Visit us at stand

no. H889 at the

FiE Frankfurt 2003

INTERNATIONAL
MAGAZINE
July 2003

Low trans CBR

– a breakthrough
in fat technology
Pages 4-5

Save Money – by using DFA in Cheese

Page 2

Pumpable fats – for easier

handling and better economy
Pages 6-7
 Save Money
– by using DFA in Cheese
Fat is important for the
properties of cheese
Even though cheese is built up by a pro-
tein structure, the fat plays a significant
role for some important basic properties
of the cheese. The fat greatly influences
both the texture and flavour of all cheese
types.
Cheeses are normally manufactured
by one of the two basic methods for mak-
ing curd from milk, acid or rennet coagu-
lation. A third product type is processed
cheese. Vegetable fat can be used to
replace milk fat in all three types of
cheese.
High quality vegetable fat
for cheese
It is important to use vegetable fat blends
that give the same properties to the final
cheese as milk fat. Karlshamns speciality
fats for cheese production are the
Akoroma and Akocheese product ranges.
These products have the correct balance
between solid and liquid fat, as well as a
suitable consistency and melting behav-
iour. They also have a good crystallisa-
tion pattern to achieve optimal quality of
the finished product in terms of consis-
tency, appearance and shape integrity
during ripening. Akoroma have a bland
taste, which does not interfere with the
final cheese flavour.
Akocheese is Karlshamns specialised
fat blend for use in all ripened cheeses.
This vegetable fat blend gives an
improved flavour development in the
cheese during ripening compared to
other vegetable fat blends. It is used
much in the same way as Akoroma, but
gives a more premium cheese taste.
Both Akoroma and Akocheese can be
used in combination with milk fat, to pro-
duce a cheese with blended fat, owing to
the fact that both fat blends have proper-
ties similar to milk characteristics.
Ripened hard and soft cheese
This group of cheeses is a very diverse
one. They have in common that they are
all produced by means of rennet coagula-
tion. A wide variety of starter bacteria are
used, and the cheeses are fully devel-
oped only after some time of ripening.
Ripened cheese can be successfully
made from vegetable fat, using the Ako-
roma and Akocheese range.
The production of vegetable fat based
cheese starts with the emulsification of
vegetable fat in skimmed milk. The size
and uniformity of the fat globules are
important parameters for the final quality
of the cheese. The obtained recombined
milk is then used in the ordinary cheese
making process.
Fresh cheese
This group comprises quarg, cottage
cheese, cream cheese and fromage frais,
among others. They are primarily pro-
duced by acid coagulation and are ready
for consumption without ripening. These
2
types of cheeses can with good result be
produced using Akoroma. There are two
basic production methods. The fat can be
emulsified in skim milk, and the milk
used in the normal fresh cheese process.
Alternatively, mixing ordinary skim milk
quarg with Akoroma, water and other
ingredients in a Stephan cooker can suc-
cessfully produce a fresh cheese spread.
Processed cheese
Processed cheeses can be spreads,
blocks, slices as well as grated cheese,
for industrial use. They are commonly
manufactured by heating hard and semi-
hard cheese together with melting salts.
This procedure breaks down the protein
structure of the original cheese and pro-
duces a stable emulsion. Butter or veg-
etable fat, like Akoroma, is added during
the process to achieve the desired tex-
ture of the cheese.
Another method used is that of mixing
milk powder or casein with a vegetable fat,
producing a processed cheese analogue.
Dairy Fat Alternatives
Both Akoroma and Akocheese are prod-
ucts in Karlshamns DFA (Dairy Fat
Alternatives) range – formulated fat
blends tailored to replace milk fat in vari-
ous dairy products, such as cream, but-
ter and ice-cream. The main objectives
for the substitution are raw material cost
reduction, improved nutritional proper-
ties and improved product properties.
 Visit
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Fran .H
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200
3

Trans free functions

– for a wide range of applications
Low trans and trans free fats were first introduced within the margarine
industry in the early nineties. Ever since, Karlshamns has continued to
develop and upgrade new, alternative products in this segment. To pro-
duce trans free products with properties identical to those of traditional,
partly hydrogenated fats is not without complications, and at times not
even possible. Before developing a new trans free product it is vital to
consider the fat´s function in the application in question. Shelf life, melt-off
and crystallisation behaviour are of particular importance. With our far-
reaching application know-how and close cooperation with our cust-
omers, we are well equipped for the continued development of new
trans free products with optimised qualities.

