ILLEXAO™ BR - AAK

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!
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