This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.

1. Title
Name presenter DD/MM/YYPalm Based
Bakery Fats
Tey Meei Shya
16/04/18

2. Mesocarp Shell
Kernel
Oil Bearing Material - Palm
Loders Croklaan – The Choice for Palm

3. Fatty Acid Composition, % Palm Oil Palm Kernel Oil
C6 Caproic 0.2
C8 Caprylic 3.4
C10 Capric 3.3
C12 Lauric 0.2 46.8
C14 Myristic 1.1 16.1
C16 Palmitic 44 8.7
C18:0 Stearic 4 2.4
C18:1 Oleic 40 16.4
C18:2 Linoleic 10 2.7
C18:3 Linolenic 0.3
C20 Arachidic 0.2 0.1
3
Fatty Acid Composition

4. Why Palm based Oils/ Fat for Bakery?
o Promote beta prime crystallization, fine needle like & smoother texture,
better for aeration due to the increased ability to incorporated air bubbles.

5. o Absence of linolenic acid (C18:3), higher oxidative stability.
o Cholesterol-free.
o Functional shortenings are attainable without hydrogenation, TRANS
free solution is provided.
Why Palm based Oils/ Fat for Bakery?

6. o Lubrication
o Heat transfer
o Structural integrity (flakiness of pastry)
o Incorporation of air
o Tenderness and texture
o Mouth feel
o Extended shelf life
Function of Fats in Bakery Products

7. Bakery Fats
 Shortening
 Flavored Fats
 Cream Filling Fats
 Icing shortening

8. All purpose
shortening

9. All Purpose Non-Hydro Shortening
Product
Name
Melting
Point, °C
Applications
Shortfat 360 33-37 Sponge
Cakes
Cakes,
Cake
FillingsShortfat 370 33-39
Shortfat 390 37-40
Cookies
Shortfat 400 38-43 Fried Dough,
Sandwich
Biscuit Filling
Biscuits
Crackers, BreadShortfat 420 40-42
Shortfat 440 42-44
Shortfat 460 44-48
Shortfat 480 48-50

10. Flavoured Fat
Trans-free solution

11. o Trans-free, cholesterol-free, higher oxidative stability.
o Provides ordinary butter note, ideal option for butter/ Danish cookies.
o Well harmonies with butter or anhydrous milk fat in any proportion or
100% replacement.
o Beta carotene as natural colorant.
o Easy storage.
BOS 6262

12. Soft Filling Fats
Trans-free solution

13. 13
DURKEXTM
Fats for Softer Filling and Spread
DURKEXTM
Fats for Softer Filling and Spread

14. Durkex 102
•Bake Stable
Fillings.
•Good oxidation
stability.
Durkex 104
•Suitable for
spread with nut
paste.
•Good spreading
properties.
•Better heat
resistant.
Durkex 103
•Higher cocoa
butter.
•Suitable for
spread with nut
paste content.
•Great heat
resistant.
Durkex

15. DURKEX
o Non hydrogenated fat, trans <1%.
Product name TFA, % SMP,
°C
% Solid by NMR, typical value
20 °C 25 °C 30 °C 35 °C 40 °C
Durkex 102 <1 31 7 5 3 2 1
Durkex 104 <1 31 9 6 4 2 0
Durkex 103 <1 36 6 6 4 3 2

16. Confectionery Chocolate Spread
Structure of Spread
A blend of solid particles disperse in a continuous fat phase

17. Oil Exudation in Spread
Application Problem - Oiling Out !!!

18. Fat Crystal Network

19.  Bake stable fillings
 Provides creamy texture of filling
 Excellent flavour release
 Good oxidation stability
 Good crystallization speed
 Better product stability (minimize oiling out)
Durkex 102

20.  Good for spread application
 Imparts creamy texture of spread
 Suitable for spread with nut paste
 Good spreading properties
 Better product stability (minimize oil separation problem)
Durkex 104

21. o Higher cocoa butter, up to 15%
o Good stability at higher storage temperature, up to 40 °C (minimize oiling
out).
o Suitable for spread with different type of filling.
o Low trans solution, <1%.
Soft Filling with High Cocoa Butter Tolerance –
Durkex 103
Fat bloom observed on the normal
filling fat with higher cocoa butter
Filling with Durkex 103 with 15%
cocoa butter in recipe after 5
months storage at 25 °C.