Below, a selection of Karlshamns solutions for trans-free

products and applications

Bakery
Sweet doughs Akofluid Pumpable shortening
Marba V Margarine
Marba Fluid Liquid margarine
Breads Akofluid Pumpable shortening
Marba Fluid Liquid margarine
Cookies Akobake Pumpable shortening
Marba K Margarine
Marba D Margarine
Fillings Akocreme
Margarine hardstocks
Akocis Solid fat for all kinds of
margarine applications
Deep fat frying and pan frying
Crisps Akopalma
French fries Akofrite
Pan frying Akosine Butter and margarine replacer
Marba Fluid Liquid margarine
Dairy Fat Alternatives
Butter blends Akoblend
Cheese Akoroma
Akocheese
Cream Akotop
Ice-cream Akomix
Chocolate and confectionery products
Chocolate Akomax
Akonord
Bakery coatings Akowesco
Fillings Akocent Cool melting fillings
Akomic Bloom-stable fillings

Contact your technician or sales contact for further information and advice on no trans products. You may also reach us via www.karlshamns.com

3
Low trans CBR for compound co
– a breakthrough in fat technology
889
o. H
sta nd n 2003
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Visit F
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CBR have a long tradition as cost efficient and convenient fat for compound the intake of trans fatty acids, mainly
coatings. Karlshamns now introduces a new generation of low trans products in because of their negative impact on
blood cholesterol levels. Since saturated
the Akopol range. fatty acids have a negative effect on
Akopol LT15 is the first of its kind with less than 15 % trans fatty acids. It has blood cholesterol as well, experts
improved sensory properties and still maintains the functional advantages of tradi- emphasise that the reduction of trans
should not lead to an increase of the
tional CBR. total intake of trans plus saturated fatty
acids.
Chocolate flavoured compounds are used Non lauric Cocoa Butter Replacers This has prompted Karlshamns to
in traditional confectionery products as (CBR) have a long tradition in these extend its range of CBR, adding a
well as in bakery, ice cream and many applications. new generation of products with signifi-
other applications. This type of vegetable fats are widely cantly lower trans fatty acid content and
Composed of cocoa powder or liquor, used and often preferred since they offer yet with the functional characteristics of
sugar and tailor-made vegetable fats, the manufacturer certain advantages traditional CBR. The new LT15 products
chocolate flavoured compounds may be a over the lauric CBS type of coating fats. in the Akopol range have less than 15%
better choice than real chocolate. The trans fatty acids and a combined content
cost for ingredients is significantly lower Low in trans fatty acids of trans plus saturated fatty acids which
and production is simplified since no In recent years nutritional experts have is lower than traditional CBR as well as
tempering is needed. emphasised the importance of reducing CBS.

Products and applications

CBR are non lauric, non tempering fats
Comparisons between the Akopol LT15 range which may be used in solid and filled
and their traditional equivalents moulded items, but are also well suited
Sensory properties The new products have improved meltdown
for enrobing. Since they tolerate high
levels of cocoa butter they can be com-
Setting time Slightly shorter for traditional CBR bined with cocoa liquor to give a richer
cocoa flavour than if only cocoa powder
Compatibility with CB Equally good is used. Good gloss and gloss retention
give the final product a nice and appeal-
Trans fatty acids 70% less in the new products ing appearance. In some applications the
fact that CBR contain no lauric fats and

4
atings

Low trans CBR have better CBR works well with

sensory properties cocoa liquor
Solid Fat Solid Fat
Dry Content (%) Content (%)
Brittle
100 100
Waxy *
10 C
* Hard 90 90

* 20 C
Tough 80 80

*
Snap 70 70

*
60 25 C 60
Thick
*
50 50
Totally melted

Early melting start 40 40

*
27.5 C
* Cooling
Melting rate 30 30
*
*
20 20
Akopol ER Akopol LT15 S 30 C

10 32.5 C 10

35 C
Cost efficient and 0 0
hence cannot give rise to soapy flavour easy processing 100/0 80/20 60/40 40/60 20/80 0/100

makes them the preferred choice over CBR are produced from standard raw AKOPOL LT15 (CBR) / Cocoa Butter
CBS. materials for oils and fats, such as palm
CBR compounds are less sensitive to oil, soybean oil and rapeseed oil. This
co-mingling, an important quality when goes for both traditional CBR and the new
chocolate and compounds are produced Akopol LT15. Although sophisticated pro- Product range
on the same production line. cessing is employed to give CBR their Solid Fat
Akopol LT15 can be used in all applica- desired characteristics, they are signifi- Content (%)

