Coating Fats

The market
Consumer demands, government regulations and intense
competition make today’s chocolate market a volatile and chal-
lenging one. In such a market, selecting the fat for chocolate
and coating that gives your product exactly the properties you
want for the best possible price can make all the difference to
your success.

Legislation

Hydrogenation? A-brand/Private label?

Quality
Pricing
Value
Trans fats?
engineering?

Consumer
and
Producer
Health
5% rule? Processing?
Perception

Heat resistance?

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The world’s leading supplier
of specialty fats and oils for
the food industry
Loders Croklaan has more than a century’s worth of special-
ized experience in the production and application of vegetable
fats for confectionery products. Our extensive portfolio makes
it possible to fulfill all your needs with regards to specialty fats.
We are happy to put our expertise to work for you in selecting,
testing and applying the fat that is exactly right for your
product.
The problem with
hydrogenation
The healthy, non-hydrogenated,
Hydrogenation is a chemical
trans-free option
process that converts liquid
Research has shown that industrial trans fats – which form oils into fats that have a higher
in vegetable oils after partial hydrogenation – have a negative melting point. This process
impact on human health, increasing the risk of conditions such increases the level of unhealthy
as diabetes and coronary heart disease. The food industry is saturated fatty acids. What’s
working very hard to develop new, alternative products that more, when oils are partially
do not contain these fats. Loders Croklaan has long been the hydrogenated, trans-fatty acids
front-runner in developing vegetable fats that do not require are created. These not only pose
hydrogenation. When you create together with us, we can health risks of their own, but
offer you a range of non-hydrogenated, trans-fat-free options also negatively impact the level
– including the first ever trans-fat-free Cocoa Butter Replacers of ‘good’ HDL-cholesterol in the
– for creating healthy end products that have the ‘cleanest’ blood.
labels possible.

Let’s create together

Creating together with Loders Croklaan makes it possible to
provide tailor-made products that appeal to many different
types of consumers in a wide variety of markets – and gives
you an extra competitive edge.

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 Creating new products –
options in fat for chocolate
and coatings
The reasons for using cocoa butter alternatives when devel-
oping or adapting products can vary from the desire to
maximize product quality or minimize costs, to changes in
production process and the need to generate new business
value. And within the Cocoa Butter Alternative field, there are
several options in selecting the right one for your chocolate
or coated confectionery product. Here is an overview of the
different types and their characteristics:

Characteristics

Cocoa Butter Improvers Cocoa Butter Equivalents Cocoa Butter Replacers Cocoa Butter Substitutes
(CBI) (CBE) (CBR) (CBS)

Increase the heat Physical properties Moderate compatibility Low compatibility with
resistance of chocolate comparable to cocoa with cocoa butter; max. cocoa butter; max. 5% in
butter and thereby fully 20% in fat phase fat phase
Physical properties
compatible
comparable to cocoa Good retention of Based on lauric fats
butter and thereby fully Brings out the intense chocolate flavors
First-rate eating
compatible flavors of other ingredients
All-round coating fat for a characteristics with
Allowed in EU chocolate Allowed in EU chocolate wide range of products outstanding cool and clean
according to 5% rule according to 5% rule meltdown
Resistant to blooming
Processing requirements Processing requirements Non-temper and high
Non-temper and non-
similar to cocoa-butter- identical to cocoa-butter- crystallization speed;
lauric; suitable for wide
based products; tempering based products; tempering suitable for wide range of
range of processing
required required processing possibilities
possibilities
Resistant to blooming Resistant to blooming Very good heat resistance
Often contain trans fats,
Non-hydrogenated and Non-hydrogenated and sometimes high levels Often contain trans fats
free from trans fats free from trans fats

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Typical uses in chocolate and coatings

Cocoa Butter Improvers Cocoa Butter Equivalents Cocoa Butter Replacers Cocoa Butter Substitutes
(CBI) (CBE) (CBR) (CBS)

Pralines Pralines Countlines Fast-moving confectionery

Premium-quality coatings Premium-quality coatings Wafers Fine bakery
Tablets Tablets Biscuits
High milk-fat chocolate Cereal bars

Lauric or non-lauric – an important difference

Fats for confectionery are divided in lauric and non-lauric types, and this difference
is important.

