Cognis unveils food innovations at IFT

By Louise Prance

- Last updated on GMT

Related tags Shelf life Cognis Nutrition

Using the recent IFT annual food expo as a platform, Cognis is
aiming to innovate the food industry with the unveiling of new new
emulsifiers, aerating agents and mould inhibitors.

The company is hoping to provide manufacturers solutions that will enable them to keep up with the consumer trends presiding in the food industry at present. "Current food trends present a plethora of technical challenges for formulators, and Cognis has developed a number of innovative products for specific application needs"​, said Marion Schlude, food technology marketing manager for Cognis Nutrition and Health. She continued, "Fast, delicious and healthy are what busy consumers demand and we are working hard to find solutions that help manufacturers deliver successful retail products. Baked goods are one area of focus in which Cognis will draw on its years of experience". ​Offering ingredients that aim to provide both performance in terms of crumb structure and high volume, Cognis has drawn on technical specialists at its Food Competence Center, Germany, to produce Lametop Datems. Cegemett Fresh is a new innovation that allegedly inhibits mold whilst prolonging freshness and shelf life through an all-natural ingredient blend. Designed for a variety of food applications the ingredient blend protects consumers against bacteria and mold including pathogenic micro-organisms like Salmonella and E.coli - two main instigators of food poisoning - by damaging bacteria wall cells, eventually killing them altogether. In order to assess the impact the ingredient will have for processors wanting to eliminate chemical preservatives without compromising on shelf life the company is conducting a large research program - revealing the detailed results at the end of 2007. Moving on to cake formulation, Cognis has unveiled the Spongolit 560 Aerated emulsifiers, which aims to work alongside trans fatty free acid-oils to replace hydrogenated shortenings that are high in trans fat. This method is said to make life easier for formulators looking for ways in which to improve volume, crumb and shelf life, and is predicted to be popular for the 'all-in-one method' that where all ingredients are added and mixed at the same time. Sticking with the dessert theme, the company has created a unique, non-hydrogenated whipping agent, Lamequick CE 7203. Highly functional, the whipping agents are formulated as spray-dried powders that are based on vegetable fat - containing aerating emulsifiers and milk proteins. Suitable for ready-to-eat mousses, and providing basic functionality for aerated desserts, cake decorating, cream fillings and soft-served ice creams, the agents produce light and creamy foams when mixed with water and milk. Targeting the baked goods market, the company has created Lametop S 80 Datem emulsifier for yeast-raised bakery applications, including bread, rolls and croissants. The Lametop Datem (Di-Acetyl Tartrate Ester of Monoglyceride) has been created to be especially effective at low use levels, therefore aimed to be a cost effective ingredient with proven functionality. Having just established a new manufacturing facility in Germany that is dedicated to producing cost-effective DATEMs, Cognis is hoping to attract manufacturers looking to cut costs with the emulsifiers that require a lower use level. The Lametop Datem emulsifier is said to help stabilize the dough, while improving mixing, fermentation tolerance and increasing the volume of the end product.

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