tions suitable for traditional CBR. Thanks cantly cheaper than cocoa 100

to a breakthrough product design they butter or CBE which allows manufac- 90

also have better sensory properties than turers of compounds to save on raw mate- Akopol LT15 S
their traditional equivalents. As is clearly rial costs. 80
Akopol LT15 E
shown by the sensory profiles, these new Two important characteristics make it
70
products have a significantly improved possible to improve on production econo-
mouthfeel, with a quicker and cleaner my even further. CBR products crys- 60
melting. This should prompt users to try tallise directly into the stable crystal form
Akopol LT15 in applications where tradi- when cooled. This means that in contrast 50

tional CBR were found unsuitable. to cocoa butter and CBE, no tempering is 40
needed.
In addition, CBR - and in particular the 30
traditional type - are fast-setting fats
Recipes for compound coatings 20
which allow for a high throughput and
% % productivity. The new CBR have a robust 10
crystallisation pattern that tolerates a
Cocoa liquor 8
wide range of cooling conditions and tem- 0
Cocoa powder 16 20 10 20 25 30 35 40
perature profiles in the cooling tunnel.
Sugar 46 46 Temperature (C)
The distinctive features of Karlshamns
Akopol LT15 30 34
fats for compound coatings make them
Lecithin 0.2-0.4 0.2-0.4
equally suitable for modern, high-
throughput production lines and for
In compounds, Akopol LT15 works well bakeries that produce coated cookies
with both cocoa liquor and cocoa powder or biscuits on a smaller scale.

5
 Pumpable
and better
Karlshamns provides a complete
range of pumpable shortenings
and margarines for the bakery and
convenience food industries.

Having taken over the industrial division

of Carlshamn Mejeri, Karlshamns is now
in a position to supply a complete range
of margarine and shortening products.
Our product range comprises solid as
well as liquid fats and margarines for all
kinds of applications in the bakery and
convenience food industries.

Packed products
Fat as well as margarine is often deliv-
ered in 10-25 kg cartons, a practical solu-
tion in many cases where solid fats are
required for a functional end product.
This goes in particular for the bakery
industry, where fat crystals must be pre-
sent from the start to ascertain the
desired texture of the finished product.
By tradition, Karlshamns supplies a wide
range of such fats to the bakery industry
– such as Akobake and Eureka. Solid fats
for the bakery and convenience food
industries will always remain an impor-
tant part of Karlshamns product range.

Pumpable products
In response to the generally growing
environmental awareness along with
increasing demands for easier handling
and lower costs, Karlshamns has devel-
oped a technology to give a semi-liquid
and pumpable consistency to partially
crystallised fats. These fats function in a
large number of the applications where
solid fats were traditionally used.
Pumpable fats have the following advan-
tages:
• Lower costs.
• No packaging material.
• Minimised manual handling.

What’s so special about Karlshamns

technology is that the products remain
pumpable all through storage, with the
fat crystals staying evenly distributed in
the tank without any measures taken.
Now that Karlshamns has acquired the
industrial margarine segment of Carls-

There are a large number of potentials other than those listed above. From experience, we know that
new ideas and innovative solutions. With our present range of pumpable products as a starting point,

