Lipid technology yields long-life fillings

By Lynda Searby

- Last updated on GMT

Related tags: Shelf life, Adm cocoa, Fudge, Fat

Lipid technology yields long-life fillings
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.

The cocoa, chocolate and confectionery ingredients supplier has launched a range of fillings which are said to combine an ‘indulgent taste’ with a shelf life of between six and nine months. Such a long shelf life has previously been difficult to achieve in this application owing to the high moisture content of most premium fillings.

ADM says it has used lipid technology to create fillings with a low moisture content, for inclusion in products such as pralines, éclairs and filled biscuits.

This technology allows us to maintain a great taste profile while enabling an effective manufacturing process,”​ Rinus Heemskerk, technical director for ADM Cocoa, told today.


The fillings were developed in collaboration with another group division - ADM Oils and Fats. ADM Cocoa says this enabled it to draw on the group’s combined expertise in oils and fats and chocolate confectionery to formulate fillings that combine richness and functionality.

The confectionery industry is always searching for products that give an artisanal sensation, but have an industrial shelf life. This special range of fillings combines the expertise of several ADM divisions to cater for this demand,”​ said Heemskerk.

“ADM is not only a leading cocoa and chocolate specialist but also a major oils and fats producer. The new premium fillings are a result of this combined expertise, using lipids as a base to ensure the product meets the highest quality standards.”

The fillings are available in a number of flavours, including strawberry, orange, fresh yoghurt, custard, chocolate and truffle-type, and a variety of textures, ranging from fluid to firm. Fillings with a cool melting profile are also available, meaning that they can be easily moulded and cut.

Heemskerk told that the fillings are already being used by a number of customers, primarily in Western Europe, in both confectionery and bakery applications.

“They are particularly popular in Europe, where there is a strong market for premium confectionery products,”​ he said.

Related topics: Ingredients

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1 comment

Lipid Technology yields long-life fillings

Posted by Sahar Razmkhah,

If the solution has been replacing part of the moisture with oils and/or fats, what happenes with the nutritional value of the filling? Does it mean more calories and increased in fat content of the filling in exchange of the shelf-life extention?

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