Fats for Chocolate
and Confectionery
Table of content
AAK – your partner in creating solutions
Chocolates
Edition 2, 2007
Super Compounds
Compound Coatings
Premium Fillings
page
3
4-5
6
7-9
10-12
Spreads
13
AAK – your partner in creating solutions
14
www.aak.com
– your partner in creating solutions
Company
AAK is one of the world’s leading producers of high value-added, speciality
vegetable fats.
The company’s leading position in
speciality vegetable fats was strengthened
in October 2005 as a result of the merger
between Aarhus United and Karlshamns.
The company’s wide product portfolio
meets customer requirements worldwide.
Our customers represent a wide range of
industries:
n
n
n
n
n
n
Chocolate
Confectionery
Food
Cosmetics
Technical
Feed
In line with our customers’ needs, AAK is
organised in the business areas Chocolate
& Confectionery Fats, Food Ingredients,
Lipids for Care, Technical Products and
Feed.
Our production facilities in Denmark,
Sweden, Mexico, the Netherlands,
Uruguay, the UK, and the USA employ
2,500 people worldwide.
AAK’s objective is to supply innovative
and creative, vegetable fat solutions for the
benefit of our customers.
Products
AAK’s products are derived from natural
and nutritious raw materials, e.g. palm,
rape and exotic oils such as shea, illipe,
sal and mango.
Our fats are characterized by a high
degree of technology. They are used in
areas such as cocoa butter alternatives,
replacement for butterfat and provide
solutions to eliminate trans fatty acids in
chocolate fillings, compounds and many
other confectionery applications.
The business area Chocolate & Confectionery Fats is one of the world’s leading
suppliers to the chocolate and confectionery industry with our highly specialised cocoa butter alternatives (CBA) and premium
filling fats.
Research & Development
AAK’s wide product range is the result of a
longstanding, dedicated focus on research
and development carried out in our own
laboratories.
AAK’s knowledge and expertise regarding the properties of vegetable fats develops continuously through customer contacts, cooperation with research institutes
and governmental authorities – regionally
and worldwide.
Our research and development take
place in close coordination with the
customer to tailor products to meet the
customer’s requirements.
Service
We provide a local service from regional
sales offices and through our network of
distributors and agents worldwide.
Understanding customer needs is AAK’s
business.
Jørgen Balle, Managing Director
Chocolate & Confectionery Fats
What is AAK’s biggest challenge for the following years?
“We have to make sure that the customer obtains even better total product solutions, and we
must be able to provide a continued high level of service, that adds value to our co-operation”.
Which are the trends within vegetable fats in confectionery?
“In recent years, we have mainly focused on minimising trans fats and saturated fatty acids in
our products and continually upgrading our product range.
Our complementary specialist knowledge and considerable experience strengthen our
product development regarding cocoa butter alternatives as well as premium filling fats.”
www.aak.com
AarhusKarlshamn – your partner in creating solutions
AarhusKarlshamn
Chocolates – ILLEXAO™
Chocolates
– same end product but at lower cost
Cocoa Butter Equivalents
ILLEXAO™ BR – for bloom retardation
AAK offers a range of vegetable fats that
makes life as a chocolate manufacturer
much easier.
Cocoa butter has a unique composition
and physical properties. Together with
cocoa liquor, cocoa butter provides chocolate with its very characteristic flavour and
eating qualities such as meltdown and
flavour release.
Cocoa Butter Equivalents (CBE) have
similar physical and chemical properties
as cocoa butter but iron out many of the
difficulties inherent in chocolate production. Based on shea and/or illipe butter
and palm oil, CBEs are less expensive
than cocoa butter – and every bit as
natural.
Significantly increased bloom stability is
obtained by using 5-15 % ILLEXAO™ BR
in the formulation. This can be achieved
without any change of the process equipment and process conditions.