6
fats – for easier handling
economy
Shortenings/fat
Bread Akofluid
Buns Akofluid
Biscuits Akobake/Eureka
Ingredient-carriers Akomarin
Frying/Convenience food Akosine
hamn Mejeri, we offer liquid margarines
as a complement to our range of
pumpable fats.
Bakery products with
long shelf-life
Akobake and Eureka are ranges of
pumpable fats with relatively high viscos-
ity. These products are particularly well
suited for bakery products with a high fat
content or for which extended shelf-life is
required. In such cases, the alternative
would be a solid fat or margarine. A num-
ber of large-scale consumers have found
these alternatives too labour-consuming
and inefficient, and thus prefer to buy the
fat in its melted form. As the fat is then
partially crystallised, the customer must
have a crystalliser installed. The
pumpable fats in Karlshamns Akobake
and Eureka ranges, on the other hand,
are ready for use right from the storage
tank – no extra equipment required.
Bread
The Akofluid range are pumpable fats
customised for bread and other fresh
bakery products in which liquid mar-
garines function very well indeed. For
those preferring margarine the alterna-
tive choice is Marba Fluid, a range of liq-
uid margarines with fat contents in the
range of 80-94 percent. Marba Fluid is
available with or without milk protein.
In most cases a pumpable shortening
produces an end product just as good as
a margarine does, even though some
applications might require a slight recipe
adjustment.
As Akofluid contains no water in con-
trast to liquid margarine, it has a number
a creative dialogue between Karlshamns and its customers often results in
we develop tailor-made products in cooperation with our customers.
Pumpable
Margarine
Visit us at stand no. H889
at the FiE Frankfurt 2003
Marba Fluid
Marba Fluid
Marba Fluid
of advantages which deserve some extra
attention. Smaller volumes are consumed
when the customer purchases pure fat –
freight costs are reduced accordingly.
Also, the risk of microbiological prob-
lems is reduced when Akofluid is used.
Karlshamns
Akomarin acquires Raisio’s
Akomarin is a high-viscous, pumpable
fat, specially developed to keep solid par-
ticles floating and evenly distributed.
industrial
This product is particularly well suited
for water-free marinades to which herb
mixtures or flavourings have been added,
margarine sales
as Akomarin has the capacity to keep
them evenly distributed during storage. in Sweden
Thanks to its relatively high viscosity,
Akomarin sticks to the marinated food
product. Akomarin may also facilitate the Karlshamns has acquired the
handling of powdered additives in other
applications. Enzymes and other bakery Raisio’s industrial margarine sales
accessories are just one example – the on the Swedish market. These sales
concept gives scope for innumerable pos- have an annual turnover of approxi-
sibilities.
mately SEK 60 million.
Frying and convenience food – The acquisition is entirely in line
Most of these applications require a with our strategy to focus on spe-
water containing emulsion. For frying
cialised, value-added products. One
and convenience food, a liquid margarine
of the Marba Fluid range provides all of way of achieving this is to integrate
the advantages listed under pumpable other ingredients in fat-based solu-
systems. tions, says Karlshamns President
Considerable potentials Jerker Hartwall.
Pumpable fats thus have a wide range of Through a number of years,
applications – in almost any area in which Carlshamn Mejeri has handled
simplified handling along with excellent
Raisio’s sales of liquid and solid
functionality are decisive advantages.
Karlshamns product range already margarines to the bakery and conve-
provides a number of products with nience food industry in Sweden.
functional additives.
Raisio has developed an attractive
range of high-quality products, with
certain niche products in the liquid
margarine segment in particular.
7
This is Karlshamns
Karlshamns is one of the world’s leading
manufacturers of high value-added spe-
ciality vegetable oils and fats. Production
takes place at quality-certified installations
in Sweden, the Netherlands and Great
Britain. The company has a pronounced
international focus with significant
export volumes and a customer base that
includes several of the world’s largest
foodstuffs, chocolate and cosmetics manu-
facturers. Karlshamns is made up of the
three business areas: Oils & Fats, Tech-
nical Products and Feed Materials. All
the business areas base their activities
on the company’s collective knowledge
of the fat molecule. Karlshamns runs ans
extensive research and development It is Karlshamns ambition to achieve development of new business areas relat-
programme, which concentrates on the leading global positions in defined niche ed to this unique expertise. Innovation,
quality and functionality of the fat phase areas based on our specialist knowhow of customer-orientation and high overall
in our customers’ products. vegetable oils and fats. We also aim for a efficiency are our critical success factors.

Oils and fats academy

Education is included in the services offered to Karlshamns customers. The training
is organised by Karlshamns oils and fats academy. The material has been updated
recently to include the most recent developments in the area.
Our own experts are the teachers and also the authors of the written documentation
received by all participants.
The Academy arranges general courses on oils and fats technology open to all our
customers. In addition, seminars tailor-made for a specific segment or individual cus-
tomers are offered.
For customers in the food and confectionery industries courses will include the fun-
damentals of fat chemistry i.e. the structure and composition of natural fats, fat oxidation
and hydrolysis and a section on physical chemistry. A survey of the most important raw
materials for edible oils and speciality fats, their origin and properties is included as well
as methods for purification and manufacture. Finally the role of lipids is discussed for
various food and confectionery products.

Please contact Ann-Christine Nilsson (+46 454 822 02),

Ingela Åslund (+46 454 822 32) or academy@karlshamns.se for further information.

Visit us at stand
no. H889 at the International Magazine Oils & Fats
published by Karlshamns AB
SE-374 82 Karlshamn, Sweden
FiE Frankfurt Editorial staff:
Gunilla Björnsson, Lena Ingvarsson, Rita Leissner,
Jan-Olof Lidefelt, Malin Lind Mattsson, Lena Nilsson,
2003 Bo Svensson.
Contact person: Bo Svensson, phone: +46 454 821 93,
fax: +46 454 828 20, e-mail: bos@karlshamns.se
Production: Me å de Reklam AB, Karlshamn.
Photo: www.benfoto.se

www.karlshamns.com