Cream-filled cakes and desserts not only have to taste delicious and have a pleasant mouthfeel, they are also expected to be in line with the global wellness trend and health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of saturated fats.
Cognis has introduced a whip topping concentrate that has an improved fatty acid profile, while still providing great taste, mouthfeel and volume.
Lamequick Sun 40 is the latest whipping agent in the Lamequick product line. As the name suggests, it is based on sunflower oil. As a result, it contains a high proportion of mono- and polyunsaturated fatty acids and essential fatty acids instead of saturated fats. Thanks to its improved fatty acid composition, Lamequick Sun 40 is suitable for manufacturers wanting to demonstrate that their products are consistent with the global wellness trend. Due to the fact that sunflower oil is commonly regarded as a healthy and natural choice, some consumers prefer it to other vegetable oils.
Lamequick Sun 40 generates a high volume even at low dosages, so manufacturers and consumers don’t have to compromise on performance. Consumers can enjoy desserts, such as mousses and cream-filled cakes, that have the same taste and mouthfeel as those made with conventional emulsifiers - while still reducing their saturated fat intake. Lamequick Sun 40 is suitable for cake fillings, mousses, Chantilly cream and other creamy desserts.
Phone: 03 9933 3500
GNT EXBERRY rainbow colours for snack food
EXBERRY colours are made from fruit, vegetables and plants.
Arla Foods Ingredients Essentials Bar using Lacprodan SoftBar whey protein
Arla Foods Ingredients has launched a new concept for high-protein bars using its whey protein...
revyve yeast-based texturiser for GF products
revyve launches its next-generation gluten-free ingredient line made from baker’s yeast.