ILLEXAO™ CB – for 5 % cocoa butter
replacement
Each product in the ILLEXAO™ CB range
is based on raw materials approved by the
EU Chocolate Directive (which many other
countries adhere to) and subjected only to
refining and fractionating processes during
production. ILLEXAO™ CB gives chocolate
manufacturers supreme versatility and
can be used without alteration in existing
production processes, as ILLEXAO™ CB
provides the same sensory properties as
cocoa ingredients.
ILLEXAO™ CB 50 is the standard
product in AAK’s range of chocolate fats.
In many cases, also ILLEXAO™ CB 40, the
economy range of CBE, can be used to replace 5 % cocoa butter without introducing any changes in the sensory properties
of the final product, see figure 1.
ILLEXAO™ HS – for heat stability
In warm climates the ILLEXAO™ HS products raise the melting point of the chocolate, making it better able at withstanding
elevated temperatures. Countering softness and giving the final milk chocolate
the right snap are the benefits of using the
ILLEXAO™ HS brand.
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Customer requirements
To fully utilise the potential of chocolate
fats, AAK’s technical experts work together
with customers to review their entire recipe. Within the ILLEXAO™ product family, a
wide range of products is available to suit a
variety of customer requirements.
Cost efficiency
Cocoa ingredients make up a significant
part of the ingredient costs for the chocolate manufacturer. However, most of the
versatile range of AAK’s chocolate fats,
marketed under the ILLEXAO™ brand, can
make all the difference for cost-effective
production of premium quality chocolate
and chocolate-coated confectionery.
Using chocolate fats from AAK means
in most cases a significant reduction in
raw material costs for the chocolate manufacturer. Exact savings depend on the actual cocoa price and the type of ILLEXAO™
used. This cost reduction is achieved with
no additional variable cost in the production of chocolate. In addition to all other
properties, ILLEXAO™ can also replace a
combination of milk fat and cocoa butter.
Quality benefits
Besides cost savings, cocoa butter
equivalents can also be used to optimise
processing and product properties.
ILLEXAO™ also ensures consistent
products by adjusting for cocoa butter
variations.
Waxy
Tough
Brittle
Thick
Hard
Sticky
Snap
Early meltst.
Totally melted
Rapid melting
Chilly
Cocoa Butter
ILLEXAO™ CB 50 5 %
Fig. 2 ILLEXAO™ SC 70
– compatibility with cocoa butter
100
100
90
90
80
25 °C
70
% SFC IUPAC 2.250(b)
80
10 °C
70
60
60
30 °C
50
50
40
40
30
30
20
20
10
10
35 °C
0
100/0
80/20
60/40
40/60
20/80
0
0/100
% ILLEXAO ™ SC 70 in Cocoa Butter
Fig. 3 Typical ILLEXAO™ products
100
ILLEXAO™ HS 90
ILLEXAO™ SC 80
ILLEXAO™ CB 50
Solid Fat Content (%)
80
60
40
20
0
20
25
30
35
Temperature (°C)
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Chocolates – ILLEXAO™
Fig. 1 No change in sensory properties
with 5 % ILLEXAO™ CB 50 in milk chocolate
Super Compounds – ILLEXAO™
Super Compounds
– high quality at low cost
Replace up to all the free cocoa butter in a
chocolate recipe and you have a cost efficient super compound. The resulting taste
will be similar to chocolate. The remaining high content of cocoa mass ensures a
rich chocolate flavour as a characteristic
feature.
AAK´s Cocoa Butter Equivalent (CBE)
for super compound, ILLEXAO™ SC provides many functional reasons for choosing this alternative:
Production benefits
Melting moments
Cost efficiency
The close physical resemblance between
ILLEXAO™ SC and cocoa butter produces
similar melting properties, which add
significantly to the consumer appeal of
the final product. Unlike cocoa butter the
melting point of an ILLEXAO™ SC can be
adjusted to produce harder or softer
products as required.
As a less expensive alternative to cocoa
butter, ILLEXAO™ SC ensures that production is at its most cost effective.
Longer shelf life
The resistance to fat bloom increases as
the content of ILLEXAO™ SC increases.
