Low trans cocoa butter replacers

IN LINE with the recent U.S. Food and Drug Administration (FDA) ban on artificial trans fats, food manufacturers supplying to the U.S. must remove the primary source of artificial trans fat – partially hydrogenated oils (PHOs) from their products over the next three years.

Earlier in 2013, the World Health Organization (WHO) already called for the elimination of trans fats from the global food supply. Consumption of trans-fats is associated with an increased risk of coronary heart disease, stroke and diabetes.

One country after another started to impose regulation on food manufacturers to eliminate trans fats from their products in a bid to reduce coronary heart disease and prevent thousands of fatal heart failure every year.

The Chinese government has increased its efforts to restrict trans fatty acid. On 1 January 2013, it became mandatory for manufacturers to indicate on the nutrition label of foods the content of hydrogenated and partially hydrogenated fats. Several countries in Asia Pacific including Singapore, South Korea, Australia, Taiwan and some others have also mandated trans fatty acid labelling regulations.

Some manufacturers have pledged a commitment to working towards removing trans fats through the Government’s voluntary responsibility deal. Consumers are advised to check ingredients lists for hydrogenated fats or hydrogenated vegetable oils.

As a reflection of the market’s increasing demand for lower trans fats levels, ingredients suppliers are busy formulating alternatives.

IOI Loders Croklaan which has long been the front-runner in developing non-hydrogenated vegetable fats, is now expanding its cocoa butter replacer (CBR) portfolio with a full range of products with low trans fatty acid content.

“For decades, we have worked alongside our food processing partners to help them reap the benefits of trans-free reformulation while upholding the sensory experiences that their customers expect from their brands,” IOI Loders Croklaan Asia Chief Operating Officer Michael-van Sallandt said. “We understand that reformulation is a significant undertaking and have taken proactive measures to make it an easier, faster process for our customers.”

Michael-van Sallandt, Chief Operating Officer, IOI Loders Croklaan Asia

IOI Loders Croklaan’s new cocoa butter replacer (CBR) has a low trans fatty acids content of only less than one percent. The new products – COUVA NH range complement its current CBR range, with health improvement profile and the same functional advantages as the traditional type of CBR. This series of fats enable end products to be labelled as trans fat free in most of the countries.

COUVA NH represents IOI Loders Croklaan’s range of low trans CBR compounds for coating.

Characteristic

• A non-hydrogenated CBR

• Low trans fatty acid < 1%

• A non-tempering fat

• Specialize in enrobing on biscuits, wafers, nougats and other bakery-chocolate combination products.

All-Purpose COUVA NH Series

High Performance COUVA NH Series (Better cocoa butter tolerance, 10%)

Cocoa butter replacers are mainly used in compound coatings; these fats have a higher tolerance for cocoa butter up to ten percent compatibility. Compounds made with CBRs are specialized for enrobing on biscuits, wafers, nougats and other bakery-chocolate combination products.

Improved Cocoa Butter Compatibility

*Couva 260 NH, Couva 260 NH/Win & Couva 255 NH

Choosing between Cocoa Butter Replacer (CBR) and Cocoa Butter Substitute (CBS)

CBR and CBS each have specific sensory qualities and processing characteristics. COUVA NH tolerates up to 10% of cocoa butter in the fat phase of the recipe, which CBS maximum of 5%. The final products made from CBR maintain a glossy appearance and have better resistance to blooming compared to CBS. COUVA NH fats have better flexibility and less tendency to break on its coating products.

Imro-’t Zand, Head of Innovation, IOI Loders Croklaan Asia

Improving shelf-life and quality

COUVA NH has no hydrogenation and do not require tempering for compound making. It provides maximum processing convenience in the preparation of confectionery and bakery coating with maximum chocolate flavor. It has less tendency to develop soapy taste.

This series of fats also impart excellent gloss retention, more harmonized mouthfeel, more pliable and longer shelf life to the final products.

“By partnering with our clients, we are able to offer customers a range of non-hydrogenated options for creating healthy end products that have the ‘cleanest label’ possible.” IOI Loders Croklaan Asia Head of Innovation Imro-’t Zand said.