ILLEXAO™ BR - AAK

ILLEXAO
No. 1 in Cocoa Butter
Equivalents
ILLEXAO for hIgh quALIty at LOw COst in
your chocolate and confectionery products

ILLEXAO for high quality at low cost in
your chocolate and confectionery products
ILLEXAO – Cocoa Butter Equivalents
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 melt-down and flavour release. ILLEXAO
has the same physical properties and chemical
composition as Cocoa Butter but iron out
many of the difficulties inherent in chocolate
production. Based on raw materials such as shea,
illipe and palm oil, ILLEXAO products are as
natural as Cocoa Butter. The main advantage
with ILLEXAO is that AAK have the possibility
to tailor-make the product for you in order to
obtain the desired functionality, when it comes
to for example heat stability, bloom stability and
sensory properties.
ILLEXAO CB – for 5 % Cocoa Butter
replacement in chocolate
The ILLEXAO CB range is designed to fulfil the
EU directive for 5 % replacement of Cocoa Butter
in chocolate. As such ILLEXAO can replace up
to 5 % of the Cocoa Butter in a recipe, obtaining
considerable cost savings, with no effect on the
sensory properties or the production parameters.
For a sensory evaluation see figure 1.
Figure 1. No change in sensory properties
with 5 % ILLEXAO CB 50 in milk chocolate
Thick
Sticky
Early meltst.
Tough
Confectionery
Waxy
Rapid melting Chilly
Brittle
Totally melted
Cocoa Butter ILLEXAO CB 50 5 %
Hard
Snap
ILLEXAO sC – for cost efficient
super compounds
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. There are
endless possibilities with ILLEXAO SC, some
examples:
In countries, where more than 5 % of the
Cocoa Butter can be replaced and the
product still can be called ”chocolate”.
In branded confectionery products
where taste and sensory are perceived
as chocolate.
As an inner layer of cost efficient and
bloom stable chocolate – like coating,
surrounded by chocolate.
ILLEXAO hs – for heat stability
Designed for warm climates the ILLEXAO HS
products raise the melting point of the chocolate,
enabling it to withstand elevated temperatures.
Countering softness and giving the final milk
chocolate the right snap are the benefits of using
the ILLEXAO HS products.
Figure 2. ILLEXAO hs
– Increased heat stability
% SFC IUPAC 2.260(b)
80
70
60
50
40
30
20
10
0
20 °C
25 °C
30 °C
35 °C
0 20 40 60 80 100
% ILLEXAO HS 85 in Cocoa Butter
2
ILLEXAO BR – for bloom retardation
Significantly increased bloom stability is obtained
by using 5-15 % ILLEXAO BR in the recipe.
This can be achieved without changing either the
process equipment or process conditions. Dairy
Fat is often used in dark chocolate to prolong the
shelf life. However, using ILLEXAO BR instead
of Dairy Fat in the recipe will increase the shelf
life even more, see figure 3.
Figure 3. Bloom on chocolate tablets,
cyclic storage at 21/31 °C
Bloom level
10
9
8
7
6
5
4
3
2
1
0
0 10 20 30 40
Dark chocolate based on Cocoa Butter
Dark chocolate with 2.5 % Dairy Fat
Dark chocolate with 5 % ILLEXAO BR 96
Dark chocolate with 5 % ILLEXAO BR 05
Light bloom
Visible bloom
Customer requirements
To fully utilise the potential of ILLEXAO ,
AAK’s technical experts work together
with customers to review their entire
recipe. Within the ILLEXAO product
family, a wide range of products are
available to suit a variety of customer
requirements.
We support you all the way!
Tid

Cost efficiency
Cocoa ingredients make up a significant part of the ingredient
cost for the chocolate manufacturer. however, 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 a significant reduction
in raw material costs for the chocolate manufacturer.
this cost reduction is achieved with no additional variable
cost in the production of chocolate.
quality benefits
Besides cost savings, ILLEXAO can be used to optimise
processing and product properties.
ILLEXAO ensures consistent products by adjusting for
Cocoa Butter variations.
3 www.aak.com

