specialty fatsfor the confectionery, chocolate and snack

food industries

Britannia

Olam Food Ingredients Ltd Britannia Way, Goole, DN14 6ES United Kingdom

T: +44 (0) 1405 767776 F: +44 (0) 1405 765111 E: bfi.office@olamnet.com

www.olamgroup.com

Britannia

The Britannia brand comprises Olam Cocoa’s range of specialty fats. The range includes specialty vegetable fats and cocoa butter equivalents to meet the needs of the confectionery, chocolate and snack food industries, supported by a strong foundation of Original Formulations.

Utilising proprietary technical expertise and a proven portfolio of standardised, specialty fats, the Britannia range also offers strategic, unique and novel options for Custom Applications.

The opportunities this provides to our confectionery and chocolate industry partners is a competitive new product development (NPD) advantage, as well as the ability to take control over recipe costs, to achieve better consistencies in industrial production methods and to develop chocolate products with greater stability, new textures and enhanced flavour release characteristics.

control recipe costs

enhanced flavour characteristics

greater stability

new textures

Contents

Our Range of Confectionery 4 and Chocolate Fats

Product Group Application Guide 12

Olam Cocoa and Olam International 14

Contacts 15

Britannia

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Our Range of Confectionery and Chocolate Fats

All of the specialty fat products in the Britannia portfolio are non-hydrogenated, offering the option of replacing existing hydrogenated fats in recipes and providing clean ingredient labels.

0%hydrogenated fats

Original Formulations

RN200 Group Cocoa Butter Equivalent Fats (CBE)

RN800 Group Cocoa Butter Improver Fats (CBI)

RN700 Group Cocoa Butter Substitute Fats (CBS)

RN100 Group Confectionery Fats

Custom Products and Applications

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clean ingredient labels

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Temperature (°C)

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60

70

Solid Fat Content (%)

2530

3540

RN800 Group – Cocoa Butter Improver Fats (CBIs)Protection for your products

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Many chocolate products are very sensitive to temperature fluctuations in storage and the partial softening of chocolate can lead to increased fat migration and result in fat bloom development. In warmer climates this can be a serious problem, particularly for products with soft fillings. The RN800 fats are designed to increase chocolate hardness in the sensitive temperature range between 30°C and 35°C, without resulting in an undesirable melting tail.

Hardening of Milk Chocolate by adding 5% of Cocoa Butter Improver Fat RN831

•Createheatresistantstabilitywithinclusionrates of just 4% to 5%.

• Increasedhardnessequalsimprovedresistanceagainst mechanical and friction damage during packing.

•Maintaintheappealing,glossysurfaceofchocolateand chocolate-enrobed confectionery products.

•Enhancethecrystallisationandsolidificationspeed of chocolates to create a more solid surface at the exit of cooling tunnels, enabling faster transfer to wrapping and packing lines.

RN800 Advantages•Functionalandfullycompatiblewithcocoabutter

and cocoa ingredients at inclusion rates of just 5% by stabilising the natural variations in hardness inherent to these ingredients.

•Consistentqualityandfunctionalityachievedinevery batch and fats are fully compatible with cocoa butter.

•Supportslongershelfliveswithconsistentappearancecharacteristics and eating properties as well as the prevention of premature fat bloom development.

•Providescompetitivepricingalternatives.

RN200 Advantages

RN200 Group – Cocoa Butter Equivalent Fats (CBEs)Enhancing the stability, shelf life and value of your products

The RN200 Group covers the complete range of international, industry standard CBEs. Certain RN200 fats are designed to support the characteristics of milk and dark chocolates and to improve both melting and flavour release characteristics. Other fats in this group have been developed to provide a stable fat matrix for application in super-coatings for moulded products, compound recipes, enrobing use and centre fillings.

Melting Curves of Cocoa Butter and CBE Fats RN204 and RN232

Temperature (°C)

20

0

10

20

30

40

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80

25

30

35

Solid Fat Content (%)

CBE RN204

Cocoa Butter

CBE RN232

20

Milk Chocolate + 5% CBI RN831

Milk Chocolate

profilematching

5% inclusion rate

RN100 Group – Confectionery FatsProviding you with superior texturising products

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The RN100 Group is a range of vegetable fats developed for use in the confectionery and wider food industries. These versatile fats are superior options in a multitude of applications – from caramel fat and cream fillings in sandwiched biscuits, to the enrobing of solid sweet centres and all can be produced from sustainably sourced components.

