Product Description (%) 100 (%) 90 SOS POS. CB (Africa) CBL CBE POP. CB (Africa) CBE CJ CBL ( )

Size: px

Start display at page:

Download "Product Description (%) 100 (%) 90 SOS POS. CB (Africa) CBL CBE POP. CB (Africa) CBE CJ CBL ( )"

Arlene Stephens
5 years ago
Views:

1 Product Description

2 2

Product Description Cocoa butter has unique composition and physical properties that give chocolates a good mouth-feel and

The quality of natural cocoa butter may not be consistent due to the difference in origin, weather, species, etc.

3 Product Description Cocoa butter has unique composition and physical properties that give chocolates a good mouth-feel and release a special flavor. The quality of natural cocoa butter may not be consistent due to the difference in origin, weather, species, etc. CBL (Cocoa Butter-Like) is produced by an innovative enzymatic process and is most similar to cocoa butter in TAGs composition, SFC curve, taste, texture, etc. CBE (Cocoa Butter Equivalent) has been used to substitute cocoa butter to save cost but has different chemical and physical properties. TAG Compositions SFC Curves (%) (%) 1 9 SOS POS 8 POP CB (Africa) CBE CJ CBL ( ) CB (Africa) CBL CBE CJ s Internal analysis CJ s Internal analysis : IUPAC 2.15(b) 3

Process CJ is the first and the only company that has developed and commercialized the POS rich

$inter and trans esterification and fraction technology.$ CJ has a certificate of ISO 22.

4 Process CJ is the first and the only company that has developed and commercialized the POS rich fat which is a major component of CBL The POS rich fat is produced by an echo-friendly enzymatic inter and trans esterification and fraction technology. POS improves the quality and enables to make various types of chocolates. CJ has a certificate of ISO 22. The only commercialized POS rich fat process Echo-friendly enzymatic process RSPO raw materials ISO 22 Properties * Patents applied for PCT Natrural fats Enzymatic esterification Fractionation POS rich fat Blending CBL TM 4

5 Properties Miscibility 1. Good miscibility with other TAGs Cocoa butter has 3 key components; POS, SOS and POP, that have their own characteristics. While SOS is hard and waxy, POP is soft and easy melting. On the other hand, POS has both characteristics of SOS and POP. Therefore POS has a good miscibility with SOS, POP or both. POS POP Cocoa butter SOS Source: Functionality and structure. physical properties of Lipids, 211, p Hard as SOS but Soft as POP POS is as hard as SOS when remained as solid, while POS melts as soft as POP. POS needs more energy to be melt due to higher enthalpies and it melts softly due to its low melting point. ΔHf (KJ/mol) Tm ( ) Physical Property Difference 4 CB POP POS SOS Source: Arishima. T., and K. Sato, JAOCS, Vol. 68, no 1 (October 1991), p Maintaining stable crystal structure Crystal Structure Change Even though CJ s POS has soft characteristic, it maintains a tempered crystal structure ß2 as SOS. Hard PMF changes its crystal structure easily from tempered type ß2 to bloomed type ß1. Even though Hard PMF reveals rapid transformation rate, CBE has to use Hard PMF for blending it with SOS because SOS is too hard to be used for chocolate. CJ POS Shea Stearin Hard PMF Weeks ß ß2 ß Source: CJ s Internal analysis 5

Advantages Advantages Only CBL can be manipulated with 3 Key components for various types of chocolate applications to meet any quality requirement.

6 Advantages Advantages Only CBL can be manipulated with 3 Key components for various types of chocolate applications to meet any quality requirement. CBL allows customers to develop various applications such as heat-stable, anti-blooming and Ganache type, etc. CBL not only improves the chocolate quality but can it also saves the cost by its ability to substitute 1% of cocoa butter. Choose CBL for Balancing of heat-stability and mouth feel Providing customized solutions and wide applicability in complex products Stablizing crystallization properties Cost-efficient application Product Concept POP More detailed applications are available by using 3TAG components General chocolate Heat-stable chocolate Ganache chocolate High End chocolate (To be developed) POS SOS CBL Product Ranges 6

Product Application Description Cocoa butter TAG composition Cocoa butter SFC curves Better ingredient costs Improved heat resistance Increased

is not required) Very sharp and steep SFC curves Excellent mouth feel and taste Type Product Description CBL NC CBL HB CBL MS CBL NC-1 CBL NC-2

Solution for the softening, blooming and sticking of chocolates which deteriorate a proper taste and a shape.

