Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. With its alpha-dextrin Cavamax W6, Wacker offers an innovative solution for reduced-egg or egg-free baked goods. The soluble dietary fibre has an emulsifying and stabilizing effect in a wide variety of bakery products. Layer and sponge cakes, waffles, muffins or brioches made with Cavamax W6 are as light and fluffy as consumers know and expect from baked goods made conventionally with egg. At the same time, the use of this alpha-dextrin achieves cost reductions of up to 40 % compared to egg-containing products. Cavamax W6 is a water-soluble powder that is easy to handle and process. Since the dough’s leavening properties and viscosity are not impacted, baked goods containing alpha-dextrin can be produced using existing equipment. As a fermentation product of starch – for example corn or potatoes – Cavamax W6 is made from renewable raw materials. Low in calories and, importantly, of plant origin, this alpha-dextrin thus offers a cholesterol-free, non-allergenic alternative for a wide range of foodstuffs.