Melting Curves of RN100 Group Confectionery Fats

•Non-lauricinnature,thisrangeismorecompatiblewith the cocoa butter in chocolate shells and coatings.

•Hardnessrangesfromrocksolidtoverysoftandcreamy at room temperature.

•Avarietyofmeltingprofilesisavailabletosuitindividual requirements and solidification rates may be adapted for manufacturing lines.

•Reducedriskoffatmigrationmeansresistance to premature fat bloom development and a longer shelf life.

•Absenceoftrans-fattyacidsmeetspartnerexpectations for healthier food ingredients.

•Comparedtobutteroilandfull-fatdairyingredients,these fats have lower saturated fat contents.

•Suitablenon-dairyalternativeforproductsinwhichthe presence of milk allergen is not desired.

RN100 Advantages•Uniquecrystallisationpropertiesensureshelf-stable

products with good glossy surfaces.

•Providesuperiorsensoryresultsasconfectioneryproducts and coatings made with these fats have a rapid and clean melting curve with excellent flavour-release characteristics.

•Containonlynon-hydrogenatedcomponentfatsandno trans-fatty acids to allow for clean labelling and to meet the demands of health conscious consumers.

•Useofthesefatsresultsinreducedrecipecosts and simplification of production methods.

RN700 Advantages

RN700 Group – Cocoa Butter Substitutes (CBSs)Simplifying your confectionery production

These lauric fats are different from other fats in that a complicated tempering process is not required during production, thereby lowering production costs. The RN700 fats are particularly suited for chocolate-flavoured moulded products, compound coatings for enrobing and for semi-solid centre fillings.

Melting Curves of Cocoa Butter and Cocoa Butter Substitute Fat RN755

Cocoa Butter

CBS RN755

90

80

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60

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0

Solid Fat Content (%)

20

2530

35Temperature (°C)Temperature (°C)

0

10

20

30

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50

60

Solid Fat Content (%)

20

25

30

35

Soft Fat RN189

Soft Fat RN170

Hard Fat RN102

Custom Products and ApplicationsDelivering on your unique product needs

•Allowsforthereplacementofhydrogenatedfatsinexisting applications and the reduction of saturated fat content.

•Modulationofhardness,meltingprofilesandsolidification rates.

•Replacementofallergenicdairybutter.

•Creationoffatswithsustainablysourcedcomponents.

•Creationofpalm-freeCBEs.

Advantages

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optimal performance

Our expertise is in working with customers and partners to ensure that they have access to the optimal fat products that meet their needs – from both technical and cost benefit standpoints.

Our team is experienced in partnering with NPD and technical teams around the world to develop customised fat products that achieve the best possible results.

Many of our Original Formulations were initially developed through such collaborative efforts and sharing our knowledge with our customers has resulted in product performance opportunities that are second-to-none.

cost benefits

Group Description Suggested applications

RN200 • CocoaButterEquivalentfatswithcharacteristicsandpropertiessimilar to those of cocoa butter.

• Requiretempering.

• Inallchocolateproductsasperlocalcompositionallowances.

• Forsuper-coatingsandconfectioneryfillings.

RN800 • CocoaButterImproverfatsthatenhancethehardnessofcocoabutter in chocolate products to provide better stability at higher ambient temperatures, and which may be used to create a harder product surface.

• Requiretempering.

• Inallchocolateproductsasperlocalcompositionallowances.

• Forsuper-coatingsandconfectioneryfillings.

• Asbarrierfatinlayeredproducts.

RN700 • LauricCocoaButterSubstitutefatsforcost-effectiveconfectionery applications.

• Donotrequiretempering.

• Incompoundcoatingsforbakeryandconfectioneryproductsand for moulded confectionery.

• Inconfectioneryfillingsandcentrecreams.

RN100 • Palmoilbasedfatblendswithtailoredmeltingprofilesfor a wide range of product hardness.

• Donotnormallyrequiretempering.However,temperingenhances final product texture in some applications.

• Inawiderangeofconfectionery,bakeryfillingandcentrecreams, and for moulded confectionery centres.

• Asfatingredientforcaramel,fudgeandfondant.

• Asdairyfatreplacerinaboveapplications.

