Cognis launches non-hydrogenated fat whipping agent

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.

Cognis launches non-hydrogenated fat whipping agent

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.

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