill™ LS does not need to be tempered and is very flexible to use in production.

For more information, please contact Maria Wennermark, +46 454 821 68, maria.wennermark@aak.com

CHOCOFILL™ LS 40

Recipe & ingredients

Filling Chocofill™ LS 40 35 %Sugar 35 %Full-fat milk powder 10 %Pistachio paste 10 %Skimmed milk powder 5 %Dextrose 5 %

Lecithin 0.3 %Vanillin 0.02 %Salt 0.1 %

Total fat content 42.6 %

Percentage of fat Vegetable fat 82.1 %Dairy fat 6.1 %Pistachio oil 11.8 %

CoatingMilk chocolate: Illexao™ CB 50 5 %Dark chocolate: Illexao™ CB 50 5 %

1. Clean and heat the mould to 28 °C.

2. Use tempered milk chocolate when making the chocolate coating.

3. It is important that Chocofill™ LS 40 is allowed to melt completely at 60 °C before use.

4. Mix the ingredients at 35 to 40 °C.

5. Refine and conch as usual at 55 °C.

6. Add the remaining melted fat.

7. Add lecithin and mix well.

8. It is not necessary to tempered the filling before use.

9. Cool the filling to approximately 32-33 °C.

10. Fill the chocolate coating shells almost to the rim and allow to crystallise at 12 °C for 25 minutes.

11. After crystallisation, decorate the pralines with a droplet of tempered plain chocolate.

12. To produce a product with excellent stability and flavour, the pralines should be allowed to stabilise at approximately 18 °C for at least 48 hours.

13. To ensure that the pralines retain their excellent properties throughout their shelf-life, they should be stored in a dry, cool and dark place at 15 to 18 °C.

For an innovative filling fat in your chocolate product, try this recipe using CHOCOFILL™ LS 40:

5

the same time, the cost of ingredients can be re-duced, since a whipped filling based on DeliAir™ provides approximately 60 percent more volume than a filling based on standard fats. DeliAir™ has many application areas; pralines, extruded and moulded individual shapes and mousse products. To meet the trend for new flavours and ingredients, DeliAir™ can be used in combination with a whole range of ingredi-ents, including alcohol, nut creams, flakes, fruit pieces and other fats. DeliAir™ has excellent heat stability which means that it can be used in the production of products with a hard chocolate coating. End products based on DeliAir™ have superior stability, both in the areas of fat bloom and main-tained volume during long storage periods, with-out the product shrinking or contracting. The qualities of the fat and the added air pro-vide excellent, creamy melting properties.

For more information, please contact johan.malm@aak.com

Aerated confectionery fillings – DELIAIR™ provides the answerThe annual (38th) International Sweets and Biscuits Fair (ISM) was, as usual, held in Cologne at the end of January. 167 companies from 70 countries were exhibit-ing products intended for the sweets, cakes and snacks industry. 34,000 visitors from all over the world could see and taste all the new, exciting products.

General trendsThe general trend in the industry is an increas-ing interest in healthy products. However sweets must, first and foremost, look attractive and taste good. The importance of appearance and flavour was evident in the large number of packaging solutions exhibited at the fair, some more creative than others. Many communicated a feeling of either closeness to nature or luxury. Once the packaging had been opened and the content tasted, some new flavour and sensory experiences were revealed. The most important sensory trend for pralines is a hard outer shell with a creamy, aerated filling. Modern flavour variations which should be mentioned includ-ed fruit, alcohol, spices and coffee.

Nut-based fillingsMany fillings included various types of nuts, everything from the traditional hazelnut to new variations like cashew. Most of these fillings had a high nut content. To create a shiny end prod-uct with excellent bloom sta-bility, a confectionery fat like Chocofill™ BR can be used. A nut-based filling such as Chocofill™ BR has approxi-mately twice the shelf-life of a standard fat.

