Unimills produces tailor made vegetable oils & fats for the confectionery industry. These oils and fats are used in chewing gum, caramel and toffees, and filling fats for chocolate applications. Each end-product has its unique fat and oil characteristics.

 

One of the main components for chewing gum is vegetable oils and fats. These oils and fats help to blend the ingredients and keep the gum soft and flexible by retaining the proper amount of moisture.

Caramels and toffees are an emulsion of fat in a complex aqueous system. The main constituents of these products are fat and sugar. The basic process consists of boiling the ingredients together to drive out water. The fats which Unimills produces for caramel and toffees provide that the application keeps its flavour.

 

The most important characteristic of a caramel and toffee fat is that the fat is solid at room temperature, and it must be fully melted at body temperature to avoid an unpleasant mouthfeel. This means that the fat must have a sharp melting curve.

Vegetable filling fats or creams are widely used in confectionery products, such as pralines and bonbons. These types of vegetable fats are used for economic reasons and for the ease of processing. Also the use of vegetable fats as a filling fat does not require tempering.

 

Click here to ask Unimills for the proper fat blend for your confectionery application.