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 AARHUSKARLSHAMN SWEDEN AB
Västra Kajen 374 31 Karlshamn, Sweden
PRODUCTS & SERVICES
Food Ingredients Fats Oils
DESCRIPTION

 

Food Ingredients
We create opportunities with vegetable oils that encourage a healthier diet
A healthier diet is a prime mover of the food industry. This favours AAK because, with our value-added speciality oil solutions, we can satisfy consumer demand for food containing minimal trans fat and saturated fat.

Bakery
The baking of good bread, biscuits and cookies, cakes and laminated pastries requires specialist skills and high-quality raw materials.These are all areas where AAK can help you. Furthermore, to maximise cost-effectiveness, we offer pumpable baking fat that combines the functionality of a solid fat with the convenient handling of liquid oil.
Dairy Fat Alternatives
Our Dairy Fat Alternatives (DFAs) have specific characteristics that satisfy the needs of various dairy applications. They can be used to complement or replace milk fat in products like cheese, butterblends, whipped cream, soured products or ice cream without altering their quality or taste. The healthier profile of DFAs creates attractive opportunities.
Food Service 
AAK make food preparation easier and more economical within hotels, restaurants and fast-food chains with our top-quality functional vegetable oils and fats. These include a long-life frying oil without hardened fats, less than 1% trans fatty acids or trans-free products, and rich in monounsaturated fatty acids.
Food Specialities
Handling block or liquid fat can cause problems. AAK makes handling easier through its wide range of powdered and flaked fats. Because of their convenient and flexible nature, powders and flakes can be quickly, accurately and consistently weighed and dosed into recipes.
Functional Ingredients
Products with specific health benefits are in increasing demand. AAK’s range of nutritional lipids includes Omega 3 and 6 fatty acids and phytosterols that contribute to a healthy cholesterol level in the blood and help maintain a healthy cardiovascular system.
Infant Nutrition
AAK supplies oils for infant formulas having a balanced and sufficient amount of essential fatty acids. Speciality oils rich in sn-2 palmitic acid, which mimic the composition of mothers´milk, are also available under the InFat™ brand. 
Infant nutrition
Fat is of major importance for the growth and development of infants. It is not only the predominant energy source, but also a vehicle for the provision of essential fatty acids which, due to their contribution to the structure and function of cellular membranes, influence vital physiological and metabolic processes during infancy and beyond. It is important that the fat provides a balanced and sufficient amount of essential fatty acids.
The ultimate goal in the design of infant formulas is to achieve the outcome seen in breast fed infants.
Over the years many advances have been made with regard to the fat composition of infant formulas. This area still remains one of primary interest to both academic and industrial researchers.
With a broad range of standard and speciality oils AAK has the means of tailoring compositions according to customer demands.  Accurate blending facilities as well as strict control of purity are important features in the manufacture of high-quality blends for infant nutrition.
Food service
Our aim is to make your day a little easier.
We're well aware that working in a restaurant or catering kitchen is pretty hectic. Day after day. Hour after hour.
And in that situation, having products you can count on should be a given thing. Our driving force is to manufacture top quality, functional products that make your day a little easier and produce first class results!
News!
PREP ZT - The long life vegetable frying oil
 
PREP ZT contains no hardened fats and with less then 1% trans fatty acids.
PREP ZT is a long life frying oil, rich in monounsaturated fatty acids.
Food specialities
Traditionally, fats have been handled as a block or a liquid.  In some situations the handling and use of these types of products can cause problems.  We can offer a solution to this by offering a wide range of powdered or flaked fats.
They are an efficient, convenient and flexible system due to their free flowing nature and thus offer the user many advantages:
  1. When compared against blocked fats, powdered and flaked fats can be easily, accurately and consistently weighed and dosed into recipes
  2. Less packaging mean reduced labour costs (in comparison to block products)
  3. Even distribution of the fat particles in dry mixing processes without clumping or stickiness
  4. Quick melting due to the particle size and surface area when a liquid fat is needed
For some applications, such as dried and convenience foods, or where the fat needs to be melted prior to use, it is possible to use either powdered fat or flaked fats.  AAK has a great depth of knowledge and experience in these areas, so do not hesitate to contact us for product recommendations and advice to suit your particular process and products.
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 37oC to 65 oC.
For additional information or advice please do not hesitate to contact us.
Flaked fat
BAKERY APPLICATIONS
  • Sponge and Christmas Puddings
  • Dumplings
Akoflake can be used as an alternative where suet may have been used traditionally.  Akoflake is 100% vegetable oil which allows a clean and simple label declaration.
It can be added to the batter before cooking to give a desirable light and open texture.
  • Pizza Dough
Akoflake can be used in deep pan and thin & crispy pizza dough to enhance the flavour, texture and visual appearance to the baked product when incorporated into the dough before baking.
  • Pastry
When a flaky textured pastry is required, Akoflake can be added to the pastry dough before baking.
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.  Akoflake 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.
Akoflake 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. 
Our range of flaked fats is available with melting points ranging from 40oC to 65 oC.
For additional information or advice please do not hesitate to contact us.
Functional Ingredients
Today, consumers are becoming more and more aware of the substantial contribution made by good nutrition and eating habits to their health. This has lead to a growing concern about the nutritional content of the diet, and consequently an increasing demand for food products with specific health benefits.
AAKs' range of nutritional lipids includes omega 3 fatty acids and phytosterols, which contribute to a healthy cholesterol level in the blood and help maintain a healthy cardiovascular system.
Specidol and Vividol
Specidol and Vividol provide the possibility of adding healthy ingredients to every-day products, thereby offering comsumers the possibility to eat healthily without changing their diet. 
Dairy
AAK present a product range of Dairy Fat Alternatives which is an assortment of high quality vegetable fat products, with specific characteristics to fulfil the requirements of the various dairy applications. They can be used as complement or as replacers to milk fat. With AAK:s DFA products the same quality of the finished product can be reached as when milk fat is used.
 