Aerated fillings For airy, creamy fillings, AAK offers DeliAir™, a speciality fat with unique whip-ping properties. Compared with other vegetable fats on the market, you can achieve twice the increase in volume. The consistency can be in-finitely varied. The fact that it is now, for the first time, possible to combine the lightest of foam fillings with other, completely new ingredients makes DeliAir™ the obvious choice in innovative production of aerated confectionery.

Possibilities with DeliAir™

DeliAir™ allows you to follow health trends, since it facilitates a reduction in the fat content of fillings. A reduced total fat content with main-tained density means that the producer can im-prove the nutritional profile of his products. At

Aerated fillings

6

On many occasions, this magazine has extolled the benefits of rapeseed oil com-pared with other oils. The composition of fatty acids differs from that of other vegeta-ble oils in some significant areas, and this has made rapeseed oil one of the favourites among dieticians. Ordinary rapeseed oil is not completely ideal for use at high temperatures due to its high content of easily-oxidised polyun-saturated fatty acids. Now there are new types which are better suited to meet these requirements as well.

The latest issue of the National Swedish Food Administration’s magazine “Vår Föda” [Our Food], dedicates a lot of space to vegetable oils. Under the heading “Plus points for rapeseed oil”, a summary is shown of the pros and cons of various vegetable oils. In brief, the conclu-sion is that, from a nutritional point of view, rapeseed oil has a better composition than other vegetable oils, including olive oil. The table shows that only rapeseed oil and soya oil contain both types of essential fatty acids; linoleic acid (ω-6) and ω-linolenic acid (ω-3). Rapeseed oil does, however, have a bet-ter balance of ω-3 and ω-6 than soya oil. To complete the image of a healthy oil, rapeseed oil contains both vitamin E and K and has lower levels of saturated fatty acids than any other oil.

Table 1. Fatty acid composition

C16 C18 C18:1 C18:2 C18:3

Rapeseed oil 4 2 61 20 10

HO Rapeseed 4 2 75 15 2

Sunflower oil 4 4 25 64

HO Sunflower 4 4 80 10

Soyabean oil 10 4 23 54 8

Palm olein 39 4 43 11

Rapeseed oil is not only available as bottled cooking oil on supermarket shelves, but is also present in a long line of other food products. Here, too, the nutritional benefits are of great importance but, at the same time, the require-ment for functional properties is even more marked. Many food applications require fats with a certain proportion of crystalline fat to provide the right consistency and function. Margarine, bakery fats and filling fats are examples of such applications. In these, rapeseed oil can often be used as the liquid component while, for exam-ple, palm oil and coconut oil provide the solid components.

Advantage of rapeseed oil

Figure 1. Relative oxidation speed for various fatty acids

C18:0

C18:1

C18:2

C18:3

1

10

100

200

Here, too, rapeseed oil contributes essential fatty acids, but in some demanding applica-tions, they are too sensitive to oxidation. The most obvious example of this is, of course, deep-frying, where the rapeseed oil breaks down a little too quickly to be regarded as an optimum deep-frying oil. Figure 1 can be used as a guide to the oxida-tion propensity of different fatty acids. Saturated and monounsaturated fatty acids are relatively stable, while linoleic acid and, even more so, linolenic acid are considerably less stable.

Deep-frying oilsFor a long time, partial hydrogenation was the solution to the problem of oxidation. Selective hydrogenation of, for example, rapeseed oil, reduced the proportion of polyunsaturated fats and created a stable, semi-liquid oil with excel-lent oxidation stability. Another solution which has gradually taken over is based on palm oil or liquid fractions from palm oil, palm olein, which also have good oxidation stability and works very well in both industrial deep-frying and res-taurant kitchens. The rapidly increasing focus on saturated fats has really speeded up the hunt for alterna-tives. As shown in Table 1, palm olein has more than 40 % saturated fatty acids, compared with approximately 6 % in rapeseed oil and 8 % in sunflower oil. In its standard format, rapeseed oil has already a high level of the relatively sta-ble monounsaturated fatty acids. The high level

