LASENOR NEWS - Lasenor | Food Emulsifiers and Functional Systems

Whipping Perfection: A Suggested Recipe for Margarine with Superior Whipping Properties

In the world of baking, achieving the perfect crumb structure, appearance, and volume in cakes is an art form cherished by bakers and enjoyed by cake enthusiasts alike. As the demand for exquisite cakes and creamy filling creams continues to rise, the need for high-quality margarine with excellent whipping properties becomes paramount. This article presents a carefully crafted recipe for full-fat margarine that incorporates air effortlessly and guarantees softness for easy mixing.

Introduction

Incorporating air into margarine for creams and cakes is a crucial aspect of their formulation. Selecting the right emulsifiers is essential to achieve the desired softness and stability without the risk of oil separation.

For optimal results, Lasenor recommends using distilled monoglycerides or mono- and diglycerides of fatty acids (E-471) in combination with polyglycerol esters (E-475). These combinations ensure perfect softness, stability, and air incorporation for your baking creations.

Our cake margarine recipe

This suggested margarine recipe is specially designed to elevate your baking creations, be it cakes or filling creams. One of the key goals of this formulation is to ensure the batter retains air splendidly, resulting in an enhanced crumb structure and appearance. Moreover, the dough volume experiences a delightful boost, creating light, airy cakes and a pleasure to indulge in.

The Emulsifiers: VEROL IG-90 (Mono- and Diglyceride of Fatty Acids – E471) and VEROL P/PG (Polyglycerol Esters of Fatty Acids – E475)

At the heart of this margarine recipe lies VEROL IG-90, a sunflower-based mono- and diglyceride of fatty acids (E471), chosen for its ability to stabilize emulsions and reduce whipping time. VEROL IG-90 ensures that air remains entrapped in the cake batter, leading to cakes with a delightful texture and volume.

Another key ingredient that contributes to the margarine’s outstanding ability to retain air in the batter is VEROL P/PG, the Polyglycerol Esters of Fatty Acids (E475). Like its counterpart, VEROL IG-90, this emulsifier plays a crucial role in ensuring the batter retains its lightness and fluffiness.

The Crystal Network Stabilizer: NORGRAS CRS

To further enhance the stability and texture of the margarine, we introduce NORGRAS CRS, a crystallizer renowned for its prowess in forming a robust crystal network. By stabilizing fat blends, NORGRAS CRS guarantees that the margarine maintains its excellent whipping properties, making it ideal for a variety of baking applications.

Conclusions

If you’re looking to take your baking to the next level, selecting the perfect margarine is key. This recipe for margarine with excellent whipping abilities is designed to meet the needs of both professional bakers and baking enthusiasts. By using VEROL IG-90, NORGRAS CRS, and VEROL P/PG, this high-fat margarine ensures a smooth consistency, effortless blending, and a delectable crumb structure.

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in LASENOR NEWS Posted by Lasenor

Lasenor Extends Packaging Life and Reduces Waste through Circular Economy Practices

Lasenor is a forward-thinking company committed to sustainability that recognizes the importance of promoting the circular economy to create added value and reduce waste.

With a focus on extending the useful life of packaging materials, Lasenor has implemented an innovative approach to minimize environmental impact. Through a partnership with Mauser Iberia Reconditioning, we ensure the reuse of Intermediate Bulk Containers (IBCs) while maintaining their food-grade status. This collaboration significantly reduces the carbon footprint associated with packaging, contributing to a more sustainable future.

Embracing Circular Economy Principles for Packaging Management

In line with its commitment to sustainable practices, Lasenor acknowledges that sharing, reusing, repairing, and recycling materials and products are crucial steps in promoting a circular economy. By adopting these principles, the company aims to create added value while minimizing waste generation.

In pursuit of this goal, Lasenor has focused on optimizing the lifespan of the IBC packaging received, establishing a direct partnership with Mauser Iberia Reconditioning. Through this collaboration, Lasenor sends used IBCs to Mauser Iberia’s facilities, located within 100 km of Lasenor’s operations in the Tarragona area. At Mauser’s facilities, the quality of the IBC cages is closely monitored. If the quality meets the required standards, the bodies of the IBCs are replaced with new ones. It is important to note that the body of the IBC, which comes into contact with the product, is not reused, ensuring the highest quality standards for both companies involved.

