AKOSPREAD™ PRODuct FOcuS - AAK
AKOSPREAD™ PRODuct FOcuS - AAK
AKOSPREAD™ PRODuct FOcuS - AAK
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<strong>PRODuct</strong> <strong>FOcuS</strong><br />
AKOSPREAD <br />
– for liquid and creamy confectionery spreads with an excellent stability
AKOSPREAD <br />
AKOSPREAD for high-quality<br />
confectionery spreads<br />
In order to produce high-quality spreads<br />
with an excellent shelf life a number of various<br />
parameters should be considered. One<br />
of the most important ones is the choice<br />
of fat for the spread, as the fat influences<br />
properties such as taste, consistency, structure<br />
and stability of the final product. Other<br />
very important factors are the processing<br />
and storage conditions.<br />
The AKOSPREAD standard<br />
range<br />
- AKOSPREAD NH 28, NH 30 and 50 are<br />
non-hydrogenated spread fats with an excellent<br />
stability.<br />
- AKOSPREAD NH 50 is preferred for<br />
spreads which contain high amounts of<br />
hazelnuts.<br />
- AKOSPREAD NH 30 is softer than<br />
NH 50, thereby more suitable in recipes<br />
without or with lower amount of<br />
hazelnuts.<br />
- AKOSPREAD NH 28 is a non-palm<br />
spread fat.<br />
- AKOSPREAD GP 19 is a general purpose<br />
spread fat containing only a minor<br />
hydrogenated component. AKOSPREAD <br />
GP 19 has a trans fatty acid content below<br />
2 %.<br />
- AKOSPREAD HS 90 is a hard stock to be<br />
mixed with a liquid oil by the customer.<br />
PRODUCT FOCUS<br />
Use of AKOSPREAD in your premium confectionery spreads offers<br />
you the following advantages:<br />
A spread with an excellent stability against oil separation, due to the unique<br />
composition of AKOSPREAD .<br />
A spread with a soft and creamy texture directly from the fridge, in particular<br />
when choosing one of the softer AKOSPREAD products.<br />
The choice of one of the harder types offers you a spread with an excellent<br />
stability also for use in warm climates.<br />
With regards to health and marketing aspects AKOSPREAD is available as<br />
non-trans, most of them are also non-hydrogenated with a low amount of saturated<br />
fatty acids.<br />
Figure 1: AKOSPREAD <br />
typical products<br />
Solid fat content NMR S IuPAc (a)<br />
40<br />
35<br />
30<br />
25<br />
20<br />
15<br />
10<br />
5<br />
0<br />
10 15 20 25 30 35<br />
AKOSPREAD HS 90<br />
AKOSPREAD NH 50<br />
AKOSPREAD NH 30<br />
AKOSPREAD NH 28<br />
AKOSPREAD GP 19<br />
temperature (°c)<br />
Figure 2: Oxidative stability vs<br />
spreadability<br />
Oxidative stability<br />
AKOSPREAD <br />
NH 50<br />
AKOSPREAD <br />
NH 28<br />
Spreadable at low temp<br />
AKOSPREAD <br />
NH 30<br />
AKOSPREAD <br />
GP 19<br />
Edition 3, February 2010<br />
www.aak.com
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