Non-hydro confectionary filling fat

New from AAK is Confao, a line of high-performance filling fats. The fats are formulated from non-hydrogenated trans-free palm and palm kernel fractions and are said to be especially suitable for praline, cookie-filling, soft-filling, high-nut-content filling and health/cereal/nutritional bar applications. The fats inhibit oil and moisture migration, provide high stability, expedite processing, provide minimal waste, offer excellent mouthfeel and flavor release in both soft and hard fillings, offer steep melting and excellent cooling sensations for truffle confections, and prolong shelf life with bloom-retarding properties.