Presdough™ - the answer to bloomed chocolate biscuits
It is well-known that soft filling fats can migrate from praline centers into chocolate coatings and that, in doing so, can accelerate the formation of fat bloom on the chocolate or result in a strong discoloring of the chocolate. In a similar way fats used in the cream filling of chocolate-coated sandwich wafers and biscuits can migrate and cause bloom. In this case, the bloom is often seen as a whitish line around the perimeter of the product above where the cream layer is to be found. Fat bloom is, however, often seen on the surface of chocolate-coated biscuits which do not have a layer of cream or any other fat-continuous component. This bloom is, nevertheless, caused in exactly the same way, but this time it is due to the migration of the dough fat in the biscuit into the chocolate. In all of these cases, the mechanism of bloom formation is the same. There is, however, a solution to the problem.
Now, Loders Croklaan, the inventors of Prestine™ (former golden FI Europe Award winner), have extended this concept to launch Presdough™, an antibloom fat to be used in biscuit doughs. Presdough™ has a melting profile similar to that of more traditional biscuit dough fats meaning that there will be little need to change process conditions. Although biscuits made with standard dough fat showed a reasonable resistance to bloom for 2 months when stored at 20oC, they start to show bloom formation after only 2 weeks storage at 23oC and 25 oC. Biscuits containing Presdough™ showed stability against bloom formation for up to 6 months when cycled daily between 15oC and 25 oC. In sum, Presdough™ is the non-hydrogenated trans-free shelf life extender.
Nutrition labeling
Presdough™ should be labeled as a vegetable fat/oil since no hydrogenation was applied.
Contact
For more detailed information, contact Mr. Chris de Lima, e-mail fats.lc@croklaan.com
New zero-trans Couva™ 850 NH
Scientific reports demonstrating the association between trans fatty acids intake and an increased heart disease risk have led to well-publicised legislation. On 1 January, 2006 trans labelling of foods was made compulsory by the US Food and Drug Administration. In the European Union, Denmark already has in place legislation stipulating that non-dairy fats must have a trans-fat level of less than 2%. Efforts have been made in several countries to comply, through mandatory trans fatty acids labelling of pre-packaged food, societal pressure and industrial initiatives to lower the content of trans fatty acids in foods.
In this context, zero-trans Couva™ 850 NH from Loders Croklaan is a breakthrough product. It is an alternative for conventional, hydrogenated and trans fatty acid-containing coating fats and provides our customers – chocolate confectionery and bakery manufacturers – with a cost-effective, technologically easy-to-incorporate coating fat that meets the demands of the health-conscious consumer.
Couva™ 850 NH is, from a product perspective, a next generation cocoa butter replacer (CBR). Couva™ 850 NH has been developed mainly for enrobing applications and has proven to give fully acceptable results in terms of speed of crystallization and glossy appearance of final products. In replacing vegetable fats high in trans fat in existing applications, it has no adverse influence on either the output of production lines or the appearance of finished goods. Extensive shelf life tests have been performed and showed a 9-month shelf life to be achievable under various conditions of time and temperature.
The new zero-trans Couva™ 850 NH has been selected as nominee for the FiEurope Award 2007.
References
Slager, H., Favre, L., Talbot, G. The ultimate confectionery coating. Food Marketing & Technology, 21(6):12-14 December 2007
Contact
For more detailed information, contact Mr. Chris de Lima, e-mail fats.lc@croklaan.com
Healthy milk fat replacer DP 3955 based on vegetable oil without trans fatty acids and cholesterol
Consumers are increasingly looking for foods with specific nutritional and health benefits. Recently, Loders Croklaan has developed a functional milk fat replacer, based on vegetable fat. Cow’s milk fat is not only an expensive ingredient but has also several nutritional- and taste stability drawbacks.
Milk fat is an essential component of a wide variety of high quality foods. It is applied in many dairy and confectionery applications. The biochemial ‘ make up’ of cow’s milk shows seasonal variations, resulting in a different fatty acid composition. Milk fat derived from cow’ milk obtained during summer time has a somewhat higher solid fat content compared to the winter-time-derived milk fat. By nature milk fat contains about 6% trans fatty acids and 3000 ppm cholesterol.
Advantages
The functional milk fat replacer DP 3955 has the advantage of having a constant quality and reproducible characteristics compared to cow’s milk fat has. In addition, DP 3955 has a good taste stability, does not need to be stored in the fridge, contains virtually no cholesterol, no animal fat and, is free of trans fatty acids. It can be delivered under Kosher and Halal certification. It is much less expensive than milk fat.
Application
DP 3955 is applicable in milk fat applications without changing the physical characteristics of the final products. DP 3955 could be applied in all food applications like dairy, confectionery, bakery, but also savory items like soups and sauces.
Nutrition labelling
DP 3955 should be labeled as a vegetable fat/oil since no hydrogenation was applied.
Contact
For more detailed information, contact Mr. Patrick Cobussen, e-mail fats.lc@croklaan.com