IOI Loders Croklaan is launching a “breakthrough” chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30 percent while maintaining excellent texture stability and delivering a superior cool-melting effect.

The oils and fats specialists will introduce this pioneering new ingredient, Creamelt 600 LS, at Fi Europe 2017, Frankfurt, later this month. The idea is to cut saturated fat content without losing the chocolate indulgence, in a bid to keep pace with demand for healthier confectionery products with a lower fat content.

“Consumers seek healthier confectionery products without compromising on indulgence,” says Pedro Leal, Sales Director Europe for IOI Loders Croklaan. “Creamelt 600 LS helps the confectionery industry reduce the saturated fat content of its products while maintaining full flavor and texture.”

IOI Loders Croklaan created Creamelt 600 LS, a non-hydrogenated low-saturated fat for premium confectionery fillings. With a SAFA level of 37 percent, Creamelt delivers 30 percent saturated fatty acid reduction compared to a regular confectionery filling fat.

It preserves the stable structure without de-oiling and prevents bloom formation due to its superior crystal network. It also contributes to the advanced cooling sensation identified with premium confectionery products and previously unattainable in chocolate fillings with such a low saturated-fat content.

“Creamelt 600 LS is the result of extensive research into the right blend of vegetable oils that enable the reduction of saturated fat while maintaining a stable texture throughout product shelf life,” says Leal.

“Current low-SAFA products do not meet the requirements for confectionery applications in terms of firmness, stability and shelf life. Creamelt 600 LS not only meets these requirements, it also exceeds expectations in flavor release and has exceptional cooling.”

“This makes it an ideal premium filling fat for producers targeting the confectionery market’s high-quality segment.”