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Ingredients

Ingredients are used in all aspects of the food and beverage industries. Ingredients are used in baked goods, beverages, confectionery, cereal, meat dairy and egg products. Ingredients are used in almost every type of food products.  Read More
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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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CISAO® 83-15

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® 83-24

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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COMPOUND COATINGS - AKOPOL™, CEBES™, SILKO™

Product 		AarhusKarlshamn For enrobed/moulded confectioneries or baked products, non-lauric CBR (Cocoa Butter Replacers), AKOPOL™, and lauric CBS (Cocoa Butter Substitutes), CEBES™ and SILKO™ are economic and easy-to-use alternatives. AAK's range of CBR includes unique low-trans fats.
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CONFECTIONARY FILLINGS - CHOCOFILL™, DELFAIR™

Product 		AarhusKarlshamn AAK's has a complete range of fats for confectionery fillings. Low-trans and non-trans fats include general-purpose, bloom-stable and cool-melting tempering fats. Completely new, whipped fillings can be produced with DELIAIR™.
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ESSENCE™ 86-23

Product 		AarhusKarlshamn It is significantly lower in saturated fats with a lower drop point and easily formulates with: canola, soybean, sun or safflower oils to make your product formulations look smarter.
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ESSENCE™ 86-33

Product 		AarhusKarlshamn It is significantly lower in saturated fats and easily formulates with: canola, soybean, sun or safflower oils to make your product formulations look smarter.
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ESSENCE™ 86-43

Product 		AarhusKarlshamn It is significantly lower in saturated fats and easily formulates with: canola, soybean, sun or safflower oils to make your product formulations look smarter.
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ESSENCE™ 86-53

Product 		AarhusKarlshamn It is significantly lower in saturated fats with a higher drop point and easily formulates with: canola, soybean, sun or safflower oils to make your product formulations look smarter.
 
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