Cognis makes lauric acid-free whipping agent for snacks

By staff reporter

- Last updated on GMT

Related tags Fat

Cognis has developed a new whipping agent under its Lamequick brand
using vegetable oils that are free from lauric acid, thus avoiding
the soapy taste that can result from interactions with herbs and

Lauric acid is a fatty acid that is found in tropical oils like coconut and palm kernel oil. These oils are commonly used in whipping agents, but this presents a significant problem for formulators working with herbs and spices since the lipase enzymes in these cause the lauric acid to split off. The result of this process, called saponification, is 'soapy' taste that may prove unacceptable to consumers. To counter this, Cognis carried out "extensive development"​ on alternative oils for use in its whipping agent that actually delivers better technical results without any possibility of the problematic reaction occurring. No spokesperson from the company was available prior to publication to give further details on exactly what vegetable oil Cognis is using instead of coconut or palm kernel for its new offering, called Lamequick AS 165. But the company has said that the ingredient's superior stability when up against enzymatic saponification makes it particularly suitable for aerated snacks like savoury mousses and spicy creams. It could also be used for light and aerated low-calorie products. For instance, if used to aerate liver sausage it can result in a light and calorie-reduced spread. In terms of the technical benefits, Friedrick Kielmeyer, global product manager for food ingredients, said "its general performance… is superior to that of fat powder".​ The volume of the resulting mousses is said to be higher, stable foams can be produced at lower pH values, and it can be whipped at any liquid temperature between five and 35 degrees celcius.

Related topics Ingredients

Related news

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Related suppliers

Follow us


View more