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Cognis Introduces Whip-Topping Concentrate Without Hydrogenated Fat

November 29, 2010: 09:36 AM EST

German specialty chemicals supplier Cognis has launched a whip-topping concentrate to meet demands for cakes and other desserts based on non-hydrogenated fats. The hydrogenated-fat-based Lamequick CE 2956 and the new Lamequick CE 2903 are premium products suited for cake fillings and Chantilly cream. They combine vegetable oil, emulsifiers and various dairy ingredients to create a concentrate that is similar to real cream in melting properties, mouthfeel and appearance. Lamequick CE 2903 contains no hydrogenated fat, so it can be used for clean-label products that indicate “vegetable fat” instead of “hydrogenated vegetable fat”. According to Cognis, “this is an important competitive advantage, as consumers are becoming more and more aware of the negative effects on health of hydrogenated and trans fats …”

"Cognis launches new premium whipping agent based on non-hydrogenated fat", News release, Cognis, November 29, 2010, © Cognis
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