November 2011/Prepared Foods -- Wacker has announced it will soon be 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. The ingredient, alpha-cyclodextrin, can be used to produce emulsions that remain stable, even at high temperatures, says the company. The product is thus ideal as an emulsifier in salad dressings, mayonnaises, dessert creams or margarine; it 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. Wacker Chemie AG, www.wacker.com pf