Cyclodextrins as food ingredients

• Published in: Trends in Food Science & Technology Vol. 15; no. 3-4; pp. 137 - 142
• Main Authors: Szente, Lajos, Szejtli, Jozsef
• Format: Book Review Conference Proceeding Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2004; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Ingredient; Cyclodextrin
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2003.09.019

The present paper deals with the practical aspects of the utilization of cyclodextrins and cyclodextrin complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavours, vitamins, colourants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf-life. Accelerated and long-term storage stability test results showed that the stability of cyclodextrin-entrapped food ingredients surpassed that of the traditionally formulated ones. Technological advantages of the use of cyclodextrins in foods and food processing technologies are also manifested in improved sensory, nutritional and performance properties. Examples of marketed cyclodextrin-based food products for demonstration of the significance of cyclodextrin technology in the food industry are provided.