AAK’s Glossary
Amino acids – Carboxyl acids containing an amino group;
building block for proteins.
Bypass fats – Fats that have been tailored to bypass the rumen
of ruminants, which means that a larger amount of fat and
energy is left intact for high-yielding dairy cows.
CBA (Cocoa Butter Alternatives) – Fats with physical properties
similar to those of cocoa butter, i.e. solid at room temperature
and with very rapid melt-off in the mouth.
CBE (Cocoa Butter Equivalents) – A type of CBA which is
chemically identical to cocoa butter, and which, according to
national standards in many areas, among others the European
Union, may be used in chocolate. Manufactured from exotic raw
materials, including shea oil.
CBI (Cocoa Butter Improver) – A vegetable fat which by partly
replacing cocoa butter in a chocolate, improves the properties
of the cocoa butter in the chocolate – in most cases by
improving the heat stability of the final chocolate.
CBR (Cocoa Butter Replacer) – CBA with properties similar
to those of cocoa butter. Used in such things as chocolate
coatings for cookies and biscuits. More user-friendly than CBE
as no tempering is required.
CBS (Cocoa Butter Substitutes) – CBA with physical properties
and application areas similar to those of CBR. Commonly
based on a lauric raw material.
Cocoa butter – Fat extracted by crushing cocoa beans. Its
composition lends chocolate its unique properties.
Crystallization – The solidification process of an oil, the process
going from the liquid (oil) phase to the crystal (fat/solid) phase.
Fatty acids – Long-chain carboxyl acids. In vegetable oils, the
most common fatty acids consist of 12 to 18 carbon atoms.
Glycerine – A highly viscous, flavorless trivalent alcohol
(chemical component with three alcohol groups) forming the
backbone of a triglyceride when esterified with three fatty acids.
+\GURJHQDWLRQ– The process of adding hydrogen to the oil to
saturate the double bonds in mono- or polyunsaturated fatty
acids.
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Lipids – A collective name for a wide range of natural products,
which include fats & oils.
Monounsaturated fat – Popular name for monounsaturated fatty
acids. Fat with only one double bond along the carbon chain.
Monounsaturated fatty acids – Fatty acids with one double
bond in the carbon chain.
Nutrition – Food, the process of taking in and absorbing
nourishment.
Oleochemicals – A common name for chemicals derived
from vegetable oils and fats. Oleochemicals have numerous
applications in the chemical and pharmaceutical industries,
where they often substitute petrochemicals and similar
components based on mineral oils.
Omega-3 – Polyunsaturated fatty acids in which the first double
bond is located three carbon atoms from the end of the carbon
chain.
Omega-6 – Polyunsaturated fatty acids in which the first double
bond is located six carbon atoms from the end of the carbon
chain.
Polyunsaturated fatty acids – Fatty acids with two or more
double bonds in the carbon chain.
Saturated fats – Popular name for saturated fatty acids.
Saturated fatty acids – Fatty acids which do not contain double
bonds in the carbon chain.
Surfactants – A substance which is soluble in different materials,
for example water and oil, therefore they are active on the
surface of particles and help mixing components which are
normally not mixable.
Trans fats – Popular name for fats containing trans fatty acids.
Trans fatty acids – Unsaturated fatty acids with a different kind
of double bond than those naturally occurring in vegetable oils.
Unsaturated fats – Fats containing mono- and polyunsaturated
fatty acids, a popular name for mono- and polyunsaturated fatty
acids.