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Mayonnaise & Sauces
Free from Egg
CAVAMAX® W6 can be used instead of egg in sauces and mayonnaises to reduce their fat content. These foods normally contain egg in order to stabilize the oil-in-water emulsions. However, ever more consumers are now looking for a cholesterol-free egg alternative in foods for health and environmental reasons.
WACKER offers an ideal solution with CAVAMAX® W6 alpha-dextrin. Cyclodextrins are ring-shaped carbohydrates, which also occur in nature. Fatty acids are attracted to their lipophilic cavity, which leads to the development of an emulsifier-like structure. CAVAMAX® W6 can also be used to modulate the viscosity of sauces.
In mayonnaises and sauces, CAVAMAX® W6 offers the following advantages:
- Stabilization of emulsions
- Enables viscosity modulation
- Acid-stable
- Can be readily combined with other hydrocolloids
- 100% vegan
- No E-number
- Free from cholesterol and allergens