This vital contribution to storage stability
ensures that the super compound looks
delicious for a longer time.
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Crystallisation time is a crucial parameter
for confectionery production lines.
ILLEXAO™ SC products make it possible
to alter the crystallisation properties of a
super compound. Hence it is possible to
reach optimum capacity on the line. As the
ILLEXAO™ SC for super compound can be
optimised to fulfil the specific needs of the
production line, even higher production
stability and less waste can be obtained.
Product range
AAK’s fats for super compounds are found
in the ILLEXAO™ SC range.
ILLEXAO™ SC 80 is an equivalent to
cocoa butter of Malaysian origin, while
ILLEXAO™ SC 70 is recommended as an
equivalent to Ghanaian cocoa butter.
Edmond Borit
Regional Sales Director,
AAK-Latin America
Which kinds of applications are
generally based on super compounds?
Typical applications are:
n In parts of South America, where
more than 5 % vegetable fat is allowed in chocolate. It is becoming
very popular.
n In branded countlines, where the
taste and sensory properties are
perceived as chocolate, but the
labelling is not chocolate.
n A third application is as an inner
layer of cost efficient and bloom
stable chocolate-like coating,
surrounded by chocolate.
– easy and efficient production
Throughout the confectionery and baking
industries there is a never-ending quest to
develop products that mimic the flavour,
texture and appearance of chocolate.
Where real chocolate is not an option
due to either cost or technical limitations,
compound coatings become the alternative of choice.
Cost efficiency
Comprised of cocoa powder or cocoa liquor, sugar and specially designed vegetable fats, chocolate-flavoured compounds
may be a better choice than real chocolate. The cost of ingredients is significantly
lower, and production is simplified as the
tempering step is omitted. Non-temper
compounds represent a cost-efficient alternative that tastes and looks very similar
to chocolate. The high number of different
cocoa butter alternatives opens limitless
opportunities to tailor heat stability, gloss,
bloom stability and crystallisation time according to the manufacturers’ needs and,
ultimately, the consumer.
Product range
The vegetable fats used for non-tempering
compound coatings can be divided into
two groups; CBRs (Cocoa Butter Replacers) and CBSs (Cocoa Butter Substitutes),
mainly due to their composition.
The CBRs from AAK are grouped under
the brand AKOPOL™. CEBES™ is the range
of high-quality CBS fats, see table 1.
Melting moments
When determining the melting point
and hardness of compounds, AKOPOL™
and CEBES™ secure ultimate flexibility
– essential for obtaining good heat stability
and accommodating the needs of various
applications.
Longer shelf life
Adjust gloss as required using cocoa
butter alternatives that maintain a bloomfree appearance throughout the compound’s shelf life.
Table 1 AAK fats for Compound Coatings
Type Product
Main application
CBR AKOPOL™ MC Moulding & High Quality Coating
AKOPOL™ CO Coating
AKOPOL™ LT Low Trans
CBS CEBES™ MC
CEBES™ NH
SILKO™ CO
Moulding & High Quality Coating
Non Hydrogenated
Coating
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Compound Coatings – easy and efficient productionn
Compound Coatings
Compound Coatings – AKOPOL™
AKOPOL™ – Cocoa Butter Replacers
Flexibility in recipes
Based on hydrogenated and fractionated
non-lauric fats, AKOPOL™ contains the
similar type of fatty acids as cocoa butter,
and as such it can be partly mixed with
cocoa butter. This is also why CBR compounds are not sensitive to co-mingling,
which is of importance when chocolate
and compounds are produced on the
same application line. The flexibility
in choice of recipe is great due to the
possibility of using different raw materials
in the formulation.
AKOPOL™ MC for moulding and coating
Together with cocoa liquor, AKOPOL™ MC
gives excellent sensory properties suitable
for moulded products and coating where
a good meltdown is crucial. The taste
and meltdown properties could hardly be
closer to chocolate when AKOPOL™ MC is
combined with cocoa liquor. Furthermore,
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the use of AKOPOL™ MC provides optimum
bloom stability, ensures high gloss and
speeds up crystallisation.
