FATS & OILS
mandate,” confirms David Van den Einde, Vice President R&D at Cargill Global Edible Oil Solutions. “CremoFLEX also meets this WHO standard (which is also the standard for European Union regulation) and offers the ability to develop indulgent products with a lowered saturated fatty acid (SAFA) by comparison to conventional solutions and provides clean label non-hydrogenated products.”
Palm-oil free Although there is a fat product designed for almost every application in the confectionery industry, many still contain palm or palm kernel oil. And, despite many of these products now containing certified ingredients – which is designed to show that the ingredient comes from a sustainable source – consumers remain increasingly critical of palm products. This knowledge is what led Nutriswiss, a Swiss refiner of edible oils and fats, to work with its customers to develop a range of palm-free alternatives. Frank Möllering, Research & Development Manager at Nutriswiss, explains further: “Properly processed hydrogenated, and/or restructured oils, and some also certified as organic, and even butter fractions, can work well as palm-oil alternatives in confectionery products, but finding the best working alternative is not an easy task. It depends on factors such as melting point, crystallisation behaviour, stability, shelf-life and organoleptics. “Palm-free filling fats, glaze masses and spreads are
now among the most frequent requests we receive from customers. When advising customers on the best solution, the first step for us is to define the target specifications: what texture is desired, what are the production processes, which raw materials can be used and which should be avoided.” Frank explains how a combination of coconut, rapeseed
or sunflower oil can be used for various baked goods, confectionery and patisserie applications. “The raw materials need to be carefully selected and individually modified to ensure that they have the ideal technological properties for
“Fats continue to be one of the top ingredients that consumers look for on the nutritional label
of a food product, surpassed only by sugar”
further processing and, for example, will crystallise well in a cooling tunnel.” Meeting consumer demand for the substitution of palm fat
in existing recipes is always a challenge for manufacturers because a simple substitution is usually not possible if the familiar sensory properties and mouthfeel are to be maintained. Compared to other vegetable fats, for example, palm oil is solid at room temperature, which provides the desired melt in chocolate fillings. Therefore, if palm oil is replaced by vegetable oils, it will impact the taste as well as consistency and stability of the end product. To remedy this, the Nutriswiss team develops individual recipes that optimise the end product and also take the manufacturing process into account. The aim is to prevent the oily parts of the filling fat
from migrating into the chocolate coating and forming fat bloom, for example, in confectionery products, filled and non-filled chocolate bars. A film can also form on nut nougat or hazelnut creams and to prevent this, the liquid components need to be fully integrated into the fat crystal lattice. For a high-quality end result, the fat components need to be specifically selected and processed accordingly so that the crystal structure is stable and still melts pleasantly on the tongue.
Consumers are becoming increasingly critical of palm oil
KennedysConfection.com Kennedy’s Confection August/September 2023 23
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