Lauric fats are derived from sources such as coconut and palm kernel, which
means their composition is quite different from other (non-lauric) vegetable fats that
come from sources like cocoa or palm. When these two types are mixed together,
the melting behavior of the blend will be totally different from either of the two fat
ingredients, resulting in an end product that is much softer. The same happens
when a lauric filling is combined with a non-lauric coating – the coating will soften
rapidly, shortening the product’s shelf life.

Loders Croklaan always recommends extreme caution in mixing lauric and non-
lauric fats for confectionery purposes.

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 Application in action –
selecting the right cocoa
butter alternative for your
needs
To select the Cocoa Butter Alternative most suitable for your
application, we recommend following the steps in the selection
diagram below:

Product to be named
chocolate (EU 5%)?

Yes No

Super coating to be
Heat resistance
produced as chocolate
to be improved?
(tempering unit available?)
Yes No Yes No

CBI CBE CBE Other Cocoa

Coberine™ 901 Coberine™ Coberine™ Butter Alternative
CBR/CBS

Production requirement: tempering Go to CBR/CBS selection guide on page 8

Coberine™: for stability in premium-quality

products
Coberine™ is the coating fat of choice when your product is
to be named chocolate or the coating needs to have the same
premium-quality characteristics as chocolate. In both situations,
tempering is required in the production process.

Chocolate legislation in the EU

First CBE in the market, the standard for quality in production
EU Directive 2000/36 regulates the use Provides cost reduction in chocolate and chocolate coatings
and labeling of vegetable fats in chocolate Improves and stabilizes quality in cocoa-based coatings
and related products. Only fats from a Lasting stability for long shelf life
limited number of raw materials may be Label friendly – non-hydrogenated and free from trans fats
used in chocolate-labeled products, the CBI Coberine™ 901: improves heat resistance of chocolate
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fats must be compatible with cocoa butter,
and may not be modified by enzymatic
processes. The maximum amount of these
fats to be used is 5% (calculated per recipe),
which must be declared as vegetable fat.
Featured product
Coberine™ 901: Creating heat-resistant and touch-proof products

CO BERINE™ 901/C OC OA BUTTE R Tempering

90
% solid IUPAC 2.150 b

80 Before molding, chocolate

20º requires a special cooling
70 25º
60
process to generate the
30º
50
highly stable crystals which
40
give optimal gloss,
contraction and fat bloom
30
35º stability to the end product.
20
When a cocoa butter
10
40º equivalent is used, the
0
0 10 20 30 40 50 60 70 80 90 100 temperature settings of this
% Coberine™ 901
process may sometimes
When Coberine™ 901 is added to cocoa butter, as indicated by the solid fat content need to be slightly changed.
at 30C°, an increased heat stability is obtained, which is showed by raising the solid
fat content at 30C°.
Super coating

NMR CU R VE S O F CO COA B U TTER A N D C O B ER I N E™ 9 0 1 When more cocoa butter

90 than is allowed in EU
% solids IUPAC 2.150 b

80 chocolate legislation is
70 replaced by other vegetable
60 fats, the coating may not be
50 labeled ‘chocolate’ in most
40 countries. Instead, it is
30 called a super coating.
20 Although super coating is
10 not a legally defined name,
0 it is generally accepted by
20º 25º 30º 35º 40º
producers of this category
Cocoa Butter Coberine™ 901
of products.

This graph shows that Coberine™ 901 has a better heat stability than cocoa butter,
this is indicated by the solid content at 30°C and 35°C.

Typical recipe for touch proof product

Ingredient Content
Sugar 50%
Cocoa mass 38%
Cocoa butter 6.7%
Coberine™ 901 5% 7
Lecithin 0.3%
Vanillin 0.025%
 Application in action –
choosing between Cocoa
Butter Replacer and Cocoa
Butter Substitute
Cocoa Butter Replacers and Cocoa Butter Substitutes each
have specific sensory qualities and processing characteristics.
Selecting the right fat is very much dependent on your require-
ments and production environment. The following diagram
can assist you in the process by indicating the most important
differences between the Loders Croklaan options Couva™ and
CLSP™.

