Cyclodextrins in soft drinks

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CDs are widely studied as suitable components of several beverages either to improve the taste or to enhance the stability and bioavailability of bioactive components, such as vitamins, antioxidants, etc., to enhance the solubility and efficacy of preservatives, to reduce browning, to obtain instant drink powders of stabilized components, etc.. The versatile applications justify the high number of patents/patent applications in the field (390 in Espacenet on June 4, 2019). Some of the latest examples are listed below.

Complexation of preservative

Beverage preservative systems, such as pimaricin/BCD complex comprising a natural antimicrobial compound (pimaricin), have been patented [1]. The role of CD is to enhance the solubility in order to avoid precipitation from the drink. In other cases CD can replace preservatives: no need of preservative agents when the active compounds/flavor components are stabilized by complexation.

Stabilization of aroma

BCD was described for stabilizing various aromas and flavoring components, e.g.

  • hop extract and hop-flavdrink1ored beverages [2]
  • noni extract [3]
  • citral to avoid off-taste due to citral decomposition [4]

Complexation of bioactive components in health beverages

The aim of complexation is solubilization and stabilization of bioactive components. For instance, pyrroloquinoline quinone (a redox co-factor found in kiwifruit and breast milk) has improved stability and bioavailability when complexed with GCD [5], its precipitation from beverages can be avoided [6]. Further examples:

  • CD-solubilized resveratrol to improve immunity [7]fruits
  • Complexation of black current anthocyanins for relieving peri-menopausal syndromes [8]
  • CD-solubilized flavonoids [9]
  • CD-solubilized plant phytosterols in health beverages [10]

Odor and taste improvement

Odor and taste improvement is a classical application of CD complexation in foods and beverages:

  • Odor-free ω-3 fatty acid beverage prepared from algal oil [11]
  • Debittering of peanut protein beverage by BCD [12]
  • Water-soluble royal jelly of improved taste [13]
  • Preparation of Curcuma longa extract of reduced bitterness [14]

Unfortunately, there are no statistics on how many CD-containing beverages are produced and marketed. The Biofix products containing alpha-CD as one of the active ingredients (soluble fiber), are shown here. If you know such products, please, inform us.



  1. Smith R.T. (2009) Beverage preservative system containing pimaricin – cyclodextrin complex. US20090218484
  2. Wilson et al. (2004) Method of improving the stability of hop extracts and hop flavoured beverages. WO2006065131
  3. Du, D. & Xue, Y. (2014) Natural multifunctional Noni compound drink and preparation method thereof. CN103859546
  4. Otawa et al. Heat- and light-stable acid drink containing citral. JP2007282593
  5. Ikemoto et al. Pyrroloquinoline quinone-cyclodextrin inclusion compounds with improved stability and bioavailability, and their preparation. JP2012180319A
  6. Sugimoto A, Ikemoto K. (2018) Acidic beverage containing pyrroloquinoline quinone and method for suppressing precipitation of pyrroloquinoline quinone. WO2018JP34119
  7. Shen et al. (2013) Health beverage with function of strengthening immunity. CN102948901
  8. Lyu et al. (2018) Solid beverage for relieving peri-menopausal syndromes by using blackcurrant anthocyanin and preparation method and application thereof. CN109090414
  9. Moriwaki et al. (2019) Method for producing flavonoid chlatrate. WO2019021510
  10. Meng et al. Method for preparing plant sterol-cyclodextrin clathrate and its application in food processing. CN101103813
  11. Wang et al. (2018) Odor-free DHA solid beverage capable of promoting mentality and invigorating brain and preparation method thereof. CN108041394
  12. Xiang, H. & Xu, S. Production of peanut protein beverage.
  13. Qi, X. & Chen, W. Preparation of water soluble royal jelly and royal jelly powder. CN1561796
  14. Oishi et al. (2004) Foods and beverages containing cyclodextrin inclusion compounds for improved flavor, taste, solubility, or stability, and their manufacture. JP 2004305116


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