Replacing the original body with a new one ensures the utmost safety when reusing the IBC cage.

The Result: IBCs with Reused Cages and Reduced Carbon Footprint

As a result of this collaboration, Lasenor, and Mauser Iberia produce IBCs with a new body and a cage+pallet that has been reused for a second life. This innovative approach not only extends the lifespan of packaging materials but also significantly reduces the carbon footprint associated with the IBCs.

In fact, the use of IBCs with reused cages represents an impressive 66% reduction in the carbon footprint. This reduction is equivalent to saving 95 kg of CO2 emissions for each unit of reused IBC. By implementing this sustainable packaging management strategy, Lasenor demonstrates its commitment to environmental responsibility and actively contributes to a more sustainable future.

Discover more about our sustainability strategy by clicking here.

in LASENOR NEWS, SUSTAINABILITY Posted by Lasenor

Lasenor andina se estrena en un seminario de emulsificantes

La empresa realizará capacitaciones anuales después del éxito de su primera sesión en 2022.

En el competitivo mundo empresarial actual, las compañías están constantemente buscando nuevas formas de destacarse y proporcionar un valor agregado a sus clientes. Una de las estrategias más efectivas es brindar capacitación y conocimientos especializados en áreas específicas de interés para sus consumidores.

Por esta razón, las compañías que fabrican y distribuyen emulsionantes han reconocido la necesidad de capacitar a sus clientes en el uso correcto de estos productos, además de ofrecer una perspectiva más profunda del portafolio que una empresa puede brindar.

Seminarios que fortalecen la imagen de Lasenor

En este sentido, Lasenor Andina ofrecerá capacitaciones anuales sobre productos de su portafolio, siguiendo el éxito de su primer seminario, realizado en 2022, sobre lecitinas y ésteres para profundizar las oportunidades en diseño de producto desde la emulsificación.

Carlos Francisco Quintana Hernández, director general de Lasenor Colombia, explicó de qué trató la temática del primer seminario que se organizó. “En estos seminarios queremos contar de cerca nuestros clientes que hacemos y dónde nos especializamos. Este primer año estuvo enfocado en todo lo que son las lecitinas y ésteres para el sector de las grasas comestibles. Fue una audiencia más robusta.”

La jornada fue un éxito, por lo que Lasenor Andina quiere darle continuidad en el futuro. “La idea es continuar con las actividades de este tipo todos los años, en donde se hará un gran encuentro anual y que podamos ir enfocando a diferentes sectores.“, explica Quintana. “Por ejemplo, este año estamos pensando en hacer algo dirigido específicamente al sector bakery, con los nuevos desarrollos de una unidad productiva que tenemos en Colombia“.

Alejandro Díaz - Director Business Unit Emulsificantes

Uno de los principales objetivos de esta estrategia es mostrar que Lasenor Andina es una filial productiva del grupo Lasenor. ” Contar con éxito estos seminarios no solo fortalece la presencia de Lasenor en el mercado, sino que define su rol dentro de la industria. “ explica Quintana.

¿Qué esperar de los próximos seminarios de Lasenor en Colombia?

“Las ediciones futuras de los seminarios anuales tendrán temáticas variadas según las necesidades de nuestros clientes” , sentencia Quintana.

Las inquietudes en la industria alimentaria moderna son tan variadas como el mismo sector. Siguiendo la estrategia corporativa del grupo, Lasenor Andina tiene como premisa escuchar al cliente en su proceso de producción y entonces ofrecer un conjunto de soluciones para mitigar los principales retos al que se enfrenta.

in GLOBALIZATION, LASENOR NEWS Posted by Lasenor

SWISSGUM, THE NEW MEMBER OF THE LASENOR FAMILY

This newcomer reinforces the Lasenor product portfolio and strengthens our knowledge in applications such as ice creams, dairy or sauces thanks to the new range of functional systems.

Swissgum was founded at the turn of the century in Switzerland to offer customers a tailor-made solution for their food applications, with stabilising systems. After years of a fruitful presence in the market, the acquisition agreement was signed on Tuesday, 20 December 2022.

