Cognis Launches New Whipping Agent Based on Sunflower Oil

Thanks to its improved fatty acid composition, Lamequick SUN 40 is perfect for manufacturers who want to demonstrate that their products are consistent with the global wellness trend.

20 Oct 2009 --- People who buy cream-filled cakes and desserts not only want them to taste delicious and have a pleasant mouthfeel, they also increasingly expect them to be in line with the global wellness trend and their own health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of unhealthy saturated fats. Dessert manufacturers are therefore looking for a healthier alternative. Cognis has now introduced a new whip topping concentrate that has an improved fatty acid profile, while still providing great taste, mouthfeel, and volume.

Lamequick SUN 40 is the new whipping agent in the Lamequick product line. As the name suggests, it is based on sunflower oil. As a result, it contains a high proportion of mono- and polyunsaturated fatty acids and essential fatty acids instead of saturated fats. Thanks to its improved fatty acid composition, Lamequick SUN 40 is perfect for manufacturers who want to demonstrate that their products are consistent with the global wellness trend. Due to the fact that sunflower oil is commonly regarded as a healthy and natural choice, consumers prefer it to other vegetable oils.

Lamequick SUN 40 generates very high volume even at low dosages, so manufacturers and consumers don’t have to compromise on performance. Consumers can enjoy desserts, such as mousses and cream filled cakes, that have the same great taste and mouthfeel as those made with conventional emulsifiers – while still reducing their saturated fat intake. Lamequick SUN 40 is suitable for cake fillings, mousses, Chantilly cream, and other creamy desserts. Currently it is not available in the US.

Comments Robert Salacz, Product Line Manager Dessert Ingredients: “Lamequick SUN 40 is very much in line with consumer preferences in terms of texture, mouthfeel and health concerns – manufacturers can now market their products with improved nutritional values. This is an advantage which appeals greatly to today’s consumers, and is very beneficial to product and brand image. What’s more, these health benefits do not mean that consumers have to compromise on performance: the volume, mouthfeel and taste of products containing Lamequick SUN 40 are all excellent.”