ILLEXAO
– significant
savings on your
ingredients budget
Confectionery
4

ILLEXAO CB – for cost efficient chocolate production
Cost efficiency in your chocolate
production
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-coated confectionery.
ILLEXAO CB is based on exotic raw
materials (approved by the EU Chocolate
Directive for vegetable fats allowed in chocolate)
with a composition similar to Cocoa
Butter. As such ILLEXAO CB can be used
in the same way as Cocoa Butter.
ILLEXAO CB range and
applications
ILLEXAO CB 50 is recommended for
5 % replacement of Cocoa Butter in
milk chocolate recipes.
ILLEXAO CB 40 is recommended for
5 % replacement in dark chocolate
recipes.
Dark chocolate 50% for moulding
Added 5% CBE
ILLEXAO 5.00
Cocoa mass 40.00
Cocoa butter 5.00
Sugar 50.00
Total 100.00
+ Lecithin 0.40
+ Vanillin 0.02
Fat percentage 32.40
ILLEXAO 15.40
Cocoa butter 84.60
Figure 1. typical solid fat curves
of CB 50 and CB 40
% SFC IUPAC 2.250(b)
80
70
60
50
40
30
20
10
0
20
use ILLEXAO CB in your chocolate and obtain the following
advantages:
Reduced ingredient costs.
Same sensory properties compared to a chocolate based on Cocoa Butter.
As the ILLEXAO CB products can be tailored the manufacturer can influence
the sensory properties of the final chocolate.
Using ILLEXAO CB in the recipe will improve the bloom stability of the
product and extend the shelf life considerably.
25
5
ILLEXAO CB 40
ILLEXAO CB 50
Cocoa Butter
30
35
Temperature (°C)
Figure 2. Maintain sensory quality 5 %
ILLEXAO CB 40, dark chocolate
Sticky
Thick
Tough
Early meltstart
Rapid melting
Waxy
Cooling
Cocoa Butter
ILLEXAO CB 40
Milk chocolate for moulding
Added 5% CBE
ILLEXAO 5.00
Cocoa mass 16.00
Cocoa butter 14.00
Sugar 40.00
Skim milk powder 5.00
Whole milk powder 20.00
Total 100.00
+ Lecithin 0.40
+ Vanillin 0.02
Fat percentage 33.20
ILLEXAO 15.10
Cocoa butter 69.20
Milk fat 15.70
Brittle
Hard
Snap
Totally melted
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Confectionery
6

ILLEXAO sC – for full replacement of Cocoa Butter
ILLEXAO sC – high quality with
cost efficiency
Replace up to all the free Cocoa Butter in
a chocolate recipe and you have a cost-
efficient super compound. The resulting
melting properties will be similar to chocolate.
The remaining high content of cocoa
mass ensures a rich chocolate flavour as a
characteristic feature.
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 is achievable.
ILLEXAO sC range
ILLEXAO SC 70 for replacement of
Ghana Cocoa Butter as full replacement.
ILLEXAO SC 80 for replacement of
Malaysian Cocoa Butter as full replacement.
typical applications
In countries, where more than 5 %
vegetable fat is allowed in chocolate,
ILLEXAO SC can be used, and the
product may still be called “chocolate”.
In branded confectionery products,
where the taste and sensory properties
are perceived as chocolate, but the
labelling is not “chocolate”.
A third application is as an inner
layer of cost-efficient and bloom stable
chocolate-like coating surrounded by
chocolate.
Figure 1. ILLEXAO sC
– compatibility with Cocoa Butter
80
70
60
50
40
30
20
10
use ILLEXAO sC in your chocolate and obtain the following
advantages:
ILLEXAO SC may replace all the Cocoa Butter in a chocolate recipe with
the same properties as Cocoa Butter but with significant cost savings.
The melting point of an ILLEXAO SC can be adjusted which enables you
to produce harder or softer products as required, which is not the case with
Cocoa Butter.
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.
As a less expensive alternative to Cocoa Butter, ILLEXAO SC provides costeffective
production.
% SFC IUPAC 2.250(b)
20°C
25°C
30°C
35°C
0
0 10 20 30 40 50 60 70 80 90100 % ILLEXAO SC 70 in Cocoa Butter
Figure 2. typical ILLEXAO sC
products
% SFC IUPAC 2.250(b)
80
70
60
50
40
30
20
10
0
20
ILLEXAO SC 70
ILLEXAO SC 80
Cocoa Butter
Temperature (°C)
7 www.aak.com
25
30
35

