Food Ingredients Europe 2011 Wacker presenterar
Om översättning önskas till svenska, kontakta marie-louise.kaervedal@wacker.comMunich, 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