Barrier fats

Significantly prolongs the shelf life of your products

With BARRIER FAT™ from AAK you prolong the shelf life of your pralines and bars as BARRIER FAT™ prevents bloom and softness in chocolate products.

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.

BARRIER FAT™ 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”.

For more information please contact Anne.Brodsgaard@aak.com