Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products
Allan R. Hedges, Wen J. Shieh, Christopher T. Sikorski
ACS symposium series
Abstract
Cyclodextrins are chemically and physically stable molecules formed by the enzymatic modification of starch. They have the ability to form complexes with a wide variety of organic compounds. As a result of complexation of compounds by cyclodextrins, the apparent solubility of the molecule can be altered, the stability of the compound in the presence of light, heat and oxidizing conditions is increased and volatility of compounds is decreased. Cyclodextrins can also be used as processing aids to isolate compounds from natural sources and to remove unwanted compounds, such as cholesterol, from food products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
cyclodextrins decrease volatility of compounds
“volatility of compounds is decreased”
cyclodextrins use remove unwanted compounds, such as cholesterol, from food products
“and to remove unwanted compounds, such as cholesterol, from food products”
cyclodextrins increase stability of the compound in the presence of light, heat and oxidizing conditions
“the stability of the compound in the presence of light, heat and oxidizing conditions is increased”