With this strategic movement, Lasenor includes hydrocolloids, organic, vegan, and conventional binding and thickening agents that combine with our emulsifiers, enlarging our product portfolio to ensure a complete product response to our current and future customers.

Swissgum will keep its head office at Tägerwilen (Switzerland) and will maintain its company structure and team. The company will be part of the Lasenor Group, focusing, as done since its settlement, on setting up direct negotiation with the food manufacturer within the stabilising systems but benefiting from having Lasenor production and expertise as part of its core.

This investment gives evidence of the Lasenor group’s strategic move to expand its growth toward the product portfolio. The group is already present in more than 105 countries worldwide through 6 foreign subsidiaries.

in LASENOR NEWS Posted by Lasenor

LASENOR LECITHIN FOR INSTANT POWDERS

Instant products are becoming increasingly popular among consumers due to their extensive range and optimal results obtained after reconstitution. Milk, coffee, cocoa drinks, desserts, soups, and health supplements are examples of foodstuffs available in the supermarket that suit our modern way of life. In addition, various functional ingredients in the food industry undergo the instantizing process to achieve a technological effect, such as proteins, whey powder, cocoa powder, caseinates, and many others.

IN SEARCH OF INSTANT PROPERTIES

Instant products are manufactured using technological components such as Lasenor’s specialty lecithin that play a crucial role in providing instant properties:

Once the powder is poured over the water or milk in the case of cocoa powders or beverages, it must be covered by the liquid. This property is called wettability.

These wet particles must become submerged. The capacity to go down below the surface is called sinkability and allows the entire powder to drop downwards.

Lecithin improves the powder’s sinkability and enhances the particles’ distribution in different directions to obtain good solubility or dispersibility.

If the mechanical energy is exerted with a spoon and a solution (or dispersion) is obtained, it is crucial to maintain it firm and homogeneous. Lecithin is again acting to give the desirable stability.

The selection of the most appropriate lecithin for the instantazing is not apparent at first sight. Optimal performance can only be achieved through combining several factors, the most important being the production process of the instant powders and the correspondent application.

PRODUCING INSTANT POWDERS

It is essential to know if the lecithination process will occur in a dry mix (simple mechanical mix) or if the lecithin is sprayed together with the product to be powdered in a spray-drier or sprayed in a fluid bed after spray drying.

In a dry mix case, all the powder-form ingredients are mixed in a blender (ribbon blender, V-blender, cone blender…), and lecithin is added in powder form or liquid form diluted in oil. The mix is homogenized, and the particles are covered with a thin layer of phospholipids.

For the spray-drying process, a solution is prepared with all the required components (such as proteins, caseinates, and glucose…) and is atomized through nozzles in a tower. In the fluid bed, fine particles can be recovered in cyclones and returned to the drying chambers to carry out agglomeration. This process fuses the particles into agglomerates with capillary channels, allowing the liquid to flow inside, producing a wetting action. It is in this second drier where lecithin is usually sprayed, either in an aqueous solution or in oil-diluted form.

APPLICATIONS

It is also essential to know the type of product to be instantized to maximize the effect of the lecithination. Its hydrophilic nature determines the degree of polarity of the lecithin to be used.

High polarity lecithin is recommended for products with high-fat content:

Whole milk powders
Buttermilk powders
Cocoa powders

Lower polarity lecithin is recommended for products with lower fat content:

Skimmed milk powders
Whey protein concentrates
Caseinates
Drinks powders containing cocoa

No matter the source or the polarity, the product’s viscosity can be adjusted to satisfy the equipment’s restrictions.

Infant formula

Lecithin is used in baby food mainly for the production of infant formula. These are usually prepared for bottle-feeding in a powdered form that is mixed with water or another liquid and is generally considered a substitute for breast milk (Mian K. Sharif, … Faiz-ul-Hassan Shah, in Food Processing for Increased Quality and Consumption, 2018).

The microbiological and contaminant parameters are the main difficulties associated with producing baby food lecithin. In our factories in Barcelona (Spain) and Nagpur (India), the presence of a wholly equipped “clan room” allows us to ensure that, once the lecithin has been prepared via a unique thermal treatment process, no subsequent microbiological contamination of the product will be possible.

