| Lauric alternatives
Lauric fats are based on Palm kernel or Coconut oil; as such or
in (partially) hardened form or in interesterified form with other
fats
The positive aspects of lauric fats can be summarised as:
- Not so sensitive for oxidation and so good taste keepability
- Steep N-line (high N10 and low N35); good oral melt
- Fast crystallisation
But the price of lauric fats can be higher than other oils/fats.
So it can be interesting to have an alternative of lauric available
(flexibility of fat blends).
Various lauric alternatives are possible. The table below indicates
the importance of the constraints for each application, in which
laurics are used.
Applications
|
Taste
|
N-line
|
Low N35
|
Crystallisation |
Biscuit/cracker spraying
|
X |
|
X |
|
Creams and biscuit fillings
|
|
X |
X |
|
Biscuit coating
|
|
X |
|
X |
Sugar confectionery
|
X |
X |
X |
X |
Chocofillings
|
|
X |
X |
X |
Ice cream
|
X |
|
X |
|
Ice cream coating
|
X |
|
X |
X |
Non-dairy cream
|
X |
X |
X |
|
Frying
|
X |
|
X |
|
A second reason to use non-laurics is the risk for soapy taste;
by the presence of lipase activity (e.g. in ingredients or in the
environment) and humidity, free fatty acids are formed. The lauric
types of free fatty acids give a strong soapy taste.
Although the fat is the victim and not the cause of the soapy taste,
most of the time the lauric fat will be replaced by a non-lauric
fat.
A direct alternative (with the same properties) will be difficult
to find; the better the constraints are known, the easier it is
to find an alternative as close as possible.
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