Unique low saturated filling fat for chocolate indulgence
IOI Loders Croklaan launches Creamelt 600 LS, a chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30% while maintaining excellent texture stability and delivering a superior cool-melting effect.
The company will introduce this breakthrough ingredient at Fi Europe 2017 (Frankfurt, Germany) in Hall 8 on stand 27.
“Consumers seek healthier confectionery products without compromising on indulgence,” says Pedro Leal, Sales Director Europe for IOI Loders Croklaan.
“Creamelt 600 LS helps the confectionery industry reduce the saturated fat content of its products while maintaining full flavour and texture.”
IOI Loders Croklaan created Creamelt 600 LS, a non-hydrogenated low-saturated fat for premium confectionery fillings.
With a SAFA level of 37%, Creamelt delivers 30% saturated fatty acid reduction compared with a regular confectionery filling fat. It preserves the stable structure without de-oiling, and prevents bloom formation due to its superior crystal network.
It also contributes to the advanced cooling sensation identified with premium confectionery products and previously unattainable in chocolate fillings with such a low saturated-fat content.
“Creamelt 600 LS is the result of extensive research into the right blend of vegetable oils that enable the reduction of saturated fat while maintaining a stable texture throughout product shelf-life,” says Leal.
“Current low-SAFA products do not meet the requirements for confectionery applications in terms of firmness, stability and shelf-life. Creamelt 600 LS not only meets these requirements, it also exceeds expectations in flavour release and has exceptional cooling. This makes it an ideal premium filling fat for producers targeting the confectionery market’s high-quality segment.”