Clean room – LASENOR Olesa de Montserrat

OUR SOLUTIONS

Lasenor is a specialist in developing tailor-made lecithin according to consumers’ needs regarding the vegetable source (soy or sunflower), degree of polarity, and viscosity.

If you’d like to learn more about how Lasenor can help you and select the suitable emulsifiers for your application, please contact us.

in LASENOR NEWS Posted by Lasenor

LASENOR USA SPECIALIZES IN NON-GMO PRODUCTION

Good news for The Lasenor Group, as its subsidiary in United States, has obtained the Food Chain ID and the non-GMO project certifications that support its production of non-GMO products.

Genetic Modified food has raised consumer concerns about its impact on the environment and human and animal health. As a result, many countries require mandatory labeling of foods having genetically modified ingredients when the percentage exceeds a certain threshold.

To meet consumer transparency demands and to be able to produce our VEROLEC NON-GMO IP range of products, Lasenor USA has worked extremely hard to be Food Chain ID and the non-GMO project certified.

The Non-GMO Project is a non-profit organization focused on genetically modified organisms. Founded in 2007, thanks to an initiative of a group of foods retailers of the United States and Canada, it is now a recognized entity to create a standardized definition for non-GMO products in the North American food industry.

Food Chain ID (a leader in non-GMO certification) launched the first Non-GMO Certification and Non-GMO Mark (product seal) in 1999 to quickly identify non-GMO products in the marketplace. Today, the Global Food Chain ID Non-GMO Standard is recognized as the benchmark for a production system that does not genetically modify its products, as it applies a quality management system approach to identity preservation.

Lasenor USA, based in Salem, Ohio, was created in June 2019 to introduce Lasenor Group’s extensive lecithin and emulsifier product lines to producers in the North American marketplace. In its desire to offer the highest possible quality standard, Lasenor USA is also FSSC22000 certified, guaranteeing its food safety management system.

Thanks to these certifications, Lasenor USA strengthens its presence as a manufacturer of food emulsifiers in North America, where it supplies local support to customers in the region.

Many congratulations to the entire Lasenor USA team!

in QUALITY, GLOBALIZATION, LASENOR NEWS Posted by Lasenor

Emulsifiers for GLUTEN-FREE PRODUCTS

Producing gluten-free products without compromising the sensory properties is a true challenge for the food industry. Let’s discover the role of food emulsifiers.

On May 16th, International Celiac disease Day is celebrated to inform about this condition that affects approximately 1,4% of the world population, whose prevalence has increased over time in the last twenty-five years (Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis).

Celiac disease is a chronic digestive disease in which patients have inflammation or irritation in the small intestine, which causes difficulties with absorbing nutrients from the diet. This inflammation occurs when the person eats some cereals containing gluten. Gluten is the name given to specific proteins found in wheat, barley, rye, and related grains. Foods such as pasta, cookies, bread, and certain doughs used for pastries and bakery usually contain gluten. This is due to this protein’s unique properties to foods like viscosity and plasticity.

From a technological point of view, gluten provides cohesion, viscosity, extensibility, and elasticity. This is essential in the case of pasta, bread, muffins, and some other doughs, for example. The absence of gluten in foods causes a reduction in volume and a hardening of these products over time with a consequent reduction of the shelf life.

In gluten-free pasta, wheat flour has been replaced by other flour (rice and corn are preferred), and the proteins contained cannot form a network like gluten does. Thanks to specific production processes, including heating and the addition of food additives, gelatinized starch substitutes protein (gluten) to create the network that provides pasta with its typical elasticity and texture. This is the reason why many gluten-Free pasta products include Distilled monoglycerides.

When substituting gluten, it is necessary to work on the nutritional profile of gluten-free products more thoroughly so that they have the same contributions as other products. This can be achieved in many ways, such as using gluten-free cereal flours like rice.

LECISOL RF (lecithinated rice flour) can be used as natural bread improver. It is special lecithin in powder form and easily incorporated into baked goods and pastries. It acts as an anti-staling agent and dough conditioner, improving machinability, loaf volume, and crumb structure. However, we recommend completing it by adding a convenient amount of L-ascorbic acid and enzymes.

