BAKERY APPLICATIONS
To help increase the shelf life of bread, fat is added to prevent the
bread from drying out and becoming hard. Akofine is a great way of adding
fat to the bread dough, its fine particle size makes it very easy to disperse
evenly throughout the dough even at low addition rates.
To keep filings and fondants pliable and moist, fat is added in varying
quantities. Akofine is suitable for this application as it can be very
easily and quickly melted due to its fine particle size and large surface area.
DRIED FOODS
- Soups and Sauces
- Gravies, Seasonings, Bouillons and Stocks
- Cake Mixes
Fat can play an important role in the production of dried foods.
Added fat is often required in these product applications ranging between 3 and
15% of the total ingredients to be able to achieve a desirable mouth feel and
texture in the finished product.
Boxed and liquid oils are not always suitable in such situations as the
finished product must remain dry and retain it’s free flowing
characteristics. Akofine is an ideal ingredient to use as it does not
cause clumping or stickiness of the dry mix.
CONVENIENCE FOODS
- Vegetarian Sausages
- Vegetable Burgers
- Low Fat Formed Meat and Fish Products
When producing these types of products, fat is needed to help bind the
ingredients together and to enhance the texture and eating characteristics of
the finished product.
Akofine is suitable for these applications as it can be easily mixed and
dispersed throughout the mix without having to worry about big lumps of fat
being present.
- Nut Butters and Chocolate Bread Spreads
These products can have fat levels in excess of 30%. The fat
represents the continuous phase which gives the product its desired qualities.
These spreads should have an attractive and glossy appearance and they
should be spreadable over a wide range of temperatures. One of the major
issues encountered with these products is oil separation, but this can be
resolved by adding a small quantity of Akofine to the product.
The Akofine will build a stable crystalline structure within the product
to entrap the liquid oil and thus preventing oil separation.
AAK has a great depth of knowledge and experience in processing fat based
spreads, so do not hesitate to contact us for product recommendations and
advice.
Our range of powdered fats is available with melting points ranging from
37oC to 65
oC.
For additional information or advice please do not hesitate to contact
us.