Fig. 4 CBR work well in formulations
with cocoa liquor
100
AKOPOL™ CO for coating
AKOPOL LT – low in trans and high in
functionality
™
In response to the global quest for low
trans fats, AAK has developed a range
of low trans CBRs, AKOPOL™ LT, as an
alternative to the traditional high trans CBR
fats. The AKOPOL™ LT brand has similar
user advantages as traditional CBRs but
trans fatty acids have been reduced by
up to 90 %, and it is recommended to
use AKOPOL™ LT in cocoa powder formulations.
Table 2 AKOPOL™ MC for
use in different recipes
Recipes for compound coatings
Cocoa liquor
Cocoa powder
Sugar
AKOPOL™ MC 80
Lecithin
%
%
8
16
46
30
0.2-0.4
20
46
34
0.2-0.4
100
10 °C
90
90
20 °C
80
80
25 °C
70
Solid Fat Content (%)
For manufacturers of fine bakery products
AKOPOL™ CO is the icing on the cake
– creating an excellent product with a
good shelf life. AKOPOL™ CO secures fine
gloss, provides good meltdown and flavour
release, ensures good coating flexibility,
avoiding cracking and resists fat migration
from the cake.
70
60
60
27,5 °C
50
50
40
40
30
30
30 °C
20
20
32,5 °C
10
0
100/0
10
35 °C
80/20
60/40
40/60
20/80
0
0/100
AKOPOL™ MC 90/Cocoa Butter
Fig. 5 Typical AKOPOL™ products
100
AKOPOL™ MC 90
AKOPOL™ MC 80
AKOPOL™ MC 60
80
Solid Fat Content (%)
AKOPOL™ Cocoa Butter Replacers (CBR)
represent AAK’s non-lauric range of
speciality fats for non-temper compounds.
They are frequently used in compound
coatings for confectionery and bakery
products. Since they tolerate high levels of
cocoa butter, AKOPOL™ can be combined
with cocoa liquor to achieve a richer
cocoa flavour then if only cocoa powder is
used. AKOPOL™ provides the end product
with an excellent, long-lasting gloss and
meltdown that make end products an
altogether more chocolaty experience.
High gloss and good gloss retention
give the final product a pleasant and
delicious appearance.
AKOPOL™ CO 40
60
40
20
0
20
25
30
Temperature (°C)
35
Compound Coatings – CEBES™
CEBES™ – Cocoa Butter Substitutes
solution without hydrogenation and trans
where you still have the benefits of the
traditional CEBES™.
100
SILKO™ CO – coating
CEBES™ MC for moulding and
high-quality coating
Compound for moulded products, biscuit
and wafer coatings are at their best when
CEBES™ MC is added to the recipe.
CEBES™ MC ensures that the compound
has a good snap and texture very similar to
chocolate. It provides the compound with
a good appetising gloss and extends the
shelf life of the end product due to high
bloom stability.
100
90
90
20 °C
Solid Fat Content (%)
Confectionery manufacturers fulfil their
needs with SILKO™ CO when they require
a cost effective coating with rapid crystallisation and good melting properties.
Excellent melting and fast crystallisation
Fast crystallisation rate, steep melting
curve, good meltdown and flavour release
without the bother of tempering are
achieved with CEBES™. Since CEBES™ provides a broad scope for tailoring solutions
to individual needs, only minor alterations
are required to production processes.
CEBES™ is a range of lauric non-tempering fats, which may be used in a wide
range of chocolate-flavoured products.
CEBES™ products are recommended for
use in cocoa powder formulations.
