Confectionery Filling Fats 26-30
Confectionery Filling Fats 26-30
Confectionery filling fats are non-lauric specialty fats used in cream fillings, praline centres, and layered confectionery. Derived from palm oil fractions, they offer a smooth, creamy texture, neutral flavour, and clean melt. They resist oil migration, maintain structure in filled products, and are ideal for biscuit creams, wafers, truffles, and pralines.
Production involves fractionation and blending of palm fractions to achieve the desired solid fat content profile. Interesterification modifies melting behaviour without trans fats, followed by controlled crystallization and texturization to produce a smooth, pumpable fat.
The final product is packaged in cartons, drums, or bulk containers, ready for use without further processing.
Confectionery Filling Fat 26-30 Specification
| Parameter | Specification |
|---|---|
| Product Name | Confectionery Filling Fat 26-30 |
| Product Type | Non-lauric filling fat (palm oil fractions) |
| Appearance | White to pale yellow, smooth plastic solid |
| Odour & Taste | Bland, neutral |
| Origin | Palm Oil Fractions (fully refined) |
| CAS No. | 8002-75-3 (Palm Oil) |
| HS Code | 1517.90 |
Quality Parameters
| Parameter | Specification | Method / Reference |
|---|---|---|
| Slip Melting Point (SMP) | 26 – 30°C | AOCS Cc 3-25 |
| Free Fatty Acid (as Palmitic) | 0.1% max | AOCS Ca 5a-40 |
| Moisture & Impurities | 0.1% max | AOCS Ca 2c-25 |
| Iodine Value (Wijs) | 46 – 55 (typical) | AOCS Cd 1-25 |
| Colour (Lovibond 5.25″ cell) | 3.0R + 30Y max | AOCS Cc 13e-92 |
| Trans Fatty Acids | < 1% | AOCS Ce 1e-91 |
Solid Fat Content (SFC) Profile (Typical)
| Temperature | Solids Content (%) | Method |
|---|---|---|
| 20°C | 20 min | IUPAC 2.150(a) |
| 30°C | 3 max | IUPAC 2.150(a) |
Fatty Acid Composition (Typical – Palm-Based)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Myristic Acid | C14:0 | 0.9 – 1.5 |
| Palmitic Acid | C16:0 | 39 – 45 |
| Stearic Acid | C18:0 | 4 – 6 |
| Oleic Acid | C18:1 | 37 – 44 |
| Linoleic Acid | C18:2 | 9 – 12 |
Confectionery Filling Fats Uses
Confectionery filling fats are used in cream fillings for biscuits, wafers, and sandwich cookies, as well as in praline centres, truffles, and layered confectionery. They provide a smooth, creamy texture, resist oil migration, and deliver a clean, non-waxy melt. They are also used as milk fat replacers in ice cream, caramel, and toffee, and in compound chocolate spreads and soft-centre fillings.
Applications in Praline Centres, Truffles & Layered Confections
In pralines, truffles, and layered confectionery, these fats deliver a clean, non-waxy melt and a rich mouthfeel. They maintain structural integrity in filled chocolates, preventing the filling from softening or leaking. Their stability ensures consistent quality during storage and distribution.
Applications in Milk Fat Replacer in Ice Cream, Caramel & Toffee
Confectionery filling fats serve as cost-effective milk fat replacers in ice cream, caramel, and toffee. They contribute creaminess, richness, and a smooth texture without compromising taste. Their sharp melting profile ensures a clean melt in the mouth, making them ideal for frozen and confectionery applications.
Applications in Compound Chocolate Spreads & Soft-Centre Fillings
These fats are used in compound chocolate spreads and soft-centre fillings, where a smooth, spreadable consistency and stable shelf life are required. They resist oxidation and oil separation, ensuring the product remains creamy and appetising throughout its shelf life. Their neutral taste complements a wide range of flavours.
Packaging
| Packaging Type | Typical Size / Capacity | 20ft Container Loading (Net Weight) |
|---|---|---|
| PE-lined Cartons | 20 kg / carton | ≈ 20 MT (800–1,000 cartons) |
| PE-lined Cartons | 25 kg / carton | ≈ 20 MT (800 cartons) |
| Steel Drums | 180 kg / 190 kg | ≈ 17.3 – 18.2 MT (96 drums) |
| Flexibags / ISO Tanks | 20 MT per unit | 20 MT |
| Bulk (ISO Tanker) | 20 MT | 20 MT |
Certification
| Certification | Issuing Body / Standard |
|---|---|
| MSPO | MSPO 2.0 (MS2530:2022) |
| Halal | JAKIM |
| Kosher | Recognized agencies (e.g., STAR-K) |
| ISO 9001 | International Organization for Standardization |
| ISO 14001 | International Organization for Standardization |
| GMP | Good Manufacturing Practices |