Product application dessert and ice cream
1. Your Application
Instant Products
Desserts, mousses, cake filling and decorating creams, home-made ice cream, and quite often also preparations for Italian and soft serve ice cream, are mostly prepared from instant powder blends. The aerated (volume) and creamy character in all these products is obtained by Lamequick whipping agents.
For low-fat applications the spray-dried aerating emulsifiers of the Spongolit range could be a good alternative.
Instant creams, ice creams, but also soups and sauces, become creamier with additional fat powders of the Cegepal range.
Ready-To-Eat Desserts
Whenever a heating (and homogenization) step is involved in the manufacturing process, as e.g. for cup dessert products, then pure emulsifiers of the Lamegin or Lamequick range should be used to achieve the required homogeneous texture and whippability.
Dairy and Non-Dairy Whipping Cream
In dairy (whipping) cream the foam stability may be improved by a LACTEM of the Lamegin GLP range.
Non-dairy cream is stabilized by a combination of an emulsifier-fat compound (Lamegin VC range) and a matching Cognis stabilizer compound.
For both types of whipping cream the processing technology is as important as the ingredients and requires therefore more attention.
Italian and Soft Serve Ice Cream
While industrial ice cream is produced in a continuous process including homogenization and pasteurization, artisan ice cream (Italian and soft serve) is usually prepared from powder blends and frozen batch-wise.
Excellent qualities are achieved with Lamequick-based formulations; the stability may be supported by a matching Cognis stabilizer compound.
2. Our Products
Whipping Agents
Lamequick is the Cognis brand name for whipping agents. These are spray-dried powders based on vegetable fat, with aerating emulsifier and milk protein incorporated as functional ingredients.
They are not only used in aerated desserts, but also in cake decorating and filling creams, and home-made, Italian and soft serve ice cream.
Lamequick whipping agents (or whipping bases, whipping concentrates) are the outcome of extensive development and offer our customers the benefits of improved performance and convenience.
Depending on the type, level and ratio of the individual components whipping agents with very specific properties with respect to volume, mouth feel and stability are available so as to meet customers‘ individual requirements for their final products.
Some Lamequick types offer ideal solutions in tropical climate. Standard products are found in the Lamequick C, CE, M, ME, or CP ranges. Lamequick AS types are acid stable and may be used with fresh fruit juice to make mousses and fruity ice creams.
For diabetics the sugar-free Lamequick D is available.
All Lamequick types are accepted as halal. And in case kosher whipping agents are required we can offer our Lamequick C, CE 6068 K and Lamequick CP 637, all Circle K approved.
All Lamequick types are suitable for artisan or boutique ice cream.
A special whipping agent, Lamequick BF 7318, is based on butterfat, which could be important for declaration reasons.
Aerating Emulsifiers
Cognis offers pure aerating emulsifiers under the brand name Lamegin. The use of these pure ACETEM or LACTEM (Lamegin EE or GLP) is only applicable if the process includes pasteurization and homogenization. Otherwise ACETEM and LACTEM as cold-dispersable powders, the spray-dried Spongolit types, are recommended.
Fat Powders
Cognis offers speciality fat powders under the brand name Cegepal. These specialties enable you to incorporate fat easily into powder blends. Cegepal fat powders are used to improve creaminess and appearance of soups and sauces, ice cream and bakery creams. For the enrichment of nutritionally balanced foods, special types are available.