Fig. 6 CEBES™ MC 80 for cocoa
powder formulations
80
80
70
70
25 °C
60
60
50
50
40
40
30
30
30 °C
20
20
10
10
35 °C
0
100/0
80/20
60/40
40/60
20/80
0
0/100
CEBES™ MC 80/Cocoa Butter
Fig. 7 Typical CEBES™ products
Chang Chor Kwan
Regional Sales Manager,
AAK Asia-Pacific
100
In the examples below would you recommend a high-quality AKOPOL™ or a high
quality CEBES™?
n Chocolate-like taste? AKOPOL™ used in a
recipe containing cocoa liquor.
n Fast crystallisation required? CEBES™ is
recommended, due to its fast setting.
n High elasticity in the coating? AKOPOL
is the choice, as it gives an elastic structure.
™
n Filling containing water? AKOPOL is the
best choice as it is based on non-lauric
raw materials.
CEBES™ NH 01
CEBES™ NH 85
CEBES™ MC 80
CEBES™ MC 60
SILKO™ CO 50
80
Solid Fat Content (%)
CEBES™ represents AAK’s Cocoa Butter
Substitutes (CBS). The CEBES™ range is
used in non-temper compounds simulating the best attributes of real chocolate.
With CEBES™, compound manufacturers
can produce much more than just a less
expensive imitation of chocolate. These
lauric-based oils create compounds with
an excellent functionality.
60
40
20
™
CEBES™ NH – the non hydrogenated CBS
Focus is increasing on trans fatty acids
and in addition to this, hydrogenation.
CEBES™ NH is AAK’s response to a CBS
n Thin coatings? CEBES™ will be the best
choice as it produces very low viscosity
coatings.
0
20
25
30
35
Temperature (°C)
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Premium Fillings – CHOCOFILL™
Premium Fillings
Fig. 8 CHOCOFILL™ TC 60 tempering
for cool melting sensory
– a tasteful combination
of functional properties
Waxy
Tough
Thick
Sticky
Innovative fillings with fabulous flavours
and tantalising textures in confectionery
products capture the consumer’s attention. Many confectionery manufacturers
constantly look for new ways to add variety
into their product brands, as chocolate
and confectionery is consumed mainly for
pleasure. One of the very important ingredients in interesting fillings is Premium
Filling Fats, with their ability to influence
the taste, consistency, structure and stability of the end products.
AAK offer a wide range of Premium Filling Fats, tailored for specific applications.
They are all of high quality with a neutral
taste and smell, in order to be able to
carry the flavours of the filling.
In order to choose the most suitable
Premium Filling Fat for a specific application, it is of utmost importance that the
following aspects are considered: ingredients, processing parameters, labelling
requirements, and eating properties.
Cool melting CHOCOFILL™ TC
A range of non-lauric, non-hydrogenated
and non-trans fats, which are supplied by
AAK under the CHOCOFILL™ TC brand,
others excellent cool melting properties
combined with good cocoa butter compability. These products have a triglyceride
structure similar to cocoa butter and
need tempering into the ß form in order to
provide the optimum sensory profile and
storage stability, see figure 8. The CHOCOFILL™ TC range does not contain hydrogenated fats, which means the products
are trans-free.
Bloom retarding CHOCOFILL™ BR
In soft fillings with high levels of nuts,
the nut oil may migrate to the surrounding chocolate, however, and trigger
the onset of bloom. A special family of
AAK fats is designed to take care of this
problem – CHOCOFILL™ BR which is a
bloom retarding range of fats. The onset of
bloom is significantly delayed when using
­CHOCOFILL™ BR from AAK, in combina-
10
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tion with chocolate, see figure 9. The
CHOCOFILL™ BR range is available nonhydrogenated and contains lauric as well
as non-lauric versions.
Aerated and whipped DELIAIR™
Aeration or whipping is a new trend in the
confectionery industry to make the fillings
lighter as well as to get a new melting
sensation. Generally speaking, all types of
fat-based fillings may be aerated to obtain
a lighter texture. Characteristic features of
fats for this application are their ability to
stabilise air bubbles incorporated during
whipping.
The stabilising effect is obtained by
forming small fat crystals, which surround
the air bubble.
