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Confectionery fats

AAK Chocolate and Confectionery – your partner in creating solutions

AAK is the world’s largest supplier of speciality fats to the chocolate and confectionery industry with our high-specialised cocoa butter alternatives and filling fats with premium functionality. AAK offers a wide range of chocolate and confectionery advantages: from high-quality products developed for better sensory, health and longer shelf life - to cost efficiency, know-how, technology and service. More information about our Chocolate and Confectionery products is presented under each product type. 

Our latest innovation for the Chocolate & Confectionery industry, TROPICAO™, has been developed for hot climate markets. Chocolate with TROPICAO™ will maintain a non-bloom appearance as well as its sensory properties when exposed to temperatures up to 37°C (98.6°F). TROPICAO™ is compatible with all chocolate process lines and can be easily integrated into any production set-up. 

Chocolate – ILLEXAO™
Memorable moments are made of our cocoa butter equivalents for the chocolate segment. Using ILLEXAO™ enables you to meet your needs for longer shelf life, improved heat stability, flavour, texture and meltdown.

Super Compound – ILLEXAO™
ILLEXAO™ has the same physical properties and chemical composition as cocoa butter but iron out many of the difficulties inherent in chocolate production.

ILLEXAO™ enables you to produce harder or softer chocolate confectionery products as required to be able to meet all cocoa butter recipes no matter origin.

Compound coatings – AKOPOL™, CEBES™, SILKO™
Choose AKOPOL™ for compound coating and moulding providing easy production and intense chocolate flavour. Use CEBES™ and SILKO™ for compound coating and moulding providing cost-efficiency and good melting properties.

AAK has launched CEBES™ LS for non-hydrogenated, lauric confectionery coatings with a reduced amount of saturated fatty acids - read more or visit www.cebes-ls.com

Confectionery fillings – CHOCOFILL™, DELIAIR™ NH
AAK has a complete range of fats for confectionery fillings. The range includes filling fats with low content of saturated fatty acids, non-hydrogented fats, bloom-retarding fats, cool-melting fats and aerating fats.

Use CHOCOFILL™ and DELIAIR™ NH for a tasteful combination of filling fats with unique functional properties.

Chocolate spreads – AKOSPREAD™
AAK supplies non-trans fats with good spreadability over extended temperature ranges in combination with unique crystallisation properties designed to minimise oil migration.

Barrier fats – BARRIER FAT™
BARRIER FAT™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. BARRIER™ fat is used as a thin inner layer.

Read more about AAKs cocoa butter alternative solutions in this brochure

Click here to read the latest AAK Newsletter  

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