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A TAILORED APPROACH TO TRANS-FREE SOLUTIONS

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AKOPOL LT

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CHOCOLATE FROM A FAT SUPPLIER PERSPECTIVE

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ESSENCE™

Brochure 		AarhusKarlshamn Consumers won’t compromise. They want healthier products that taste delicious. EsSence™ Non-Hydrogenated Shortening Blends can help you formulate full-flavored baked goods with ingredient statements that are free of trans fat and up to 75% lower in saturated fats. And, because EsSence™ can be used with all liquid oils, your product formulations can look smarter, too.
 

HEART HEALTH

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INFANT NUTRITION

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MEET OUR R&D TEAM...ORDINARY PEOPLE MAKING EXTRAORDINARY INNOVATIONS

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PRODUCT LINES FOR BAKERY APPLICATIONS

Brochure 		AarhusKarlshamn Cookies and crackers traditionally contain a high level of the trans fatty acids, currently in the media's critical spotlight in a number of markets. Now Aarhus United has developed a series of products that take the trans out of these between-meal snacks – enabling manufacturers to serve the market without risking any negative comeback from health conscious consumers.
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CEBES® 29-01NH

Product 		AarhusKarlshamn It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points.
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CEBES® 29-02NH

Product 		AarhusKarlshamn It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points.
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CEBES® 29-04NH

Product 		AarhusKarlshamn It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points.
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CEBES® 29-07NH

Product 		AarhusKarlshamn It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points.
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CHOCOLATE - ILLEXAO™

Product 		AarhusKarlshamn Whenever you replace cocoa butter with an advanced vegetable fat, you achieve significant cost savings. But not only that: Improved properties such as longer shelf life and improved heat stability are other possibilities provided by vegetable fats.
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CHOCOLATE SPREADS - AKOSPREAD™

Product 		AarhusKarlshamn Fat based spreads such as chocolate & confectionery spreads, peanut butter and hazelnut flavoured spreads are gaining in popularity. These products are fat continuous with a fat content of some 30%, hence the properties of fat largely determine the performance of the spread.
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CISAO® 78-20

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, has a lower drop point and is non-tempering.
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CISAO® 81-20

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties and is non-tempering.
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CISAO® 81-34

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties and is non-tempering.
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CISAO® 81-36

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, a higher drop point and is non-tempering.
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CISAO® 82-53

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, a higher drop point and is non-tempering.
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CISAO® 83-12

Product 		AarhusKarlshamn It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, a lower drop point and is non-tempering.
 
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