DELIAIR™ NH – Unique for aerated non-hydrogenated ... - AAK

PRoDuct Focus
DELIAIR NH
– Unique for aerated non-hydrogenated smooth fillings

DELIAIR NH
The first choice for innovative aerated confectionery fillings – with no hydrogenation
the unique confectionery filling fat DELIAIR
NH has extremely good aerating properties
and is flexible and robust in confectionery
applications. this creates new delicious sensory
experiences to the consumer. DELIAIR
NH meets the needs of the leading confectionery
producers being a non-hydrogenated
filling fat.
compared with other filling fats DELIAIR
NH offers the highest whipping capacity on
the market today (see figure 1). Endless textural
variations and the ability to combine the
lightest filling with many other novel ingredients
such as cocoa mass makes DELIAIR
NH the first choice for innovative aerated
confectionery. DELIAIR NH has high bloom
stability and excellent melting properties.
the good stability of DELIAIR NH makes
it ideal for combining with crisp and crunchy
ingredients or for filling in contact with biscuit
layer. Aeration properties remain intact
and crunchy texture is maintained throughout
the product shelf life. With DELIAIR NH
you can also reduce the overall fat content
and make light and fresh fillings.
DELIAIR NH can be used in a wide
range of applications such as
- Fillings containing cocoa
mass and cocoa butter.
- Mousse fillings.
- Water-based fillings.
- crunchy fillings with ingredients like
cereals and dried fruit.
- Fillings in contact with biscuit layer.
- Fillings with reduced fat content.
PRODUCT FOCUS
Obtain the following advantages using DELIAIR NH
in your fillings:
The opportunity to create innovative light products with excellent melting
properties combined with ingredients such as fruit, cocoa mass, nuts
and crunch (see figure 2).
The chance to reduce the overall fat content while maintaining the same
volume. Manufacturers thereby improve the nutritional profile of the
products – and reduce ingredients costs.
The option to label as “vegetable fat”, as DELIAIR NH is a non-
hydrogenated filling fat based on non-lauric vegetable fats.
Figure 1: Comparison of DELIAIR NH whipping capacity with other filling fats
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
Volume of whipped filling (L/Kg)
Un-whipped fat
DELIAIR NH
Figure 2: Delicious pralines
with DELIAIR NH
Tempered Cocoa Butter
Partly lauric filling fat
Tempered filling fat
Figure 3: DELIAIR NH unique
for increased volume
Aerated
6g filling with
standard filling fat
Non-hydrogenated,
non-lauric fat
High trans filling fat
tests are made using open bowl system.
Aerated
6g filling based on
DELIAIR NH 50
Edition 2, February 2010
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