Uelzena Develops Innovative Products for Chocolate Processing

06 Dec 2011 --- Using the unique LiCap-process, Uelzena has developed “SEED 100” and “SEED 200”, two innovative products for the chocolate processing industries. SEED 100 and SEED 200 are highly concentrated ß-V crystal powders made from 100% cocoa butter or 100% chocolate, respectively.

Dec 6 2011 --- The crystallized structure of hardened chocolate governs the texture and mouthfeel of chocolate products. Obtaining a ß-V crystal structure in chocolate production is desired because of its stability properties and its beneficial influence on quality parameters.

An alternative way of tempering chocolate the traditional way is the so called “seeding” of the chocolate mass, a method known since the 1950s. Pre-crystallized ß-V crystals are added to the chocolate mass and trigger the crystallization of the chocolate. Today, the seeding of chocolate is hardly applied in industrial chocolate production and processing because the ß-V seed crystals could only be produced from non-chocolate ingredients, the ß-V fraction in the "seeding material” is too low or undesired substances would accumulate in the chocolate formulation.

Using the unique LiCap-process, Uelzena has developed “SEED 100” and “SEED 200”, two innovative products for the chocolate processing industries. SEED 100 and SEED 200 are highly concentrated ß-V crystal powders made from 100% cocoa butter or 100% chocolate, respectively. Commonly added at levels between 0.5 and 3.0% to chocolate masses or fillings, the powders can be stirred in easily and the desired ß-V crystal structure can be obtained in a controlled manner. In several tests the application was tested at the Fraunhofer Institute IVV, Freising, Germany, and the good performance was confirmed also by many industrial tests. The tempering step can be eliminated completely. The ingredients cocoa butter (SEED 100) and chocolate (SEED 200) are already contained in the chocolate to be processed; this means that no foreign ingredients will be added to the chocolate products. For chocolate coatings and chocolate produced in a circulation process, SEED 200 is of special interest because the original recipe is not enriched. Up on request customized processing of cocoa butter or chocolate is possible.

To contact our editorial team please email us at editorial@cnsmedia.com

Uelzena eG

Collapse

Uelzena eG is a dairy co-operative located in Northern Germany near to Hamburg. Under the brand ‘Uelzena Ingredients’ a dairy based range of high quality food ingredients and extraordinary expertise in the milk fat processing sector is offered to the confectionery, baking, ice cream and delicatessen industries. The product portfolio includes milk powder, milk fats and sweetened condensed milk, different yoghurt and cream products as well as customized fat compounds and premixes.

Milk powders

Uelzena supplies low heat and medium heat skimmed milk powder and buttermilk powder for chocolate and confectionery products. All milk powder variations are characterized by their balanced and still pronounced milk flavor and excellent processing properties they impart to confectionery and chocolate products. The skimmed milk powder is certified according to kosher and halal requirements. 

Milk fats

Besides standard butter and butterfat qualities, Uelzena can provide very special milk fat products.

Using a unique fractionation technology, hard stearins are separated from soft or liquid oleins, and the individual fractions can be recombined into a wealth of products with defined melting points and degrees of hardness or a certain melting behavior. Another process, namely deodoration, allows the removal of both color and – if needed - taste from butter, while the reduction of cholesterol is also possible. The result: white fat for special applications.  


Sweetened condensed milk and cream products  

Uelzena’s subsidiary company, Warmsener Spezialitäten GmbH, is specialized in producing sweetened condensed milk with various fat levels and dry matter content. Their product range is completed by versatile cream products and yoghurt (also lactose free) as well as fat compounds for the bakery and delicatessen industry.

Contract manufacturing of butter and anhydrous milk fat

Uelzena also offers contract production of butter and anhydrous milk fat as well as contract processing like fractionation and/or deodoration of milkfat or standardizing the milk fat and dry matter content of cream products.

Milk based ingredients:

  • Low heat/medium heat skimmed milk powder
  • Buttermilk powder
  • Anhydrous milk fat
  • Butter
  • Butter/butterfat with vanillin or carotene
  • Milk fat fractions
  • White milk fat
  • Customized milk fat preparations
  • Sweetened condensed milk
  • Gourmet cream
  • Créme fraiche/sour cream
  • Yoghurt 

Related Articles

Food Ingredients News

What’s in a name? Most consumers understand the difference between real milk and alternatives, says new survey

12 Oct 2018 --- A new survey exploring how consumers comprehend the difference between milk and non-dairy alternatives reveals that most people are actually not confused at all. The International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. This comes at a time when the US Food and Drug Administration (FDA) is considering a proposal to provide greater clarity on the appropriate labeling of plant-based alternatives.

Food Ingredients News

Vegan innovation in confectionery: Herza Schokolade launches white chocolate pieces

08 Oct 2018 --- Around the globe the demand for plant-based alternatives is growing – not just for basic foods but across all food categories, including confectionery. Manufacturers have been promoting their vegan fruit gums for some time and the consumption of vegan products is on the rise in the chocolate segment, too. Until now, there were no vegan alternatives to white chocolate pieces and Herza Schokolade has now occupied this market niche with the launch of its white chocolate pieces for vegan finished products.

Food Ingredients News

Barry Callebaut expands Russian presence with Inforum acquisition

04 Oct 2018 --- Chocolate and cocoa world leader Barry Callebaut is expanding its presence in Russia, the world’s second largest chocolate confectionery market, after signing a new agreement to acquire Inforum, a Russian B2B producer of chocolate, coatings, and fillings, serving many of the well-known consumer chocolate brands in the federation.

Food Ingredients News

Ice cream down under? Pecan Deluxe Candy tips off dessert trends in Australia

04 Oct 2018 --- The Australian ice cream market is thriving, according to Pecan Deluxe Candy. Intense competition between the big players in the market is leading to R&D innovation in Australia, one of the largest markets for ice cream in the world, with one of the highest per capita consumption, according to the company.

Food Ingredients News

Untapped potential? FrieslandCampina Kievit targets instant coffee and tea growth in the Philippines

02 Oct 2018 --- FrieslandCampina Kievit has conducted consumer research in the Philippines into coffee, tea, and hot chocolate usage and preferences, giving beverage manufacturers in the region insights in trends and how best to innovate and grow their businesses. At the same time, the company has opened a brand-new Innovation Kitchen in Manila, to help partners tailor-make relevant concepts for the market.

More Articles