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Barrier fats

Significantly prolongs the shelf life of your products


BARRIER FAT™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars.


BARRIER FAT™ is typically used in products with fillings with high content of nut oil, fillings with high fat content or in fillings with fat/water emulsion.


BARRIER FAT™ can be used pure or in a blend with sugar, cocoa and milk powder.

A thin layer of the pure fat or the blend in a thin layer between a chocolate shell and the filling provides you with a valuable improvement in “time to bloom”.

For more information please email info@aak.com

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