The product, Spongolit 530, is primarily designed to increase volume, crumb texture and shelf life in bakery products.
But the company believes that trans fatty acid-rich shortenings could potentially be replaced by combining trans fatty acid-free oils and Spongolit 530.
This is becoming a major issue in the EU. Researchers from the University of Oxford recently argued that food labels should list all fats as part of a strategy to help cut heart disease.
Writing in this week's British Medical Journal (BMJ Vol. 333 p214), the experts argue that such a move is vital in the fight to combat the UK's number one killer. It has been estimated that cardiovascular disease (CVD) causes almost 50 per cent of deaths in Europe.
Trans fats, which are mainly found in (partially) hydrogenated vegetable oil, common ingredients in thousands of food products, have been negatively linked to raising blood cholesterol levels and promoting heart disease. Research shows that when too much 'bad' cholesterol circulates in the blood, it can slowly build up in the inner walls of the arteries that feed the heart and brain resulting in atherosclerosis.
Spongolit 530 could therefore be of great interest to the baking industry. The product is made of a special emulsifier combination, and is suitable for all kinds of cakes including those with fat.
Batters that contain fat tend to be more problematic in terms of aeration than other baked goods.
The new aerating agent contains lactic acid esters of mono- and diglycerides, acetic acid esters of mono- and diglycerides, polyglycerol esters and monoglycerides. Cognis claims that the aerating agent gives cakes a fine and regular crumb texture, with the elasticity and strength to absorb liquid well and/or ensure suitability with cream filling.
Cakes baked with Spongolit 530, said Cognis, are also less prone to crumble when cut.
The cake volume will be medium-high and it will stay fresh for an extended period of time. As the product is fat-tolerant, it is suitable for use in sponge cakes with added fat content, pound cakes and high-ratio cakes with and without fat.
Cognis said that Spongolit 530 can be used in all kinds of cakes made from whipped batters. It is especially designed for the so-called 'all-in method', where all the ingredients are added at the same time and beaten together.
"Cognis' Spongolit 530 enables manufacturers to improve their products, and to increase the efficiency of their manufacturing processes at the same time," said Andreas Funke, product group manager for food technology at Cognis.
"The result is an easy-to-handle solution that ensures excellent quality in all types of cakes."