How do microbes produce cyclodextrins
No egg, no milk, no meat. More and more people are voluntarily giving up animal ingredients. In addition, there are health intolerances and allergies that force some to eliminate certain foods from their menu. So-called “free from” products are therefore becoming increasingly popular. In a survey, 24 percent of consumers said they had bought such foods in the past three months. In the age group of 16 to 24 year olds it was even 40 percent. The food industry is reacting to this and is looking for new ingredients for well-tried recipes that provide the familiar taste and familiar mouthfeel - and at the same time serve the trends: vegetarian, vegan and allergen-free.
Cyclodextrins for the perfect cake
In order to master this balancing act, high-performance alternatives are required - such as the cyclodextrins from WACKER. These molecules are metabolites in starch metabolism. They are sold under the CAVAMAX brand® W6 made in the USA in Eddyville / Iowa - the world's largest growing area for corn. There, high-tech enzymes convert the corn starch into cyclodextrins. These consist of glucose units linked together in a ring. According to the number - and thus also according to the ring size - a distinction is made between alpha-, beta and gamma-cyclodextrins. While beta-cyclodextrins neutralize odors in room sprays, for example, alpha and gamma-cyclodextrins are mainly used in food.
Partner for the food industry
Food has to taste good. Consumers agree on this. But what exactly goes into the shopping basket is individual and depends on various factors such as appearance, texture and price. Demand is subject to constant change - shaped by social developments.
Healthy and sustainable nutrition as well as products that can be prepared quickly and easily are currently trends in the food market. As a partner to the food industry, WACKER supplies ingredients for food supplements and food additives for a wide range of products, from beverages to chewing gum and dairy products to baked goods. "We offer innovative solutions that provide answers to the current challenges in the food and beverage industry," says Dr. Allison Haitz, who heads the food division at WACKER BIOSOLUTIONS.
Cyclodextrins, for example, ensure perfect egg-free cakes, and nature-identical antioxidants can help strengthen the immune system and lower cholesterol.
An EU report from 2013 confirmed that alphadextrins have a blood sugar-lowering effect.
The outer shell of the donut-like molecules is hydrophilic, i.e. water-loving, the cavity inside is lipophilic, i.e. fat-loving. As a result, cyclodextrins have very good emulsifying properties. They envelop fatty acid residues and thus combine what would otherwise not be miscible: fatty and aqueous solutions. This task was previously reserved for chicken eggs in grandmother's cake and for the emulsifier lecithin contained in the egg yolk. It ensures that the fats are evenly distributed in the cake batter and at the same time has a stabilizing and foaming effect. Alpha-cyclodextrins (alphadextrins for short) can take on this role in vegan cakes because they have a similar effect together with the fats and proteins of the other ingredients. The result is a stable dough that is in no way inferior to its egg-based counterpart, and ultimately a finished cake with even pores.
If you want to bake without an egg, the cyclodextrins from WACKER also offer an easy-to-use alternative: The powder is easily soluble in water and is easy to process. Another advantage, especially for large bakeries, is that the cyclodextrins do not affect the baking drive or the viscosity of the dough. This means that fine baked goods such as cakes can be produced on the existing equipment without changing the texture or taste of the product.
Dr. Allison Haitz is Head of Food at WACKER BIOSOLUTIONS.
WACKER alphadextrins make sweet creations such as cupcakes heat-resistant.
Avoid trans fats, lower blood sugar
Sweet creations such as muffins, cupcakes and the like are often covered with cocoa glazes or melt-in-the-mouth fillings. Such delicacies usually contain hard fats, which are composed of saturated fatty acids and sometimes unhealthy trans fats. Here, too, WACKER offers an alternative: By using alphadextrins, hard fats can be replaced with native vegetable oils. They provide the necessary stability and at the same time serve as an aid to serving. Another advantage: the sugar rings make the cream garnish more heat-resistant and are therefore also suitable for pastry shops in tropical countries where the thermometer regularly shows more than 30 degrees Celsius.
Emulsifying properties make cyclodextrins all-rounders in bakeries and pastry shops.
The cyclodextrins not only serve the vegan trend and are a practical ingredient in food production, they are also health-promoting: because the blood sugar level rises less sharply after consuming a starchy meal when alphadextrins are contained, the European Union Commission certified them as having one in 2013 health-promoting effect. Since then, foods containing at least five grams of alphadextrins per 50 grams of starch in a specified portion as part of a meal have been allowed to have a label indicating their blood sugar-lowering effect on their packaging.
The experts at WACKER BIOSOLUTIONS want to use the positive properties of cyclodextrins to research other areas of application for the sugar talents as an ingredient in food.
Cyclodextrins ensure that the bioavailability of curcumin increases.
Hydroxytyrosol was previously obtained from olives.
Turmeric contains the natural antioxidant curcumin.
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