The main possibilities of our DFA:s are
  • Improved nutritional profile
  • Reduced raw material cost
  • No or very small investment is needed – the existing dairy equipment can be used
  • New product properties can be introduced 
 
From a nutritional point of view, vegetable oils usually contain less saturated fatty acids and of course more unsaturated fatty acids compared to milk fat. They also minimize the amount of cholesterol in the product. AAK:s DFA products are designed to satisfy both the nutritional aspects and the functional properties of a fat for dairy application. More information of the DFA products is presented under each product type.
Cheese
One thing is clear about cheese. Even though it is one of our everyday foods it is also very much a product of indulgence. We like our cheese to taste good, and everyone has their own favourite. AAK has helped cheese producers use vegetable fats in cheese for more than thirty years, and the focus has always been good taste. There are two main reasons to why vegetable fat is used in cheese. The first is to improve the nutritional value of the cheese, by including more polyunsaturated fatty acids or other functional lipids. The second is to cut raw material costs, by replacing the more expensive milk fat. Over the years AAK has worked with a wide variety of cheese types
  • Semi-hard cheese, such as Gouda, Emmentaler, Cheddar and Tilsiter
  • Soft cheese, such as Brie and Camembert
  • Processed cheese – in the form of slices, blocks and spreads
  • Feta type as well as mozzarella and other pasta filata types
  • Fresh cheese 
 
AAK:s speciality fats for cheese production are the Akoroma and Akocheese product ranges.
Akocheese
With Akocheese we at AAK want to fill the gap between vegetable and milk fat concerning taste development. When using Akocheese, the taste development during ripening is the same as that of milk fat based cheese, even when 100% of the fat is substituted. Beside the standard product, Akocheese A, the product range also includes Akocheese U, which boasts an optimised nutritional profile, still with the same good taste development. To fulfil the special needs of propionic acid bacteria cheeses Akocheese P has been introduced. All fat blends are non-trans and non-hydro. Akocheese received a nomination for most innovative food ingredient at Food Ingredient Europe in Frankfurt November 2003. It is used in all different types of cheeses, where the taste development during ripening is of importance.
 
Akoroma
Fat blends within the Akoroma range are used in ripened, processed and fresh cheeses. Their typical property is to give the finished product a good texture and mouth-feel, and to remain neutral throughout the storage of the cheese. The neutral taste is very important in all dairy applications, because any off-flavour will easily be noticed. By using Akoroma in Your cheese-making, Your raw material cost can be significantly reduced at the same time as nutritional value is improved. Non-trans and non-hydro alternatives are of course available.  
 
