Cyclodextrins: Production, properties and applications in food chemistry

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Abstract
Cyclodextrins have diverse, important applications in food industry. These applications are based on the ability of cyclodextrins to form molecular complexes with small—molecular compounds. Cyclodextrins are harmless in oral administration and advantageous effects by cyclodextrins are achieved by simple mixing of small amounts of them to the material being stabilized. Development of convenient and cost‐effective processes for production of cyclodextrins are undergoing and there are promises in the near future for obtaining cyclodextrins which are realistic in price to be used in foods. While cyclodextrins have been used for more than ten years in Japan as natural additives in foods, the legislation for their approval in foods is still under development in Europe and USA.