Cyclodextrins as food ingredients

被引：561

作者：

Szente, L ^{[1
]}

Szejtli, J ^{[1
]}

机构：

[1] Cyclodextrin Res & Dev Lab, CYCLOLAB, H-1525 Budapest, Hungary

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 3-4期

关键词：

D O I：

10.1016/j.tifs.2003.09.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present paper deals with the practical aspects of the utilization of cyclodextrins and cycloclextrin complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavours, vitamins, colourants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf-life. Accelerated and long-term storage stability test results showed that the stability of cyclodextrin-entrapped food ingredients surpassed that of the traditionally formulated ones. Technological advantages of the use of cyclodextrins in foods and food processing technologies are also manifested in improved sensory, nutritional and performance properties. Examples of marketed cyclodextrin-based food products for demonstration of the significance of cyclodextrin technology in the food industry are provided. (C) 2003 Published by Elsevier Ltd.

引用

页码：137 / 142

页数：6

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