Can chocolate in bakery applications be made to contain low or no trans-fat?
Yes. Confectionery coatings are typically made with partially hydrogenated palm kernel oil, sometimes in combination with partially hydrogenated palm or cotton/soy oil. Using these oils allows a wide range of melting and handling characteristics, but results in various levels of trans-fat. Chocolate-flavored confectionery coatings with low or no-trans fat is created with fractionated palm and palm kernel oils as the fat base. ADM Cocoa offers trans-fat free compound coatings with the eating and handling characteristics of traditional compound coatings. What trends are you seeing with chocolate and cocoa in bakery applications? Today’s active consumers want smarter snacks that still taste great. ADM is looking at ways to add functional ingredients to chocolate, such as formulating ADM’s fiber and soy-derived ingredients into chocolate flavored coatings for foods such as snack bars. Does ADM offer customers help in formulating baked foods with cocoa and chocolate? ADM offers a full range
