Cognis Launch Novel Whipping Agent
The new whipping agent is particularly suitable for use in savory mousses and spicy creams, of the sort used as a cracker topping or dip – products that are widely served by catering or food service companies.
12/10/07 Manufacturers of savory or spicy aerated snacks sometimes face the problem that enzymes in herbs and spices interact with the lauric acid of vegetable oils, contained e.g. in whipping agents. The lauric acid is split off (saponification), which gives creams and mousses a soapy taste. To avoid this dilemma, Cognis Nutrition & Health has expanded its Lamequick product range with a new whipping agent based on vegetable oils that are free from lauric acid. Lamequick AS 165 is thus more stable against enzymatic saponification, making it especially suitable for aerated snacks such as savory mousses or spicy creams. It is also a good choice for light and aerated low-calorie products that tap into the wellness trend.
Lauric acid is one of the fatty acids (C 14) in tropical oils, such as coconut and palm kernel oil, which are usually found in whipping agents. But it poses a significant problem: it is a prime target for the enzymes that occur naturally in many herbs and spices, and so is vulnerable to enzymatic saponification. The new Lamequick AS 165, on the other hand, is based on vegetable oils that are free from lauric acid and so does not provide a target for the lipases in herbs and spices to act on. Among the practical benefits that Lamequick AS 165 offers are the high volume of the resulting mousses and creams, the formation of stable foam at low pH values, and the fact that it can be whipped at any liquid temperature between 5 and 35 degrees Celsius.
The new whipping agent is particularly suitable for use in savory mousses and spicy creams, of the sort used as a cracker topping or dip – products that are widely served by catering or food service companies. Spicy creams made with Lamequick AS 165 have a more appealing texture and appearance than creams made with fat powder. Lamequick AS 165 also offers considerable advantages when used in the formulation of low-calorie food products: for example, it can be used to aerate liver sausage, resulting in a light, tasty and calorie-reduced spread. Finally, it improves the texture and mouth feel of baked pastry fillings, and makes soups and sauces creamier – and as a result, more attractive to consumers.
Lamequick whipping agents are the result of an extensive development effort, and are designed to offer customers both performance and convenience benefits. Comments Friedrich Kielmeyer, Global Product Group Manager Food Ingredients: “Cognis has the industry’s largest range of whipping agents. The new Lamequick AS 165 offers our customers an elegant way of avoiding the problems with enzymatic saponification they may encounter when formulating savory or spicy mousses and creams. Moreover, its general performance is also superior to that of fat powder”.
