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Specialty Fats In Food Industries Chocolate, Bakery & Ice Cream
1. Specialty Fats In Food Industries
Chocolate,Bakery & Ice Cream
28th Septamber 2014, Ahmed Abdel Moniem
2. Outlines
1. Who we are
2. Specialty Fats for Chocolate
3. Specialty Fats for Bakery
4. Specialty Fats for Ice Cream
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3. IOI Group’s controlled integrated supply chain
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Plantations Oleochemical
• The largest
vegetable oil based
Asian oleochemical
manufacturer
• Combined refining
capacity > 750,000
MT
• Global distribution
• 250.000 hectares
• 14 mills with >4
million MT capacity.
12 RSPO certified
• Enhanced
agronomy R&D and
yield management.
IOI Group
• RM 4.1 billion
revenue
• Listed on Bursa
Malaysia stock
market
• 30.000 employees
IOI Loders Croklaan
• Specialist &
leading player in
tropical oils
• Expert in
commodities and
specialties
• 3 million MT
refining capacity
5. Expertise built on rich experience
Achievements and Milestones
o Established in 1890 (UK)
o Invented CBE’s and OPO
o Leading the trans fat elimination
o CO-Founded the RSPO
o Regional Creative Studios
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6. Positioned for your success
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Production location
Sales / Regional office
Bulk oil terminal
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Annual turnover > €1 billion
6 production locations / 9 sales offices
3mm MT of refining capacity / Over 1,000 employees
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7. At home in all segments
Confectionery Bakery Spreads Culinary
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Infant
Nutrition
Non
Frying Dairy Foods
11. Hollow figures & sugar filled centres
Kinder Surprise (Ferrero)
– The Smart Egg
Mild chocolate treat with
surprise toy
Exterior : Milk chocolate
Interior : White chocolate
After Eight (Nestle)
Mint fondant enrobed in
dark chocolate
The invertase ingredient
12. Various enrobed products
12
common chocolate
application
various chocolate coated
centres : biscuits, cakes,
wafers etc.
could be premium or
economic products
13. Aerated chocolates
Chocolate
Air
Aero (Nestle)
Bubbly (Cadbury)
Airs (Lotte)
Pressure release
Bubble expand
Bubble centre filled into moulded shell
Subject to licking roller before back casing
Higher fat content (> 38%)
Micro-aerated chocolate coating
Aeration level of 10% or more
Improvement in taste
Coating layer thicker and more
Impression of chocolate
15. Panned chocolate
Preglazing
To seal nut surface to prevent
transfer of nut oil
Chocolate coating
Dark or milk chocolate can be used
Cold air, ~15 oC, < 50% RH
Pan revolving 18 – 22 rpm
Hand panning, spray panning
Finishing glaze
Syrup glaze, edible shellac glaze
Chocolate has to set completely
before finishing glaze
16. Chocolate Vermicelli
Cool air
Drilled plate
Vermicelli
Conveyer
Rotating
blade
Manufacture of chocolate
vermicelli
Decoration use in flour confectionery
Extrusion through a perforated plate
(with recessed holes)
When using pure chocolate, cooling
is required to prevent friction heat
from destroying the temper
Vermicelli is then transferred to
panning machine
Glazed with syrup and colour
Recessed may be added
holes
19. Cocoa Butter Equivalent (CBE)
Based on non-lauric oils
Only six base fats are permitted – Palm Oil,
Illipe, Sal, Shea, Kokum and Mango Kernel
Rich in symmetrical triglycerides of the type
POP, POSt, StOSt
Miscible in any proportion with cocoa butter
Compatible physical properties with cocoa butter
Obtained only by refining and fractionation
21. Cocoa Butter Replacer (CBR)
Based on non-lauric oils (HPO)
Usually fractionated and frequently hydrogenated
(COUVATM Hydrogenated Palm Olein)
Under the proposed EU Directive (2000/36/EC) CBRs
could not be included in a product called chocolate
A non-tempering fat
Compatible at 20% with cocoa butter and butter fat
(Allow usage of cocoa mass in recipe)
Correctly balanced recipe Product with excellent
mouldability, good melt, snap and contraction
22. Cocoa Butter Substitute (CBS)
Based on lauric oils (Palm Kernel Oil)
Sometimes fractionated and frequently
hydrogenated
Under the proposed EU Directive (2000/36/EC)
CBSs could not be included in a product called
chocolate
A non-tempering fat
Compatible at a max of 5% with cocoa butter.
Correctly balanced recipe Product with
excellent mouldability, excellent melt, snap and
contraction
23. Compound Chocolate Based
on CLSPTM
Dark Type Compound
14% Cocoa Powder
32% CLSPTM
7% Skimmed Milk Powder
47% Sugar
Additives:
Lecithin/flavour
Milk Type Compound
6% Cocoa Powder
32% CLSPTM
17% Skimmed Milk Powder
45% Sugar
Additives:
Lecithin / Flavour
26. Bakery Margarine
80% fat and 16% water
(water in oil emulsion)
A substitute for butter
Industrial margarine functionality
Wide plastic range with good
creaming properties
Product Name TFA % Solid by NMR, typical value
20oC 25oC 30oC 35oC 40oC
Marfat 060 < 1 33 23 16 10 4
27. Industrial Frying
ROLE OF OIL & FAT
IN FRYING
Texture
Fried Food Flavour
Mouthfeel
AfterTaste
Conceptual heat and mass transfer
during frying
31. Non Dairy Creamer
Formulated based on hydrogenated palm kernel
oil or olein with melting point of 35 – 42 oC
Higher melting fats required for shelf life, anti-clumping
characteristics, and good dispersion in hot liquid
Product Name TFA % Solid by NMR, typical value
20 oC 25 oC 30 oC 35 oC 40 oC
CLSPTM 826 3 75 50 26 12 5
32. Whip able Toppings
Formulated based on hydrogenated palm
kernel oil, hydrogenated palm kernel stearine,
or blends of the two
Easy air incorporation during whipping and give
high solids content required for foam stiffness
Product Name TFA % Solid by NMR, typical value
20 oC 25 oC 30 oC 35 oC 40 oC
CLSPTM 825 3 77 48 17 5 0
34. Ice Cream Mass
“Ice cream is a frozen dairy food made by freezing a pasteurized mix under
agitation to incorporate air, ensuring uniformity and consistency”
36. Fats for Ice Cream Mass
Not the continuous phase
5-15% of the fat phase which determines the eating
quality
oHardness
oMeltdown Behaviour
oTexture
oBody
oMouthfeel
oCreaminess
oFlavour Release
Function of fat
oBuilding block for ice cream
structure
oStabilize the air cell structure
oInteraction with protein and
emulsifier
oImportant function during
whipping and churning of ice
cream