DELIAIR™ is a range designed with the
best aeration properties in mind. Using
DELIAIR™ provides the confectionery
manufacturers with totally new possibilities, as the product possesses unique
whipping properties:
n Overrun twice as high as for standard
vegetable fats
n Heat stable foam
n Excellent bloom stability
n Excellent oxidation stability
DELIAIR™ can be used with ingredients
such as alcohol, nuts and crunch, and you
will still obtain an excellent shelf life with
no microbiological deterioration, no water
migration or evaporation.
Hard
Early
meltst.
Totally
melted
Rapid
melting
Tempered
Non-tempered
Fig. 9 Excellent bloom stability
with CHOCOFILL™ BR 60
Praline based on
CHOCOFILL™ BR 60
Praline based
on standard
hydrogenated fat
Fig. 10 Light and fresh texture
with aeration – DELIAIR™
Flexibility with CHOCOFILL™ NH
Combining good functionality with a pleasant melting as well as with all the “non”
features is a challenge for fat manufacturers, and there may indeed be some but
not significant trade offs in comparison
to traditional hydrogenated fats. However,
the advantage of a “clean label”, due to
marketing reasons, not including hydrogenation may well compensate for this.
The CHOCOFILL™ NH range from AAK has
sensory properties closely matching those
of traditional, general purpose filling fats
Cooling
37g bar based on
standard filling fats
37g bar based
on DELIAIR™ 04
60 % more volume
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11
Premium Fillings – CHOCOFILL™
Premium Fillings – CHOCOFILL™
made from hydrogenated non-lauric fats.
Hence, they can be used to replace these
in most types of fillings.
Their crystallisation characteristics are
slightly different, and they may require
some modification of processing parameters for the best productivity and shelf life.
Table 3 CHOCOFILL™ NH
Low in trans + saturated fatty acids
SFA % TFA % SFA+TFA %
CHOCOFILL™ NH 50
CHOCOFILL™ NH 30
Hydrogenated filling fat
53
50
27
<1
<1
45
53
50
72
The healthy alternative, CHOCOFILL™ LS
12
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Fig. 11 A wide variety of
Premium Filling Fats
50
Anda Steina
Technical Customer
Service Manager,
Eastern Europe
CHOCOFILL™ BR 15
CHOCOFILL™ BR 60
CHOCOFILL™ BR 35
40
CHOCOFILL™ NH 70
CHOCOFILL™ NH 30
Solid Fat Content (%)
CHOCOFILL™ LS is a unique premium
filling fat with a very high amount of the
healthy unsaturated fatty acids compared
to other premium filling fats on the market.
A regular premium filling fat usually
contains 50 % saturated fatty acids and
often even more. With CHOCOFILL™ LS it
is possible to get a solid nice melting fat
with only 35 % of the unhealthy saturated
fatty acids with the same consitency as the
fillings with high amounts of saturated fatty
acids. By using CHOCOFILL™ LS the unhealthy saturated fatty acids are reduced
by 30 %.
CHOCOFILL™ LS is a filling fat, with a
healthy fatty acid profile, no trans fatty
acids and non-lauric, yet having an excellent crystallisation, sensory and storage
properties. Furthermore it is non-temper
and very flexible in production.
30
20
10
0
20
25
30
Temperature (°C)
35
How do I choose the most suitable
CHOCOFILL™ fat for my application?
As you understand there are many
different fats in the Premium Filling
Fat range. In order to answer your
question it is very important that we
have a technical dialogue, in order for
me to understand your needs, when it
comes to: melting properties, labelling
aspects, production parameters, other
components in the recipe etc.
I cannot give you an easy answer,
however, I am sure there is a fat for
your application in the CHOCOFILL™
range. Please let us discuss further.
Confectionery Spreads – AKOSPREAD™
Confectionery Spreads
– liquid and stable
Fat-based spreads such as chocolate & confectionery spreads,
peanut butter and hazelnut
flavoured spreads are gaining
in popularity. These products
are fat continuous with a fat
content of some 30 %, hence
the properties of fat largely
determine the performance of
the spread.