of linoleic acid, 18:3, means that despite this, it oxidises during long heating at high tempera-tures. Sunflower oil also has a very high linoleic acid content, which limits its stability in such conditions. A better solution is offered by rapeseed and sunflower oil variants with a high proportion of oleic acid; HO Rapeseed and HO Sunflower in Table 1. It is important to stress that HO rapeseed should not be seen as a general re-placement for ordinary rapeseed oil. With its excellent nutritional profile, this should remain as the standard. HO rapeseed is a great alter-native in application where the requirement for oxidation stability is great and where the user wants to keep the proportion of saturated fat as low as possible. An evaluation programme which compares HO rapeseed oil with other oils, including deep-frying oil, is currently under way, with the aim of providing a better basis for recommendations regarding the use of HO rapeseed oil. We can only provide a taster of this evaluation, since much is still to be done before a complete pic-ture emerges. Foodoil sensor is one of many methods used in the measuring of the break-down of oil during deep-frying operations. The difference between normal rapeseed oil and HO rapeseed oil is obvious. Figure 2 shows that HO rapeseed has a great prospects for becoming a good deep-frying oil. It can be used in its pure form or in combination with other oils, such as palm oil. The final choice will be based on a balance of cost and how far the user wants to go in reducing the saturated fatty acid level.

Contract growing in SwedenAs previously mentioned in the Magazine, HO rapeseed is now grown under contract in Swe-den. This means that AAK has control over the whole value chain, with full traceability back to the grower.

Figure 2. Foodoil sensor as a function of time

00,5

11,5

22,5

33,5

44,5

5

4 8 12 16 20 24 28 32 36

Rapeseed oil HO Rapeseed

Deep-frying time hours

Foodoil

Sensor

– new types broadens the area of use

7

New findings in nutritional research

Levels of ω-3 more important than ω-6/ω-3 ratioOver the years, experts have tried to define the optimum ω-6/ω-3 ratio. In some coun-tries, such a ratio even forms part of the official nutritional recommendations. But new signs are now emerging on the subject. An independent panel of experts appointed by the British food standards agency has established that the ω-6/ω-3 ratio is not a suitable parameter for fat quality. The ratio has been regarded as a measure of the competition between linoleic acid and a-lino-lenic acid as a substrate to d 6-desaturase, which is the first enzyme in the metabolism of the longer polyunsaturated fatty acids. The same value as the ratio can, however, be achieved in many different ways, and they give rise to different nutritional states. In addi-tion, not all ω-3 and ω-6 fatty acids have the same physiological effects. The conclusion was that future research should focus on absolute levels of the individual fatty acids.

Stanley et al. UK Food Standards Agency Workshop Report: the effects of the dietary n-6:n-3 fatty acid ratio on cardiovascular health.Br J Nutr. 2007 Dec;98(6):1305-10

Trans fatty acids and the risk of prostate cancerMany newspapers recently reported new scientific discoveries which showed that the intake of trans fatty acids increased the risk of prostate cancer. The background was a recently-published study of almost 15,000 men in the USA. A closer examination of the conclusions in the scientific report showed that neither the risk of developing the serious types of prostate cancer nor the overall risk of developing prostate cancer had any connection with the levels of trans fatty acids. It was, however, found that the risk of developing milder forms of prostate cancer was twice as high in the men with the highest level of trans fatty acids in their blood. The study possibly indicated that different types of trans fatty acids may have different effects, and that trans linoleic acid appears to be the one of greatest significance to an in-creased risk of developing mild prostate cancer. Only men with a BMI of more than 25 kg/m2 are at sig-nificantly higher risk of developing the milder types of pros-tate cancer the higher the measured level of trans linoleic acid level becomes. Among other men and for all other trans fatty acids, only the one in five with the highest trans fat levels were found to be at increased risk. In an earlier study of the same men, linoleic acid was found to have a protective effect of the same magnitude.

Chavarro et al. Cancer Epidemiol Biomarkers Prev. 2008 Jan;17(1):95-101.

