Movadex™ M6

Redefine your Barista Artistry

Coffee beverages with milk foam or milk cap have become highly popular among consumers.

Forming high-quality foam faces three key challenges: achieving a fine, uniform texture, sufficient volume, and long-lasting stability. Developing a convenient and effective processing method to enhance coffee flavor, foaming performance, and stability is crucial for increasing its commercial value.

MovaType introduces α-cyclodextrin (Movadex™ M6), a starch-derived ingredient. Its unique molecular structure significantly improves milk foaming performance. The hydrophobic cavity binds with lipids in coffee-specific milk, forming particle complexes that create a uniform, dense, and collapse-resistant foam structure. This ensures long-term phase stability, extends shelf life, and perfectly meets the demand for "reduced fat without compromising texture" in premium coffee.