Beta Cyclodextrin For use in encapsulating ingredients
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Beta Cyclodextrin For use in encapsulating ingredients
What β-Cyclodextrin is
β-Cyclodextrin (β-CD) is a ring of seven α-1,4-linked glucose units.
| Function | How the cavity helps | Typical practical examples* |
|---|---|---|
| Flavour & odour management | Entraps small volatiles or “smelly” aldehydes, thiols, amines | – Suppresses fishy, beany or oxidation off-flavours in protein drinks and canned fish ScienceDirect |
| Bitterness masking | Keeps bitter molecules away from taste receptors | – Debittering of stevia, caffeine beverages, bitter-gourd juice, TCM decoctions PMC |
| Nutrient & pigment stabilisation | Shields sensitive molecules from O₂, light, heat | – Encapsulating vitamin A palmitate, carotenoids, essential oils, curcumin PubMed | MDPI |
| Cholesterol removal (processing aid) | Selectively complexes sterols which then precipitate | – 60–98% cholesterol reduction in milk, cream, egg yolk; complex is spun off before packaging PubMed | MDPI |
| Solubility / dispersibility enhancer | Makes oil-soluble ingredients dispersible in water | – Fortifying clear drinks with fat-soluble vitamins; dispersing rosemary or citrus oils in RTD teas |
| Controlled release | Complex slowly dissociates during storage or mastication | – Gradual flavour release in chewing gum; shelf-life extension of aromas in instant coffee |
| Texturising / dietary-fibre source | ~1 kcal/g, highly soluble fibre; some water binding | – Sugar-reduced baked goods, fibre-enrichment of gummies |
| Active packaging & absorbents | CD-based MOFs or cross-linked beads scavenge VOCs | – Odour-absorbing pads for fresh meat, antioxidant sachets in snack packs ResearchGate |
*Not every country permits every application; always check local regulations.
| Region | Legal status | Key limits / comments |
|---|---|---|
| USA | GRAS notice GRN 74 (2001); permitted for “use as formulation or processing aid” FDA HFP App External | No numerical ADI, but industry follows 5 mg/kg bw/day JECFA value for finished foods |
| EU | Authorised additive E 459 | ADI 0–5 mg/kg bw/day; not allowed in foods for infants <16 weeks EFSA |
| Codex / JECFA | ADI 0–5 mg/kg bw/day Wiley Online Library | |
| Typical use-level | ≤0.1% in finished product when left in food; up to 1–2% when used as a processing aid and removed |
| Step | Practical pointers |
|---|---|
| Complex formation | Dissolve β-CD in 1:1–1:5 water:ethanol; add guest at 40 °C with stirring; dry by spray- or freeze-drying. |
| Cholesterol-free dairy | Stir 0.6–1% w/w β-CD into 4 °C milk for 15–30 min, hold static 20 min; centrifuge to remove β-CD–cholesterol precipitate; verify residual β-CD <0.35%. PubMed |
| Bitterness masking in beverages | 0.1–0.3% β-CD is usually enough; maintain pH <6 for maximum complex stability. |
| Heat processing | Complexes stable up to 120 °C; add after pasteurisation if possible to avoid hydrolysis. |
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