Low carbo-hydrate diet and the risk of type-2 diabetesThe risk of developing type-2 diabetes does not increase with a low carbohy-drate diet. This has been established in an American study which followed 85,000 female nurses for a period of 20 years. Women who ate a low carbohydrate diet with large quantities of vegetable fats and proteins were, in fact, at less risk of devel-oping type-2 diabetes. No link was found between the total fat intake and the risk of developing type-2 diabetes, but this risk was found to be lower in those who ate large quantities of vegetable fat. The study also showed that a high glyc-emic load (GI value x amount of carbohy-drate) substantially increased the risk of developing type-2 diabetes.

Halton et al. Low-carbohydrate-diet score and risk of type 2 diabetes in women. Am J Clin Nutr. 2008 Feb;87(2):339-46

8

Caribbean margarine with oil from AAK

Roberts Manufacturing Co. Ltd on the beautiful Caribbean island of Barbados celebrated its 60th anniversary in 2004. The company oper-ates from a sprawling 31 acre complex at Lower Estate, in the parish of St. Michael. Roberts has produced margarines and shortenings since 1947. Roberts’ products from the early days, “Glow Spread” margarine, “Mello-Kreem” margarine and “Velvo Kris” shortening are still produced today.

Over the years many new products have been added to Roberts’ production range. The com-pany is today exporting their products all over the Caribbean and even to the United States and the UK. Products like “Mello-Kreem”, “Glow Spread”, “Dove”, “Sunflower” and “Velvo Kris” are household names in kitchens from Guyana in the south to Jamaica in the north. Roberts also produces private margarines brands for Littlewoods Foods, Trinidad; Grace Kennedy, Jamaica and Lasco Distributors, Ja-maica. Margarine- and shortening production has been one of the main activities at Roberts. The company has a market share of nearly 95 % in Barbados and is one of the first manufacturing facilities in the island to obtain ISO Certifica-tion and certification for Hazard Analysis Critical Control Point (HACCP). Since 1989 the present executives of PLB Food and Dairy Consultants AS have enjoyed professional cooperation with different depart-ments at Roberts. This cooperation has mainly been in the areas of R&D, recipe formulation and production procedures for different types of margarine and shortening, and for large scale implementations. One of the most important achievements in recent years at Roberts. has been the difficult task of abandoning the use of partially hydro-genated fish oils (HFO). Until a few years back, most of Roberts’ margarines and shortenings were based on HFO which traditionally was competitive in price to vegetable fats. HFO gave

good functionality to table-, cake-, and cream margarines as well as to shortenings, and was also used by most margarine manufacturers in the region. However, focus on health and nutrition (HFO contains “harmful” cholesterol and 45 – 50 % Trans fatty acids) has lead to a shift to an all vegetable raw material base at Roberts. Using vegetable fat blends to make marga-rine and shortenings with similar functionalities as those from fish oils has not been an easy task. Through focused work, AAK and PLB Food and Dairy Consultants AS have provided Roberts with specially formulated (no trans/low trans, no cholesterol, low saturates) vegetable fat blends to replace the hydrogenated fish oil . AAK is today regularly supplying Akomarg PLB GSR2 (table-, cake-, and cream margarine blend), Akomarg PLB 1A (puff pastry blend), Akocis PLB MFA3 (Trans free butter oil/milk fat alternative) amongst others. Thanks to the close cooperation between Roberts' very competent Quality Assurance- and Production Departments, PLB Food and Dairy Consultants and AAK, Roberts is now the producer of non-trans/ low trans margarines and shortenings with delicate taste, excellent functionality and long shelf life. The products are very up-to-date regarding consumers' re-quirements/trends. All these technological improvements would have lead to little success had it not been backed by the strong efforts from the Roberts' Management and the company’s marketing

department. Roberts has managed to convince the consumers of the Caribbean nations that their well being and their health are being taken very seriously at Roberts.

