Inclusion Complexation

B-Cyclodextrin is a cyclic glucose polymer consisting of seven glucopyranose units linked in a 1 -> 4 position. The molecule is a doughnut-shaped structure with a hollow center, which enables it to form complexes with many flavors, colors, and vitamins. The B-cyclodextrin molecule forms inclusion complexes in the presence of water with compounds that can fit dimensionally within its cavity. Water molecules within the nonpolar center of the B-cyclodextrin molecules are readily substituted by less-polar guest molecules. The resulting complex precipitates from the solution and is recovered by filtration and a subsequent drying step. Core material ranges from 6 to 15% (w/w) (15). The odorless, crystalline complexes will tenaciously bind the guest molecules up to temperatures of 200°C (392°F) without decomposition. The same complexes easily release the bound molecule in the temperature and moisture conditions of the mouth (16).

Inclusion complexes are stable to oxygen, light, and radiation, and even onion and garlic oil complexes are almost odorless. Cyclodextrins—while approved for food applications in Eastern Europe, where they were developed, and in Japan—are not approved for use in foods in Western Europe, or in the United States (17,18).

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