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Confectionery

Sweeten up your pleasant treats with healthy trans-fat free ingredients from IOI Loders Croklaan.

Caramel
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Durkex ™ NT 100
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Description
  • Ideal for shelf stable caramel in an ice cream application providing for a good variegate.
  • Also ideal for squeezable caramel sauce.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 20ºC/68ºF max
  • Color (5 1/4”) Lovibond: 4 R max
  • OSI at 130ºC: 5 hours min
  • SFC at 10ºC: 13 max
  • SFC at 20ºC: 1 max
Freedom™ 300
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Description
  • Ideal for medium textured caramel, used in a bar application.
  • High melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 42-45ºC/107-113ºF
  • Color (5 1/4") Lovibond: 2.5 R max
  • SFC at 10ºC: 72-76
  • SFC at 20ºC: 53-57
  • SFC at 25ºC: 33-38
  • SFC at 30ºC: 18-22
  • SFC at 35ºC: 9-14
  • SFC at 40ºC: 8 max
Freedom™ 540
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Description
  • Ideal for coating applications like caramel apples and stand up caramels.
  • High melting point.
Ingredient Statement
  • Bulk: Palm Oil. Kosher. (US)
  • Package: Palm Oil with granular soya lecithin.
  • Kosher. (US)
  • Bulk: Modified Palm Oil. Kosher. (Canada)
  • Package: Modified Palm Oil with granular soya lecithin. Kosher. (Canada)
Data
  • Mettler Dropping Point: 41-47ºC/106-117ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 20ºC: 72-80
  • SFC at 30ºC: 29-37
  • SFC at 40ºC: 10 max
Freedom™ IC 500
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Description
  • Ideal for soft caramel, caramel for a caramel popcorn or flowing caramel sauce.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher.
  • Modified Palm Oil. Kosher.
Data
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 48-56
  • SFC at 20ºC: 19-27
  • SFC at 30ºC: 2-8
SansTrans™ 25
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Description
  • Ideal for soft caramel or flowing caramel sauce.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 20-26ºC/68-79ºF
  • Iodine Value: 55-59
  • OSI at 110ºC: 20 hours min
SansTrans™ 30
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Description
  • Ideal for soft, flowing caramel sauce or caramel truffle center.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 27-33ºC/80-91ºF
  • SFC at 10ºC: 44-52
  • SFC at 20ºC: 16-25
  • SFC at 30ºC: 4-10
SansTrans™ 35
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Description
  • Ideal for caramel center or sauce.
  • Softer textured caramel allows for a chewier texture.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 33-39ºC/91-102ºF
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 45-54
  • SFC at 20ºC: 19-25
  • SFC at 30ºC: 4-10
SansTrans™ 39
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Description
  • Ideal for stand up caramel.
  • Improved good eating quality.
  • Easy cutting capabilities.
  • Medium melting point.
Ingredient Statement
  • Palm oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • SFC at 10ºC: 49-57
  • SFC at 20ºC: 23-30
  • SFC at 30ºC: 6-13
  • SFC at 40ºC: 4 max
SansTrans™ 40
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Description
  • Ideal for stand up caramel.
  • Improved eating quality.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 50-58
  • SFC at 20ºC: 26-32
  • SFC at 30ºC: 7-13
  • SFC at 40ºC: 4 max
SansTrans™ 42
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Description
  • Ideal for hard caramel.
  • Stickier properties.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 39-44ºC/102-111ºF
  • SFC at 10ºC: 53-61
  • SFC at 20ºC: 30-38
  • SFC at 30ºC: 10-18
  • SFC at 40ºC: 8 max
Center/Filling Fat
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Centermelt™ VS
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Description
  • Can be mixed with real chocolate.
  • Steep melting profile.
  • Non-lauric.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 2.5 R max
  • SFC at 10ºC: 66-72
  • SFC at 20ºC: 38-44
  • SFC at 25ºC: 16-22
  • SFC at 30ºC: 3-7
  • SFC at 35ºC: 4 max
Satina™ 19
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Description
  • Ideal for a soft texture filling fat.
  • Lower melting point.
  • Lauric filing fat.
Ingredient Statement
  • Palm Kernel Oil. Kosher. (US)
  • Palm Kernel Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 1.5 R max
  • SFC at 20ºC: 37-45
  • SFC at 25ºC: 13-21
  • SFC at 30ºC: 2 max
Satina™ 31
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Description
  • Steep melting profile.
  • Non-tempering.
  • Lauric filing fat.
Ingredient Statement
  • Palm Kernel Oil, Fully Hydrogenated Palm Kernel Oil. Kosher. (US)
  • Modified Palm Kernel Oil, Hydrogenated Palm Kernel Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 29-33ºC/84-91ºF
  • Color (5 1/4”) Lovibond: 2 R max
  • SFC at 10ºC: 78-86
  • SFC at 20ºC: 65-73
  • SFC at 30ºC: 2-10
Satina™ 43
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Description
  • Steep melting profile.
  • Non-tempering.
  • Lauric filing fat.
Ingredient Statement
  • Palm Kernel Oil, Fully Hydrogenated Palm Kernel Oil. Kosher. (US)
  • Modified Palm Kernel Oil, Hydrogenated Palm Kernel Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 30-35ºC/86-95ºF
  • Color (5 1/4”) Lovibond: 2 R max
  • SFC at 20ºC: 78-85
  • SFC at 30ºC: 11-18
  • SFC at 35ºC: 3 max
Coating Fat
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Coberine™ 707
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Description
  • Cocoa Butter Equivalent (CBE), can be used for partial or total replacement of cocoa butter.
