Confectionery fillings

Premium functionality for your fillings

When producing a confectionery filling, about 30% is fat.

The filling fat influences the properties of the end-product, related to melting, stability and overall impression.

To be able to tailor the most suitable filling fat for a specfic application, the following aspects must be considered: ingredients, processing parameters, labelling requirements and eating properties.

AAK offers a wide range of filling fats, tailored for specific applications

CHOCOFILL™ BR - for significantly improved bloom stability

CHOCOFILL™ NH - non-hydrogenated for flexibility

CHOCOFILL™ TC - for fillings with an excellent cooling sensation

CHOCOFILL™ LS - low in saturated fatty acids for a healthier profile

DELIAIR™ NH - unique for aerated, non-hydrogenated smooth fillings

For more information please contact Karsten.Nielsen@AAK.com

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