To produce an ingredient that consumers would perceive as a healthy alternative, BASF chose sunflower oil as the base for its new Lamequick Sun 40 whipping agent for desserts and baked foods with cream fillings. Mono- and polyunsaturated fatty acids improve the nutritional value of products made with this ingredient. Mixtures whip up to high volume even at low doses. Desserts such as mousses and cream pies made with Lamequick Sun 40 have the same taste as conventional products yet reduce the intake of saturated fats.
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