The ring-shaped oligosaccharide has a hydrophilic or water-loving exterior and a lipophilic or fatloving cavity. “This cavity can interact with lipophilic components of the barista milk, and form particulate complexes, which stabilize the foam structure and limit the coalescence of the liquid phase. CAVAMAX W6 thus provides a uniform foam structure and long-term stability of the topping,” explains Ulrike Fischer-Nägele, head of technical service in the Nutrition business team at WACKER. “The foam half-life – the time until the foam has shrunk to half its volume – can be significantly increased from 3 to about 15 minutes by the addition of CAVAMAX W6.”
CAVAMAX W6 is a water-soluble, odourless and tasteless powder that is easy to handle and to incorporate into various preparations. “CAVAMAX improves the foam properties of various toppings, either for dairy or plant-based milks or for powder products, which are reconstituted with water before use,” explains Fischer-Nägele. It can thus be used to satisfy the demand for vegan coffee specialties. Market studies show that ever more consumers are turning to milk substitutes such as soya or almond drinks.
As starch fermentation products, cyclodextrins from WACKER are produced from renewable raw materials. They are cyclic oligosaccharides, based on glucose units and are differentiated into alpha-, beta- and gamma-cyclodextrin, depending on the size of the ring. Correspondingly, alphacyclodextrin is vegan, kosher and halal.