Cognis offers whipping agent for lactose-free desserts
The lactose-free market has been gaining ground as food manufacturers have recognised the potential for delivering a greater range of products for consumers who suffer from allergies and intolerances. Lactose intolerance is the inability to digest lactose, the sugar found in milk and dairy products. Incidence tends to vary geographically, as it is linked to the genetic ability to produce the enzyme lactase.
Cognis’ new whipping agent, called Lamequick VE28, is based on soy protein and vegetable oil. It is said to produce a high foam volume and a creamy mouthfeel – and it is not possible to over-whip it.
In addition to targeting the lactose- and milk-free niches, the agent fits with industry’s preference for ‘clean label’ ingredients: since it is made from non-hydrogenated fats, it can be labelled simply as a ‘vegetable fat’.
According to Cognis, the new addition to its Lamequick line-up can be used in all desserts, and is especially good in ice creams. Instant soy desserts also represent a good opportunity, as it delivers a good creamy mouthfeel when used with soy milk, but not with cow’s milk or water.
Blends
The new agent is not necessarily a stand-alone solution, but it can be blended with other powdered ingredients like sugar, modified starch, stabilisers, colours and flavourings.
Moreover, introducing hydrocolloids into the mix can open up a new range of possibilities, such as cake fillings.
The company is not yet offering the new solution in the US, nor for use in Kosher or Halal products. Others in the Lamequick line are Halal, however, and the Lamequick C, CE 6068 K and Lamequick CP 637 variants are all Kosher (Circle K) approved.
