Zero-trans coating fat Couva 850 NH--first of its kind.
This provides chocolate confectionery and bakery manufacturers a cost effective (no additional investments in processing equipment), technologically easy-to-incorporate coating fat that meets the demands of the health conscious consumer. It is also lower in saturated fat compared with palm kernel based alternatives.
Trans fats are attractive for the food industry due to their shelf life and flavour stability. They have displaced natural solid fats and liquid oils in many areas of food processing. However, scientific publications indicate that trans fatty acids raise serum levels of the so-called "bad" LDL-cholesterol, reduce levels of the "good" HDL-cholesterol, which increases the risk for cardio-vascular diseases. Although the move against hydrogenation and trans fats began in Western Europe and the USA, it is spreading now throughout the world. Efforts have been made in several countries to comply, through mandatory trans fatty acids labelling of pre-packaged food, societal pressure and industrial initiatives to lower the content of trans fatty acids in foods.
Couva 850 NH is, from a product perspective, a next generation cocoa butter replacer (CBR). Couva 850 NH has been developed mainly for enrobing applications and has proven to give fully acceptable results in terms of speed of crystallisation and glossy appearance of final products. In replacing vegetable fats high in trans fat in existing applications, it has no adverse influence on either the output of production lines or the appearance of finished goods. Extensive shelf life tests have been performed and showed a nine-month shelf life to be achievable under various conditions of time and temperature.
Contact S. Black Ltd on tel 01992 825555 or visit www.sblack.com