Hydroxypropyl betacyclodextrin is mainly used in food additives, which is shown in the following aspects: anti-volatilization, anti-oxidation, light and thermal decomposition, protection of pigment, moisture and moisture, elimination of odor, and improvement of food organizational structure.
1. Anti-volatilization, anti-oxidation, anti-degradation
Some flavors are sometimes added to food to give food flavor, such as rose flavor, lauraldehyde, anisole, etc., but these flavors are easy to volatilize, susceptible to sunlight and air oxidation, which is not conducive to transportation and storage. When these are packaged with HP-β-CD, their stability is greatly enhanced and they can be stored for a long time. By using the hydrophobic and hydrophilic cavity structure of hydroxypropyl betacyclodextrin, the Oriental amber rose essence was included, which greatly improved the thermal stability, light stability and oxidation resistance of the essence, prevented the loss of active ingredients, kept the flavor full and delicate, improved the slow release of the flavor, and facilitated the transportation and storage of the flavor.
2. Protect pigment
Natural pigments used as food additives do not have toxicity problems, but are unstable under the influence of light, heat, acid and alkali. Carotene, flavonoid pigments, flavin pigments and other natural pigments can be formed by HP-β-CD inclusion complex, thus improving stability.
3. Change the food phase
Rutin, as a raw material of food, especially functional raw material, has a broad application prospect in health food. However, the water solubility of rutin is too low, which limits its use. After the inclusion of HP-β-CD, the solubility of rutin was improved.
In addition to the above applications, HP-β-CD has other applications in food. For example, by freeze-drying method, trans-ferulic acid and hydroxypropyl betacyclodextrin are included in a molar ratio of 1:1, and the solubility and stability of trans-ferulic acid are significantly improved after inclusion, which can expand the application of ferulic acid in food.
