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Properties and applications of cyclodextrins. C. T. SIKORSKI. Cerestar USA, Inc., 1100 Indianapolis
Boulevard, Hammond, Indiana, 46320.
Cyclodextrins are cyclic oligosaccharides formed by the enzymatic
modification of starch. Molecules can be encapsulated within the cavity afforded by the cyclodextrin's
cyclic structure. The physical and chemical properties of a molecule can be favorably altered as a result of
encapsulation in cyclodextrins. The stability, solubility, volatility, and physical state are just some of the
properties that can be modified by encapsulation. For instance, 99% of the cinnamaldehyde flavor was
retained after extrusion when using beta-cyclodextrin encapsulated cinnamaldehyde while only 46% of the
flavor was retained when using starch. Encapsulation of cinnamaldehyde in the cyclodextrin raises the
energy required to volatilize the flavor. Cyclodextrins can also be used as process aids to extract selected
components from natural products. For instance, treating animal fats or egg yolk with beta-cyclodextrin
results in the formation of a cholesterol and cyclodextrin complex that can be removed from the food
product by centrifugation. Cholesterol reductions >80% can be obtained, and the beta-cyclodextrin can be
separated from the cholesterol for re-use. These and other examples of cyclodextrin use in a variety of
applications will be presented, and the properties of cyclodextrins will be discussed.
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