Stabilization by Powdering

Flavor components such as apple, citrus fruits, and plums, and spices such as allspice, cinnamon, garlic, or ginger, and herbs such as peppermint and basil, included into CyDs are available on the market and have a good reputation for the high stability they exhibit when they are heated during industrial food processing. 

For example, in the production of candies, cookies, and chewing gum using these flavors it is normally necessary to use a larger quantity of flavor than that which remains in the finished product. However, when CyD inclusion complexes of these flavors are used for processing, a product can be obtained using far smaller amounts of flavor than would be required conventionally. Furthermore, CyD inclusion complexes of these components are stable and last longer than liquid essences or the components themselves [2-12]. 

Docosahexaenoic add (DHA) is one of the (o-polyunsaturated fatty adds (PUFAs) derived from fish oil, which are bdieved to have physiological fiindions such as antithrombotic and cholesterol-lowering effeds. But DHA smells bad and is unstable when exposed to heat, hght, or oxygen. By powdering it with CyDs, however, the unpleasant smell and taste can be reduced [13], and the stability can 

A stable instant coffee powder can be produced which retains the volatile coffee-flavored components [15-18]. 

CyDs are used to maintain flavor and color. This makes it possible for us to enjoy green tea flavor and color in ice cream, mousse, and other Japanese confectioneries [19-21]. 

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