Coating Fats

2

The market

Consumer demands, government regulations and intense competition make today’s chocolate market a volatile and chal-lenging one. In such a market, selecting the fat for chocolate and coating that gives your product exactly the properties you want for the best possible price can make all the difference to your success.

Hydrogenation? A-brand/Private label?

Value engineering?

Processing?

Heat resistance?

5% rule?

Trans fats?Pricing

Quality

Perception

Health

Consumer and

Producer

Legislation

3

The world’s leading supplier of specialty fats and oils for the food industry

Loders Croklaan has more than a century’s worth of special-ized experience in the production and application of vegetable fats for confectionery products. Our extensive portfolio makes it possible to fulfill all your needs with regards to specialty fats. We are happy to put our expertise to work for you in selecting, testing and applying the fat that is exactly right for your product.

The healthy, non-hydrogenated, trans-free option

Research has shown that industrial trans fats – which form in vegetable oils after partial hydrogenation – have a negative impact on human health, increasing the risk of conditions such as diabetes and coronary heart disease. The food industry is working very hard to develop new, alternative products that do not contain these fats. Loders Croklaan has long been the front-runner in developing vegetable fats that do not require hydrogenation. When you create together with us, we can offer you a range of non-hydrogenated, trans-fat-free options – including the first ever trans-fat-free Cocoa Butter Replacers – for creating healthy end products that have the ‘cleanest’ labels possible.

Let’s create together

Creating together with Loders Croklaan makes it possible to provide tailor-made products that appeal to many different types of consumers in a wide variety of markets – and gives you an extra competitive edge.

The problem with

hydrogenation

Hydrogenation is a chemical

process that converts liquid

oils into fats that have a higher

melting point. This process

increases the level of unhealthy

saturated fatty acids. What’s

more, when oils are partially

hydrogenated, trans-fatty acids

are created. These not only pose

health risks of their own, but

also negatively impact the level

of ‘good’ HDL-cholesterol in the

blood.

4

Creating new products – options in fat for chocolate and coatings

The reasons for using cocoa butter alternatives when devel-oping or adapting products can vary from the desire to maximize product quality or minimize costs, to changes in production process and the need to generate new business value. And within the Cocoa Butter Alternative field, there are several options in selecting the right one for your chocolate or coated confectionery product. Here is an overview of the different types and their characteristics:

Cocoa Butter Improvers

(CBI)

Cocoa Butter Equivalents

(CBE)

Cocoa Butter Replacers

(CBR)

Cocoa Butter Substitutes

(CBS)

Increase the heat

resistance of chocolate

Physical properties

comparable to cocoa

butter and thereby fully

compatible

Allowed in EU chocolate

according to 5% rule

Processing requirements

similar to cocoa-butter-

based products; tempering

required

Resistant to blooming

Non-hydrogenated and

free from trans fats

Physical properties

comparable to cocoa

butter and thereby fully

compatible

Brings out the intense

flavors of other ingredients

Allowed in EU chocolate

according to 5% rule

Processing requirements

identical to cocoa-butter-

based products; tempering

required

Resistant to blooming

Non-hydrogenated and

free from trans fats

Moderate compatibility

with cocoa butter; max.

20% in fat phase

Good retention of

chocolate flavors

All-round coating fat for a

wide range of products

Resistant to blooming

Non-temper and non-

lauric; suitable for wide

range of processing

possibilities

Often contain trans fats,

sometimes high levels

Low compatibility with

cocoa butter; max. 5% in

fat phase

Based on lauric fats

First-rate eating

characteristics with

outstanding cool and clean

meltdown

Non-temper and high

crystallization speed;

suitable for wide range of

processing possibilities

Very good heat resistance

Often contain trans fats

ChaRaCTERISTICS

5

Cocoa Butter Improvers

(CBI)

Cocoa Butter Equivalents

(CBE)

Cocoa Butter Replacers

(CBR)

Cocoa Butter Substitutes

(CBS)

Pralines

Premium-quality coatings

Tablets

High milk-fat chocolate

Pralines

Premium-quality coatings

Tablets

Countlines

Wafers

Biscuits

Cereal bars

Fast-moving confectionery

Fine bakery

Lauric or non-lauric – an important difference

Fats for confectionery are divided in lauric and non-lauric types, and this difference

is important.

Lauric fats are derived from sources such as coconut and palm kernel, which

means their composition is quite different from other (non-lauric) vegetable fats that

come from sources like cocoa or palm. When these two types are mixed together,

the melting behavior of the blend will be totally different from either of the two fat

ingredients, resulting in an end product that is much softer. The same happens

when a lauric filling is combined with a non-lauric coating – the coating will soften

rapidly, shortening the product’s shelf life.

Loders Croklaan always recommends extreme caution in mixing lauric and non-

lauric fats for confectionery purposes.

TypICaL uSES In ChoCoLaTE and CoaTIngS

6

Application in action – selecting the right cocoa butter alternative for your needs

To select the Cocoa Butter Alternative most suitable for your application, we recommend following the steps in the selection diagram below:

Coberine™: for stability in premium-quality products

Coberine™ is the coating fat of choice when your product is to be named chocolate or the coating needs to have the same premium-quality characteristics as chocolate. In both situations, tempering is required in the production process.