Loders Croklaan recommends

Cocoa Butter Cocoa Butter

Replacer Substitute
Your product/processing requirements Couva™ CLSP™ Reason for our recommendation

Strong chocolate taste in product Couva™ tolerates up to 15% of cocoa

(>5% cocoa butter) butter in the fat phase of the recipe,
CBS maximum 5%
Snap and meltdown like chocolate CLSP™ closely mimics the snap and cool
melting characteristics of chocolate
Possibility to rework chocolate product Mixing CLSP™ with chocolate will affect
hardness/shelflife of finished product
Product shoult maintain a glossy Couva™ fats have a long lasting gloss
appearance retention
Product should crystallize as fast as The fastest crystallization track can be
possible reached with CLSP™
Coating should be as flexible as Couva™ fats have better elasticity and
possible less tendency to break on impact
Coating should have the highest CLSP™ fats offer high heat resistance
possible heat resistance
Product contains water Mixing of lauric fats and water
increases the risk of soapy off-taste
Product should have maximum bloom Couva™ has better resistance to
resistance blooming compared to CLSP™
Level of saturated fat comparable or The amount of saturated fat in Couva™
lower than cocoa butter is comparable to cocoa butter; CLSP™
is higher
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Product is fast moving and requires CLSP™ is the traditional and cost-
only limited shelf life effective choice for this segment
Lowest possible price of raw materials The raw material price for CLSP™ fats
is currently lower than for Couva™
 Couva™: Cocoa Butter Replacers –
innovation in processing convenience
The first CBR in the market containing 0% trans fats
Other varieties available
Intense chocolate flavor due to high cocoa content
Easy to incorporate and cost-effective
Non-lauric, non-temper fat for maximum processing
convenience

Featured product
Couva™ 850 NH: The 0%-trans breakthrough coating fat for
confectionery and bakery
Nominated for the FI Europe Award 2007

100
In fat content

80

60

40

20

0
Couva™ 850NH Traditional CBR Cocoa Butter
Saturated fat Trans fat

The table shows that substituting traditional CBR with Couva™ 850 NH enables
producers to create products without trans fats at similar levels of saturated fat as
normal cocoa butter.

Typical recipe for a coating with 0% trans fat

Ingredient Content
Couva™ 850 NH 36%
Sugar 44%
Skimmed milk powder 5.6%
Cocoa powder alkalized 10/12% 14%
Lecithin 0.4%
Vanillin 0.025%
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 CLSP™: The traditional choice for fast-
moving products
Excellent eating characteristics with cool and clean meltdown
Lauric-fat-based product
Non-temper and fast crystallization: easy to use
Very good heat resistance
Lowest-cost solution

Featured product
CLSP™ 799: The new industry standard
The non-hydrogenated successor of CLSP™ 555E

CO M PA R I S O N O F N MR DATA
100
% solid, IUPAC 2.150 a

80

60

40

20

0
20 25 30 35
Temperature, ºC
CLSP™ 555E CLSP™ 799

The graph shows that by replacing CLSP™ 555E (a hardened lauric fat), with our
CLSP™ 799 (a fractionated lauric fat), it is possible to create non-hydrogenated
coatings with comparable characteristics.

Typical recipe for a non-trans, non-hydrogenated coating for moderate climates.

Ingredient Content
CLSP™ 799 42%
Sugar 36.6%
Milk powder 24/26% 11%
Cocoa powder alkalized 10/12% 10%
Lecithin 0.4%

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Let’s create together –
use our application experts
to select the right fat and
make it work for you
Does your product require Coberine™ and do you want to
ensure that your production line will perform optimally when
using it? Do you need to make a selection between CLSP™
and Couva™ and want advice about crystallization speeds?
Our application experts are happy to assist you in pinpointing
the right fat for your specific situation and needs.

Loders Croklaan has more than 100 years of specialized

experience in the production and application of vegetable fats
for confectionery products. We have the necessary facilities
and professionals, and are pleased to work together with your
product developers to select the fat that suits your particular
product and facilities best. If necessary, we are also capable
of supplying you with tailor-made products, specially designed
and adapted to your specific requirements.

And our support does not stop after the selection process. We
can also help you in making the fat work even more to your
benefit by optimizing your production process and maximizing
the quality of end products.

Let’s create together –

fuel your innovation by
involving our market experts
Perhaps you are reconsidering your product labeling, and want
to be updated on the global situation regarding fat composition
and legislation? Or do you want to discuss the latest trends and
expected developments in the chocolate and fat market? Our
market development experts are at your disposal to share our
vision and knowledge, and discuss ways in which you can enhance
your business by developing creative and innovative new products.

Feel free to contact one of our regional offices to discuss your

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requirements and how we could help fulfill them. Let’s create
together!
IOI Loders Croklaan Europe IOI Loders Croklaan Asia IOI Loders Croklaan Americas
Netherlands, Headquarters Malaysia, Headquarters North America, Headquarters
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