In today’s increasingly competitive food and beverage landscape, producers are under constant pressure to innovate—without compromising product quality or cost efficiency. Modern consumers don’t just look for delicious taste; they also expect smooth textures, attractive presentation, and healthier ingredient profiles.

Behind every picture-perfect dessert or drink lies a technically complex formulation that requires high-performance ingredients—especially for foamed products like whipped cream, mousse, or trendy beverage toppings. That’s where Lamequick® comes in as a modern formulation solution for the F&B industry.

What is Lamequick®?

Lamequick® is a powdered whipping agent developed by BASF, designed to deliver optimal aeration, stable foam, and a creamy mouthfeel across a wide range of food applications. Unlike standard emulsifiers, Lamequick® is a complete system composed of several functional components:

Key Components of Lamequick®:

  • Foaming Emulsifiers
    • Includes LACTEM (lactic acid ester) and ACETEM (acetic acid ester). These emulsifiers enable the formation of fine, stable air bubbles during whipping, resulting in uniform foam.
  • Vegetable Fat
    • Derived from coconut or palm kernel oils (lauric fats), they provide a creamy texture without trans fats.
  • Proteins
    • Typically based on dairy (caseinate), though vegan variants are available that contain no animal proteins.
  • Carbohydrates
    • Glucose syrup solids serve as the bulk powder structure, aiding solubility in cold liquids.

The result is a high-performance, easy-to-use powder that disperses well in water, milk, or juice and creates high-quality foam using a range of equipment—from hand mixers to semi-automated systems to full-scale industrial production lines.

Lamequick®’s Technical and Sensory Advantages

From both a formulation and sensory perspective, Lamequick® offers measurable benefits throughout production and in the final product. Key advantages include:

  • High Whippability
    • Rapidly increases volume when whipped, ideal for boosting visual appeal in mousse, toppings, and desserts.
  • Foam Firmness & Stability
    • Produces uniform bubbles that resist collapse—maintaining product shape throughout storage, transport, and serving.
  • Texture and Mouthfeel
    • Provides a soft, creamy, and indulgent mouthfeel that can be adjusted from fluffy to dense, depending on the application.
  • Freeze-Thaw Stability
    • Retains structure and texture even after freeze-and-thaw cycles—crucial for frozen desserts and packaged mousses.
  • Clean Label Friendly
    • Free from trans fats, artificial colors, and preservatives. Several variants are suitable for vegetarian, vegan, or sugar-free formulations—ideal for modern consumer preferences.

Versatile Applications Across the F&B Industry

Lamequick® is a multifunctional ingredient that adapts easily to various categories and product types:

1. Whipped Cream & Crème Chantilly

The core ingredient in non-dairy whipped cream applications, Lamequick® delivers light, stable foam that resists melting—perfect for cake toppings, beverages, and frozen desserts.

2. Cheese Foam & Beverage Toppings

For modern drinks like milk teas and specialty coffees, Lamequick® creates a creamy, rich foam layer that holds its structure even when served cold.

3. Mousse and Aerated Desserts

Used at levels below 20%, Lamequick® ensures even aeration and a light mouthfeel with a stable, consistent texture.

4. Decorative and Filling Creams

Provides structural strength for layered cakes and intricate decorations. Results can be tailored for smooth finishes or stiff edges, depending on the desired effect.

5. Baker’s Cream (Non-Aerated Cream)

For pies and dense-filled cakes, Lamequick® offers a rich, creamy feel at lower dosages than conventional fat or milk powders. Texture mimics a thick pudding—ideal for bakery products.

6. Ice Cream & Frozen Desserts

Efficiently increases overrun (air incorporation). Just 25g of Lamequick® per liter of liquid yields a soft, creamy ice cream with strong melt resistance.

7. Soft Serve, Milkshakes & Shakes

Enhances the stability and sensory profile of frozen or semi-frozen drinks. Standard usage is 20–50g per liter of liquid for optimal results.

Choosing the Right Variant for Your Production Needs

Lamequick® is available in a range of specialized variants, each designed for specific functional or sensory targets:

Variant

Key Features

Primary Applications

CE 6630

Versatile, cost-effective

Base whipped cream

CE 8580

Stable acid

Fruit-flavored powdered ice cream mixes

CE 2956

Luxurious mouthfeel, low aeration

Dairy-style cream fillings

VE 28

100% plant-based (vegan)

Vegan mousse, toppings, and ice cream

Limited Offer: 50% Off to Switch to Lamequick®

You can now get Lamequick® at up to 50% off from Bahtera Adi Jaya. This offer is designed to help industry players upgrade their product formulations without increasing production costs.

Please note that this is a limited-time offer and subject to stock availability. We strongly recommend scheduling a consultation and placing your order as soon as possible before the promotion ends.

Choosing the right Lamequick® variant can directly impact your product quality and operational efficiency. Bahtera’s technical team is ready to assist with variant selection based on your specific application, sample requests and formulation trials, and technical support and process optimization. Find your solutions with Bahtera here.