At Food Ingredients (FI) Europe 2011, WACKER is unveiling a novel solution for stabilizing oil-in-water emulsions with the help of alpha-cyclodextrin. The ring-shaped molecules, bioengineered from starch, are ideally suited as emulsifiers for foods containing a mixed oil-and-water phase. In addition, alpha-cyclodextrin adds texture, allowing “mouth-feel” to be adjusted as required. Since emulsions produced with alpha-cyclodextrin remain stable even at high temperatures, this product is ideal as an emulsifier in salad dressings, mayon-naises, dessert creams and margarine, for example.