Roberts Manufacturing Co Ltd:Roberts Manufacturing Co Ltd,

Lower Estate, St Michael, Barbados:

n Established in 1944

n Producers of margarines, shorten-

ings, oils, soyabeen meal

n Investments in Pinnacle Feeds Ltd

and Vitamin Pet Foods Ltd

n Turnover shortening-, margarine and

extraction plants 2007: BD$ 70 Mil-

lion (USD 35 Million)

n Number of employees: 160

PLB Food and Dairy Consultants ASPLB Food and Dairy Consultants AS,

Oslo, Norway:

n Established in 2003

n Representatives of AAK in the Carib-

bean Islands, Guyana, Suriname and

other selected markets.

n Core competence in dairy, margarine

and ice cream technology.

9

For maximum convenience and cost-effec-tiveness, we offer pumpable solutions to meet bakeries’ fat requirements. Pumpable fat combines the functionality of solid fats, such as margarine and shortening, with the ease of handling of liquid oil. The use of pumpable fats in the bakery process is not only more efficient and less time-con-suming – it also reduces the overall cost of using traditional margarine or solid fat.

Functional and cost-saving – a winning combination Pumpable fat is delivered to a tank installed on the client’s premises, and is ready for immedi-ate use. The product is pumped straight into the process, without the need for time-consum-ing unwrapping and warming. In addition, the time wasted on dealing with empty packaging is completely eliminated. This frees up valuable production time. The space which is currently used for storage of pallets and boxes contain-ing margarine or solid fat can be used for other things. A happy staff, which is relieved of the mo-notonous, heavy lifting and unwrapping of solid margarine products, may be another good rea-son for you to change to pumpable fat.

More even quality and reduced fat contentThe performance of a pumpable fat from AAK, in the end product, is equal to that of tradition-al solid fat or margarine. The product can be pumped and measured automatically straight from the tank or container into the dough mixer. Pumpable fats are faster and easier to incorpo-rate into the dough than most solid fats or mar-garines. This often means that the total amount of fat in the dough or batter can be reduced.

Reduced costs, healthier products and an improved working environment – strong arguments for bakeries to change to AAK’s pumpable solutions

How much the fat content can be reduced by without it having a negative impact on the end product varies from case to case. When replacing solid margarine with a pumpable fat, the water content of the mar-garine must also be taken into consideration. Pumpable shortening is, after all, completely free from water, and this has an obvious effect on the overall cost.

the end product in ques-tion, it is often possible to reduce the fat content further. Normally, the fat content can be reduced by approximately 5-10 % without having a nega-tive impact on the end product.

Comprehensive rangeAt present, AAK is offer-ing a pumpable solution for most bakery appli-cations. Over the years, the product portfolio has grown, and now includes

trans-free and non-hydrogenated fats, as well as products without additives, to meet all the demands food producers are facing. Akofluid – pumpable range for baking of all types of yeast-raised doughs such as bread and rusks. Akofluid supports the rising process in the dough, and helps create a good volume in the end product. Akofluid also helps to prolong the shelf-life of bread without the use of addi-tives. Akobisc – pumpable range for cookies and biscuits. In comparison with solid margarine or fat, Akobisc offers an attractive combination of healthy fat composition and easier, more cost-effective handling. Naturally, the baking func-tion is maintained. Akobisc requires storage at slightly elevated temperatures (approximately 30 °C).

AAK’s tank concept – an overall solutionTo make it easier for our clients to change over to pumpable bakery fats, we can arrange for the installation of a tank. The tank is purpose-made and ensures that the product is stirred as ap-propriate and is stored at the right temperature.

The tank, which can have a capacity of 15 m3 or 30 m3 depending on the

customer’s needs, is well insulated to cope with even the coldest days of the year, and can be sited on a flat indoor or outdoor surface. This means that tanks can be installed at most cus-tomers’ premises, despite many different variables.

