Microencapsulation of Flavors and Oil by Cyclodextrin

Cyclodextrins are used to improve stability of flavor and/or oil via encapsulation of certain specific ingredients that exist by nature in food materials. The method is called often as “molecular encapsulation”, because the ingredients are encapsulated in the molecular cavity of cyclodextrins. Cyclodextrins form inclusion complexes with a variety of molecules including flavors, fats and colors. Most natural and artificial flavors are volatile oils or liquids and complexation with cyclodextrins provides a promising alternative to the conventional encapsulation technologies used for flavor protection.