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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