Abstract
This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. Their beneficial effects essentially derive from the ability to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Toxicological data are examined and an assessment of CDs from the standpoint of safety for human consumption is made. Regulations are covered, showing a general trend towards a wider acceptance of CDs as food additives. The growing health consciousness of consumers and expanding market for functional foods and nutraceutical products are opening up to CDs a promising future in food industry.
Keywords: Cyclodextrins, food additives, inclusion complex, taste modifiers, nutraceutics
Current Nutrition & Food Science
Title: Cyclodextrins as Food Additives and in Food Processing
Volume: 2 Issue: 4
Author(s): Giancarlo Cravotto, Arianna Binello, Enzo Baranelli, Paolo Carraro and Francesco Trotta
Affiliation:
Keywords: Cyclodextrins, food additives, inclusion complex, taste modifiers, nutraceutics
Abstract: This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. Their beneficial effects essentially derive from the ability to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Toxicological data are examined and an assessment of CDs from the standpoint of safety for human consumption is made. Regulations are covered, showing a general trend towards a wider acceptance of CDs as food additives. The growing health consciousness of consumers and expanding market for functional foods and nutraceutical products are opening up to CDs a promising future in food industry.
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Cite this article as:
Cravotto Giancarlo, Binello Arianna, Baranelli Enzo, Carraro Paolo and Trotta Francesco, Cyclodextrins as Food Additives and in Food Processing, Current Nutrition & Food Science 2006; 2 (4) . https://dx.doi.org/10.2174/157340106778699485
DOI https://dx.doi.org/10.2174/157340106778699485 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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