7 Product Application Description Cocoa butter TAG composition Cocoa butter SFC curves Better ingredient costs Improved heat resistance Increased bloom stability Higher melting point CBL NC CBL HB CBL MS CBL EX Excellent taste for soft chocolate Circulating in room temperature (Cold-chain is not required) Very sharp and steep SFC curves Excellent mouth feel and taste Type Product Description CBL NC CBL HB CBL MS CBL NC-1 CBL NC-2 CBL HB-1 CBL HB-11 CBL HB-2 CBL MS-1 CBL MS-2 For the premium chocolate with 1% compatibility or any blending ratios with cocoa butter. Solution for the softening, blooming and sticking of chocolates which deteriorate a proper taste and a shape. For very soft type of chocolate like Ganache and it has a good mouth-feel and can be distributed in a room temperature. CBL EX To be developed Excellent SFC curves and a mouth-feel. 7

especially during the storage in tropical countries.

By contrast, if it is too hard, then it is too waxy in your mouth.

8 Application Examples 1. Heat-stability Test Chocolates need to remain its shape and quality when some degrees of heat is applied especially during the storage in tropical countries. If the chocolate is not hard enough, it will melt and stick together. By contrast, if it is too hard, then it is too waxy in your mouth. Therefore, it is important to maintain the balance of the hardness and softness. SFC curve SFC curve CBS CBR CBE CBR CBL Choose CBL for ( ) ( ) Other alternative causes binding when packed together Heat stability CBL HB-11 in a chocolate Choose CBL for 8

9 Application Product Description Examples 2. Anti-blooming Test Chocolates applied by just 5% of CBL HB-1 Type (Dark, Milk) show that an anti-blooming is effective. In particular, milk chocolate has a clear evidence of its effect of which the fat bloom doesn t appeared for even 4 days. Dark chocolates Gloss reduction % 5% 17% Based on cocoa butter 2 days 4 days Visual bloom 2 1 day Cycle Test : 2, 12hr 3, 12 hr (Moisture 6%) CBL HB-1 (5%) CBL HB-1 (17%) Milk chocolates Gloss reduction % 5% 17% Based on cocoa butter 2 days 4 days Visual bloom 2 1 day CBL HB-1 (5%) CBL HB-1 (17%) Cycle Test : 2, 12hr 3, 12 hr (Moisture 6%) 9

It can reduce the cost significantly when maintaining the same chocolate quality in all the aspects of taste, flavor, SFC, TAG, etc.

10 CBL TM NC CBL NC as a full replacement for cocoa butter. CBL NC can be used for premium chocolates to 1% for cocoa butter replacement. Choose CBL NC for Similar TAG composition Same SFC curves Ingredient cost-savings Same sensory evaluation CBL NC is cost efficient. It can reduce the cost significantly when maintaining the same chocolate quality in all the aspects of taste, flavor, SFC, TAG, etc. TAG composition SFC Curve Sensory Evaluation (%) (%) CB CBL NC-1 CBE Hard CocoaButter POP POS SOS CBE ( ) CB CBL CBE 1

Product Description CBL TM HB CBL HB for improving heat resistance and bloom stability CBL HB can be used for the chocolate in warm climates and poor distribution conditions.

and SFC Good sensory evaluation CBL HB is the solution for the softening, blooming and sticking problems of chocolates which deteriorate the proper shapes and tastes.

11 Product Description CBL TM HB CBL HB for improving heat resistance and bloom stability CBL HB can be used for the chocolate in warm climates and poor distribution conditions. Choose CBL HB for Improving heat resistance Increasing bloom stability Modifying the M.P. and SFC Good sensory evaluation CBL HB is the solution for the softening, blooming and sticking problems of chocolates which deteriorate the proper shapes and tastes. TAG composition SFC Curve Fat Bloom Test (%) Cocoa Butter CBL HB-1 POP POS SOS (%) ( ) CB CBL HB-1 CB CBL HB-1 < Method > Duration of the test : 1 weeks Condition : 2, 12hr 3, 12 hr(moisture 6%) Chocolate with CBL HB-1 has about double the shelf life than cocoa butter 11

CBL TM MS CBL MS for very soft types of chocolate like Ganache One of the high end chocolate is Ganache which is chocolate blended with fresh cream. It is only distributed and stored in cold-chain.