The existence of gluten-free products of high quality and affordable price is essential for the quality of life of celiac people. In the past, there weren’t equivalents for typical wheat-based foods like bread, pasta, and all types of bakery, and people with gluten intolerance were forced to avoid these foods. Over the last decade, many alternatives emerged, and nowadays, supermarkets have experienced increased shelf space dedicated to gluten-free products.

If you’d like to learn more about how Lasenor can help you and select the right emulsifiers for your application, please contact us.

in LASENOR NEWS Posted by Lasenor

2021- LASENOR BUSINESS SUMMARY

2021 has been an unstable year, and Lasenor -as most of the companies- has had to develop its business model in the middle of different pandemic waves, facing a notable cost increase in many of the raw materials we are using in our products, and in the door of an unprecedent energy cost increase.

Despite all these external conditions, all Lasenor sites have been working with no major setbacks, without significant problems coming from covid, and overcoming the challenges that the raw materials are creating on the supply chain.

Lasenor portfolio has been developing according to our expectations and goals, and together with a market showing high demand for food additives, Lasenor has been able to market, for first time, more than 32 thousand metric tons of lecithin systems and food emulsifiers.

New product families that have shown high performance and are taking weight within Lasenor portfolio are:

Lecithin systems for instant food
Organic lecithin
Refined lecithin for baby food applications
Activated emulsifiers for bakery and dairy

At the same time, Lasenor model to develop markets, not based in an export model, but in a production subsidiary implementation, is showing reliable performance. On 2021 growth in Brazil, India and USA has been remarkable, thus we should congratulate teams from Potim, Nagpur and Salem.

Major hurdles than have affected our growth have been:

scarcity of non-GMO lecithin – Brazil supply is in its sunset, and hopes are centered in Indian soy and sunflower (Black sea, EU & Argentina)
increase in price of some raw materials – which have affected to some products expected profitability

Overall, Lasenor model is showing good health and satisfactory results. It is proving to be adaptable in current scenario of fast changes and high uncertainty. It is proving to be the right one for the company we expect to build.

in LASENOR NEWS Posted by Lasenor

LASENOR®TP range: THE NEW RANGE OF HIGH-PERFORMANCE ACTIVATED EMULSIFIERS FOR FOAMS AND WHIPPED DESSERTS

Lasenor offers a selection of activated emulsifier systems designed specifically for foams and whipped toppings as well as a wide range of application recipes and expertise to help our customers in the production of high-performance powdered whipping mixes.

Pastry professionals love whipping desserts because they may be used as a fat base for cake fillings, cake decoration, cupcakes, and cake layers. The variety of products and organoleptic qualities that can be achieved with them is huge and can change by the addition of different ingredients.

Lasenor^® TP range is used in whipped desserts to enhance whipped cream stability giving the final product a soft and stable structure with a good distribution of air bubbles. The quality parameters of these systems are the overrun (quantity of air incorporated into the system) and firmness (the consistency of the aerated product).

TECHNOLOGY and APPLICATIONS

Using the spray drying technology, Lasenor developed a new range of activated emulsifiers, specially designed for whipped dessert applications. Thanks to an ultra-fast process, products are vaporized while preserving their core characteristics and quality. This drying process offers the possibility of obtaining a final product in powder form, which is much easier to manipulate and transport and affects the final cost of the product.

What we get is a product in powder made by a mix of emulsifiers, protein, and fat; all supported on a carrier system of glucose syrup.

There is a suitable product of the range for every recipe, ingredients, and mixing equipment:

Lasenor^® TP range for whipping creams

Ensures high volumes and foam stability
Gets the perfect texture for decorations
Creamy mouthfeel
No syneresis
Good cutability

Lasenor^® TP range in mousses

imparts a uniform structure with a good body
Enhances sensorial properties
Soft and stable structure with a good distribution of air bubbles

Lasenor^® TP range in milkshakes

Imparts a uniform structure with an excellent mouthfeel
Creamy aerated and stable foam

Lasenor^® TP range in ice-creams

increases viscosity
improves aeration, cryoprotection, and melting resistance
Gives excellent texture

KEY BENEFITS

The use of Lasenor^® TP range products supply a broad spectrum of advantages throughout the whole chain where it is used, either as a part of a mix in powder or as a direct additive:

In the powdered mix:

Extended storage life
Easy dosage

In the whipping process:

Short whipping time
Best overrun
Whipping tolerance

In the finished product:

Firm foam
Stability, with no syneresis
Smooth and soft texture

Activated emulsifiers as Lasenor^® TP range play a significant role in producing whipped desserts with the attributes wished by bakers, chefs, and final customers.

