Whipping without Fat? Fillings without Egg? CAVAMAX® W6 Makes it all Possible!

21 Oct 2015

The naturally occurring starch-derived carbohydrate CAVAMAX® W6 alphadextrin offers new opportunities for novel food formulators. It acts as a texturizer for novel food applications, such as cake icings and frostings with no solid fats, egg-free confectionery fillings, cholesterol-free, non-fat mayo and dressings as well as fat-free fruit mousses. This has a positive impact on the end product and last but not least on people’s health.

Whipping without Fat? Fillings without Egg? CAVAMAX® W6 Makes it all Possible!

Moreover, highly efficient oil-in-water emulsions based on vegetarian CAVAMAX® W6 are tasteless, stable at even low pH and free of all main allergens.

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