Our Lamegin® portfolio includes esterified emulsifiers with a wide range of application possibilities. It improves aeration and foam stability, stabilizes emulsions and improves dough properties.
Consumers like their food to come with perfect textures throughout long shelf lives. Dessert should look appealing, emulsions should be stable for months without separation and baked goods should look and taste as fresh as on their first day.
Our Lamegin® product range includes esterified emulsifiers to improve aeration and foam stability, stabilize emulsions and improve dough properties.
Our in-depth application expertise lets us provide customers with the perfect solutions for their needs and challenges. We offer a wide range of esterified emulsifier product types to meet the requirements of special production processes and applications.
Lamegin® ZE 609 is a high performance, powdered CITREM suitable for a wide range of food types. Lamegin® ZE 609 is a stabilizer for oil-in-water emulsions and is used in various food applications such as antioxidant systems, special nutrition mixes, spreads, sauces, fondants, coatings, fillings, meat and sausage.
Our excellently performing LACTEM, Lamegin® GLP 2410, is suitable for a broad range of applications. Used in ready-to-eat desserts it ensures high volumes, perfect stability and favorable creaminess. In addition it stabilizes emulsions and improves aeration of ready-to-use formulations.
Lamegin® DWT 6000 20 CC is a DATEM which achieves great dough stability and tolerance, favorable volumes and a soft crumb structure. Lamegin® DWT 6000 20 CC helps manufacturers of baked goods deliver an attractive appearance, delicious taste, high volume and excellent crumb structure. Lamegin® DWP 2000 is a pasty product that provides dough stability, high volumes and a nice crumb structure in baked goods.
Our Lamegin® portfolio improves emulsion stability, aeration and creaminess in a variety of different applications such as ready-to-eat desserts, ice cream, ready-to-use creams and all kinds of emulsions. Our DATEM products enhance dough stability and tolerance in rolls, buns, bread, baguettes, croissants and donuts and are also used in the beverage industry in applications such as non-dairy cream, milk tea, recombined milk or cream, savory spreads and many other emulsions.
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.
|Lamegin® DWP 2000||Information & Certificates|
|Lamegin® DWT 6000 20CC||Information & Certificates|
|Lamegin® ZE 609 Powder||Information & Certificates|