2 May 2006 - Light and fluffy desserts, chocolate mousses and fresh fruit cream whips: Cognis Lamequick has been used in these and other delicious desserts for decades now. This whipping agent has traditionally been available as an instant powder product for home use, and for bakeries and ice-cream makers ensuring that the cream is always light, smooth and delicious. Now Cognis has launched a new version, Lamequick BF 7318, which is based on butter fat and guarantees volume and stability at the same time.
Lamequick BF 7318 is the only whipping agent on the market based on butter fat, and is therefore the ideal whipping agent whenever manufacturers want or need to refer to the fact that they use milk fat and not vegetable fat in their marketing. Besides its consumer appeal, it also offers outstanding volume and foam stability (see charts). It has a characteristic buttery flavor, and because of the carotenoids originally present in milk fat, creams based on Lamequick BF 7318 have a slight yellowish color. If the butter flavor is too strong, it can be easily masked with vanilla or other flavors. Lamequick BF 7318 can be blended with powder ingredients such as sugar, milk powder, modified starch, stabilizers, flavoring and colorings. Depending on the formulation a foam structure similar to dairy cream can be obtained. When Italian-style and soft-serve ice creams are prepared with ice cream powder blends based on this new product, no additional homogenization is required, and the ice creams can, if desired, be pasteurized without any harm to the whipping agent.
Lamequick – the brand name for whipping agents
Since Lamequick offers a range of whipping agents with different volumizing, stabilizing and sensory properties, there are many different applications. The products are supplied as spray-dried powders, mostly based on vegetable fat, incorporated with aerating emulsifiers and milk proteins. They are used in aerated products where a stable foam-like texture is required, such as cake filling creams, mousses, frozen desserts, soft-serve ice creams and ready-to-eat desserts. Cognis whipping agents meet various market demands, including differing taste preferences, health factors, religious restrictions, and even climate differences. For example, the Lamequick range includes types that are particularly suited for tropical climates because of their higher stability. Also, there are types that are acid-stable and can be used to incorporate yogurt or fresh fruit juices into mousses. There is a sugar-free type of Lamequick for diabetics, and another that fulfills kosher requirements. Most Lamequick products are halal-certified.
Improved performance and greater convenience
Lamequick whipping agents are the result of an extensive development program, and offer its customers the benefits of improved performance and convenience. Comments Friedrich Kielmeyer, Product Group Manager Food Ingredients: “Cognis offers the industry’s largest range of whipping agents. The new Lamequick BF 7318 enables us to meet consumer demand for light and creamy products based on butter fat, and this will help our customers to outperform their competitors in consumer markets.”
Lamequick BF 7318 performance
Lamequick BF 7318 whipped at medium (3 – 7 minutes) and high speed (3 minutes) in a Hobart – influence on volume and foam stability
104 g Lamequick BF 7318
56 g sugar
40 g skimmed milk powder
250 ml water (15°C)*
* Recipe reference BASIC-CHAN05 EA/2:
A. Volume (ml/100 g)
B. Foam firmness measured in penetration units at 88g + 176g
(the lower the value the more stable the cream)
