Posted by Spicy food is loved around the world, but the burning sensation that follows can be less enjoyable. An interesting new food concept, HOOAGO, brings an advanced piece of formulation technology into this everyday experience: cyclodextrins.
HOOAGO uses β-cyclodextrin and γ-cyclodextrin to capture capsaicin and various spice flavor components, taking advantage of their different cavity sizes and molecular recognition properties. β-Cyclodextrin and γ-cyclodextrin have cavities with different dimensions and thus affinities for guest molecules. The choice and combination of cyclodextrins can therefore be viewed as a matter of molecular fit.
This is what makes the product particularly interesting from a formulation-science perspective. Rather than simply adding an ingredient, cyclodextrins introduce supramolecular chemistry into a consumer food product. Their ability to interact with suitable hydrophobic molecules provides a molecular-level mechanism that complements the product’s other formulation components.
HOOAGO combines the cyclodextrins with a gel-based delivery format and the postbiotic ingredient SpyCield™, demonstrating another important principle of modern formulation science: innovation often comes from combining established technologies in a new and functional way.
HOOAGO is therefore more than a convenient gel stick for spicy-food lovers. It is an interesting example of how molecular encapsulation and cyclodextrin chemistry can be translated into an everyday consumer product.
See detais: https://hooago.com/