ILLEXAO™ BR - AAK

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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