The food emulsifiers market is projected to grow at a CAGR of 5.5 percent from 2017, according to market research by Report Buyer.
With partially hydrogenated oils being phased out over the next two years, both cake mix and industrial cake manufacturers need to take a closer look at alternatives. Powdered, activated emulsifiers, it seems, are the wisest choice for a wide variety of reasons. By Arne Pedersen, product & application manager, Palsgaard A/S
Wacker’s Cavamax W6 alphadextrin is a vegetarian-grade emulsifier substitute for innovative egg-free baked goods. Of plant origin, the emulsifying, soluble dietary fibre stabilises oil-in-water emulsions effectively, making it possible to prepare a wide range of vegetarian baked goods—from cakes and waffles to pancakes—that do not need the addition of egg or egg powder.
Available in a water-soluble, white powder form, the purely vegetarian-grade sugar molecules are low in calories, contain no cholesterol or fat, are non-allergenic, and made entirely from renewable raw materials. Being a non-animal product, the alphadextrin also suits consumers who are consciously avoiding products that contain animal ingredients.
Research by Georgia State University Institute for Biomedical Sciences suggests that emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter gut microbiota composition and localisation to induce intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome.
As nature’s principal emulsifying agent, soy lecithin can greatly enhance the dispersion of the fatty and aqueous components in many types of food production. By Andrea Wolters, marketing manager, Lecico