Makers of cream-filled cakes and desserts are trying to create healthier treats that still taste good, and have a pleasant mouthfeel. Germany-based Cognis has developed Lamequick SUN 40 to help manufacturers achieve this difficult balancing act.
Conventional whipping agents are based on hydrogenated and non-hydrogenated fats and tend to contain large amounts of unhealthy saturated fats. Cognis now claims to have developed an alternative that contains a high proportion of mono- and polyunsaturated fatty acids and essential fatty acids instead of saturated fats.
Saturated fat content
Cognis spokesperson Raquel Ark said Lamequick SUN 40 will reduce the all important saturated fat figure on nutritional value labels of creamy cakes and desserts.
“This is an advantage which appeals greatly to today’s consumers, and is very beneficial to product and brand image,” said Robert Salacz, product line manager for dessert ingredients at Cognis.
As well as making a difference to the actual fat content, Cognis claims sunflower oil is perceived by consumers as a healthy and natural oil.
Lamequick SUN 40 is the first whipping agent to be made from sunflower oil. Ark said this posed some formulation challenges for Cognis given that the oil is liquid at room temperature and is therefore tricky to turn into a powder.
Cognis declined to reveal all the secrets that explain how the ingredients supplier solved this problem but Ark said the answer lies in its spray dry technology and years of whip topping experience.
Suitable for cake fillings, mousses, Chantilly cream, and other creamy desserts, Cognis claims Lamequick SUN 40 makes no compromises on mouthfeel or taste. According to Cognis, the ingredient also generates very high volumes even at low dosage levels.
For the moment Lamequick is on sale in Europe and Asia but is not available in the US. Ark said plans are afoot to put the ingredient up on the US market.