Palsgaard offers • Application and innovation expertise • Chocolate application centers • State of the art production equipment • ISO9001andISO/FSSC22000certification (HACCP) • CSR commitment, reports according to GRI principles • UN Global Compact participant • Member of SEDEX • RSPO (Roundtable of Sustainable Palm Oil) massbalanceandsegregatedcertification What is an oil binder? Semi-liquid confectionery products containing 30 50% liquid oil typically suffer from the defect of oil separation – a defect that is solved by the use of oil binders. Confectionery products typically consist of liquid oil and particles. There is, however, always a risk that a natural sedimentation of the heavier particles will take place in such products. The visible result is typically a layer of liquid oil on the surface and a relatively dry consistency of the product at the bottom part. An oil binder creates a net offinecrystalsduringcoolingoftheproduct.These crystals will absorb the liquid oils in a gel-like structure preventing oil from migrating to the surface and sedimentation of particles. What is a crystal promoter? Speed and time are essential parameters in any production. This is especially a challenge when confectionary producers create healthier products with higher amounts of unsaturated fats. Normally, this change means that longer time is needed when cooling products in the cooling tunnel. Moving from 5 minutes to 8 minutes cooling in a production is, however, often not an option as it lowers capacity. The solution is crystal promoters as they have the ability to speed up crystallization of the product, meaning that loss of time will be less after reformulating.
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