Spreadability
Spreadability over a wide range of
temperature is desired for fat-based
confectionery spreads. The spread must
be spreadable at refrigerated temperature but stable towards oil separation at high
temperature, and it should have a shiny and
attractive appearance.
Stability
The AKOSPREAD™ products are soft at low
temperatures, but still partially crystalline at
room temperature and higher. In addition they
contain a stabilizing fat component, which
helps create a stable network of crystals,
which prevents separation of liquid oil from
the product.
Long shelf life
A long shelf life requires fats, which do not
tend to separate into two different phases, one
liquid phase and one partially crystallized.
Products in AAK’s AKOSPREAD™ range are
tailored to provide this desired profile. Add
AKOSPREAD™ to your recipe and consumer
demands are fulfilled.
Addition of AKOSPREAD™ could hardly be
simpler. The range is fully mixed and ready for
use.
AKOSPREAD™ in confectionery spreads
Dark, milk and white chocolate spreads, not
to mention the nut-based varieties, are all
candidates for AKOSPREAD™. The benefits are
numerous:
n Ensures superb spreadability from 5-28°C
n Secures stability over a wide temperature
range
n Gives excellent flavour release
n Provides good melting profile
n Available as non-hydrogenated
13
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AarhusKarlshamn – your partner in creating solutions
AarhusKarlshamn
– your partner in creating solutions
Understanding customer needs is our
business
AAK is the world’s leading supplier of
confectionery fats. Each step in the value
chain requires specialist know-how and
expertise – from purchasing of the raw
material to production, to marketing and
sales.
In every customer relationship, our role
is to contribute to the competitiveness of
our customers in their respective markets.
We offer a wide range of advantages:
from high-quality products developed for
better taste and longer shelf life, to cost
efficiency, know-how, technology and
service.
Quality
AAK’s quality comprises the entire product
chain – from raw material to finished product. Our production control programmes
are comprehensive, and our dedicated
quality staff ascertains that the quality of
our raw materials is the very best. All of
AAK’s production units are certified according to international standards. HACCP
is a tool used in order to secure a high
level of product safety.
Flavour characteristics
AAK’s processes are developed to produce
vegetable oils and fats with neutral taste.
Careful control and analyses of all raw materials, together with qualified and experienced sensory quality control, contribute
to the desirable flavour characteristics of
our customers end products.
Sustainability
We are a founding member of the Round
Table for Sustainable Palm Oil (RSPO).
Furthermore, we participate in the UN Global Compact programme for the promotion
of worldwide sustainability. We support
global measures to abolish child labour
and we have an explicit policy against it.
14
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Logistics
We analyse the product flow from AAK
to our customers, so we can offer a wide
range of packaging and transportation
alternatives, the aim of which is optimised
logistical efficiency. In cooperation with
our customers, tailor-made packaging solutions are developed to complement our
standard packaging programme.
Know-how
Our knowledge of the properties of the fat
molecule provides the foundation for our
entire business operations. Our experience
dates back to the beginning of the previous
century, and is constantly improved upon,
thanks to our continuous development
work.
Technical service
Our organisational structure is designed to
offer our customers’ qualified support and
rapid response to any problem or question. Therefore, our sales department is in
close coordination with R&D colleagues to
provide efficient and immediate service.
Oils & Fats Academy
AAK’s customer training programme is
organised by AAK’s Oils & Fats Academy.
The Academy arranges courses and
seminars for entire industries as well as for
individual customers. The training covers
areas such as raw materials, fat technology and quality control, the purpose of
the training is to make it easier for our
customers to control the functionality of
the fat in their own production process.
Attention
It is the aim of all AAK’s employees to
solve our customers’ problems personally and professionally. The partnership
with our customers provides the basis for
longstanding and successful business
relationship.
