IFT 2016 sees WACKER presenting CAVAMAX® W6 alphadextrin for making innovative desserts, cakes, bread products and baked goods without the need for any eggs or egg powder. Conventional baked goods such as cakes, muffins and waffles often contain egg or egg powder, the emulsifying properties of which stabilize the structure of the batter. However, animal-based emulsifiers can have some critical disadvantages – they are sensitive to heat and acids, have only a limited shelf life, may contain cholesterol, and are potentially allergenic. What’s more, an increasing number of consumers are consciously avoiding products that contain animal ingredients.
In this regard, alphadextrin represents a plant-based and cholesterol-free alternative: this emulsifying, soluble dietary fiber is an efficient way to stabilize oil-in-water emulsions, for instance in cake batter prepared with vegetable oil or margarine. Alphadextrin can therefore replace some or all of the eggs or egg powder that are conventionally used. CAVAMAX® W6 produces a good cake and crumb structure and has absolutely no effect on flavor. A water-soluble, white powder, CAVAMAX® W6 is easy to use and process.
In many baked goods, the use of CAVAMAX® W6 can reduce, or even entirely eliminate, the need for eggs or egg powder. Alphadextrin can therefore be used to make innovative vegetarian desserts, bread products and baked goods – from pound cakes and layer cakes, muffins, waffles and pancakes to gluten-free bread.
CAVAMAX® W6, as a natural degradation product of starch - e.g. corn or potato starch, is manufactured by WACKER entirely from renewable raw materials by a biotechnology route. Low in calories and, importantly, of plant origin, alphadextrin thus offers a cholesterol-free and non-allergenic alternative that is suitable for a wide range of foodstuffs.