Cognis launches non-hydrogenated fat

By staff reporter

- Last updated on GMT

Related tags: Trans fat, Nutrition, Cognis

Cognis has developed an emulsifier system that it claims can help
food makers use non-hydrogenated fats in whipping agents.

This system forms the basis of Lamequick CE 7203, a new whipping agent that the company claims combines functionality with health benefits.

"Consumers today expect dessert ingredients to be convenient to use and deliver a pleasant eating experience,"​ said the company in a statement.

"The Lamequick whipping agents from Cognis Nutrition & Health already fulfill all of these demands, but these days, health considerations are also becoming increasingly important in these kinds of applications."

There has been a growing move away from using partially hydrogenated fats because of the health concerns that surround trans fatty acids, which are mainly found in partially hydrogenated vegetable oil.

This is becoming a major issue in the EU. Researchers from the University of Oxford recently argued that food labels should list all fats as part of a strategy to help cut heart disease. Trans fats have been negatively linked to raising blood cholesterol levels and promoting heart disease.

Writing in a recent edition of the British Medical Journal (BMJ Vol. 333 p214), experts argued that such a move is vital in the fight to combat the UK's number one killer. It has been estimated that cardiovascular disease (CVD) causes almost 50 per cent of deaths in Europe.

Cognis believes that the development of this new emulsifier will help food companies to tap into this trend.

"We have developed a deep understanding of the needs of our customers operating in the food industry,"​ said Friedrich Kielmeyer, product group manager for food ingredients.

"This unique combination of performance and market insight means that Cognis customers who use Lamequick CE 7203 will gain a real competitive edge in a market that caters for health conscious consumers."

Cognis said that the product is suitable for most applications, especially decorative and filling creams for cakes, mousse-like or frozen desserts, and Italian-style or soft serve ice creams. It claimed that in-house product tests have shown that Lamequick CE 7203 delivers good foam volume and firmness throughout the temperature range 5 to 25C.

Cake filling and decorating creams with the new whipping agent are firm and stable, and exhibit solid freeze-thaw stability. Even after two days storage at 20C, they remain free from surface cracks, and retain almost the same level of sliceability as they do after two days in the refrigerator.

The company also said that in aerated desserts like mousses, creams or tiramisu, Lamequick CE 7203 enhances foam volume and firmness, and offers a pleasant mouth feel.

Related topics: Processing & Packaging, Ingredients

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