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Powdered Fat

BAKERY APPLICATIONS

  • Bread Improvers
To help increase the shelf life of bread, fat is added to prevent the bread from drying out and becoming hard.  Akofine is a great way of adding fat to the bread dough, its fine particle size makes it very easy to disperse evenly throughout the dough even at low addition rates.
  • Fillings and Fondants


To keep filings and fondants pliable and moist, fat is added in varying quantities.  Akofine is suitable for this application as it can be very easily and quickly melted due to its fine particle size and large surface area.

DRIED FOODS
  • Soups and Sauces 
  • Gravies, Seasonings, Bouillons and Stocks
  • Cake Mixes


Fat can play an important role in the production of dried foods. Added fat is often required in these product applications ranging between 3 and 15% of the total ingredients to be able to achieve a desirable mouth feel and texture in the finished product.

Boxed and liquid oils are not always suitable in such situations as the finished product must remain dry and retain it’s free flowing characteristics.  Akofine is an ideal ingredient to use as it does not cause clumping or stickiness of the dry mix.

CONVENIENCE FOODS

  • Vegetarian Sausages
  • Vegetable Burgers
  • Low Fat Formed Meat and Fish Products

When producing these types of products, fat is needed to help bind the ingredients together and to enhance the texture and eating characteristics of the finished product.

Akofine is suitable for these applications as it can be easily mixed and dispersed throughout the mix without having to worry about big lumps of fat being present.

  • Nut Butters and Chocolate Bread Spreads
These products can have fat levels in excess of 30%. The fat represents the continuous phase which gives the product its desired qualities.

These spreads should have an attractive and glossy appearance and they should be spreadable over a wide range of temperatures.  One of the major issues encountered with these products is oil separation, but this can be resolved by adding a small quantity of Akofine to the product.

The Akofine will build a stable crystalline structure within the product to entrap the liquid oil and thus preventing oil separation.

AAK has a great depth of knowledge and experience in processing fat based spreads, so do not hesitate to contact us for product recommendations and advice.

Our range of powdered fats is available with melting points ranging from 37°C to 65°C.

For additional information or advice please do not hesitate to contact us.

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