Product Group Application Guide

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Olam Cocoa and Olam International

Olam CocoaOlam Cocoa is a fully integrated cocoa business that supplies cocoa beans, cocoa products and other ingredients to the confectionery industry. Cocoa beans are sourced from all major origins and Olam Cocoa’s portfolio of respected brands is spearheaded by the iconic deZaan®, with its heritage of more than 104 years of excellence, plus West African origin brand UNICAO®,LatinAmericanbrandJoanes®andthewell-establishedMacao®powdersand Britannia specialty fats brands. Olam Cocoa has processing, refining and milling presence in the main cocoa producing countries, as well as in, or adjacent to, primary consumption markets in Europe, USA, Canada and Asia.

Alongside a substantial operational infrastructure, Olam Cocoa recognises the clear responsibility to operate sustainably. This is formalised through the award-winning OlamLivelihoodCharter(OLC)andissupportedbytheOlamFarmerInformationSystem (OFIS) that collects and analyses data at the farmgate level for targeted project development. This is further enhanced by the Socially and Environmentally Responsible Agricultural Practices (SERAP) programme. As one of the world’s foremost suppliers of sustainable cocoa, Olam Cocoa is accelerating progress towards its goal of 100% sustainably sourced cocoa by 2020.

As a global agri-business, Olam International holds leadership positions in a wide portfolio of ingredients that are available to complement the diverse needs of partners in the cocoa and confectionery sectors, including almonds, hazelnuts, cashews and peanuts; coffee; dairy; sugar and sweeteners; and spices from chilli to cinnamon.

Olam International

Olam International is a leading agri-business operating across the value chain in 65 countries, supplying various products across 16 platforms to over 13,800 customers worldwide. From a direct sourcing and processing presence in most major producing countries, Olam has built a global leadership position in many of its businesses.

HeadquarteredinSingaporeandlistedontheSGX-STonFebruary11,2005,Olamcurrentlyranks among the top 50 largest listed companies in Singapore in terms of market capitalisationandisacomponentstockintheS&PAgribusinessIndexandtheDAXglobalAgribusiness Index. Olam is the only Singapore firm to be named in the 2009, 2010 and 2012 Forbes Asia Fabulous 50, an annual list of 50 big-cap and most profitable firms in the region. It is also the first and only Singapore company to be named in the 2009 lists for the GlobalTopCompaniesforLeadersandtheTopCompaniesforLeadersintheAsiaPacificregionbyHewittAssociates,theRBLGroupandFortune.

Head OfficeOlam Food Ingredients Ltd Britannia Way Goole, DN14 6ES United Kingdom

T: +44 (0) 1405 767776 F: +44 (0) 1405 765111 E: bfi.office@olamnet.com

Sales Offices Europe

OlamEuropeLtd NewZealandHouse,80HaymarketLondonSW1Y4TQ United Kingdom

T: (+44) 20 7389 6451 F: (+44) 20 7389 6465 E: OlamCocoaEurope @olamnet.com

Olam Suisse Sárl Building A1 – Business Park Terre Bonne Route de Crassier 7 – 1262 Eysins Switzerland

T: (+41) 22 595 6795 F: (+41) 22 595 6770 E: OlamCocoaEurope @olamnet.com

OlamFoodIngredientsSpain,S.L. C/Vial, s/n, Poligona Industrial Castilla 46380 Cheste, Valencia Spain

T: (+34) 962 514 240 F: (+44) 962 512 133

Russia

LLCOutspanInternational 77, Aviatsionnaya Street, Bld.1 Moscow, 123182 Russia

T: (+7) 499 550 1610 F: (+7) 499 550 1608

Ukraine

OlamUkraineLLC 20 Metallistov Street Kiev, 03057 Ukraine

T: (+38) 050 352 2267

The Americas

Olam Americas Inc 13400BishopsLane,Suite50 Brookfield, WI 53005 USA

T: (+1) 262 785 5800 F: (+1) 262 786 4760 E: OlamCocoaAmericas@olamnet.com

JoanesIndustrialSA. Rodovia Ilhéus – Urucuca KM 04 – Distrito Industrial Ilhéus – Bahia – Cep 45658-335 Brazil

T: (+55) 73 2101 2025 E:OlamCocoaJoanes@olamnet.com

Middle East

OlamMiddleEastLLC Office #305, SheikhHasheralMaktoumBuilding, Al Ras, Deira – Dubai UAE

T: (+97) 142 364 511

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More information on Olam can be found at www.olamgroup.com

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Contacts