Vegetarian-grade stabilizer for novel food applications
WACKER will introduce CAVAMAX® W6 alpha-cyclodextrin as a vegetarian-grade stabilizer for novel food…WACKER will introduce CAVAMAX® W6 alpha-cyclodextrin as a vegetarian-grade stabilizer for novel food applications like cake icings with no solid fats, egg-free fillings for confectionery products and fat free mousses at the IFT 2013 Expo in Chicago.
The ingredients acts as a whipping agent and effectively stabilizes oil-in-water emulsions, allowing manufacturers to produce stable foam in a variety of desserts without using fat or protein. These products can be made to vary from creamy to solid given that their organoleptic properties are great. The product allows manufacturers to fine-tune the texture of creamy to spreadable, even when straight from the refrigerator to a hard sugar glaze.
The product also has increased temperature stability that lends to icings thus extending the shelf life of baked goods, even when shipped long distances or when solid in warmer climates. As a water-soluble dietary fiber, alpha-cyclodextrin has been shown to have a positive effect on blood cholesterol and can reduce the spike in blood sugar occurring after meals. Cyclodextrins are 100% vegetarian-grade. low calorie, cholesterol-free, nonfat and no allergenic, and are also produced entirely from renewable raw materials.
Using alpha-cyclodextrin allows manufactures to produce new formulations for desserts and baked goods that not only eliminate the need for emulsifiers, but that can also be prepared without fat or eggs. Also, the product allows a variety of foods like fruit juices, fruit purées, yogurt and honey to be whipped to produce fluffy, stable creams with no added fat or protein. When used as an innovative whipping aid, CAVAMAX W6 eliminates the need for aerated egg whites and by improving the air content during aeration, it also enhances the texture of the end product. The alpha-cyclodextrin is also resistant to heat and acidic environments, therefore it can be processed in starting products in which the pH is low allowing manufacturers to produce new types of fillings, creams and mousses. The product is suited for whipping fat-containing dairy products, like yogurt or buttermilk, into foamed fillings as well.
The alpha-cyclodextrin is low in calories, cholesterol-free and non-allergenic and represents a plant-based alternative for a variety of different foods. Also, the European commission has certified the proven health benefits of alpha-cyclodextrin. The EU opinion confirms that it can reduce the spike in blood sugar that follows starchy meals. Furthermore, the product does not have an E number.
