AAK Chocolate and Confectionery – your partner in creating solutions
AAK is the world’s largest supplier of speciality fats to the chocolate and confectionery industry with our high-specialised cocoa butter alternatives and filling fats with premium functionality. AAK offers a wide range of chocolate and confectionery advantages: from high-quality products developed for better sensory, health and longer shelf life - to cost efficiency, know-how, technology and service. More information about our Chocolate and Confectionery products is presented under each product type.
Chocolate – ILLEXAO™
Whenever you replace cocoa butter with an advanced vegetable fat, you achieve significant cost savings. Not only that but also improved properties such as longer shelf life and improved heat stability are other possibilities provided by vegetable fats.
Super Compound – ILLEXAO™
ILLEXAO™ has the same physical properties and chemical composition as cocoa butter but iron out many of the difficulties inherent in chocolate production.
Replace up to all the free cocoa butter in a chocolate recipe and you will have a cost efficient super compound which tastes like chocolate. Use ILLEXAO™ (Cocoa Butter Equivalent) - for chocolate products providing greater economy, improved heat stability and longer shelf life.
Compound coatings – AKOPOL™, CEBES™, SILKO™
Choose AKOPOL™ for compound coating and moulding providing easy production and intense chocolate flavour. Use CEBES™ and SILKO™ for compound coating and moulding providing cost-efficiency and good melting properties.
Confectionery fillings – CHOCOFILL™, DELIAIR™ NH
AAK has a complete range of fats for confectionery fillings. The range includes filling fats with low content of saturated fatty acids, non-hydrogented fats, bloom-retarding fats, cool-melting fats and aerating fats.
Use CHOCOFILL™ and DELIAIR™ NH for a tasteful combination of filling fats with unique functional properties.
Chocolate spreads – AKOSPREAD™
AAK supplies non-trans fats with good spreadability over extended temperature ranges in combination with unique crystallisation properties designed to minimise oil migration.
Barrier fats – BARRIER FAT™
BARRIER FAT™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. BARRIER™ fat is used as a thin inner layer.
Read more about AAK's general fat solutions in this brochure
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