12 CBL TM MS CBL MS for very soft types of chocolate like Ganache One of the high end chocolate is Ganache which is chocolate blended with fresh cream. It is only distributed and stored in cold-chain. Choose CBL MS for Excellent mouth-feel All seasons around Normal temperature distribution CBL MS can allow the soft type of chocolates distributed in room temperature while its taste is still as much same as Ganache chocolate. TAG composition SFC Curve Sensory Evaluation (%) (%) CB CBL MS-1 Cocoa Butter CBL MS Cocoa Butter CBL MS-1 POP POS SOS ( ) 12

13 Product Description CBL TM EX CBL EX for a very sharp and excellent mouth feel CBL EX enhances POS itself and 3 TAGs contents in it. This minimizes the minor TAGs bad influences like crystal structure collapse, blooming, and fat migration while maximizing the mouth-feel and the refreshment. Choose CBL TM EX for POS contents higher than 5% 3 TAG higher than 9% Excellent SFC curves Excellent mouth-feel and refreshment TAG composition SFC Curve Sensory Evaluation (%) (%) 1 8 CB CBL EX-1 Cocoa butter CBL EX Cocoa Butter CBL EX-1 POP POS SOS ( ) 13

Product Description Sales by Business Sector 44% 12% 14% 24% 6% Food & Food Services Our core business, we offer the fullest range of food and food services, fully satisfying consumers needs for

14 Product Description Sales by Business Sector 44% 12% 14% 24% 6% Food & Food Services Our core business, we offer the fullest range of food and food services, fully satisfying consumers needs for nutrition, convenience, economy and great taste. We are also proud of our role in globalizing Korean cuisine, and will continue to develop Food and Food Services as our key business. Bio & Pharma Our objective is to become one of the largest biopharmaceutical companies in the world. Having made continuous progress in the development of biotechnologies over the past 4 years or so, our current focus is on a broad range of foodstuffs and animal feed additives. We are also accelerating our program of developing rapid Generic Drug production capability. Entertainment & Media CJ is becoming the major channel through which hugely popular Korean cultural sensations are making their way to the world community. We are operating or entering various media cotent business including movies, music, entertainment and lifestyle programming, documentaries, animated features, and other types of entertainment. As an integrated media business, we are offering these contents through our own Cable TV channels, as well as by satellite broadcast, Internet, and mobile media. Home Shopping and Logistics With the rapidly growing popularity of home shopping in Asia, this field has proven to be one of the CJ s major growth drivers. Leveraging our existing knowledge and capabilities in the fields of home shopping, logistics and retail stores, we will ensure more convenience for our customers and create global synergies as we expand this business line internationally. Infrastructure and Overseas CJ s infrastructure business activities include construction and engineering as well as e-business, Further differentiation will occur as we expand, allowing us to develop new synergies across our entire range of operations, and continue to operate to ensure customer satisfaction. 14

CJ creates a Healthy, Happy and Convenient Lifestyle Life CJ is in our life providing us health, enjoyment

CJ has been recognized as an ever-changing company leaping forward creating new imagery and as a

Entertainment Media and Home Shopping & Logistics has enabled us to grow into a global company with

15 CJ creates a Healthy, Happy and Convenient Lifestyle Life CJ is in our life providing us health, enjoyment and convenience. CJ has been recognized as an ever-changing company leaping forward creating new imagery and as a trustworthy company always there providing you with health, enjoyment and convenience. CJ s is propelling itself as a global leader. Our relentless efforts in strengthening our key businesses in Food & Food Service, Bio Pharma, Entertainment Media and Home Shopping & Logistics has enabled us to grow into a global company with world-class competitiveness Culture Company CJ creates an enjoyable lifestyle. CJ will be always be there as a trustworthy corporate citizen, a global company loved around the world, and as a comprehensive company revolved around life and culture which enriches people s lives and brings more happiness. 15

22 GREAT GLOBAL COMPANY No matter what language you speak or what flag you wave, Your heart contains affection and love. You are a part of the world, connected to others.

16 22 GREAT GLOBAL COMPANY No matter what language you speak or what flag you wave, Your heart contains affection and love. You are a part of the world, connected to others. Across time and distance, CJ brings the world closer to you. We have a dream and a vision. By 213 we will be among the world s top 5 companies. By 22, our major business lines will be ranked as the world s best. We are ambitious, devoted and tireless. Remember, from the moment you first encounter CJ, We will always be there for you. CJ Cheiljedang Corporation 33, Dongho-ro, Jung-gu, Seoul 1-4, Korea Headquarter (Global Sales &MKT) R&D Center Food Ingredients Global MKT / Bongsoo Kim / / starhack@cj.net Food Ingredients Global Sales / Riz Park / / sub8125@cj.net R&D Sloution Center/ Chul-jin Kim / / semijin@cj.net

CONFECTIONERY FATS. A Sime Darby Plantation Company

CONFECTIONERY FATS. A Sime Darby Plantation Company CONFECTIONERY FATS A Sime Darby Plantation Company Mark and Wendy don t know that tripalmitoylglycerol and 1,3-dipalmitoyl-2-oleoylglycerol can be produced in a sustainable way... They only care about