For more information, please contact Ted Fyke, +46 454 828 99, ted.fyke@aak.com

Pumpable shortening

Traditional solid margarine or shortening

Transport Storage tank

Transport Storage Unwrapping

Dealing with packaging

Conditioning Dough mixing

Benefits of pumpablen Reduced cost of ingredientsn Reduced fat contentn More even qualityn No wasten Improved working environmentn Happier staff

The starting point should be that the pumpa-ble fat must correspond to the fat content of the solid margarine, i.e. 80 %. Depending on

AAK installs holding tank at customer’s premises.

Pumped straight into

the dough mixer

10

Illexao™ BR – AAK’s cocoa butter replace-ment delays bloom development in choco-late-coated products By replacing between 15 and 100 % of all free cocoa butter with Illexao™ BR, life has become easier for chocolate producers. Illexao™ BR makes it possible to produce cost-effective chocolate compound coatings with extremely long shelf-life and, at the same time, obtain the same excellent melt properties and taste contribution as cocoa butter-based chocolate.

Illexao™ BR is intended for use in applications which require first-class chocolate type of coat-ings. Since Illexao™ BR is a polymorphic speci-ality fat, chocolate compound based on Illexao™ BR must be tempered in the same way as when using cocoa butter or other cocoa butter equiva-lents. Illexao™ BR is not, however, covered by the EU’s chocolate directive.

Illexao™ better then DFDairy fat is often used by the chocolate industry to extend shelf-life, primarily of dark choco-late. It is, however, generally accepted that the addition of small amounts of dairy fat makes the chocolate softer, which means that the end product loses its hard, brittle consistency and this is, normally, an undesirable effect. When Illexao™ BR is added to the compound recipe, the result is a less soft confectionery product with improved hardness and snap properties, but with longer bloom stability than when dairy fat is used, (Figure 1).

Improved shelf-lifeDue to its triglyceride composition, Illexao™ BR inhibits the development of bloom in both solid cakes and filled products. Bloom development cannot be avoided com-pletely, but Illexao™ BR delays it. Longer shelf-life reduces the cost of returned goods and increases market share since the

Figure 1. Chocolate hardness

0

Hardness at 20 °C

Cocoa butter

2.5 % dairy fat

5 % Illexao™ BR 05

Hardness at 25 °C

Hardness at 30 °C

Sensory hardness at 20 °C

Figure 2. Bloom on chocolate tablets, cyclic storage at 21/31 °C

Time

Blo

om le

vel

0

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Dark chocolate based on cocoa butter Dark chocolate with 2.5 % dairy fatDark chocolate with 5 % ILLEXAO™ BR 96 Dark chocolate with 5 % ILLEXAO™ BR 05 Light bloom Visible bloom

Figure 3.

AAK’s product name Recommended addition (Based on total fat content)

Illexao™ BR 96 15 %

Illexao™ BR 05 15 %

Illexao™ BR 15 30-50 %

Illexao™ BR 36 90 %

Figure 4 . Chocolate hardness

Illexao™ BR 35for higher replacement

Illexao™ BR 15for intermediate replacement

Illexao™ BR 15for intermediate replacement

Dairy fat content

Illex

ao™

con

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Illexao™ BR15

Illexao™ BR05

Illexao™ BR35

Longer shelf-life for chocolate

brand can be used outside the normal geo-graphical area as well. This means that in ad-dition to its strong bloom-inhibiting properties, Illexao™ BR can also cut the cost of ingredients considerably.

Directions for useWe recommend using the Illexao™ BR range in the quantities specified in Figure 3. The rec-ommended amount optimises the shelf-life of the end product. If quantities other than those recommended are used, the product may fail to delay bloom development. If 15 to 100 % of the cocoa butter in a recipe is replaced by Illexao™ BR it will always improve shelf-life by a considerable margin.

Easy to use:Illexao™ BR is a flexible product which can be used in the same production line as that used for cocoa butter-based chocolate, since it has approximately the same crystallisation properties.