AarhusKarlshamn
– your partner in confectionery fats
ILLEXAO™ Fats for chocolate at lower cost
AKOPOL™ Fats for compounds for easy production
CEBES™ Fats for compounds with excellent
melting properties
CHOCOFILL™
A tasteful combination of filling
fats with functional properties
AKOSPREAD™ Fats for confectionery spreads
with an excellent stability
www.aak.com
AarhusKarlshamn
– wherever you are
Head office
AarhusKarlshamn AB
Skeppsgatan 19
SE-211 19 Malmö
Sweden
Telephone: +46 454 820 00
Fax: +46 454 828 20
E-mail: [email protected]
www.aak.com
Production and Sales
AarhusKarlshamn Denmark A/S
M.P. Bruuns Gade 27
DK-8000 Aarhus C
Denmark
Telephone: +45 8730 6000
Fax: +45 8730 6012
AarhusKarlshamn Sweden AB
SE-374 82 Karlshamn
Sweden
Visiting address: Västra Kajen
Telephone: +46 454 820 00
Fax: +46 454 828 88
AarhusKarlshamn Netherlands BV
AarhusKarlshamn USA Inc.
AarhusKarlshamn Croatia
131 Marsh Street
Port Newark
NJ 07114
USA
Telephone: +1 973 344 1300
Fax: +1 973 344 9049
Praska 8
10000 Zagreb
Croatia
Telephone: +38 514 873 872
Fax: +38 514 873 875
AarhusKarlshamn México S.A. de C.V.
Av. Héroes de Nocupétaro 1022
Col. Industrial, C.P. 58130
Morelia, Michoacán
Mexico
Telephone: +52 443 312 0175
Fax: +52 443 312 5822
AarhusKarlshamn Latin America
Camino al Paso de la Arena 2460
12600 Montevideo
Uruguay
Telephone: +5 982 313 5135
Fax: +5 982 313 5075
Sales offices
AarhusKarlshamn Asia-Pacific Sdn. Bhd.
P.O. Box 17
Visiting address: Kreeftstraat 1
NL-1540 AA Zaandijk
The Netherlands
Telephone: +31 75 627 84 00
Fax: +31 75 627 84 78
26th Floor, Menara Promet
Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Telephone: +60 327 108 493
Fax: +60 327 108 496
AarhusKarlshamn UK Ltd.
AarhusKarlshamn Australia Pty Ltd
King George Dock
Hull HU9 5PX
United Kingdom
Telephone: +44 1482 701271
Fax: +44 1482 709447
4 Endeavour Close
Castle Hill
NSW 2154
Australia
Telephone: +61 288 503 522
Fax: +61 288 503 422
AarhusKarlshamn
Czech Republic Spol. sro.
P.O. Box 263
Visiting address: Vaclávské nám. 64
CS-111 21 Prague 1
Czech Republic
Telephone: +420 222 210 406
Fax: +420 222 212 087
AarhusKarlshamn do Brasil
Desenvolvimento de Negócios Ltda
Alameda Rio Negro 585 12 andar - Cj. 127
Edificio Jaçari - Centro Administrativo Rio Negro
CEP 06454-000 - Alphaville
Barueri, São Paulo
Brazil
Telephone: +55 11 2135 2135
Fax: +55 11 2135 2100
AarhusKarlshamn Hong Kong
1/F, House No. 166
Tin Sam Village
Tai Wai, Shatin
New Territories
Hong Kong
Telephone: +852 9029 3338
Fax: +852 2604 4469
AarhusKarlshamn Poland Sp. z o.o
Ul. Walecznych 44/3
PL-03-916 Warszawa
Poland
Telephone: +48 226 164 182
Fax: +48 226 160 255
AarhusKarlshamn Russia OOO
Zemlyanoy Val 54, Office 2
109004 Moscow
Russia
Telephone: +7 495 7486000
Fax: +7 495 7486001
Representative office
“AarhusKarlshamn Sweden AB”
Reytarskaya str., 17 of. 5
Kiev 01034
Ukraine
Telephone: +380 44 581 16 46
Fax: +380 44 581 16 45
Production
Office
For further information visit www.aak.com
or e-mail [email protected]