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Specialty Fats In Food Industries 
Chocolate,Bakery & Ice Cream 
28th Septamber 2014, Ahmed Abdel Moniem
Outlines 
1. Who we are 
2. Specialty Fats for Chocolate 
3. Specialty Fats for Bakery 
4. Specialty Fats for Ice Cream 
2
IOI Group’s controlled integrated supply chain 
3 
Plantations Oleochemical 
• The largest 
vegetable oil based 
Asian ole...
Expertise built on rich experience 
4
4
Expertise built on rich experience 
Achievements and Milestones 
o Established in 1890 (UK) 
o Invented CBE’s and OPO 
o L...
Positioned for your success 
. . . . 
. . 
Production location 
Sales / Regional office 
Bulk oil terminal 
6 
. . 
. 
.. ...
At home in all segments 
Confectionery Bakery Spreads Culinary 
7 
Infant 
Nutrition 
Non 
Frying Dairy Foods
Specialty Fats for Chocolate
Specialty Fats Definition 
9 
Special Applications 
Required 
Specific physical properties
Bar moulded & shell moulded
Hollow figures & sugar filled centres 
Kinder Surprise (Ferrero) 
– The Smart Egg 
 Mild chocolate treat with 
surprise t...
Various enrobed products 
12 
 common chocolate 
application 
various chocolate coated 
centres : biscuits, cakes, 
wafe...
Aerated chocolates 
Chocolate 
Air 
 Aero (Nestle) 
 Bubbly (Cadbury) 
 Airs (Lotte) 
Pressure release 
Bubble expand 
...
Chocolate-coated Candy Bars 
Holding tank Temper machine Enrobing machine
Panned chocolate 
 Preglazing 
To seal nut surface to prevent 
transfer of nut oil 
 Chocolate coating 
Dark or milk cho...
Chocolate Vermicelli 
Cool air 
Drilled plate 
Vermicelli 
Conveyer 
Rotating 
blade 
Manufacture of chocolate 
vermicelli...
Cocoa Butter Alternatives 
Cocoa Butter 
Equivalents 
Cocoa Butter 
Alternatives 
Cocoa Butter 
Substitutes 
Cocoa Butter ...
Product Range 
COBERINETM 
CREAMELTTM 
Loders Croklaan 
COUVATM 
CLSPTM 
555/e 
Parhi 100 
KERME 
BISCUITINETM 
MARFAT 
CA...
Cocoa Butter Equivalent (CBE) 
Based on non-lauric oils 
Only six base fats are permitted – Palm Oil, 
Illipe, Sal, Shea...
Melting Profiles of CBE 
74 
67 
46 
2 
0 
80 
70 
60 
50 
40 
30 
20 
10 
0 
20 25 30 35 40 
Temperature, ºC 
% Solids by...
Cocoa Butter Replacer (CBR) 
Based on non-lauric oils (HPO) 
Usually fractionated and frequently hydrogenated 
(COUVATM ...
Cocoa Butter Substitute (CBS) 
Based on lauric oils (Palm Kernel Oil) 
Sometimes fractionated and frequently 
hydrogenat...
Compound Chocolate Based 
on CLSPTM 
Dark Type Compound 
14% Cocoa Powder 
32% CLSPTM 
7% Skimmed Milk Powder 
47% Sugar 
...
Specialty Fats for Bakery
Bakery Shortening 
Eating Quality 
•Better Aeration/creaming properties 
•Improved volume 
•Handling ease 
•Good Stability...
Bakery Margarine 
 80% fat and 16% water 
(water in oil emulsion) 
 A substitute for butter 
 Industrial margarine  fu...
Industrial Frying 
ROLE OF OIL & FAT 
IN FRYING 
 Texture 
 Fried Food Flavour 
 Mouthfeel 
 AfterTaste 
Conceptual he...
Selection of Frying Oil 
Product Name TFA % Solid by NMR, typical value 
20 oC 25 oC 30 oC 35 oC 40 oC 
DurkexTM 200 < 1 1...
Milk Fat Replacers 
Product Name TFA % Solid by NMR, typical value 
20 oC 25 oC 30 oC 35 oC 40 oC 
BOS 6262 < 1 29 17 11 6...