For more information, please contact Anders Dahl Pedersen, anders.pedersen@aak.com

Illexao™ BR is a unique cocoa butter equivalent which delays bloom devel-opment Benefits:n Improved shelf-life with prolonged

bloom stability.n Similar bloom stability as high trans

compound chocolate.n More effective than dairy fat.n Less softening effect on end products

than dairy fat.n New opportunities.n Cost-effective production.n Reduced cost compared with cocoa

butter.

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Solid fats are also sold as easy-to-handle powders and flakes. The unique proper-ties of powders and flakes also provide a number of additional benefits, and are, therefore, suitable for a wide variety of applications.

Convenient to useNormally, fat is used in either liquid or solid form, but sometimes this can be difficult to handle. If, for example, a small amount of fat is to be added to a dry mix for powdered soup or sauce, a solid fat cannot be blended in well enough. Liquid or melted fat could be used in-stead, but this would require further processing since the fat would have to be melted and then sprayed. In such applications, AAK’s range of pow-dered fats, Akofine, and flaked fats, Akoflake, offer a whole host of benefits. One important feature is that they are easy to measure and mix into the end-product. Most of the fats in the product line are also ”label friendly”, since, with the exception of a small number contain-ing lecithin, they are additive-free. Since they consist of 100 % fat, the powders and flakes can only be made from fat with a relatively high melting point. Powdered fats offer a couple of additional benefits. The spray cooling which is used in the production of AAK’s powdered fats is a 100 % physical process, which means that our process equipment has been certified for organic production by SKAL in the Netherlands. Akofine is produced in our factory in the Neth-erlands, which also means that these powder fats can be produced as kosher.

Powder fats are functionalPowder fats are primarily used in the following areas:

BakerySmall amounts of powdered fat is added as a bread improver. Powdered fat is added to keep the bread fresh for longer and stop it from dry-ing out and hardening. One reason for using powdered fat is that the small particles are easy to measure and mix well with the other dry in-gredients. Other areas of use in the bakery industry are as additives to cake fillings and sugar fondants. Fat is added in various quantities to ensure that the filling remains soft and creamy. Akofine is

Powder and flakes – convenient and functional

particularly well suited to such applications, since it is easy to measure and the small particles allow it to melt quickly. Akofine makes (soft) fat-based fill-ings, nut creams and chocolate spreads more stable. It forms a crystalline structure in the product which binds the liquid oil. Akofine min-imises the risk of oil separation in nut creams and chocolate spreads. It minimises the risk of oil leaking from the filling to the cake or coat-ing, and limits the risk of fat bloom in the end product.

Dry mixes The majority in this group consists of dry powder mixes for soups, stocks, sauces and gravies. The proportion of added powdered fat in these products is between 3 and 15 percent. The fat should provide the desired flavour and

consistency. Since fat is an important flavour carrier, it provides the end product with a richer flavour. Once again, the ease with which Akofine can be measured and added makes it the obvious choice.

Prepared foodsExamples in this group includes vegetarian products and reshaped meat and fish products with a low fat content. Powdered fat is used as a binding ingredient, and to improve the fla-vour and consistency of the end product. The distributed fat makes the end-product juicier. Sometimes, flaked fat can also be added. This means that larger pieces of fat are incorporated into the product. When the product is cooked and heated warm, the pieces melt. These “pockets” of liquid fat make the end product even more juicy.

Flaked fat is functionalFlaked fat is often used in applications which require a product which is easy to add but which does not require fat as finely ground as a powder. This may be when the production process involves heating which melts the fat, or when the mixing is so intensive that the flakes are reduced to a powder by mechanical means. Another reason for using flaked fat is when the producer wishes to utilise its specific properties. An excellent example in the first category is dry mixes for soups and sauces. Sometimes, this requires flakes since the larger particle size allows small fat droplets to form on the surface of the soup. A good example in the latter category is in-dustrial production of frozen pizza bases. Here Akoflake is used since the physical shape of the flake layers the pizza dough. This provides the pizza with a more open structure and a crisp surface when baked at home.

