Our company have an attract attention technology in functional food and personal care fields which raises the water solubility, stability and bioavailability of a functional ingredient by using the inclusion property of cyclodextrin (CD).
Because of its high water solubility and non-digestible property, αCD can be taken as a water-soluble dietary fiber. Indeed, feeding αCD showed some anti-metabolic syndrome effects. And we also reported some results supporting those effects (* please refer to the newest result of research "42th" and the "44th" of our homepage for details.).
αCD can interact with oil and form inclusion complex easily. If water, oil and αCD are mixed with certain ratio, very stable emulsion known as pickering emulsion is formed (* please refer to the newest result of research "22th" of our homepage for details.).
In this study, we introduce the preparation of low-calorie vegan mayonnaise by using αCD as a emulsifier.
Functions of αCD (human trial)
Unique emulsification by αCD
Vegan mayonnaise with αCD
Vegan mayonnaise (αCD mayonnaise)
* Taste modifications for αCD emulsion are possible by the addition of many different seasoners as you like.