Sauces, Dips & Spreads
Free from Egg
CAVAMAX® W6 can be used instead of egg in sauces, dips and spreads 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 plant-based, cholesterol-free egg alternative in foods for health and environmental reasons.
WACKER offers an ideal solution with CAVAMAX® W6 alphadextrin. 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, dips and spreads.
In sauces, dips and spreads, CAVAMAX® W6 offers the following advantages:
- Vegan, kosher and halal
- Free of all major allergens
- Palm oil free
- No ADI restrictions
- Clean label: no E number
- Soluble dietary fiber (EU health claim)
- Available as a free-flowing powder
Dietary fiber for salad dressings and mayonnaise:
WACKER CAVAMAX® W6 gives you a vegetarian-grade, cholesterol-free and non-allergenic solution for your mayonnaise and dressing preparation. Your emulsions made with CAVAMAX® W6 will have an excellent mouthfeel and exhibit very good heat and shear stability.
Traditional emulsifiers such as lecithin or other protein-based substances have a range of problems, including heat and/or acid sensitivity, animal origin, as well as being allergenic or additional sources of cholesterol. WACKER’s solution is called CAVAMAX® W6. CAVAMAX® W6 is our alphadextrin, a naturally occurring carbohydrate derived from starch that can effectively stabilize oil-in-water emulsions, even at high temperatures. CAVAMAX® W6 can also be used to adjust various viscosities. It can be used in both low and high temperature processes. Of non-animal origin, it is non-allergenic and classified as roughage.
Commercial mayonnaises, salad creams and dressings are usually prepared using egg-based emulsifiers. However, the egg (yolk) ingredient is non-vegetarian, contains cholesterol, and is also potentially allergenic.
Applications at a Glance:
- Vegetarian mayonnaises, salad creams and dressings
- Cake icings and creams without hard fat
- Sodium caseinate substitute in coconut-milk powder
With CAVAMAX® W6, WACKER offers a vegetarian, cholesterol-free alternative for the effective stabilization of traditional oil-in-water emulsions, such as mayonnaises and salad dressings. Products containing CAVAMAX® W6 have an excellent mouthfeel and remain stable even at temperatures up to +70 °C. In addition, CAVAMAX® W6 can be used together with commercial hydrocolloids and starches to adjust the viscosity as desired, and produces textures ranging from mayonnaise to salad cream or dressing.
CAVAMAX® W6 is a naturally occurring, starch-based carbohydrate that is non-allergenic and belongs to the group of dietary fibers. CAVAMAX® W6 has no E number.
Benefits at a Glance:
- Emulsifying dietary fiber
- 100% vegetarian grade
- Cholesterol-free
- Good heat resistance and shear stability
- No E number
- Non-allergenic