First CBE in the market, the standard for quality in production Provides cost reduction in chocolate and chocolate coatings Improves and stabilizes quality in cocoa-based coatings Lasting stability for long shelf life Label friendly – non-hydrogenated and free from trans fats CBI Coberine™ 901: improves heat resistance of chocolate

Chocolate legislation in the Eu

EU Directive 2000/36 regulates the use

and labeling of vegetable fats in chocolate

and related products. Only fats from a

limited number of raw materials may be

used in chocolate-labeled products, the

fats must be compatible with cocoa butter,

and may not be modified by enzymatic

processes. The maximum amount of these

fats to be used is 5% (calculated per recipe),

which must be declared as vegetable fat.

Product to be named chocolate (EU 5%)?

Heat resistance to be improved?

Super coating to be produced as chocolate

(tempering unit available?)

CBICoberine™ 901

CBECoberine™

Production requirement: tempering

Yes No Yes No

Yes No

Go to CBR/CBS selection guide on page 8

CBECoberine™

Other Cocoa Butter Alternative

CBR/CBS

6

7

FEaTuREd pRoduCT

Coberine™ 901: Creating heat-resistant and touch-proof products

When Coberine™ 901 is added to cocoa butter, as indicated by the solid fat content

at 30C°, an increased heat stability is obtained, which is showed by raising the solid

fat content at 30C°.

This graph shows that Coberine™ 901 has a better heat stability than cocoa butter,

this is indicated by the solid content at 30°C and 35°C.

Typical recipe for touch proof product

Ingredient Content

Sugar 50%

Cocoa mass 38%

Cocoa butter 6.7%

Coberine™ 901 5%

Lecithin 0.3%

Vanillin 0.025%

Tempering

Before molding, chocolate

requires a special cooling

process to generate the

highly stable crystals which

give optimal gloss,

contraction and fat bloom

stability to the end product.

When a cocoa butter

equivalent is used, the

temperature settings of this

process may sometimes

need to be slightly changed.

Super coating

When more cocoa butter

than is allowed in EU

chocolate legislation is

replaced by other vegetable

fats, the coating may not be

labeled ‘chocolate’ in most

countries. Instead, it is

called a super coating.

Although super coating is

not a legally defined name,

it is generally accepted by

producers of this category

of products.

0

10

20

30

40

50

60

70

80

90

0 10 20 30 40 50 60 70 80 90 100

20º25º

30º

35º

40º

% s

olid

IUPA

C 2

.150

b

% Coberine™ 901

COBERINE™ 901/COCOA BUTTER

0

10

20

30

40

50

60

70

80

90

20º 25º 30º 35º 40º

Cocoa Butter

% s

olid

s IU

PAC

2.1

50 b

NMR CURVES OF COCOA BUTTER AND COBERINE™ 901

Coberine™ 901

8

Application in action – choosing between Cocoa Butter Replacer and Cocoa Butter Substitute

Cocoa Butter Replacers and Cocoa Butter Substitutes each have specific sensory qualities and processing characteristics. Selecting the right fat is very much dependent on your require-ments and production environment. The following diagram can assist you in the process by indicating the most important differences between the Loders Croklaan options Couva™ and CLSP™.

Strong chocolate taste in product

(>5% cocoa butter)

Snap and meltdown like chocolate

Possibility to rework chocolate product

Product shoult maintain a glossy

appearance

Product should crystallize as fast as

possible

Coating should be as flexible as

possible

Coating should have the highest

possible heat resistance

Product contains water

Product should have maximum bloom

resistance

Level of saturated fat comparable or

lower than cocoa butter

Product is fast moving and requires

only limited shelf life

Lowest possible price of raw materials

Couva™ tolerates up to 15% of cocoa

butter in the fat phase of the recipe,

CBS maximum 5%

CLSP™ closely mimics the snap and cool

melting characteristics of chocolate

Mixing CLSP™ with chocolate will affect

hardness/shelflife of finished product

Couva™ fats have a long lasting gloss

retention

The fastest crystallization track can be

reached with CLSP™

Couva™ fats have better elasticity and

less tendency to break on impact

CLSP™ fats offer high heat resistance

Mixing of lauric fats and water

increases the risk of soapy off-taste

Couva™ has better resistance to

blooming compared to CLSP™

The amount of saturated fat in Couva™

is comparable to cocoa butter; CLSP™

is higher

CLSP™ is the traditional and cost-

effective choice for this segment

The raw material price for CLSP™ fats

is currently lower than for Couva™

LodERS CRokLaan RECommEndS

Cocoa Butter Cocoa Butter

Replacer Substitute

your product/processing requirements Couva™ CLSp™ Reason for our recommendation

9

Couva™: Cocoa Butter Replacers – innovation in processing convenience

The first CBR in the market containing 0% trans fats Other varieties available Intense chocolate flavor due to high cocoa content Easy to incorporate and cost-effective Non-lauric, non-temper fat for maximum processing convenience

FEaTuREd pRoduCT

Couva™ 850 nh: The 0%-trans breakthrough coating fat for

confectionery and bakery

Nominated for the FI Europe Award 2007

The table shows that substituting traditional CBR with Couva™ 850 NH enables

producers to create products without trans fats at similar levels of saturated fat as

normal cocoa butter.

