Chemical and Functional Properties of Food Saccharides

17 Cyclodextrins
CONTENTS
© 2004 by CRC Press LLC
József Szejtli
17.1 Introduction
17.2 Cyclodextrins
17.2.1 Chemistry and Physicochemical Properties
17.2.3 Metabolism and Toxicology
17.2.4 Cycylodextrin Derivatives
17.3 Cyclodextrin Inclusion Complexes
17.4 Applications of Cyclodextrins in Foods
17.4.1 Cyclodextrin Complexes in Food: Flavors and Vitamins
17.4.2 Cyclodextrins as Physical Property Modifiers
17.4.3 Cyclodextrins as Taste Modifiers
17.4.4 Selective Complexation and Sequestration
17.4.5 Further Examples of Applications of Cyclodextrins to Food
17.5 Examples of Application of Cyclodextrins in Various Industrial Products
and Technologies
17.5.1 Pharmaceuticals
17.5.2 Cosmetics and Toiletry
17.5.3 Biotechnology
17.5.4 Textiles
17.5.5 Analytical Separation and Diagnostics
17.5.6 Miscellaneous Industrial Applications
References
17.1 INTRODUCTION
The history of cyclodextrins (CDs) is divided into three stages. In the first period
from 1891 (discovery by A. Villiers) until middle of the last century, the structure
and fundamental properties of CDs were recognized. F. Schardinger isolated pure
a- and b-CDs, and described their fundamental properties, and K. Freudenberg
elucidated their structure. In the second stage, up to the 1970s, mainly applications
and the inclusion complex forming properties of CDs were studied. D. French et
al. 1 and F. Cramer et al. 2 began to work intensively on the enzymatic production of
CDs, fractionating them and characterizing their chemical and physical properties.
French 1 discovered that there are even larger CDs, whereas Cramer's group focused