bake - December 2020 - 28

chocolate & decorating

Super Compounds
Traditionally, cocoa butter is the only vegetable fat used in

Additional benefits of using the super compound include

chocolate, but a combination of increased demand, rising prices,

increased scope for customization and improved shelf stabil-

varying quality levels and inconsistent supplies has led choco-

ity, bloom resistance and shape retention. Increased stability is

late companies to seek alternatives. Standard compounds are

more essential than ever during the COVID-19 crisis, because

more affordable, but the fat has a different composition to - and

many more shoppers are ordering food over the internet.

ences in the chocolate due to a lower cocoa mass content.
Depending on the blend of vegetable fats in the compound,
manufacturers may be forced to consider compromising the nu-

Even before the pandemic, 35% of shoppers said they had bought
chocolate online, according to AAK research. That figure is likely to
have risen significantly in the wake of lockdowns worldwide that
have forced people to stay at home for extended periods.

tritional profile of their product by adding saturated and trans

" Our research shows that the taste of chocolate is by far the

fats. Technical difficulties such as these have therefore limited

most important factor for consumers, " says Marco Oomen,

the use of compounds largely to chocolate coatings.

AAK's global business director for chocolate and confectionery

However, by using the right vegetable fat, such as the new

fats, citing the AAK Consumer Survey 2019. " This makes it im-

ILLEXAO range from AAK, to replace some or all of the cocoa

portant not to cut costs at the expense of taste by using ingredi-

butter in the chocolate recipe, it is possible to produce a super

ents that are cheaper than cocoa butter but inferior in terms of

compound. This overcomes all of these obstacles, giving manu-

performance. AAK's ILLEXAO range of super compounds offers

facturers the opportunity to create indulgent chocolate with ex-

both a premium eating experience and lower raw material over-

cellent sensory properties and clean label credentials while sav-

heads, as well as a clean label and no difference in the nutrition

ing 10-40% of ingredient costs. The exact amount of savings will

profile of the finished product. "

depend on the recipe and raw material costs.

Furthermore, the growth of internet shopping has highlighted

AAK has developed ILLEXAO, a range of fats suitable for mak-

the need for manufacturers to ensure product quality remains

ing a " super compound " that can replace up to 100% of the free

stable during transportation to consumers, Oomen says. When

cocoa butter in a chocolate recipe. In turn, this will enable choc-

storage temperatures are not controlled or fluctuate during dis-

olate manufacturers to reduce formulation costs by up to 40%

tribution, products are prone to turn grey, dull, and unappealing.

with no decline in quality or product stability.

" For manufacturers that rely on online sales, this is a risk to

The main fat phase of the super compound comprises vegeta-

brand reputation they cannot afford to take, " he emphasizes.

ble fats with a similar composition to cocoa butter. This means it

" Consumers are likely to send it back with the next post, per-

is fully compatible with cocoa butter, which will allow chocolate

haps never to buy that brand again. This is where the high bloom

manufacturers to use it in their products to reduce costs while

resistance of the super compound comes into its own, making it

continuing to add cocoa mass to their formulations. The su-

well suited to web sales. "

per compound delivers equivalent taste, texture and meltdown
properties, as well as a similar nutritional profile.

28 < NOV-DEC 2020 | bakemag.com

AAK's standard super compound solution is a blend of shea
butter and palm oil.

©RICKA_KINAMOTO - STOCK.ADOBE.COM

is not compatible with - cocoa butter, leading to sensory differ-


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http://digital.bakemag.com/sosland/bake/2019_10_01
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