Sugar Confectionery 
 Fat functions as flavor carrier 
 Fat acts as lubricant and softener (less sticky product) 
 Hard...
Non Dairy Creamer 
 Formulated based on hydrogenated palm kernel 
oil or olein with melting point of 35 – 42 oC 
 Higher...
Whip able Toppings 
 Formulated based on hydrogenated palm 
kernel oil, hydrogenated palm kernel stearine, 
or blends of ...
Ice Cream Mass 
33
Ice Cream Mass 
“Ice cream is a frozen dairy food made by freezing a pasteurized mix under 
agitation to incorporate air, ...
Ice Cream Ingredients 
Fat 
Milk Solids Non Fat 
Sugar 
Water 
Emulsifiers/Stabilizers 
Flavouring 
Colouring 
Fat ...
Fats for Ice Cream Mass 
 Not the continuous phase 
 5-15% of the fat phase which determines the eating 
quality 
oHardn...
Fats for Ice Cream Mass 
Product Name TFA SMP,oC % Solid by NMR, typical value 
20oC 25oC 30oC 35oC 40oC 
CLSPTM 625 <1 35...
Recipe –Ice Cream Mass 
38 
General Soft serve 
Fat 10.0 12.0 
Sugar 13.0 15.0 
MSNF 10.4 11.0 
Dextrose 3.5 - 
Corn Syrup...
Ice Cream Coating 
39
Fats for Ice Cream Coating 
Represent the continuous phase 
40 – 60% of the coating  
determines the eating quality 
oH...
Recipes – Ice Cream Coating 
Ingredients % 
Fat 55.0 
Alkalized Cocoa Powder 10/12 8.0 
Sugar 35.6 
PGPR 0.75 
Lecithin 0....
42 
Dripping & Drying 
Dipping 
+ 35 / 
+ 45°C 
Dripping 
time 
Drying time 
Packaging
43 
DRIPPING 
DRYING
Let’s create together 
Thank you 
19
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Specialty Fats In Food Industries Chocolate, Bakery & Ice Cream

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Was presented during the workshop about Palm Oil and its application.
Presented by:
Mr. Ahmed Abdelmonem

Publié dans : Alimentation
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Specialty Fats In Food Industries Chocolate, Bakery & Ice Cream

  1. 1. Specialty Fats In Food Industries Chocolate,Bakery & Ice Cream 28th Septamber 2014, Ahmed Abdel Moniem
  2. 2. Outlines 1. Who we are 2. Specialty Fats for Chocolate 3. Specialty Fats for Bakery 4. Specialty Fats for Ice Cream 2
  3. 3. IOI Group’s controlled integrated supply chain 3 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
  4. 4. Expertise built on rich experience 4 4
  5. 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 5
  6. 6. Positioned for your success . . . . . . Production location Sales / Regional office Bulk oil terminal 6 . . . .. . . . . . Annual turnover > €1 billion 6 production locations / 9 sales offices 3mm MT of refining capacity / Over 1,000 employees . . . .