Confectionery
8

ILLEXAO hs – for improved heat stability of chocolate
Create new possibilities
with ILLEXAO hs
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.
Furthermore, the ILLEXAO HS range provides
the final milk chocolate with the “right
snap”.
ILLEXAO hs range
ILLEXAO HS 90 is recommended for
5 % replacement of Cocoa Butter in
milk chocolate recipes to improve the
heat stability.
ILLEXAO HS 85 is recommended
for 5 % replacement or more in
chocolate recipes.
Figure 1. typical solid fat curves of
ILLEXAO hs 90 and hs 85
% SFC IUPAC 2.250(b)
80
60
40
20
0
20
use ILLEXAO hs in your chocolate and obtain the following
advantages:
Improves the heat resistance in chocolate resulting in better storage stability.
You can use a soft Cocoa Butter in combination with ILLEXAO HS, which
provides hardness at high temperatures.
Due to the hardness of ILLEXAO HS it is possible to improve the stability in
recipes with a very high content of milk fat by adding 5-15 %.
100 ILLEXAO HS 85
25
9
ILLEXAO HS 90
Cocoa Butter
30
35
Temperature (°C)
Figure 2. ILLEXAO hs 85
– compatibility with Cocoa Butter
% SFC IUPAC 2.250(b)
80
70
60
50
40
30
20
10
20 °C
25 °C
30 °C
35 °C
0
0 10 20 30 40 50 60 70 80 90100 % ILLEXAO HS 85 in Cocoa Butter
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Confectionery
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ILLEXAO BR – for significantly increased bloom stability
ILLEXAO BR for premium
chocolate with soft fillings
One of today’s challenges is to produce a
chocolate product with a soft and creamy
filling and still have excellent storage stability.
Significantly increased bloom stability is
obtained by using 5-15 % ILLEXAO BR fat
in the recipe. This can be achieved without
changing neither the process equipment
nor process conditions.
ILLEXAO BR range
ILLEXAO BR 05 for replacement of
Cocoa Butter at a level of 5 %.
ILLEXAO BR 15 for replacement of
Cocoa Butter at higher levels.
use ILLEXAO BR in your chocolate and obtain the following
advantages:
The bloom stability will increase significantly (2-4 times).
Possibility to use soft fillings and still obtain an excellent shelf life.
Fillings containing high amounts of hazelnuts are also possible in a
chocolate containing ILLEXAO BR.
Figure 1. ILLEXAO BR
– significantly increased shelf life
Chocolate with ILLEXAO BR has about 2- 4 times longer shelf
life than the reference chocolate.
Dark chocolate 14 months
Cycled 17-27°C
Dark chocolate 14 months
Added 5% ILLEXAO BR
Cycled 17-27°C
Figure 2. typical ILLEXAO BR
products
% SFC IUPAC 2.250(b)
80
70
60
50
40
30
20
10
0
20°
25°
30°
ILLEXAO BR 15
ILLEXAO BR 05
Cocoa Butter
35°
Temperature (°C)
11 www.aak.com

Sweden
United Kingdom
Uruguay
USA
Confectionery
Mexico
Production capacity around the world
12
To satisfy the demands of our customers, AAK manufactures
speciality vegetable fats all around the
globe, and provides technical support services
and delivery solutions on a local level. Our nine
production facilities located in seven countries
– Sweden, Denmark, United Kingdom,
Mexico, the Netherlands, the USA and
Uruguay – make us the world leader in
this industrial sector.
Building the future
An important element of our continuous
improvement programme is the
development of new production
processes, with the aim of securing
our position as worldleading
innovator of speciality
fats for global customers.
This development work is
being conducted in our
laboratories worldwide,
where international
teams cooperate to
create new technical
solutions for
the future in the
area of speciality
fats.
Denmark
the Netherlands