If you’d like to learn more about how Lasenor^® TP range can help you and select the right emulsifiers for your application, please contact us.

in LASENOR NEWS Posted by Lasenor

CHEWING GUM, SOMETHING FOR EVERYONE

Who has not chewed gum in their life? Let us discover what is behind chewing gum celebrating world gum day.

FROM WHERE DOES THE CHEWING GUM COME?

Prehistoric chewing gum derived directly from plants and tree resins with medicinal properties. However, the origin of chewing gum goes back to ancient Egypt and ancient Greece, where people chewed the resin of the mastic bush. The first traces of similar use of natural rubber date back to the Mayans, who routinely chewed rubber balls. Spanish speakers called it chicle, which is, in fact, the Nahuatl name of the plant (Manilkara chicle) from which it is extracted. Chicle gum base became more popular than gums made from resins because it was smoother, softer, and held its flavour longer.

The birth of modern chewing gum is due to William Semple, who patented the first recipe. The first chewing gum went on sale in New Jersey in 1871, but they were mushy and tasteless. Semple and others improved the production techniques to obtain a more consistent product with a better flavour, noticing a remarkable diffusion in the century’s last decade. During the 20th century, remarks the establishment of the synthetic gum base (polyisobutylene) instead of the natural one, although some companies still produce the latter.

GUM BASE: THE ESSENCE OF EVERY CHEWING GUM

Gum base is the main ingredient in the production of chewing gum. It is an insoluble and non-nutritive substance that allows us to chew it for hours without experiencing substantial changes. Its composition is a secret that every manufacturer jealously protects. Nevertheless, the main components are known. We can find food-grade polymers, plasticizers, softeners, texturizers, and emulsifiers, among other ingredients.

Occasionally, emulsifiers help to hydrate the gum base, behaving as plasticizers.

- Acetylated Mono- and Diglyceride – ACETEM (E-472a) increases elasticity and softness of the gum base.
- Mono- and diglycerides and distilled monoglycerides (E-471) supply suitable textural and anti-sticking properties. They also help to the dispersion of colours and flavours within the gum base.
- Lecithin adjusts the desired consistency of the gum base, reducing toughness and stickiness. It also enhances resiliency (tendency to return to the original shape) and elasticity. For bubble lovers, it also improves flexibility and thus bubble formation. When added to the chewing gum improve flavour feeling and shelf life.

The gum base recipe may vary depending on the different types of chewing gum to produce. Bubble gum usually has 15–20% gum base, while chewing gum has 20–25% gum base and sugar-free chewing gum has 25–30% gum base. Large chewing gum manufacturers generally produce their gum base in-house, while small chewing gum producers usually buy from third-party suppliers.

HOW TO PRODUCE A CHEWING GUM

The first step to producing chewing gum is elaborating the gum base. It is introduced into a mixing machine, together with colourants, sweeteners, flavourings, and emulsifiers. In the case of a natural gum base, it should be melted previously.

A gum stick is obtained from the paste, flattened by constant rollers that refine its size and thickness. When the gum is thin enough, refined sugar or another powdered sweetener is added to prevent it from sticking. The gum is then cut into different shapes at the flattening and rolling process, either by patterns or simple bars. When the gum has its defined shape, it is transferred to a conditioned place, where the temperature, light, and air are controlled to ensure its proper texture and consistency. Then, extrusion technology is implemented to smooth, form, and shape the gum. Next, the gum goes through a shaping process that is decided by gum type and consumer demand.

Chewing Gum production process

THE CHEWING GUM MARKET CHALLENGE

The chewing gum, one of the symbols of the 20th century, is decreasing its popularity in the 21st. The Smartphone is now the winner during the waiting times, and the changes in the consumer buying habits pushed by the pandemic have contributed to the decline of sales. The market is now reacting, finding new niches, mainly focused on specialized sectors such as functional chewing gum with caffeine or others that facilitate relaxation and help to sleep.

in LASENOR NEWS Posted by Lasenor

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