  7. 7. At home in all segments Confectionery Bakery Spreads Culinary 7 Infant Nutrition Non Frying Dairy Foods
  8. 8. Specialty Fats for Chocolate
  9. 9. Specialty Fats Definition 9 Special Applications Required Specific physical properties
  10. 10. Bar moulded & shell moulded
  11. 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. 12. Various enrobed products 12  common chocolate application various chocolate coated centres : biscuits, cakes, wafers etc.  could be premium or economic products
  13. 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
  14. 14. Chocolate-coated Candy Bars Holding tank Temper machine Enrobing machine
  15. 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. 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
  17. 17. Cocoa Butter Alternatives Cocoa Butter Equivalents Cocoa Butter Alternatives Cocoa Butter Substitutes Cocoa Butter Replacer
  18. 18. Product Range COBERINETM CREAMELTTM Loders Croklaan COUVATM CLSPTM 555/e Parhi 100 KERME BISCUITINETM MARFAT CARABUTA BOS PALM FRACTIONS DURKEXTM REVELTM FRYING OIL SHORTENING
  19. 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
  20. 20. Melting Profiles of CBE 74 67 46 2 0 80 70 60 50 40 30 20 10 0 20 25 30 35 40 Temperature, ºC % Solids by NMR Cocoa Butter Coberine 608 Coberine 901
  21. 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. 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. 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
  24. 24. Specialty Fats for Bakery
  25. 25. Bakery Shortening Eating Quality •Better Aeration/creaming properties •Improved volume •Handling ease •Good Stability •All purpose shortening from MP 33-54oC Product Name TFA % Solid by NMR, typical value 20 oC 25 oC 30 oC 35 oC 40 oC Shortfat 370 < 1 28 17 11 6 5 Shortfat 420 < 1 35 23 15 11 7 Shortfat 460 < 1 45 32 22 15 10 Shortfat 480 < 1 48 36 26 20 14
  26. 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. 27. Industrial Frying ROLE OF OIL & FAT IN FRYING  Texture  Fried Food Flavour  Mouthfeel  AfterTaste Conceptual heat and mass transfer during frying
  28. 28. Selection of Frying Oil Product Name TFA % Solid by NMR, typical value 20 oC 25 oC 30 oC 35 oC 40 oC DurkexTM 200 < 1 1 0 0 0 0 Palm Olein IV 56 < 1 5 0 0 0 0 Palm Oil < 1 28 15 10 7 4
  29. 29. Milk Fat Replacers Product Name TFA % Solid by NMR, typical value 20 oC 25 oC 30 oC 35 oC 40 oC BOS 6262 < 1 29 17 11 6 4 BOS 7534 6 30 21 15 8 0 CarabutaTM NH < 1 50 28 16 10 6 CARABUTA TF contains essential flavor precursors of milk fat. During cooking, the butter flavor in CARABUTA TF develops in exactly the same way as it does when milk fat itself is used.
  30. 30. Sugar Confectionery  Fat functions as flavor carrier  Fat acts as lubricant and softener (less sticky product)  Hard candy (low moisture)  Lauric  Soft caramel / toffee (higher moisture)  Non Lauric Product Name TFA % Solid by NMR, typical value 20 oC 25 oC 30 oC 35 oC 40 oC BiscuitineTM 621 29 58 41 23 9 0 CarabutaTM NH < 1 50 28 16 10 6 CLSPTM 620 6 60 30 10 4 1 CLSPTM 825 3 77 48 17 5 0
  31. 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. 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
  33. 33. Ice Cream Mass 33
  34. 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”
  35. 35. Ice Cream Ingredients Fat Milk Solids Non Fat Sugar Water Emulsifiers/Stabilizers Flavouring Colouring Fat in Ice Cream Milk Fat • Milk • Cream • Butter • Anhydrous Milk Fat Vegetable Fat • Palm Oil • Palm Kernel Oil • Coconut Oil
  36. 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
  37. 37. Fats for Ice Cream Mass Product Name TFA SMP,oC % Solid by NMR, typical value 20oC 25oC 30oC 35oC 40oC CLSPTM 625 <1 35 71 42 18 7 2 CLSPTM 710 <1 34 65 37 14 4 0 CLSPTM 720 8 33 65 37 14 4 0 CreameltTM 500 <1 29 45 26 6 1 0 37
  38. 38. Recipe –Ice Cream Mass 38 General Soft serve Fat 10.0 12.0 Sugar 13.0 15.0 MSNF 10.4 11.0 Dextrose 3.5 - Corn Syrup Solids - 3.0 Emulsifier/Stabilizers 1.0 0.4 Water 62.1 58.6
  39. 39. Ice Cream Coating 39
  40. 40. Fats for Ice Cream Coating Represent the continuous phase 40 – 60% of the coating  determines the eating quality oHardness oMeltdown behaviour oBrittleness oFlavor Release
  41. 41. Recipes – Ice Cream Coating Ingredients % Fat 55.0 Alkalized Cocoa Powder 10/12 8.0 Sugar 35.6 PGPR 0.75 Lecithin 0.14 Vanillin Optional
  42. 42. 42 Dripping & Drying Dipping + 35 / + 45°C Dripping time Drying time Packaging
  43. 43. 43 DRIPPING DRYING
  44. 44. Let’s create together Thank you 19

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