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Structured triglycerides

Swiss quality and premium organic ingredients for the chocolate industry

The increasing demand for chocolate products in organic quality has intensified the search for alternatives to palm oil. In this context, structured triglycerides prove to be a promising solution.

In addition to the proportion of saturated and unsaturated fatty acids, the positioning of the fatty acids within the molecule also influences the physical properties of oils and fats. We have succeeded, through a certified organic process, in modifying this position of the fatty acids. With this, we are able to produce new products that we can use for organic products, for example for hazelnut and chocolate spreads. Therefore, we are no longer required to use palm oil.

Alternatives to palm oil

Structured triglycerides offer the flexibility and necessary technological properties to replace palm oil in confectionery and chocolate products. They provide a promising opportunity to enhance chocolate confectionery. Formulations with palm fat are replaced by certified plant-based alternatives such as shea butter, cocoa butter or coconut oil. We have developed methods to produce palm oil-free products with the highest quality standards. Through the restructuring of triglycerides in an innovative process, the desired mouthfeel and stability are improved.

The advantages

Structured triacylglycerols (TAGs) offer a variety of applications, from filling fats for bars to chocolate fillings and spreads, without compromising on taste or stability. By using organic-certified alternatives, manufacturers can be more flexible while still maintaining the quality of their products.

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