Creamelt 600 LS ‘breakthrough ingredient’ for confectionery fillings
The company claims the chocolate filling fat reduces saturated fatty acid (SAFA) content by 30% while maintaining flavor and texture.
Healthier products
Pedro Leal, sales director, Europe, IOI Loders Croklaan, said the fat maintains a stable structure without de-oiling and stops bloom formation.
It also contributes to the advanced cooling sensation identified with premium confectionery products and previously unattainable in chocolate fillings with a low saturated-fat content.
“Consumers are looking for healthier confectionery products without compromising on indulgence,” said Leal.
“Creamelt 600 LS reduces saturated fat content while maintaining full flavor and texture.”
Leak added, with a SAFA level of 37%, Creamelt 600 LS is the result of extensive research into the right blend of vegetable oils that enable the reduction of saturated fat while maintaining a stable texture throughout product shelf life.
Shelf life
“Current low-SAFA products do not meet the requirements for confectionery applications in terms of firmness, stability and shelf life,” he said.
“Creamelt 600 LS not only meets these requirements, it exceeds expectations in flavor release and has exceptional cooling.
“This makes it an ideal premium filling fat for producers targeting the confectionery market’s high-quality segment.”
IOI Loders Croklaan is a producer and supplier of oils and fats for the food manufacturing industry globally.
Its products are used in applications, from bakery and confectionery to dairy fat alternatives and infant nutrition.
The firm is exhibiting at Fi Europe 2017, in Frankfurt, Germany (November 28-30) in Hall 8, Booth #J27.
