Press Room
October 11, 2007
German Version Lamequick AS 165 – new whipping agent for savory snacks and calorie reduced spreads
Manufacturers of savory or spicy aerated snacks sometimes face the problem that enzymes in herbs and spices interact with the lauric acid of vegetable oils, contained e.g. in whipping agents. The lauric acid is split off (saponification), which gives creams and mousses a soapy taste. To avoid this dilemma, Cognis Nutrition & Health has expanded its Lamequick product range with a new whipping agent based on vegetable oils that are free from lauric acid. Lamequick AS 165 is thus more stable against enzymatic saponification, making it especially suitable for aerated snacks such as savory mousses or spicy creams. It is also a good choice for light and aerated low-calorie products that tap into the wellness trend.
Lauric acid is one of the fatty acids (C 12) in tropical oils, such as coconut and palm kernel oil, which are usually found in whipping agents. But it poses a significant problem: it is a prime target for the enzymes that occur naturally in many herbs and spices, and so is vulnerable to enzymatic saponification. The new Lamequick AS 165, on the other hand, is based on vegetable oils that are free from lauric acid and so does not provide a target for the lipases in herbs and spices to act on. Among the practical benefits that Lamequick AS 165 offers are the high volume of the resulting mousses and creams, the formation of stable foam at low pH values, and the fact that it can be whipped at any liquid temperature between 5 and 35 degrees Celsius.
The new whipping agent is particularly suitable for use in savory mousses and spicy creams, of the sort used as a cracker topping or dip – products that are widely served by catering or food service companies. Spicy creams made with Lamequick AS 165 have a more appealing texture and appearance than creams made with fat powder. Lamequick AS 165 also offers considerable advantages when used in the formulation of low-calorie food products: for example, it can be used to aerate liver sausage, resulting in a light, tasty and calorie-reduced spread. Finally, it improves the texture and mouth feel of baked pastry fillings, and makes soups and sauces creamier – and as a result, more attractive to consumers.
An elegant solution that offers improved performance
Lamequick whipping agents are the result of an extensive development effort, and are designed to offer customers both performance and convenience benefits. Comments Friedrich Kielmeyer, Global Product Group Manager Food Ingredients: “Cognis has the industry’s largest range of whipping agents. The new Lamequick AS 165 offers our customers an elegant way of avoiding the problems with enzymatic saponification they may encounter when formulating savory or spicy mousses and creams. Moreover, its general performance is also superior to that of fat powder”.
Test recipe
17 – 32 g Lamequick AS 165
10 g sugar
0.8 g citric acid
125 ml cold milk (10°C)
To be whipped in a Hobart at highest speed for 3 minutes
Lamequick AS 165 gives constant whippability, whatever the dosage.
At low dosages additional stabilization with hydrocolloids is recommended
Note
A higher resolution image is available on request
About Cognis
Cognis is a worldwide supplier of innovative specialty chemicals and nutritional ingredients, with a particular focus on the areas of wellness and sustainability. The company employs about 8,000 people, and it operates production sites and service centers in 30 countries. Cognis has dedicated its activities to a high level of sustainability and delivers natural source raw materials and ingredients for food, nutrition and healthcare markets, and the cosmetics, detergents and cleaners industries. Another main focus is on products for a number of other industries, such as coatings and inks, lubricants, textiles, as well as agriculture and mining. The subsidiary Pulcra Chemicals offers specialized chemical products and process expertise to customers in the fiber, textile, and leather industries. Cognis also holds a 50-percent stake in the joint venture Cognis Oleochemicals, one of the world’s leading manufacturers of oleochemicals.
Cognis is owned by private equity funds advised by Permira, GS Capital Partners, and SV Life Sciences. In 2006, Cognis recorded sales of 3.37 billion euros and an Adjusted EBITDA (operating result) of 394 million euros.
Contact
Friedrich Kielmeyer, Global Product Group Manager Food Ingredients
Cognis GmbH
Phone: +49-7303-13391
E-mail: friedrich.kielmeyer@cognis.com
Internet: www.cognis.com
Viola Stahl, Communications Manager
Cognis GmbH
Phone: +49-2173-4995-221
Email: viola.stahl@cognis.com
Internet: www.cognis.com