Typical recipe for a coating with 0% trans fat

Ingredient Content

Couva™ 850 NH 36%

Sugar 44%

Skimmed milk powder 5.6%

Cocoa powder alkalized 10/12% 14%

Lecithin 0.4%

Vanillin 0.025%

Couva™ 850NH Traditional CBR Cocoa Butter

Saturated fat

In fa

t con

tent

Trans fat

0

20

40

60

80

100

10

CLSP™: The traditional choice for fast-moving products

Excellent eating characteristics with cool and clean meltdown Lauric-fat-based product Non-temper and fast crystallization: easy to use Very good heat resistance Lowest-cost solution

FEaTuREd pRoduCT

CLSp™ 799: The new industry standard

The non-hydrogenated successor of CLSP™ 555E

The graph shows that by replacing CLSP™ 555E (a hardened lauric fat), with our

CLSP™ 799 (a fractionated lauric fat), it is possible to create non-hydrogenated

coatings with comparable characteristics.

Typical recipe for a non-trans, non-hydrogenated coating for moderate climates.

Ingredient Content

CLSP™ 799 42%

Sugar 36.6%

Milk powder 24/26% 11%

Cocoa powder alkalized 10/12% 10%

Lecithin 0.4%

CLSP™ 555E

20 25 30 35

% s

olid

, IU

PAC

2.1

50 a

COMPARISON OF NMR DATA

CLSP™ 799Temperature, ºC

0

20

40

60

80

100

11

Let’s create together – use our application experts to select the right fat and make it work for you

Does your product require Coberine™ and do you want to ensure that your production line will perform optimally when using it? Do you need to make a selection between CLSP™ and Couva™ and want advice about crystallization speeds? Our application experts are happy to assist you in pinpointing the right fat for your specific situation and needs.

Loders Croklaan has more than 100 years of specialized experience in the production and application of vegetable fats for confectionery products. We have the necessary facilities and professionals, and are pleased to work together with your product developers to select the fat that suits your particular product and facilities best. If necessary, we are also capable of supplying you with tailor-made products, specially designed and adapted to your specific requirements.

And our support does not stop after the selection process. We can also help you in making the fat work even more to your benefit by optimizing your production process and maximizing the quality of end products.

Let’s create together – fuel your innovation by involving our market experts

Perhaps you are reconsidering your product labeling, and want to be updated on the global situation regarding fat composition and legislation? Or do you want to discuss the latest trends and expected developments in the chocolate and fat market? Our market development experts are at your disposal to share our vision and knowledge, and discuss ways in which you can enhance your business by developing creative and innovative new products.

Feel free to contact one of our regional offices to discuss your requirements and how we could help fulfill them. Let’s create together!

IOI Loders Croklaan Europenetherlands, headquartersHogeweg 1, 1521 AZ WormerveerP.O. Box 4, 1520 AA WormerveerThe NetherlandsPhone: +(31) 75 629 29 11Fax: +(31) 75 628 94 55

ItalyVia Sacco 1421100 VaresePhone: +39 03 3228 8613Fax: +39 03 3228 8637

polandUl. Kochanowskiego 49 pok. 30101-864 WarsawPhone: +48 (22) 669 0462Fax: +48 (22) 639 8725

RussiaOffice 46 5 Malaya Pirogovskayastreet 5119435 MoscowPhone: +7 (495) 775 0668Fax: +7 (495) 775 0669

IOI Loders Croklaan Asiamalaysia, headquartersPLO 8 & 9, Jalan TimahPasir Gudang Industrial Estate81700 Pasir GudangJohor, MalaysiaPhone: +60 7 381 8888 Fax: +60 7 251 1798

Egypt & Northern AfricaEl Sad El Aly Street 6Maadi - CairoEgyptPhone: +20 (2) 359 6767Fax: +20 (2) 380 6228

South africaP.O. Box 29400Maytime Centre3624 Durban NorthPhone: +27 (31) 764 0462Fax: +27 (31) 764 0462

ChinaROOM D306, Shang-Mira Commercial CentreNo. 2633 Yan An Road (W)Shanghai 200336Phone: +86(21) 62702213Fax: +86(21) 62706031

IOI Loders Croklaan Americasnorth america, headquarters24708 W. Durkee RoadChannahon, IL 60410-5249 U.S.A Phone: +(1) 800 621 4710Fax: +(1) 815 730 5202

Canada Kipling Ave. Etobicoke 2141M9W 6TI OntarioOntarioPhone: +1 (866) 558 5556Fax: +1 (416) 243 3022

BrazilAv. Dr. Guilherme Dumont Vilares 1715, conj. 3C05640-003 Sao PauloBrazilPhone: +55 (11) 3745 0955/3746 7241Fax: +55 (11) 3507 1182

Internet: www.croklaan.comE-mail: fats.lc@croklaan.com