Cyclodextrins: The Food Industry's Secret Ingredient for Improved Taste and Stability

The next field infiltrated by cyclodextrins is the food and beverage industry. Let's see the applications, extent and uses.

When it comes to food production, one of the biggest challenges is achieving the perfect balance between taste and stability. While delicious flavors can make a product fly off the shelves, they are often accompanied by a shorter shelf life. On the other hand, food items with a longer shelf life often sacrifice taste in the process. However, thanks to a little-known ingredient called cyclodextrins, food producers can now have the best of both worlds.

So, what exactly are cyclodextrins? They are a family of cyclic oligosaccharides that are produced from starch through an enzymatic process. These compounds are widely used in the food industry due to their unique properties that allow them to form inclusion complexes with a wide range of guest molecules, including flavorings, vitamins, and even some volatile compounds.

One of the key benefits of cyclodextrins is their ability to improve the stability of food products. By forming inclusion complexes with volatile compounds, cyclodextrins can protect them from oxidation, evaporation, and degradation, thereby extending the shelf life of the product. Additionally, cyclodextrins can also mask unwanted tastes and odors, which can help to improve the overall taste profile of the food.

Another advantage of cyclodextrins is their versatility. These compounds are available in a range of sizes and can be modified to suit different food applications. For example, larger cyclodextrins can be used to encapsulate oil-soluble vitamins, while smaller ones can be used to enhance the flavor of food products. Additionally, cyclodextrins can be used in a range of food products, including beverages, dairy products, baked goods, and even chewing gum.

Despite the many benefits of cyclodextrins, they are still relatively unknown in the food industry. However, as food producers continue to look for ways to improve the taste and stability of their products, it is likely that we will see more widespread use of cyclodextrins in the future.

CDs cannot be used as widely in foods as in pharma (surprisingly). GRAS stands for "Generally Recognized As Safe," and it is a designation given by the US Food and Drug Administration (FDA) to food ingredients that have a long history of safe use in food or that are considered to be safe based on available scientific evidence.

Several cyclodextrins have been granted GRAS status by the FDA, including:

1. alfa-cyclodextrin
2. beta-cyclodextrin
3. gamma-cyclodextrin

There is a good chance that further derivatives like hydroxypropyl-beta-cyclodextrin and sulfobutyl-beta-CD will hit this list shortly too.

These cyclodextrins are considered safe for use in food products at levels consistent with good manufacturing practices (GMPs). It's important to note that while these cyclodextrins are on the GRAS list, they are still subject to review and evaluation by the FDA as new information becomes available.

Cyclodextrins are used in a wide range of food products. Here are a few examples:

1. Soft drinks and carbonated beverages: Cyclodextrins can be used to encapsulate flavorings, such as fruit flavors, to improve their stability and taste.
2. Bakery products: Cyclodextrins can be used to improve the texture and shelf life of baked goods, such as bread and cakes.
3. Dairy products: Cyclodextrins can be used to encapsulate vitamins, to improve their bioavailability in dairy products, such as yogurt and cheese.
4. Chewing gum: Cyclodextrins can be used to encapsulate flavorings and sweeteners, such as peppermint and aspartame, to improve their stability and taste.
5. Nutraceuticals and dietary supplements: Cyclodextrins can be used to improve the stability and bioavailability of vitamins, minerals, and other active ingredients in nutraceuticals and dietary supplements.
6. Sports drinks: Cyclodextrins can be used to encapsulate carbohydrates, such as glucose and fructose, to improve their stability and slow their absorption into the bloodstream, providing sustained energy during exercise.

These are just a few examples of the many food products that can contain cyclodextrins.

CDs also have some intrinsic efficacy that is exploited in dietary supplements or as dietary fibers. Calorease™ is a dietary supplement containing αCD/FBCx. FBCx is a patented, naturally sourced dietary plant fiber with a fat-binding capacity. It has the ability to bind up to 9 times its own weight of dietary fat, passing the fat out of the body.

Another smart and popular application was powdered alcohol. Recently, several companies attempt to use CDs to improve the bioavailability and overcome solubility issues of cannabinoids in nutraceuticals and food products.

One of the first and most popular applications was to create cholesterol-free butter or egg products. The list of such clever and unique uses are endless.

In conclusion, cyclodextrins are a powerful tool for food producers looking to enhance the taste and stability of their products. By forming inclusion complexes with a range of guest molecules, cyclodextrins can protect volatile compounds from degradation, mask unwanted tastes and odors, and even improve the overall taste profile of the food. As such, cyclodextrins are likely to become an increasingly important ingredient in the food industry in the years to come.

Would you like to learn more? Here are some great sources to start with!

I would be delighted to hear suggestions for upcoming topics and engage in Q&A, so please feel free to add your impressions in comments or via email at tamas.sohajda@carbohyde.com. Thank you.

Next week we will continue exploring industrial applications one-by-one over the course of several editions. Cosmetics - your turn; Household - prepare! Stay tuned!

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