Ingredient Statement
  • Vegetable Oil (palm, shea). Kosher. (US)
  • Modified Vegetable Oil (palm, shea). Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 2.5 R max
  • SFC at 20ºC: 65 min
  • SFC at 25ºC: 53 min
  • SFC at 30ºC: 32 min
  • SFC at 35ºC: 5 max
Freedom™ 795
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Description
  • Ideal as an enrobing coating.
  • Clean mouth feel.
  • Steep melting profile.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 34-38ºC/93-100ºF
  • Color (5 1/4”) Lovibond: 3 R max
  • SFC at 20ºC: 66-74
  • SFC at 25ºC: 46-54
  • SFC at 30ºC: 18-26
  • SFC at 35ºC: 6 max
Freedom™ 900
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Description
  • Ideal cocoa butter substitute.
  • Moldable with good snap.
  • Great melt away characteristics.
  • Lauric coating fat.
Ingredient Statement
  • Bulk: Palm Kernel Oil. Kosher. (US)
  • Package: Palm Kernel Oil with 250 ppm of granular soya lecithin to promote FFA stabilization. Kosher. (US)
  • Bulk: Modified Palm Kernel Oil. Kosher. (Canada)
  • Package: Modified Palm Kernel Oil with 250 ppm of granular soya lecithin to promote FFA stabilization. Kosher. (Canada)
Data
  • Mettler Dropping Point: 32-36ºC/89-97ºF
  • Color (5 1/4”) Lovibond: 1 R max
  • SFC at 20ºC: 78-86
  • SFC at 25ºC: 62-70
  • SFC at 30ºC: 23-31
  • SFC at 35ºC: 2 max
Freedom™ 905
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Description
  • Ideal cocoa butter substitute.
  • Moldable with good snap.
  • Heat stable.
  • Lauric coating fat.
Ingredient Statement
  • Vegetable Oil (palm kernel oil and palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel oil and palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 31-35ºC/87-95ºF
  • Color (5 1/4”) Lovibond: 2.5 R max
  • SFC at 20ºC: 77-85
  • SFC at 30ºC: 24-32
  • SFC at 35ºC: 3 max
Freedom™ 910
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Description
  • Ideal cocoa butter substitute.
  • Moldable with good snap.
  • Optimum heat resistance, easy to work with due to crystal promoters.
  • Lauric coating fat.
Ingredient Statement
  • Vegetable Oil (palm kernel oil, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel oil, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 37-43ºC/98-109ºF
  • Color (5 1/4”) Lovibond: 2.5 R max
  • SFC at 20ºC: 75-85
  • SFC at 25ºC: 61-75
  • SFC at 30ºC: 23-33
  • SFC at 35ºC: 7 max
Gum Stabilizer
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07 Stearine™
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Description
  • Improves plasticity.
  • Prevents sticking.
Ingredient Statement
  • Fully Hydrogenated Cottonseed Oil. Kosher. (US)
Data
  • Capillary Melting Point: 60-64ºC/140-148ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • Free Fatty Acid (% as oleic): .10%
  • Iodine Value: 4 max
17 Stearine™
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Description
  • Improves plasticity.
  • Prevents sticking.
Ingredient Statement
  • Fully Hydrogenated Soybean Oil. Kosher. (US)
Data
  • Capillary Melting Point: 66-71ºC/151-160ºF
  • Color (5 1/4”) Lovibond: 3 R max
  • Free Fatty Acid (% as oleic): .10%
  • Iodine Value: 4 max
27 Stearine™
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Description
  • Improves plasticity.
  • Prevents sticking.
Ingredient Statement
  • Fully Hydrogenated Palm Oil. Kosher. (US)
Data
  • Capillary Melting Point: 58-62ºC/136-144ºF
  • Color (5 1/4”) Lovibond: 5 R max
  • Free Fatty Acid (% as oleic): .10%
  • Iodine Value: 4 max
Revel A
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Description
  • Improves plasticity.
  • Prevents sticking.
  • Non-GMO.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher (Canada)
Data
  • Capillary Melting Point: 60ºC/140ºF min
  • Color (5 1/4”) Lovibond: 4 R max
  • Iodine Value: 14 max
  • Peroxide Value: 1 max
Ice Cream Coatings/Inclusions
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Coco 76
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Description
  • Lower melting point.
  • Melts quickly in ice cream application.
Ingredient Statement
  • Coconut Oil. Kosher. (US)
  • Coconut Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 2 R max
  • Free Fatty Acid (% as oleic): 0.05%
  • Iodine Value: 8-14
Freedom™ IC 500
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Description
  • Ideal for inclusions utilized in ice cream applications.
  • Less saturated fat than coconut oil or butter fat.
Ingredient Statement
  • Palm Oil. Kosher.
  • Modified Palm Oil. Kosher.
Data
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 48-56
  • SFC at 20ºC: 19-27
  • SFC at 30ºC: 2-8
Freedom™ IC 600
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Description
  • Ideal for ice cream coatings due to steep melt curve.
  • Fast melt away.
  • Also ideal for variegates in application.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 22-28ºC/71-82ºF
  • Color (5 1/4”) Lovibond: 5 R max
  • SFC at 10ºC: 56-64
  • SFC at 20ºC: 17-25
  • SFC at 30ºC: 5 max
Freedom™ IC 670
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Description
  • Ideal for liquid applications.
  • Provides a faster melt away with less solid content.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 16-22ºC/60-72ºF max
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 19-27
  • SFC at 20ºC: 6 max
Freedom™ IC 750
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Description
  • Ideal for novelty ice cream coating applications.
  • Low viscosity.
  • Functions as adhering agent for external toppings.
Ingredient Statement
  • Vegetable Oil (soybean and palm oil). Kosher.
Data
  • Color (5 1/4”) Lovibond: 3 R max
  • Iodine Value: 109-120
  • Peroxide Value: 1 max
  • SFC at 10ºC: 2 max
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