Deliciously Creamy Textures with Non-hydrogenated Fats
The Lamequick whipping agents from Cognis Nutrition & Health already fulfill all of these demands, but these days, health considerations are also becoming increasingly important in these kinds of applications.
19/10/06 Consumers today expect dessert ingredients to be convenient to use and deliver a pleasant eating experience. They want creamy cake fillings that remain light and stable for a long time under a variety of conditions, and mousses and other aerated desserts that have the right volume, a firm texture, and a pleasant mouth feel. The Lamequick whipping agents from Cognis Nutrition & Health already fulfill all of these demands, but these days, health considerations are also becoming increasingly important in these kinds of applications. In response to this trend, Cognis has developed an emulsifier system that makes possible the use of non-hydrogenated fats in whipping agents. This system forms the basis of Lamequick CE 7203, a new whipping agent whose excellent performance, ease of use and health benefits are fast establishing it as the preferred choice of many food manufacturers.
Lamequick CE 7203 is a whipping agent based on non-hydrogenated fats. It offers functional benefits such as high foam volume and good stability, is very user-friendly thanks to its consistent performance across the entire temperature range, and, being based on non hydrogenated fats, it also allows consumer-friendly claims. The product is suitable for most applications, especially decorative and filling creams for cakes, mousse-like or frozen desserts, and Italian-style or soft serve ice creams.
Cognis’ product tests have shown that Lamequick CE 7203 delivers good foam volume and firmness throughout the temperature range 5–25°C, meaning that products incorporating Lamequick CE 7203 are very convenient to use. Cake filling and decorating creams with the new whipping agent are firm and stable. They exhibit excellent freeze-thaw stability, and can hold complex shapes. Even after two days’ storage at 20°C, they remain free from surface cracks, and retain almost the same level of sliceability as they do after two days in the refrigerator. In aerated desserts like mousses, creams or tiramisu, Lamequick CE 7203 significantly enhances foam volume and firmness, and gives a very pleasant mouth feel. For Italian-style artisan ice cream, stability is a high priority. Lamequick CE 7203 yields very good results here as well: it slows melting significantly compared to conventional whipping agents.
The development of Lamequick CE 7203 is the result of Cognis’ strategy of focusing on convenience, product performance and wellness. Says Friedrich Kielmeyer, Product Group Manager Food Ingredients: “We have developed a deep understanding of the needs of our customers operating in the food industry. Cognis Nutrition & Health is able to offer a regular stream of product innovations on the basis of decades of experience in food technology, and specifically in the processing of high-quality raw materials. This unique combination of performance and market insight means that Cognis customers who use Lamequick CE 7203 will gain a real competitive edge in a market that caters for health conscious consumers.”
