Cognis extends non-hydrogenated Lamequick offering

Hydrogenated fat, which is often used in biscuits, cakes and other processed 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. Supplied as spray-dried powders based on vegetable fats and incorporating aerating emulsifiers and milk proteins, Cognis says all of its Lamequick products are already low in trans-fats. But 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. Of the three new additions, Lamequick C69, which is made with a lactic acid ester of mono-glycerisdes, is suitable for use in cold liquids. Lamequick CP 642 is made with propylene glycol mono-stearate and is used to achieve fine textures. Finally, Lamequick AS 352 is acid-stable, and is used in the pH range 3 to 4.5. This makes it particularly suitable for fruity applications. Cognis first embarked on the non-hydrogenated fat route in 2006, when it launched Lamequick CE 7203, which contains acetic acid ester of mono-diglycerises. That product, which technical marketing manager Marion Schlude said "is already established as the preferred choice of many food manufacturers", is particularly suited to aerated desserts and creamy cake fillings at all liquid temperatures. The new additions can all be used in cake fillings and decorating creams, artisan ice-cream, mousses and other desserts. Schlude added that even if manufacturers chose not to go all the way with the non-hydrogenated vegetable claims, the mere fact that 'vegetable oil' appears in the ingredients list will make it attractive to health-conscious consumers. Another recent launch in Cognis' Lamequick line is the AS 165 variant, which does not contain lauric acid, the fatty acid from tropical oils like coconut and palm kernel oil that are often used as whipping agents but which can result in a soapy taste under certain savoury conditions, when herbs and spices are added. On that occasion the company did not say what vegetable oil it had opted for in place of lauric acid.

Cognis extends non-hydrogenated Lamequick offering

Cognis is extending its non-hydrogenated fat range of Lamequick whipping agents with three new versions suited to a broader range of technical applications that meet consumers' healthy requirements.

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