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    Human Nutrition Lamequick®

    Lamequick®

      Our Premium Lamequick® Product Range

      Our Lamequick® whipping agents produce light and creamy foams and enhance the taste and texture of desserts, filling and whipping creams and ice cream.

      Volume, texture and mouthfeel are key factors in the end consumer's enjoyment of an appealing dessert. Convenient products help consumers easily create great looking and tasting desserts with consistent high product quality.

      Lamequick® creates fluffy and tasty desserts with superior foam firmness and stability. The several grades of Lamequick® deliver excellent taste profiles, a full body and versatile melting properties.

    Lamequick® Benefits
    We have developed a broad product range of premium whipping agents with excellent aeration and high foam stability to serve all customer needs. Lamequick® shows superior melting properties and outstanding creaminess.
    We extend our broad portfolio with forward-looking products, formulations and concepts based on global trends and regional specifications.
    We support our customers and partners with technical application services and product developments as well as tailor-made training in our eight globally linked Application Labs.
    We also offer products that meet vegetarian, kosher, halal, gluten-free, and RSPO requirements.
    We meet the highest regulatory and quality requirements with our products.

      What makes BASF's Lamequick® unique?

      BASF is among the leading suppliers of food performance ingredients with more than 150 years experience in the human nutrition industry. With our long-term experience, we have developed a premium product range of whipping agents with an excellent sensory profile.

      With our various Lamequick® products we provide the broadest range in the market and support flexible applications. We help our partners choose the ideal product for their desired applications and assist them in bringing the product to the market. All products are easy to handle in industrial and home-made applications with consistent product quality.

      All Lamequick® products come in powdered form for easy handling and storage, while ensuring even performance throughout their shelf lives. We also offer products that meet halal and/or kosher standards.

      The Lamequick® CE range provides high aeration and a creamy sensation with an exquisite taste and mouthfeel. Lamequick® CE 6630 is universally used in all applications, resulting in favorable volume and texture with fresh melting properties. High volumes and stability are achieved by Lamequick® CE 7273, which provides excellent melting properties and great creaminess. These attributes make CE 7273 perfectly suitable for whipping creams. Optimum freeze-thaw stability and smooth texture characterize Lamequick® CE 7279. Especially its excellent re-whipability and second day stability ensure stable long term volumes and resource savings. Consumers who desire dairy cream-like melting properties and great decoration properties are well served with Lamequick® CE 2956.

      For fruity desserts which have a low pH level our Lamequick® AS range will satisfy the expectations for high aeration and foam stability. Lamequick® AS 352, based on non-hydrogenated vegetable oil, results in creamy desserts and reliable performance even at high acidities.

      Lamequick® CP 643 is the best choice for creamy and slow-melting ice creams. It prevents the formation of ice crystals by creating fine and stable foam textures.

      Lamequick® ME 1-30 is based on skim milk powder and ensures high volumes and foam stability, being particularly suitable for milky tasting desserts.

      Our wide range of Lamequick® products based on non-hydrogenated fats includes extremely high-performing and creamy products such as Lamequick® CE 7203 and Lamequick® CE 8580. While CE 7203 offers high foam stability, CE 8580 results in superior aeration, smooth texture and great decoration properties. We also offer solutions based completely on palm-alternative raw materials such as Lamequick® CN 7940, which combines universal usability with a versatile mouthfeel and easy spreadability.

      Our palm oil-based Lamequick® types contribute to the production of certified sustainable palm oil (equivalent to 100% of the palm oil used).

      As part of BASF, we have a 150-year tradition of innovation, which, together with our advanced knowledge and expertise in human nutrition, assures our customers consistently high quality food ingredients. Our experts support our customers from consultation to implementation, letting you react quickly to changes in the market. Our Application Labs around the world combine global expert knowledge with a deep understanding of local needs, preferences and habits. We support our customers and partners with technical application service as well as development and tailor-made training in our Application Labs.


      Applications

      Our premium Lamequick® products are used in several dessert applications such as whipping creams, cake filling and decoration creams, ice creams, low-aerated desserts and mousses. Lamequick® has a good solubility and delivers fast and reliable aeration, high foam stability as well as creamy melting properties for all kinds of desserts. When used in decoration creams, it creates defined shapes and precise edges.

      Disclaimer: The data contained in this publication are based on our current knowledge and experience. In view of the many factors that may affect processing and application of our product, these data do not relieve processors from carrying out their own investigations and tests; neither do these data imply any guarantee of certain properties, nor the suitability of the product for a specific purpose. Any descriptions, drawings, photographs, data, proportions, weights, etc. given herein may change without prior information and do not constitute the agreed contractual quality of the product. It is the responsibility of the recipient of our products to ensure that any proprietary rights and existing laws and legislations are observed.

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