{"id":9051,"date":"2020-11-25T14:29:16","date_gmt":"2020-11-25T14:29:16","guid":{"rendered":"https:\/\/fei-online.com\/?p=9051"},"modified":"2020-11-27T12:51:08","modified_gmt":"2020-11-27T12:51:08","slug":"wacker-cyclodextrins-improve-foaming-of-barista-toppings","status":"publish","type":"post","link":"https:\/\/fei-online.com\/wacker-cyclodextrins-improve-foaming-of-barista-toppings\/","title":{"rendered":"Wacker cyclodextrins improve foaming of barista toppings"},"content":{"rendered":"
\n

\r\n\r\n\"LUBRIPLATE\"<\/a>\r\n<\/p>\n<\/div><\/section><\/div>

<\/p>\n<\/div><\/section>
\n

Wacker cyclodextrins improve foaming of barista toppings<\/h1>\/ in Product news<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
\n

Coffee specialties like cappuccino, latte macchiato and caf\u00e9 au lait are all characterized by a creamy milk foam. CAVAMAX W6 cyclodextrin from WACKER improves the foaming properties of these barista toppings. Thanks to CAVAMAX W6, the toppings whether dairy or plant-based, feature a high foam volume, uniform structure and long-lasting stability.<\/p>\n

<\/p>\n

Coffee specialties served with a froth of milk are extremely popular. In fact, preparing the frothy crown has become an art in itself \u2013 \u201clatte art\u201d. This is the technique used by baristas of creating individual pictures in the milk foam of a coffee.<\/p>\n

The challenge consists in creating a fine, homogeneous foam with a high volume and long-term stability. Alpha-cyclodextrin, which WACKER produces from starch and markets under the CAVAMAX W6 brand, provides a diverse range of properties that greatly enhance the foaming of milk.<\/p>\n<\/div><\/section>
\n

\n

The ring-shaped oligosaccharide has a hydrophilic or water-loving exterior and a lipophilic or fatloving cavity. \u201cThis 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,\u201d explains Ulrike Fischer-N\u00e4gele, head of technical service in the Nutrition business team at WACKER. \u201cThe foam half-life \u2013 the time until the foam has shrunk to half its volume \u2013 can be significantly increased from 3 to about 15 minutes by the addition of CAVAMAX W6.\u201d<\/p>\n

CAVAMAX W6 is a water-soluble, odourless and tasteless powder that is easy to handle and to incorporate into various preparations. \u201cCAVAMAX 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,\u201d explains Fischer-N\u00e4gele. 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.<\/p>\n

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.<\/p>\n<\/div><\/section>
\n

<\/span><\/span><\/div>
\n
<\/a><\/div><\/div><\/div>
\n
<\/span><\/span><\/div>
\n
\n