Now Cognis brings the benefits of soy to the mousse and creamy desserts category, with the launch of its new Lamequick VE 28 topping base. Like other Lamequick products, the new whipping agent uses only non-hydrogenated fat.
Lamequick VE 28 is based on soy protein and vegetable oil. It does not contain any milk derivatives or animal-sourced ingredients, and is 100% based on vegetable ingredients.
In addition, its functional benefits include high foam volume and a creamy mouthfeel. It is suitable for all kinds of desserts, especially ice creams. In combination with soy milk (instead of cow's milk or water, which doesn't provide the same creamy mouthfeel). It can be blended with powdered ingredients such as sugar, modified starch, stabilisers, flavourings and colourings.
The use of hydrocolloids in combination with Lamequick VE 28 opens up further opportunities to formulate recipes for cake fillings and related applications.
Contact: Cognis Tel: 00 49 211 79400