Sweets Vegetable oils and fats from Walter Rau.

Soft caramelsFor the wide-ranging group of soft caramels, vegetable fat plays a de-cisive role as an ingredient in recipes. With an average share of 8% in the recipe, soft caramels are the comfits with the highest fat content. For all soft caramels, from milk toffees to fudge to chews, the right choice of vegetable fat and its appropriate share in the end product are the prerequisites for quality.

The fat decisively influences the sensory features of the end prod uct: hardness, chewing feel, and melting properties. The fat prevents sticki-ness, both during the manufactu-ring process and the consumption. By exchanging the fat, a recipe can be adjusted to different climatic conditions. Compared to milk fat that continues to be used in milk toffees, vegetable fats offer signi-ficant advantages both in terms of price and their properties in the

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Products containing cocoa and comfits

The sweets industry is one of the most innovative business sectors of the foodstuff industry. Since the prod- uct range is continuously being ex-panded by new developments and creations, the production of sweets requires a high degree of flexibility as regards process equipment, raw ma terials, and recipes.

Vegetable fats are an essential con-stituent of many recipes for sweets. Depending on product and appli-cation, they have to fulfil different tasks. When selecting the appropri-ate fat, factors like melting behavi-our, crystallisation speed, and whip-ping properties have to be taken into consideration, since in many products the fat properties de-cisively influence the sensory cha-racteristics of the fin ished product.

Spreads and fillingsWhether straight from the fridge or at room temperature – sweet spreads stay smooth and spreada-ble in a wide temperature range. Fillings should remain stable and preferably not oil out or cause fat migration at different tempera-tures. Thus the fats have to be se-lected according to their melt ing and congealing behaviour. Sweet spreads or fillings may, besides vegetable fat, also contain larger

quantities of other fats, like, for ex-ample, nut and almond oil or milk fats. Naturally, this renders the mixture smoother. The higher the proportion of other oils in the pro-duct, the more solid the basic fat must be. For the experience of en-joyment, not only the consistency but first and foremost the flavour release is decisive, which is highly influenced by the fat.

Fat icingsVegetable fats used as icing or coa-ting fats have to fulfil special tasks. In this field of application, the fats have a decisive influence on the quality of the finished product as re-gards certain parameters, like gloss, mouth feel, and flavour release.

Their prop erties can be flexibly ad-justed to the individual products, and, in addition, offer a price advan-tage compared to cocoa butter. The melting behaviour of these fats is particularly important for the pro-duct quality. At body temperat ure, they should contain as little solid fat as possible so that they quickly and completely melt in the mouth.

product. Appropriate vegetable fats show better melting profiles, higher heat resistance, and enhanced che-mical stability, thus increasing the shelf life of the end product.

Coated candiesChocolate coated candies are made with a chocolate coating that inclu-des cocoa butter as fat. However, besides these classical products, there are also coated candies who-se coating is not made of chocolate. They use compound masses instead. On the other hand, there are new attractive products on the market with coatings made of vegetable fat. This applies particularly to white coating masses that contain, for ex-ample, a yoghurt share, and are ide-ally suited for fruits or cereals. For coated candies, it is necessary to use vegetable fats with a high melting point (32–36 °C), high solid fat con-tent at room temperature, and fast crystallisation. The latter property is important to accelerate the coating process and to achieve a smooth and gapless surface on the end product.

Not forgetting the use of MCT oils and vegetable waxes in surface gloss agents for sugarcoated candies.

Cereal barsCertainly fat would not be your first association when it comes to cereal bars. Nonetheless, vegetable fat is a recipe component you cannot do without. Fat is a component of the binder that is necessary to keep the bar in shape. The fat in the binder guarantees good shaping and cut-ting properties during the manuf-acturing process and enhances the sensory properties when eating the bar. Part of the fat is often used for the coating mass (mostly a partly coating). The trend is towards yo-ghurt masses in which vegetable fats are used.

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SFC (%)

Hardness/cohesiveness

Melting behaviourHeat resistance

“Tallowy”

Melting point

20 °C 25 °C 30 °C 35 °C 40 °C37 °C

Temperature (°C)

The SFC curves (SFC = Solid Fat Content in %) measured in fats give a good im-pression on many of the prop erties mentioned (see picture) and are a valuable first orientation guide for the selection.

What would our world be without sweets?

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Ingredients chocolaty, sweet variant nutty variant

Cocoa powder (10/12) 6.7% 7.0%

Skimmed milk powder 6.5% 8.0%

Hazelnuts 10.0% 15.0%

Sugar 50.0% 44.95%

Vanillin 0.02% 0.02%

Salt 0.03% 0.03%

Lecithin 0.5% 0.5%

Nugamin 26.25% 24.7%

Application example hazelnut nougat cream (spread)

Nugamin is a smooth fat that is mainly used in the sweets industry. With Nuga-min, smooth fillings and spread mixtures featuring an outstanding function-ality are produced. Nugamin tolerates a high proportion of other oils in the recipe, e.g. nut oil, without migration effects. Moreover, the finished products feature a high thermal stability. When used in fillings, Nugamin does not re-quire tempering and features a good flavour release.

