Cognis launches non-hydrogenated fat whipping agent

By Jess Halliday

- Last updated on GMT

Related tags: Trans fat, Fat, Nutrition

Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.

Hydrogenated fat, which is often used in biscuits, cakes and other processed foods is one of the demons of modern foods since trans fats may be formed in the hydrogenation process that turns liquid oil into solid fat.

This means that hydrogenated vegetable oil can also contain trans fatty acids which, like saturated fats, have been linked to raising levels of LDL 'bad' cholesterol in the blood, and with it the risk of coronary heart disease.

The issue of hydrogenated fat is cropping up on European consumers' food radar screens more and more, and manufacturers are seeking tools that allow them to make non-hydrogenated fat claims on product labels.

Cognis does offer a whipping agent that is hydrogenated fat-based, called Lamequick CE 2956. The new ingredient, Lamequick CE 2903, gives manufacturers the option for a clean label cream or filling, however, and is said to still provide a creamy texture, volume and taste.

“Because Lamequick CE 2903 contains no hydrogenated fat, it can be used for clean label products: on the packaging, manufacturers need only indicate ‘vegetable fat’ instead of ‘hydrogenated vegetable fat’,”​ it said.

The company has not indicated the exact oils or technology behind the development, but whipping agents are described as a “sophisticated combination”​ of vegetable oil, emulsifiers, and various dairy ingredients that together replicate the melting properties of real cream.

Whipping innovation

This is not the first time Cognis has introduced healther whipping agents to the market. A year ago it launched Lamequick SUN 40, based on sunflower oil and containing a high proportion of mono- and polyunsaturated fatty acids and essential fatty acids instead of saturated fats.

Related news

Related products

show more

The Secret to Success with Plant-Based Yogurts

The Secret to Success with Plant-Based Yogurts

CP Kelco | 30-Mar-2021 | Technical / White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Explore the benefits of acacia on digestive health

Explore the benefits of acacia on digestive health

Alland & Robert | 17-Mar-2021 | Technical / White Paper

Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health. Acacia...

Deep-dive into improving packaging line efficiency

Deep-dive into improving packaging line efficiency

Sidel Group | 03-Nov-2020 | Technical / White Paper

Ever wondered what is the best way to improve your packaging line performance? Learn about the ins and outs of line regulation and accumulations in 3 steps:...

Top 10 Global Food & Beverage Texture Trends

Top 10 Global Food & Beverage Texture Trends

CP Kelco | 16-Sep-2020 | Technical / White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Related suppliers

Follow us


View more