The recent review on cyclodextrin’s application in industrial beverage products has been compiled based on approx. 100 references [1]. In addition to reporting on the regulatory status of the various cyclodextrins the main directions are summarized:
- i) food color,
- ii) food flavor (retention, heat protection, reduce goaty flavour, etc.),
- iii) food taste (reduce bitter, reduce astringency),
- iv) food rheology,
- v) food packages (reduce the diffusion kinetics, release control of active compounds, maintain food quality and safety)
- vi) to their use in health foods (soluble fiber, improving blood lipid composition, etc.).
Milk and dairy beverages:
- taste and odor improvement
- removal of cholesterol
Soymilk
- reducing off-taste and odor
Coffee
- reducing caffein content
- stabilizing coffee flavor
- improvement of antioxidant capacity
Juices
- reducing bitterness (orange and grapefruit juices)
- inhibiting enzymatic browning
- improving aroma profile
- extended shelf life
- improving antioxidant capacity
Soft drinks
- improving solubility, stability and antioxidant capacity of health additives, e.g. α-tocopherol
Isotonic beverages
- color protection
- G. Astray, J.C. Mejuto, J. Simal-Gandara (2020) Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocolloids 106, 105882. https://doi.org/10.1016/j.foodhyd.2020.105882
See also:
https://cyclodextrinnews.com/2019/06/04/cyclodextrins-in-soft-drinks/
https://cyclodextrinnews.com/2019/12/30/cyclodextrins-to-preserve-and-analyze-whisky-flavor/