Using cyclodextrin aroma complexes in the catering

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Abstract
One of the most promising possibilities of stabilizing aromatics, is their inclusion complex formation with β‐cyclodextrin. β‐cyclodextrin composed of seven glucopyranose rings is able to form inclusion complexes with flavour substances of low molecular mass, between 80‐250 Mmass. The molecules of active ingredients of almost all natural spices and flavours fit into this range. The following advantages of their stable β‐cyclodextrin complexes are known: constant composition, macroscopic and microbiological purity, decreased sensitivity to storage circumstances heat, light, time/and stability to oxidation, polymerisation and sublimation. Sensory analysis of normal and dietetic foods has proved, that β‐cyclodextrin flavour complexes are highly efficient substituents of natural spices both as single and mixed flavourings.

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