Chocolate

Providing greater economy, improved heat stability and longer shelf life

Cocoa-based ingredients make up a significant part of the ingredient costs for the chocolate manufacturer. However the versatile range of AAK’s chocolate fats, marketed under the ILLEXAO™ CB brand, can make all the difference for cost-effective production of premium quality chocolate and chocolate-based confectionery.

One of todays challenges is to produce a chocolate product with a soft and creamy filling and still have excellent storage stability. Significant increased bloom-stability is obtained by using 5-15% ILLEXAO™ BR fat in the recipe.

In warm climates the problem of softening and bloom on chocolate is well-known, however, the ILLEXAO™ HS products enable you to raise the melting point of the chocolate to withstand elevated temperatures.

ILLEXAO™ CB - 5% replacement of cocoa butter

ILLEXAO™ HS - 5% or more to improve heat tolerance

ILLEXAO™ BR - for improved bloom stability

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

Fats for Chocolate and Confectionery

Chocolates

Product focus Illexao BR

Product focus Illexao CB

Product focus Illexao HS

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