Author: Bhaggan, Krish
Last saved by: Saritas, Sevim (Euro Fed Lipid)
Company: IOI Group Loders Croklaan

Non-hydrogenated Crystallization Improver for Confectionery Applications
K. Bhaggan, H. Manson, J. Werleman
IOI Loders Croklaan, 1521 AZ Wormerveer, The Netherlands

Crystallization improvers are added to fats and oils in order to initiate or facilitate crystallization process. These components can be described as being high melting triacylglycerols with a melting point of 55^oC to 70^oC.
High-melting triacylglycerols are the standard crystallization promoters.  However, the most functional of these are produced by fully hydrogenating oils. Fully hydrogenated fats need to be labelled as hydrogenated and many retailers and consumers avoid foods with that label.  In terms of non-hydrogenated, high-melting triacylglycerols the only one that has been commercially available, is the less functional palm stearin.
A non-hydrogenated high-melting triacylglycerols that closely matches these functionalities and is produced using modern oil processing techniques has been developed. It is particularly targeted at the confectionery market, enabling faster crystallization and because it structures the crystalline phases, it maintains product characteristics longer and minimizes the degree of oiling-out on the surface of chocolate spreads on storage.  It enables food manufacturers to produce according to the demands of today’s consumer – as natural as possible, with clean ingredient list.
This non-hydrogenated crystallization agent has the full functionality needed for use in confectionery coatings, fillings and chocolate spreads.

Keywords: Hydrogenation, Crystallization, Triacylglycerols