Volatile encapsulation cyclodextrin complexation

P-cyclodextrin is the best suited for encapsulation of flavourings [25-26]. In an aqueous medium it forms inclusion complexes with volatile flavouring substances. The more lipophilic the flavouring substance, the more easily it is entrapped. The... 

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

Cyclodextrins form crystalline inclusion complexes with many organic compounds, including some gases, which are bound within the molecule. Formation of these complexes is called encapsulation. Encapsulation results in a change of the physico-chemical properties of encapsulated compounds (e.g. volatility of flavour-active compounds and their increased stability against oxidation and photodegradation). Cyclodextrins are, therefore, of greatest use as carriers (encapsulators) of odoriferous substances, emulsion stabilisers and are also used to remove bitter substances from citrus juices (see Section 8.3.5.1.1). 

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