AAK – 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 raw materials, through
production to marketing and sales. In every
customer relationship, our role is to contribute
to our customers’ competitiveness on
their respective markets. We offer a wide
range of advantages: high-quality products
developed for better taste and longer shelf
life, and cost efficiency, know-how, technology
and service.
Company
AAK´s wide product portfolio meets customer
requirements worldwide. Our customers
represent a wide range of industries;
Chocolate, Confectionery, Food, Cosmetics,
Technical and Feed.
Our production facilities in Denmark,
Sweden, Mexico, the Netherlands, Uruguay,
UK, and USA employ 2,500 people.
AAK’s objective is to supply innovative
and creative vegetable fat solutions for the
benefit of our customers.
Products
AAK 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 characterised by a high
degree of technology. They are used as Cocoa
Butter Alternatives (CBA), in chocolate
fillings, compounds and many other confectionery
applications. AAK is the world’s
leading supplier to the chocolate and confectionery
industry of our highly specialised
Cocoa Butter Alternatives (CBA) and premium
filling fats.
Know-how
Our indepth knowledge of the fat molecule
provides the foundation for our entire business
operation. Our experience dates back
to the beginning of the last century, and is
constantly being improved upon, thanks to
continuous development work.
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 know-how and expertise
regarding the properties of vegetable
fats develop continuously through customer
contacts, cooperation with research
institutes and governmental authorities –
regionally and globally. Research and development
take place in close coordination
with the customer to tailor products to meet
the individual customer’s requirements.
technical Customer service
In order to service and understand customer
needs AAK has a qualified technical
base. We have dedicated technical service
managers across the globe. Their principal
responsibility is to understand customer
needs, and to find the best functional fat
solution for customers individually. They
have fully-equipped confectionery laboratories
at their disposal for evaluating different
applications/recipes and fats.
quality
AAK’s quality includes the entire product
chain – from raw materials to finished products.
All of AAK’s production units are certified
in accordance with international standards.
HACCP is used to secure a high level
of product safety.
Attention
It is the aim of all AAK’s employees to solve
customers’ problems personally and professionally.
Partnership with our customers
provides the basis for long-term and successful
business relationships.
Local service
We provide a local service from regional
sales offices and through our global network
of distributors and agents.
AAK ACADEMy
AAK’s customer training
programme is organised
by AAK 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.
Logistics
We analyse the product flow from AAK to
our customers, so that we can offer a wide
range of packaging and transportation alternatives,
the aim of which is optimised
logistical efficiency. In cooperation with our
customers, tailormade packaging solutions
are developed to complement our standard
packaging programme.
to supply the customer with
premium functionality at low
cost is the business of AAK
13 www.aak.com

Driving corporate social responsibility
AAK is a member of the UN Global Compact and our corporate social responsibility programme is based on its ten
principles. As some of our most important raw materials come from developing countries, sourcing of these is given
special attention. We work with the United Nations Development Programme (UNDP) in West Africa to improve conditions
in countries producing shea kernels. In addition, AAK is a founding member of the Round Table for Sustainable
Palm Oil (RSPO).
world leader in shea
We are the world’s largest user of shea kernels,
which are collected on the savannahs
of West Africa and shipped to our factories
in Europe for oil extraction. Because of its
sought-after properties in food and cosmetics,
shea butter is in increasing demand
worldwide. Local AAK offices buy the kernels
collected by the local village people, mainly
women. Through their frequent contact with
the villages, our personnel identified an opportunity
to increase the availability of the
kernels while simultaneously making the
daily workload of the women less heavy and
allowing them to earn more money.
Improving living conditions
Multifunctional platforms (MFPs) help
women collecting shea kernels to reduce
their daily workload. This is achieved by a
simple, small diesel engine installed in the
villages. The engine is equipped to generate
electricity and speed up household work, as
well as the first preparation of shea kernels.
In collaboration with UNDP, AAK has successfully
completed the first part of the programme,
and is now well into the second
phase of installing numerous new MFPs in
Confectionery
villages in Burkina Faso, one of the main
shea-producing countries in West Africa.
Palm oil is beneficial
Reduction of trans fatty acids (TFA) from
different types of food is a growing trend
around the world. TFA is removed because
of its negative effect on blood cholesterol,
which increases the risk of heart disease.
In some cases, partially hydrogenated fats,
which are one of the main sources of TFA
in our diet, can be replaced by a liquid vegetable
oil such as rapeseed and canola oil.
However, with some foodstuffs that need a
solid fat, TFAs are often replaced by a combination
of palm kernel and coconut oils.
Thus these fats have become an important
raw material for the manufacture of our nonhydrogenated,
non-trans product range.
sustainable development
Palm plantations have expanded rapidly in
the last twenty years. The oil palm is a tropical
plant that requires the hot humid climate
typical for areas covered with tropical
rainforest. Thus this expansion has been
accompanied by rising concern about the
impact on biodiversity in regions that con-
14
tain many rare and endangered species.
RSPO (Round Table for Sustainable Palm
Oil is a multi-stakeholder initiative aiming to
provide a platform for the sustainable production
of palm oil and to encourage users
to buy oil produced by certified plantations
(CSPO).
RSPO was created through an initiative of
the WWF (Worldwide Fund for Nature) with
AAK as founding member and very active
participant. Greenpalm Ltd was developed
by AAK and has been granted exclusivity
as a trading platform for CSPO certificates.
AAK was also the first company to import
CSPO to Europe in late 2008.
Committed to the environment
We aim to achieve the highest possible
standard in quality, food safety and environmental
issues. It is vital for us to take account
of the demands and views expressed
by customers, NGOs, shareholders, other
stakeholders and opinion leaders on subjects
such as environmental care, exploitation
of natural resources, working conditions
and child labour. We are committed to
striving continuously for sustainable development
in all parts of our supply chain.
“We take a serious ethical approach to our business”

