Main applications of cyclodextrins in the food industry

Cyclodextrins (CD) are cyclic oligomers, and in addition to natural cyclodextrins, there are various derivatives of cyclodextrins, such as hydroxypropyl betacyclodextrin (HPBCD), sodium sulfobutyl betacyclodextrin (SBECD), and methyl betacyclodextrin (MBCD).

Currently, both cyclodextrins and their derivatives are widely used in food manufacturing in foreign countries as food additives for different purposes, such as removal of off-flavors, increase in shelf life, and chelating ingredients. The desired effect is achieved by encapsulating a small amount of CD with the target material. Essentially, these cyclodextrins and their derivatives are capable of forming stable inclusion complexes with sensitive lipophilic nutrients and flavor and taste components. Their toxicity studies have shown that CDs are harmless when administered orally. Foreign researchers have also conducted a review of current foreign legislation, which shows that foreign countries are currently in a general trend of widespread acceptance of CD as a food additive, and that customers can now purchase and use it in food products at a suitable price. Thus, CD has a promising future due to consumer demand for healthy and functional products.