Cognis Launches New Solution Replacing Hydrogenated Fats

Lamequick whipping agents are based on non-hydrogenated fats allows customers of Cognis Nutrition & Health to compete in this market, due to their excellent performance, ease of use, and labeling benefits.

For today’s consumers, it’s not enough that a cake filling, mousse or other aerated desserts should have a delicious taste, a creamy texture, the right volume and a pleasant feel in the mouth – they also have to be healthy. This is why there is a trend away from hydrogenated fats. The new range of Lamequick whipping agents based on non-hydrogenated fats allows customers of Cognis Nutrition & Health to compete in this market, due to their excellent performance, ease of use, and labeling benefits that are fast establishing them as the preferred choice of many food manufacturers.

Lamequick whipping agents are supplied as spray-dried powders, based on vegetable fats and also incorporating aerating emulsifiers and milk proteins. They are suitable for cake filling and decorating creams, artisan ice cream, mousses and other desserts. All Lamequick products are already low in trans-fatty acids. The three new products now additionally allow manufacturers to make the consumer-preferred claim that they contain “non-hydrogenated vegetable oil”. They are suitable for cold liquids and fine textures. The new

Lamequick varieties are as follows:

• Lamequick C 69: with lactic acid ester of mono-diglycerides, used in cold liquids.
• Lamequick CP 643: with propylene glycol mono-stearate, used to achieve fine textures.
• Lamequick AS 352: acid-stable, used in the pH range 3 to 4.5.

With this range expansion the company continues a development it started in 2006 with the launch of Lamequick CE 7203, which contains acetic acid ester of mono-diglycerides. Comments Marion Schlude, Technical Marketing Manager Food Ingredients: “Lamequick CE 7203 is already established as the preferred choice of many food manufacturers. The latest additions further expand the possible applications of our emulsifier range. They are also very much in line with consumer preferences regarding taste and health concerns – manufacturers can now market their products as containing ‘non-hydrogenated vegetable oil’, which is a claim with significant appeal for today’s consumer. Even if no claim is made, the fact that ‘vegetable oil’ appears in the ingredient declaration will in itself make products containing the new Lamequick types attractive to consumers.”