Human Nutrition

Low-Aerated Desserts

Low-Aerated Desserts with a Consistent Texture

Consumers expect low-aerated desserts to have a superior taste in combination with a pleasant consistency. We support our customers in producing excellent low-aerated desserts including our performance ingredients to achieve the optimal texture and an enjoyable mouth feel.

In contrast to high-aerated desserts such as mousses, low-aerated desserts and creams are expected to be softer, creamier and moister. Their texture is smooth and velvety, which makes them easily melt in your mouth.

We offer Lamequick® whipping base as a superior solution for the production of low-aerated desserts. By adding Lamequick® our customers manufacture desserts with a creamy mouthfeel, excellent stability and texture, superior melting properties and very fine air bubble distribution.

The Lamequick range is typically applied as part of a premix. In addition to its convenient use in instant powder blends for homemade applications and in catering service, Lamequick and Lamegin® also meet the production needs of ready to eat low-aerated desserts.

Benefits

  • We have more than 150 years experience in the human nutrition industry and have developed a broad portfolio of food performance ingredients for all kinds of desserts.
  • We extend our 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 development as well as tailor-made training in our eight globally linked Application Labs.

Disclaimer: Specific regulations in the respective countries on the ingredients used, for the intended use and claims made on the final product have to be observed.

Find out more about our Products

Find out more about our Service