AAK Annual Report 2016

34 AAK’s Glossary Akonino ® – AAK brand name for vegetable oil blends optimized to meet the nutritional requirements of infants and thus used as an ingredient in infant nutrition and follow-on formulations. 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 ( C ocoa B utter A lternatives) – 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 ( C ocoa B utter E quivalents) – 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 ( C ocoa B utter I mprover) – 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 ( C ocoa B utter R eplacer) – 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 ( C ocoa B utter S ubstitutes) – 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. InFat ® – A speciality fat for infant formulas. 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. Rheological properties – Flow properties, viscosity. Describe the force it takes to make a material (semi-liquid or solid) to change its form. 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.