22. Continue…
Oil separation observed on the normal fiiling at 35 °C after 8
weeks.
Filling made of Durkex 103 stable throughout 9 months.

23. Cream Filling

24. Biscuit, Wafer Filling Fats
CLSP series
Biscuitine series
Shortfat series

25. Shortfat
Series
Biscuitine
Series
CLSP
Series
 Increasing crystallization speed
 Improving flavor release
 Improving eating pleasure
Leveling Up Cream Fillings

26. Product Name Trans,
%
SMP
(°C)
Typical % Solid by NMR Description
20°C 30°C 40°C
Biscuitine 500 <1 41 46 18 5 Non hydrogenated
Biscuitine 6868 <1 38 29 13 6 Non hydrogenated
Biscuitine 606 2 38 55 20 3 Hydrogenated, fast
crystallization
DFT 330 <1 46 57 32 18 Non hydrogenated, fast
crystallization
Biscuitine Series

27.  Low SAFA option, 45%.
 Non hydro fat, low trans (<1%)
 Fast crystallization
 Provide good pliability texture of filling
 Provide good melting
Biscuitine DP6868

28. Nutritional Information of Biscuitine
0
10
20
30
40
50
60
Biscuitine 300 Biscuitine 500 DP 6868
56 57
45
PUFA
MUFA
SAFA
Trans

29. Product
Name
Trans, % SMP, °C
Typical % Solid by NMR
20°C 30°C 40°C
CLSP 616 <1 40 54 22 7
CLSP 625 <1 32 54 7 1
CLSP 710 <1 33 64 13 1
CLSP Series

30. Icing
Shortening
Lauric Free

31. Icing Short
Product name TFA,
%
SMP,
°C
% Solid by NMR, typical value
20 °C 25 °C 30 °C 35 °C 40 °C
Icing Short 305 <1 47 32 20 17 13 9
DP 10442 <1 46 55 43 30 22 15
DP 10505 9 38 57 43 29 18 9

32.  Non hydro, low trans (<1%)
 No flavor emulsified fat
 Low Specific Gravity at shorter time
 Incorporation of higher quantity of air in a more stable system
 Incorporation of air and up to 15% water without leakage/
separation
 Improved eating characteristic (reduce greasy taste)
Icing Short 305

33. Icing Short 305 - Recipe with water
No water separation, compact Water separation, loose
Water
*at 25°C, 20% water

34. Sensory Evaluation of Icing Short 305
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
mouthfeel
flavour
meltdown
waxiness Cream w/o water
Cream with water

35. Typical Cake Cream with Icing Short 305
Processing :
1. Combine the dry ingredients and then sieve.
2. Add the icing shortening. Mix at lowest speed for 1.
3. Add water 1 slowly. Mix at speed 1 for 1 minutes. Scrape the bowl.
4. Mix at speed 2 for 5 minutes. Scrape the bowl.
5. Add water 2 slowly. Mix at speed 2 for additional 5 minutes.
Ingredients %
Icing Short 305 29.0
Icing sugar 44.7
Skimmed milk powder 5.8
Full cream milk powder 5.0
Cold soluble starch 0.2
Salt 0.2
Water 1 7.5
Water 2 7.5
Potassium sorbate 0.1
Citric Acid 0.002
Total 100.0

36. Other Application of Icing Short 305
 Cakes using creaming method
Icingshort Icingshort
Icingshort
Shortening
Shortening
Shortening

37. Application of Icing Short 305 in Mochi
o To maintain the softness of mocha by delaying starch retrogradation.

38. Icing Short
Icing Short
Icing Short 305
Icing Short DP 10505
Non hydro
Hydrogenated
Suitable for recipe with water up to 15%
Better mouthfeel
Icing Short DP 10442
Lauric free
Faster crystallization speed
Faster crystallization speed
Heat resistant