Food Ingredients Europe 2011 Wacker presenterar
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Munich, September 28, 2011 – At Food Ingredients (FI) Europe 2011, WACKER is unveiling a novel solution for stabilizing oil-in-water emulsions using alpha-cyclodextrin. The ring-shaped molecules bioengineered from starch are ideally suited as emulsifiers for foods containing stable mixed oil and water phases. alpha-Cyclodextrin can be used to produce emulsions that remain stable even at high temperatures. The product is thus ideal as an emulsifier in, for example, salad dressings, mayonnaises, dessert creams or margarine. alpha-Cyclodextrin also adds texture, i.e. the "mouthfeel" can be adjusted as required. Purely vegetarian-grade cyclodextrins are cholesterol-free, non-allergenic and manufactured from renewable raw materials. This year marks the 25th anniversary of FI Europe, which will take place from November 29 to December 1, 2011, in Paris, France.
At Food Ingredients Europe 2011, WACKER is unveiling a completely novel solution for the food and beverage industry, namely alpha-cyclodextrins as emulsifiers for stabilizing oil-in-water emulsions.
Oil-in-water emulsions are the order of the day in the food industry. Many foods, such as salad dressings, mayonnaises, dessert creams or margarine contain both water and oil phases, which only form a stable mixture when emulsifiers are added. Conventional emulsifiers include mono- and diglycerides of fatty acids, lecithins (found, for instance, in egg yolk), or proteins. However, animal-based proteins have some critical disadvantages – they are sensitive to heat and acids, do not have a long shelf life, may contain cholesterol, and are potentially allergenic.
A new approach to stabilizing oil-in-water emulsions is to use alpha-cyclodextrin. The interior of the doughnut-shaped alpha-cyclodextrin molecule is lipophilic (i.e. fat loving), while its exterior is hydrophilic (water loving). Fatty acid groups can "slip" into the interior of the alpha-cyclodextrin and form a surfactant structure, suitable as an emulsifier. This complex permanently stabilizes the otherwise incompatible oil/water phase interfaces of the emulsion – even at high processing temperatures.
Alpha-Cyclodextrin can also adjust the emulsion’s viscosity, and therefore its mouthfeel, as required – from a fluidity similar to ketchup to a firm texture resembling sugar frosting. This makes it unnecessary to use additional hydrocolloids.
WACKER produces its alpha-cyclodextrin – a natural degradation product of starch – from renewable raw materials, such as corn or potatoes, using bioengineering techniques. alpha-Cyclodextrin thus offers an alternative stabilizer for oil-in-water emulsions that is not only free of cholesterol and allergens, but also plant-based.
Further WACKER Product Highlights at FI Europe 2011:
- Alpha-Cyclodextrin as Dietary Fiber
As a water-soluble fiber, alpha-cyclodextrin is characterized by extremely low viscosity and high stability, even at high temperatures and low pH. An important property is its clear solubility, which enables it to be used in beverages. Irrespective of the pH, no undesirable browning reactions or discolorations occur. Moreover, alpha-cyclodextrin, as dietary fiber, has a demonstrably beneficial effect on blood cholesterol and the glycemic index. alpha-Cyclodextrin is therefore particularly suitable as an additive to beverages, but also other traditional applications for fibers, such as dairy products, bakery products and breakfast cereals.
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Vegetarian-Grade Cysteine for Flavorings and Bakery Goods
Vegetarian-grade cysteine from WACKER is the ideal ingredient for flavorings, particularly meat flavors, and for bakery products. The amino acid cysteine is traditionally extracted from human or animal sources such as hair, feathers and pig bristles. WACKER replaces this method with biotechnology and produces vegetarian-grade cysteine by a fermentation process. Since it is manufactured from purely plant-based and inorganic starting materials, WACKER’s cysteine is both halal and kosher, as well as purely vegetarian-grade.
Visit WACKER at Food Ingredients Europe 2011: Booth 3B98.
The baked goods industry uses cysteine-based baking ingredients to break open the sticky gluten contained in flour. This makes the dough much easier to knead. WACKER is the only company in the world capable of producing the highest-purity cysteine using a fermentation process (photo: Wacker Chemie AG)
As an emulsifier, alpha-cyclodextrin ensures the stability of oil-in-water emulsions: The interior of the doughnut-shaped alpha-cyclodextrin molecule is lipophilic (i.e. fat loving), while its exterior is hydrophilic (water loving). Fatty acid groups can "slip" into the interior of the alpha-cyclodextrin and form a surfactant structure, suitable as an emulsifier (photo: Wacker Chemie AG).
Note:
These photos are available for download at:
http://www.wacker.com/pressreleases
För mer information, vänligen kontakta:
Wacker Chemie AG
Media Relations & Information
Nadine Baumgartl
Tel. 49 89 6279-1604
Fax 49 89 6279-2604
nadine.baumgartl@wacker.com
Företaget i överblick: WACKER är en globalt verksam kemikoncern med cirka 16 300 anställda och en årsomsättning på cirka 4,75 miljarder € (2010). WACKER har 26 produktionsanläggningar, 20 technical competence centers och 50 försäljningskontor över hela världen.
WACKER SILICONES Silikonoljor, silikonemulsioner, silikongummi och silikonhartser, silaner, pyrogena kiselsyror, termoplastiska silikonelastomerer
WACKER POLYMERS Polyvinylacetat- och vinylacetat-kopolymerer i form av dispersionspulver, dispersioner och fasthartser som bindemedel för byggkemiska produkter, färger, lim, lacker, putser och fiberdukar samt i polymera material baserade på återvinningsbara resurser.
WACKER BIOSOLUTIONS Bioteknologiska produkter såsom cyklodextriner, cysteiner och biologiska produkter liksom fiinkemikalier och PVAc fasta hartser
WACKER POLYSILICON Polysilicium för halvledar- och fotovoltaikindustrin
Siltronic Wafers av högrent silicium och enkristaller för halvledarkomponenter.
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