Icings & Frostings
Free from Hardened Fats
Typical American frosting and cake toppings enhance the visual appeal of bakery goods and improve their flavor. They are generally made using a large amount of hard fat, which reduces the nutritional value of the food. With CAVAMAX® W6, WACKER offers a solution for replacing hard fats in cake frostings with healthy vegetable oil. CAVAMAX® W6 also improves the spreadability and and has stabilizing characteristics – a big advantage, especially for transportation over long distances or in hot climatic zones.
Cyclodextrins are ring-shaped carbohydrates, which also occur in nature. Their lipophilic cavity attracts fatty acids, developing an emulsifier-like structure for icings that are easy to process.
