Product application confectionery
1. Your Application
Toffees, Nut Pastes, Chocolate Spreads, Peanut Butter, Halva (Halawa)
Nutrisoft, Monomuls emulsifiers and/or hydrogenated fats, out of our Sett range, ensure optimal fat distribution and protect against oil separation.
Chocolate and other Cocoa Products
Polymuls PGPR lowers the viscosity of chocolate and chocolate coatings.
Jelly and Gum Confectionery
High stability MCT oils of the Delios range are particularly suitable as glazing- and release agents.
2. Our Products
Antioxidants
Cognis is one of the major producers of natural tocopherols worldwide. Natural mixed tocopherols are sold under the brand name Covi-ox for many food applications.
Natural mixed Tocopherols have an excellent stabilization effect for animal fats and oils, including milk-based products. Therefore the addition of natural tocopherols gives a very significant increase in oxidation stability.
In order to achieve higher stabilization in vegetable oils Cognis has developed several synergistic antioxidant compounds. Such compounds sold under the Controx brand are based on mixed tocopherols and contain ascorbyl palmitate and synergistic emulsifiers.
Emulsifiers
Cognis offers a broad variety of mono- and diglycerides within our Monomuls - and Nutrisoft ranges. These emulsifiers can be distinguished by:
- the content of Monoglycerides
- the source of fat base
- the degree of saturation
The monoglyceride content varies between 45-90%. Monoglycerides (60% monoglyceride content) are often used in margarines, ice creams and meat products, whereas the distilled form of 90% (saturated and unsaturated) is used in baked goods Halva and ice creams.
Polymuls PGPR is a surface active substance which reduces the frictional resistance of fine dispersed sugar particles and milk proteins in the fat mass, thus leading to a lower yield point of the chocolate mass.
Glazing Agents
Due to the high content of sugar, gum confectionery tends to stick during storage. Coating the jelly confectionery with MCT-oils of the Delios range effectively reduces this sticking. Besides this anti-sticking effect the gum confectionery has an improved gloss and a shiny appearance. This coating also prevents drying out of the jelly confectionery’s surface.
Hydrogenated Fats
The products within our Sett range are totally hydrogenated fats and oils, with melting points between 55-70°C.
Fat containing spreads like peanut butter, nut pastes or fillings for confectionery products must be stabilized to prevent oil separation. Special emulsifiers and/or hydrogenated fats prevent this separation and influence the consistency.