Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
sake, frequently the complex formation in solution cannot be convincingly
proven. However, the isolated product is certainly a very fine dispersion
of CD and the guest.
17.4 APPLICATIONS OF CYCLODEXTRINS IN
FOODS 10,11
The vast majority of practical applications of CDs are based on their inclusion
complex forming capacity.
17.4.1 CYCLODEXTRIN COMPLEXES IN FOOD: FLAVORS AND
VITAMINS
Flavor substances are generally volatile, easily deteriorating substances. Many volatile
compounds, for instance, terpenoids and phenylpropan derivatives, form stable
complexes with CDs. When dry, such complexes remain stable at room temperature
for long time, without any further protection (Table 17.2). Such powder flavors are
approved and produced in several countries. For example, the lemon-peel oil/β-CD
complex, mixed with pulverized sugar, is used in pastries, spice-flavor mixtures
complexed with CDs are used in canned meat and sausages, and the peppermint
oil/β-CD complex adds flavor to chewing gum. In Germany, the garlic oil/β-CD
TABLE 17.2
Change of the Flavor Content (%) of β-CD Complexes on Storage Under
Normal Conditions
β-CD Complex 1976 1978 1980 1984 1987 1992
Anethol/CD 9.7 9.2 9.4 8.8 8.0 —
Anis oil/CD 9.9 10.1 8.9 8.0 7.8 —
Bayleaf/CD 9.7 9.7 10.0 8.9 7.9 —
Cinnamaldehyde
/CD
9.2 7.8 7.1 6.0 6.3 —
Caraway/CD 10.5 10.3 10.5 10.0 10.2 9.0
Bergamot/CD 10.2 — — 9.6 9.8 9.2
Garlic/CD 10.3 10.0 10.4 — 10.7 10.3
Marjoram/CD 9.0 — 9.3 9.6 8.1 8.0
Mustard/CD 11.0 12.1 11.6 — 12.0 12.2
Dill/CD 9.0 8.8 — 8.0 8.4 8.0
Thyme/CD 9.8 9.7 — — 10.0 10.2
Onion/CD 10.6 — 10.0 10.8 10.4 10.6
Camphor/CD 12.6 12.0 — 11.5 10.0 10.2
Menthol/CD 10.6 — 9.8 — 10.7 10.5
Vanillin/CD 6.1 6.3 — 3.2 2.8 —
Benzaldehyde
/CD
— 9.2 8.0 7.1 4.5 2.4
Eugenol/CD 8.0 — 5.2 5.0 3.1 2.0