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Application Of Empty Cyclodextrin In Food Processing And Food
- Jan 06, 2019 -

1. As a dietary fiber and oil-in-water emulsion Researchers have shown that α-cyclodextrin is a natural water-soluble dietary fiber. According to a study by Davis University (California), alpha-cyclodextrin as a dietary fiber has a beneficial effect on blood cholesterol and glycemic index. In foods, it does not cause an increase in product viscosity, is stable at high temperatures, and can be used at low pH. In addition, α-cyclodextrin has good solubility and is particularly suitable as an additive for beverages such as dairy products and breakfast cereals. The α-cyclodextrin does not contain a reducing sugar, so the discoloration and flavor formation process in the Maillard reaction does not occur. Many foods such as salad dressings, mayonnaise, etc., contain an aqueous phase and an oil phase, and an emulsifier is required to uniformly mix them. Traditional emulsifiers are sensitive to heat and acid, have a short shelf life, may contain cholesterol, and may cause allergies. As a natural degradation product of starch, α-cyclodextrin provides a new choice for the preparation of oil-in-water emulsions. It can embed fatty acids to stabilize the emulsion. In addition, α-cyclodextrin can also be made into emulsions with different viscosities, and the taste can be adjusted as needed. This emulsion is not only cholesterol-free and allergen, but also plant-derived. 2. Removing cholesterol It is generally believed that dairy products are healthy foods, but products with high fat content, such as butter, butter and certain types of cheese, can have adverse health effects. The World Health Organization and the American Heart Association recommend that consumers should reduce their intake of saturated fatty acids and cholesterol to reduce the risk of coronary heart disease. There is now growing interest in the production of low cholesterol dairy products. Experimental studies have shown that the most effective way to remove cholesterol from homogenized milk and cheese is beta-cyclodextrin. Dairy products, eggs and meat products are treated with β-cyclodextrin to make low cholesterol foods, and this treatment does not change the nature of the nutrient fatty acids therein. A new way to reduce butter cholesterol: 85% to 90% cholesterol can be removed by forming a cholesterol-β-cyclodextrin inclusion complex in milk cream. The production process does not require extreme conditions and has high economic benefits, and has developed a new way for the industrial production of low-cholesterol butter. The ethylene-vinyl alcohol copolymer containing β-cyclodextrin is applied to food packaging, and the milk sample causes a significant decrease in cholesterol concentration by directly contacting the packaging film. In addition, a research team added cyclodextrin to polyvinyl alcohol crosslinked with glyoxal and processed to obtain a polyvinyl alcohol/β-cyclodextrin composite film. The aim is to prepare a water-resistant biodegradable material that effectively controls the release of labile compounds during food storage. 3. Anti-starch aging rejuvenation Macrocyclodextrin is a general term for a class of cyclic malt glycans linked by 9 or more glucose residues, mainly caused by 4-α-glycosyltransferase acting on starch. Due to its large annular lumen, it exhibits a unique property different from small cyclodextrin. After adding different concentrations of macrocyclodextrin to corn starch, the researchers measured the light transmittance, freeze-thaw stability and aging during the retrogradation process, indicating that macrocyclodextrin has the effect of inhibiting starch retrogradation, and the macro ring Dextrin inhibits starch retrogradation better than β-cyclodextrin. The measurement results show that the added macrocyclodextrin can improve the gel properties, the starch gel hardness is reduced, and the elasticity and the adhesion are increased. The results of Avrami thermodynamic kinetics model showed that the aging rate of corn starch gel with large cyclodextrin was decreased, and the nucleation mode of starch aging changed, which is consistent with the experimental X-ray diffraction results. Studies have also found that macrocyclodextrin can form an inclusion complex with starch lipids and inhibit the regeneration of amylose.

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