ILLEXAO™ BR - AAK

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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
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Page 7 and 8: ILLEXAO sC - for full replacement
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ILLEXAO™ BR - AAK

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