Application example chocolate filling (type: dark cream filling)

Pralisan is a smooth fat based on palm oil and palm oil fractions that can easily be whipped. Thus it is particularly well suited for soft and whipped fillings in bakery products and chocolates. Pralisan is a non-lauric fat, but similar to lau-ric fats it melts quickly in the mouth with a pleasant cooling effect and good flavour release.

Ingredients dark cream filling

Cocoa powder (10/12) 20%

Full-cream milk powder 5.0%

Cream powder 13.0%

Sugar 30.0%

Pralisan 32.0%

Lecithin 0.4%

Application example compound (e.g. for icing)

Chovetine is a lauric cocoa butter substitute (CBS) based on palm kernel oil fractions. In the sweets industry, it is mainly used for producing premium coat-ings, chocolates, and hollow bodies. Products manufactured using Chovetine show better heat resistance, good crispness, and an excellent mouth feel. The coatings melt with a pleasant cooling effect, do not need tempering, and feat-ure an extraordinary flavour release. Chovetine can completely replace cocoa butter in fillings, however, it is incompatible to cocoa butter. Therefore in reci-pes containing CBS fats, the amount of cocoa butter in the fat phase must not exceed 5%! When mixing with a higher amount of cocoa butter, there is the risk of fat bloom generation and reduced thermal stability of the product.

Ingredients dark icing milk icing

Cocoa powder (10/12) 14.0% 5.0%

Full-cream milk powder (25%) 10.0% –

Skimmed milk powder 6.0% 7.5%

Sugar 47.0% 4.5%

Chovetine 950 33.0% 32.0%

Total fat 34.5% 35.5%

Recipe examples Recipe examples

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Explanation of the abbreviations

SAFA %: Proportion of saturated fatty acidsMUFA %: Proportion of mono unsaturated fatty acidsPUFA %: Proportion of polyunsaturated fatty acidsS:U RATIO: Ratio of saturated to unsaturated fatty acids, optimum is a value of at least 1:2* – i.e., at least double the content of unsaturated fatty acids *Recommendation of the German Nutrition Society (DGE)

Nutritional physiological key figures

Description /main field of application SAFA % MUFA % PUFA % S:U RATIO

Palmetta 10080 1 50 40 10 1:1

Palmetta 28050 1 53 38 9 1:0.9

Bavettin 22820 1, 3, 4, 6 47 42 11 1:1.1

Bavettin 28100 1, 2 57 35 8 1:0.7

Nugamin 22990 1, 3 16 59 25 1:5.3

Nugamin 28480 1, 3 33 49 18 1:2

PKS 10190 1 93 6 1 1:0.1

Pralisan 10390 4, 6 56 37 7 1:0.8

Pralisan 94350 6 56 37 7 1:0.8

Chovetine 10190 4 93 6 1 1:0.1

Chovetine 11950 5 88 10 2 1:0.1

Chovetine 19500 5 98 1.5 0.5 1:0.1

Kernetta 29360 2 98 2 0 1:0.02

Recommended WR products

Explanation: 1 = Filling, 2 = Coating, 3 = Spread, 4 = Soft caramels, 5 = Coated candies, 6 = Binder/bars

Good products are those which meet the customers‘ requirements. There-fore, new products are created in close cooperation with you, our customers. In our product developments, cultural and religious values will be just as much taken into consideration as nu-tritional-physiological trends or the new consumer habits.

The expert staff of our Application Technology Department will not only guide you regarding the selection of suitable fats and oils but also support you in every way possible with the tuning of your preparations and pro-cesses – at our Technological Centre

or on-site with you. We will also be ready to solve more in-depth issues with the support of our competent laboratory team, which can fall back on a wide range of analysis methods.

Product overviewExcerpt from Walter Rau’s broad range of products

Service

Packaging options

Walter Rau Neusser Öl und Fett AGIndustriestraße 36–40D-41460 Neuss

Phone: +49 21 31 /208–0Fax: +49 2131 /208–80–251 E-mail: info@WalterRauAG.deInternet: www.WalterRauAG.de

Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg

Bag 25 kgBag in Box 3–20 litres

Standard IBCsSteel IBC(Aseptic IBCs)

Folding IBCTank trucks Heated IBCs

Drum 180 kgPlastic buckets25 litres

Tinplate buckets10 litres

Product consistency

Packaging options liquid paste-like solid general remarks

Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg ●

Bag 25 kg ●powder, pearls, scales on request

(for high-melting products)

Bag in Box 3–20 litres ● ● several nozzles possible

Tinplate buckets 10 litres ● ● ●

Plastic buckets 25 litres ●

Drum 180 kg ● ● ●

Bulk container 1,000 litres ● ● ● optionally with electrical heating, IBC or steel

Tank trucks ● ●

Barge >250 tons ●

We can supply on demand