Always at the cutting edge
of development within the
Chocolate & Confectionery
industry
How do you make sure AAK is always at
the forefront?
We work with a refined New Product
Development process, in which we at an
early stage are live to up-coming trends.
Our sales and technical service managers
are involved in this process, to make sure
that we have the best possible contact to
the market.
Once a product development project is
underway, the resources who are closest
to the market place are also involved in
all the different stages of development.
The most important phase, however, is
the introduction of new solutions to our
customers. As time to market and utilisation
of mutual resources in the supply
chain is of increasing importance, we focus
on involving customers and suppliers
early in the product development process
– if possible as soon as we consider that
we have a firm business case, that will
bring value to the supply chain. This is
the only way we can make sure that we
bring solutions to the market to keep
us and our customers at the forefront of
development.
Karsten Nielsen
Technical Director
Chocolate &
Confectionery Fats
15
www.aak.com

AAK – wherever you are
head office
AarhusKarlshamn AB
Jungmansgatan 12
SE-211 19 Malmö
Sweden
Telephone: +46 406 278 300
Fax: +46 406 278 311
E-mail: info@aak.com
www.aak.com
sales and Production
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
Visit address: Västra Kajen
Telephone: +46 454 820 00
Fax: +46 454 828 88
AarhusKarlshamn Netherlands BV
P.O. Box 17
Visit address: Kreeftstraat 1
NL-1540 AA Zaandijk
The Netherlands
Telephone: +31 75 627 84 00
Fax: +31 75 627 84 78
AarhusKarlshamn uK Ltd.
King George Dock
Hull HU9 5PX
United Kingdom
Telephone: +44 1482 701271
Fax: +44 1482 709447
AarhusKarlshamn usA Inc.
131 Marsh Street
Port Newark
NJ 07114
USA
Telephone: +1 973 344 1300
Fax: +1 973 344 9049
Sales offices
Production
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.
26th Floor, Menara KH
Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Telephone: +60 327 108 493
Fax: +60 327 108 496
AarhusKarlshamn Australia Pty Ltd
4 Endeavour Close
Castle Hill
NSW 2154
Australia
Telephone: +61 288 503 522
Fax: +61 288 503 422
AarhusKarlshamn Canada Ltd
2800 Skymark Avenue, Suite 203.
Mississauga, Ontario
Canada
Telephone: +14 166 214 845
Fax: +14 166 224 130
AarhusKarlshamn Croatia,
represantative office
Praska 8
10000 Zagreb
Croatia
Telephone: +38 514 873 872
Fax: +38 514 873 875
AarhusKarlshamn Czech
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
Rua Dr. Marcos Penteado de Ulhôa
Rodrigues, 690 - 1º andar, sala 12
Business Center Tamboré
Cep 06460-040
Barueri, São Paulo
Brazil
Telephone: + 55 11 4195 4648
Fax: + 55 11 4195 2075
AarhusKarlshamn hong Kong,
representative office
1/F, House No. 166
Tin Sam Village
Tai Wai, Shatin
New Territories
Hong Kong
Telephone: +852 9029 3338
Fax: +852 2604 4469
AarhusKarlshamn Norway As
PO Box 2570 – Solli
0202 Oslo
Norway
Telephone: +47 22 73 19 00
Fax: +47 22 73 19 01
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
AarhusKarlshamn sweden AB,
ukraine representative office
Reytarskaya str., 17 of. 5
Kiev 01034
Ukraine
Telephone: +380 44 581 16 46
Fax: +380 44 581 16 45
For further information visit www.aak.com
or e-mail chocolate@aak.com