Performance Systems for Food Applications

Whipped topping concentrates The brand Lamequick® is also known as whipping topping concentrate or whipping agent which is providing aeration to many food systems and creating a creamy taste. It is used as e.g. cake filling cream, whipped topping, decorating cream, different dessert creams and in the ice cream preparation. Lamequick® is a well-balanced system of emulsifiers, vegetable fat, proteins and carbohydrates. Some emulsifiers have foaming properties. This is due to their surface activity which allows orientation along the interface between the liquid and air. Vegetable oils are mainly deriving from the group of lauric fats, coming from coconut oil or palm kernel oil. All Lamequick® varieties are free of trans-fats; some are free of hydrogenated fats. Compounds for aerating cakes The articles of our Spongolit® range improve the cake volume, crumb structure, crumb moistness, texture, consumer appeal and your revenue. The performance of Spongolit® is highly consistent, tolerant and predictable over time, including mixes. For applications in the baking industry like sponge cake or swiss rolls Spongolit® 283, Spongolit® 450 or Spongolit® 460 is preferred. For muffins or cupcakes Spongolit® 542 is the best choice. The effectiveness of Spongolit® aerating agents depends primarily on the type and ratio of emulsifiers used, but also to a considerable extent on the processing technology during their production.