Chocolate

Alternatives to palm oil

The chocolate industry is also looking for alternatives to palm oil. We can offer these to our customers. The challenge is to achieve confectionery products with good cocoa butter compatibility, as well as melting and crystallisation properties. For the palm-free alternatives, we use different modification processes and sophisticated combinations of seed oils, cocoa butter and also lauric fats, if required.

Tailor-made fat components

When producing recipes for your fillings, couvertures and glazes, we always apply the following guideline: fat components that are tailored for the requirements of your system setup, and outstanding melting properties, high temperature stability and excellent sensory characteristics for your end products.

To this end, we use tried-and-tested lauric and non-lauric raw materials or even palmfree alternatives, because  we make high-quality products.

Products

Chocolate, fillings, couvertures

Would you like some advice? Contact us!

Contact person

Michel Burla
Managing Director

+41 32 387 48 48
m.burla@centravo.ch

Teilen