How to compare confectionery fat specifications

Start with the fat's function

Coatings, fillings and creams have different requirements. Start by describing the desired consistency and mouthfeel, production conditions, storage and use. The current brand name is useful alongside its specification and a description of the process.

Fat behaviour depends on composition and crystal structure. A similar melting point therefore does not prove that two products perform identically.

Compare the profile, beyond a single figure

The solid fat content profile, or SFC, shows the proportion of solid phase at different temperatures. Comparison requires the same measurement points and comparable sample preparation methods.

The technical brief also includes crystallisation parameters, hardness and compatibility with the rest of the fat phase. Your process determines which specific parameters to use.

A practical comparison checklist

• Purpose: coating, filling, cream or another system.
• Fat-phase composition and formulation constraints.
• Solid fat content profile and measurement methods, where specified.
• Production and cooling temperatures.
• Quality criteria after production and during storage.
• Composition, packaging and documentation requirements.

Alternative selection concludes with a trial

First, create a table of similarities and differences between specifications. Then agree a production trial: processing conditions, trial batch volume, acceptance criteria and observation period.

The delivery quotation includes the agreed brand and characteristics. Send us your current specification and a description of your requirements — we will prepare a basis for selection.