Cognis launches non-hydrogenated fat

By staff reporter

- Last updated on GMT

Cognis has developed an emulsifier system that it claims can help
food makers use non-hydrogenated fats in whipping agents.

This system forms the basis of Lamequick CE 7203, a new whipping agent that the company claims combines functionality with health benefits.

"Consumers today expect dessert ingredients to be convenient to use and deliver a pleasant eating experience,"​ said the company in a statement.

"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."

There has been a growing move away from using partially hydrogenated fats because of the health concerns that surround trans fatty acids, which are mainly found in partially hydrogenated vegetable oil.

This is becoming a major issue in the EU. Researchers from the University of Oxford recently argued that food labels should list all fats as part of a strategy to help cut heart disease. Trans fats have been negatively linked to raising blood cholesterol levels and promoting heart disease.

Writing in a recent edition of the British Medical Journal (BMJ Vol. 333 p214), experts argued that such a move is vital in the fight to combat the UK's number one killer. It has been estimated that cardiovascular disease (CVD) causes almost 50 per cent of deaths in Europe.

Cognis believes that the development of this new emulsifier will help food companies to tap into this trend.

"We have developed a deep understanding of the needs of our customers operating in the food industry,"​ said Friedrich Kielmeyer, product group manager for food ingredients.

"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."

Cognis said that 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. It claimed that in-house product tests have shown that Lamequick CE 7203 delivers good foam volume and firmness throughout the temperature range 5 to 25C.

Cake filling and decorating creams with the new whipping agent are firm and stable, and exhibit solid freeze-thaw stability. Even after two days storage at 20C, they remain free from surface cracks, and retain almost the same level of sliceability as they do after two days in the refrigerator.

The company also said that in aerated desserts like mousses, creams or tiramisu, Lamequick CE 7203 enhances foam volume and firmness, and offers a pleasant mouth feel.

Related news

Show more

Related products

Enhance Your Product Line with Non-GMO Lecithin

Enhance Your Product Line with Non-GMO Lecithin

Content provided by ADM | 09-May-2024 | Product Brochure

Unlock the full potential of your formulations with ADM's plant-based lecithins! Our diverse product range delivers the consistent functionality you...

Life is better with more fizz

Life is better with more fizz

Content provided by CO2Sustain | 19-Apr-2024 | Product Brochure

We make carbonated soft drinks fizzier for longer, so your consumers enjoy the best possible drink experience from their first to very last sip.

Oat Beta-glucan – Clean Label Texturizer

Oat Beta-glucan – Clean Label Texturizer

Content provided by Lantmännen Biorefineries AB | 21-Nov-2023 | White Paper

In today's health-conscious world, consumers seek transparent labels and natural ingredients.

Functional Citrus Fibers for Clean Label Concepts

Functional Citrus Fibers for Clean Label Concepts

Content provided by Herbafood | 30-Aug-2023 | Application Note

With decades of experience in the developing and manufacturing of natural and highly functional fibers, Herbacel® AQ® Plus Citrus is the benchmark in the...

Follow us

Products

View more

Webinars