For more information, please contact info@aak.com

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Oils & Fats Academy

Special course for the cosmetics industry (in English) 20-21 May

Basic course (in English) – vegetable oils & fats for the food industry 3-4 June

Special course for the cosmetics industry (in English) 23-24 September

Special course for the chocolate industry (in English) 1-2 October

Basic course (in Swedish) 21-22 October

Special course focusing in Premium Filling Fats

for the chocolate industry (in English) 25-26 November

Would you like to find out more about our courses and perhaps even enrol in one?

Get in touch with Ingela Åslund on (tel.) +46 454 822 32, ingela.aslund@aak.com,

or Ann-Christine Nilsson, tel. +46 454 822 02, ann-christin.nilsson@aak.com.

For further information, contact academy@aak.com

2008 Calendar

International Magazine Oils & Fats published by AarhusKarlshamn AB, SE-374 82 Karlshamn, Sweden www.aak.com

Editors: Ted Fyke, Bodil Granroth, Monika Hjort, Martin Johansson, Jan-Olof Lidefelt, Lena Nilsson, Jörgen Thieme and Maria Wennermark.

Contact: Jan-Olof Lidefelt, e-mail jan-olof.lidefelt@aak.com tel +46 454 821 37, fax +46 454 828 20

Production: www.johnjohns.se Photographs: www.benfoto.se

NEW!

RSPO certified sustainable palm oil close to becoming reality

Since its start in 2003 the Round Table for Sustainable Palm Oil (RSPO) has worked hard towards making certified oil a reality. Five years later we are very close and the first producers will become ap-proved within the next month or two.

RSPO has grown to become a widely rec-ognised organisation with a membership including companies representing all parts of the palm oil supply chain as well as NGOs and banks. The number of full members has passed two hundred. RSPO was founded with two objectives in mind- to establish broadly accepted criteria for the production of sustainable palm oil and to promote the implementation of these cri-teria in practice. Given the complexity of the task it is no wonder it has taken some time to get all pieces in place. At present most parts are in place and approved by RSPO board and members or very close to being there. The general criteria (P&C) were adopted already in 2005. Soon after it was recognised, that national interpre-tations would be necessary. National interpre-tation of P&C for Papua New Guinea was the first to be adopted followed by the Malaysian version, which was approved by the RSPO board on April 26, 2008. The final document for Indonesia is expected in a near future.

Auditing companies have been approved and are ready to start and several producers have applied to RSPO to become audited. If all goes according to present plans we should expect to see the first certified producers in July this year.

AAK supply of CSPO The final piece in this puzzle is to establish a credible supply chain. AAK is working along two parallel lines; certificate trading through GreenPalm Ltd. and IP certified sustainable palm oil (CSPO) in a segregated supply chain all the way from the plantations to our cus-tomers. GreenPalm Ltd has been set up by AAK and has been granted exclusivity by RSPO to organise the trade with certificates for CSPO. This will allow palm oil users to buy physi-cal goods in the market through their current supply chain and at the same time support the production of CSPO by buying the cor-responding volume of certificates, which are issued by certified plantations. The price for the certificate will be determined by the pre-mium asked by the producer/plantation and the price end users are willing to pay. The second supply chain option under development by AAK is a fully segregated supply of IP CSPO. This is likely to be a more expensive option since there will be added

handling costs in addition to the premium asked by the producer. It is significantly more complex and given the broad range of prod-ucts containing palm oil produced by AAK, it is obvious that a gradual introduction is the only realistic approach. Our present plan is to start supplying one or two IP products, e.g. palm oil and palm olein, from one or two of our European factories. If all goes accord-ing to plan we will se the first deliveries to our customers during the autumn of this year. From this position we can increase the vol-umes and number of products as availability of CSPO and demand for certified products increases.

PremiumCSPO will be traded at a premium to regu-lar palm. At this point we can only specu-late about the level of the premium and any number that has been suggested is indica-tive only. Supply and demand will determine the level and for obvious reasons it is still too early to make commitments at a certain level. We can only ask our customers to be patient and we will be in direct contact once physical shipments are available.