Cognis Launches Innovative Lactose-Free Whipping Agent Based on Soy Protein

Lamequick VE 28 is based on soy protein and vegetable oil. As such, it is suitable for products that use claims such as “milk-protein free,” “lactose-free,” “100% vegetarian” or “100% vegan” in their marketing.

19 Feb 2010 --- Soy is commonly associated with several health benefits. It has become a popular alternative to milk derivates, largely due to the growing number of consumers suffering from allergies to milk components like lactose and milk protein. Now Cognis brings the benefits of soy to the mousse and creamy desserts category, with the launch of its new Lamequick VE 28 topping base. Like other Lamequick products, the new whipping agent also makes possible clean labeling, as only non-hydrogenated fat is used.

Lamequick VE 28 is based on soy protein and vegetable oil. As such, it is suitable for products that use claims such as “milk-protein free,” “lactose-free,” “100% vegetarian” or “100% vegan” in their marketing. It does not contain any milk derivates or any other animal-sourced ingredients, and is 100% based on vegetable ingredients. As it is made from non-hydrogenated fats, Lamequick VE 28 is also eligible for clean labeling as “vegetable fat.” These days, this is an important competitive advantage, as consumer awareness of hydrogenated and trans-fats and their negative effects on health is growing all the time. Moreover, the combination of an innovative emulsifier system and a special manufacturing process ensures that Lamequick VE 28 delivers outstanding performance.

Lamequick VE 28 offers functional benefits such as high foam volume and a creamy mouth feel. Thanks to its consistent performance across a wide temperature range, it is very easy to work with. It is suitable for all kinds of desserts, especially ice creams. In combination with soy milk (instead of cow’s milk or water, which doesn’t provide the same creamy mouth feel), Lamequick VE 28 is also ideal for instant soy desserts.

Like all other Lamequick whipping agents, Lamequick VE 28 can be blended with powdered ingredients such as sugar, modified starch, stabilizers, flavorings and colorings. The use of hydrocolloids in combination with Lamequick VE 28 opens up further opportunities to formulate recipes for cake fillings and related applications.

Advantages of Lamequick VE 28:

* Milk protein-free
* Lactose-free
* Of 100% vegetable origin, with no animal-derived ingredients
* Free from hydrogenated fats, supporting consumer-friendly marketing claims
* Free from trans-fatty acids
* Light and creamy
* Ideally suited for desserts
* Overwhipping is not possible

Lamequick VE 28 is currently not available in North America. It is also not halal or kosher certified at the moment.