Butter-blends
Vegetable fats have been used in butter-blends and spreads for quite some time. Spreads, based on vegetable fat and small amounts of butterfat, are normally manufactured by using scraped-surface heat exchangers. For a normal dairy operation, this approach usually requires investments in new expensive equipment. AAK has developed vegetable fat mixtures suitable for making butter-blends with ordinary butter-making equipment – the Akoblend product range.
Liquid butterblend
A more recent product on the market is liquid butter-blend. For this application AAK has developed Akoflow.
Low fat
One of the most important trends within health is low-fat. AAK has developed a novel fat blend which makes it possible to produce a traditional churned product on the normal churning equipment, but which is as low as 60 % in fat level. This product is called Akochurn.
Akoblend
Fat blends within the Akoblend range are used in butter-blends. The Akoblend range has a uniform quality, without any seasonal variations. The same production equipment as for butter and any ratio of vegetable fat and butter fat can be used.
In the Akoblend range you find for example products tailored to enhance the spreadability of butter-blends as well as non-trans and non-hydro alternatives.
Akoflow
Liquid yellow fats are today the only growing segment within margarine. They are a convenient complement to the ordinary solid products on the shelf. Liquid yellow fats are in line with the demands of the consumer of today, who are aiming at convenient cooking and products easy to use. AAK wants to be in the forefront of developing new products to meet customer’s expectations.
Until now it has been needed to have a surface scrape heat exchanger to be able to manufacture liquid yellow fats. With AAK:s new product Akoflow it is possible to manufacture this kind of products without expensive investment in new equipment. Butter can be added, which gives a unique product, with the best of combinations.
Akochurn
With Akoblend it is possible to improve the nutritional profile and lower the cholesterol content of butter. Just as with ordinary butter the fat content, however, has been somewhat high. This is especially so, when taking into account the strong low fat trend within food.
With Akochurn it is possible to make a traditionally churned butterblend, which can compete with the low fat spreads on the market by combining the following:
Tradition – consistency and image of churning process
Nutrition – low fat content, low level of saturated fat AND low cholesterol Akochurn is of course non-hydrogenated.
Cream
The market for creams keeps growing, and today you find innumerable varieties on the shelf. There are cooking creams, coffee creams, whipping creams and many more, many of them based on vegetable fat. Different types of products require different types of fats, for the product to be a success.
AAK has a complete product range for cream applications, Akotop and Akoblend range.
Akotop
Akotop is the fat blend for whipping applications, in which the milk fat can be completely or partly replaced. This range of fat blends has a range of different foam stability and melt-off properties. Some of them are tailored for warmer climate.
The Akotop range also contain non-trans and non-hydro alternatives  
Akotop Max this is the latest in the family. With this novel fat blend it is possible to make toppings which are both free of hydrogenated fat AND has excellent whipping properties as well as mouth-feel. To summarise:
  • No trans – The TFA level is below 1 %
  • Clean label – Since Akotop Max contains no hydrogenated fat it is declared only as “vegetable fat”
  • Great taste and mouth-feel – Toppings made with Akotop Max have melt-off and consistency very close to dairy based cream and are clearly superior to those based on standard hydrogenated topping fat blends
  • Excellent functionality – Freeze/thaw stability, over-run and whipping time are all in line with the best on the market
Akoblend
Cooking and Coffee cream can be made by recombination using a suitable vegetable fat together with skimmed milk, or dry ingredients and water. The milk fat can be can be completely or partly replaced by vegetable fat.
Specific properties like omega-3 enriched or low saturated fatty acid composition can be achieved by using products from the Akoblend range. Of course AAK can offer non-trans and non-hydrogenated alternatives.
Soured products
Yoghurt and desserts can be made by recombination using a suitable vegetable fat blend together with skimmed milk, or dry ingredients and water. A product with specific health claims, functional food, may be formulated. It is also possible to produce products with low levels of saturated fat and cholesterol.
The product range from AAK for soured products is the Akoblend range.
 
Akoblend
Various kinds of cultured creams, such as soured cream, crème fraîche and smetana are produced around the world. Except for differences in fat content, these products vary in taste, sourness and consistency. It is important to retain these properties when replacing milk fat with vegetable fat entirely or partially. These properties are obtained by using Akoblend in combination with correct processing.
The Akoblend range of course includes products which are non-trans and non-hydrogenated.
Ice cream
Ice cream made with vegetable fat offers quite some possibilities to decrease costs, while at the same time offering a healthier product. AAK:s products for ice cream are refined to the highest taste quality. They have the correct balance between solid and liquid fat at different temperatures to be able to replace dairy fat with a maintained nice, creamy consistency and appealing eating properties of the ice-cream.
AAK:s range of speciality fats for ice-cream applications is called Akomix. The range offers both non-trans and non-hydro alternatives.
A recent trend in ice-cream is to lower the saturated fat (SFA) content. The traditionally used vegetable fats have quite a high SFA. AAK can offer fat blends with a substantial reduction in saturated fat.
Akomix
Akomix is the name of a group of products from AAK that has been specially developed for use in ice cream production. Only carefully selected, top quality raw materials are used, to ensure that our products meet the demands made on vegetable fats for use in ice cream.
The Akomix products differ from most other vegetable ice-cream fats with their unique, nutritional profile. It means that the amount of saturated fat and trans fatty acids has been reduced, the content of mono- and polyunsaturated fatty acids increased. AAK has more than 30 years experience in development of ice cream with such healthy fats. The composition improves the properties of the ice-cream, reduced shrinkage and enhances the end products melting resistance.
If You which to reduce the saturated fat in Your ice cream, contact AAK to benefit from the extensive knowledge of our R&D.
New product launch
Akomix LS 30 - Give your new ice-cream a healthier fat profile!
With the newest product in our range of fats for ice-cream, Akomix LS 30, we have succeeded in producing an oil blend for ice-cream with unique properties and an even higher nutritional profile than the other fats in our Akomix range.
The product has a Saturated Fatty Acid (SAFA) content of only 30 % and it still gives the ice-cream excellent structure. To make an oil blend with low SAFA you need to consider not only the Solid Fat Content (SFC) of the oil blends but also the crystal pattern to get the optimal structure in the final ice-cream. Our Research and Development team has succeeded in developing this unique product, for which we have filed a patent.
The product has excellent sensory properties such as creaminess and melt-off, fully comparable to ice-creams with much higher SAFA levels.
If you wish to learn more about our new fat, contact us at AAK.
Tel: +46 454-820 00 Fax: +46 454-828 10
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