Chocolates & Confectionery
Chocolates & Confectionery
FGV IFFCO offered wide range of specialty fats for the use in chocolate and confectionery industry that specialized in cocoa butter alternatives with premium quality as substitute to the traditional cocoa butter. The products offer benefit like steeper melting profile, improved shelf life with cost effective attributes.
Our Cocoa Butter alternatives come in three types: Cocoa Butter Substitutes (CBS), Cocoa Butter Replacers (CBR) and Cocoa Butter Equivalent (CBE). These products are used in the making of chocolates and pralines as they crystallize faster than cocoa butter. Therefore give a better utilization of the cooling system, ensuring a better and more stable product.
Our Enzymatic Interesterification (EIE) technology offered customise Cocoa Butter Alternatives (CBA) solutions to meet the specific requirements of our customers.
Cocoa Butter Substitutes (CBS)
These are lauric based, hardened, non-tempered fats with less than 0.5% trans-fat, that provide good elasticity, gloss retention and fat crystallization at lower viscosities. These fats are not compatible with cocoa butter as it may only be used in formulations with very low content of cocoa butter.
Cocoa Butter Replacers (CBR)
Mainly used in compound coatings, due to certain compatibility with cocoa butter; these fats can be used in combination with cocoa butter to give compounds suitable for both coatings and moulding. These fats are non-lauric origin and therefore there is no risk of soapy taste in the finished product. Compounds made with CBRs do not require tempering. This line of products includes a low trans content and zero trans replacers which are non-lauric, non-tempered, hardened and fractionated specialty fats inheriting similar sensory and heat stability as the cocoa butter.
Cocoa Butter Equivalent (CBE)
FGV IFFCO has added another feather to its cap by developing a completely brand new, premium cocoa butter equivalent (CBE) without using any exotic fat. The fat is non-lauric and completely trans free. The fat provides excellent melting properties for pure chocolates with cost effective features as well as bloom retardation properties.
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