Beta-cyclodextrin is a seven-glucose cyclodextrin used as a carrier for flavors, vitamins, fatty acids, and other ingredients. It is also used in the removal of cholesterol from egg and dairy products: the cyclodextrin is added, the cholesterol molecule is trapped within the ring, and the complex is removed. It can also be used to isolate bitter compounds and as a stabilizer, emulsifying fats in spreads or helping retain water or fat in fillings.
Beta cyclodextrins are well tolerated in humans and have shown no adverse effects at normal intake.
Journal of Dairy Science
Journal of Food Science
Journal of Food Science 2
Journal of Food Science 3
Journal of Agricultural and Food Chemistry
Advances in Inclusion Science
European Journal of Pharmaceutics and Biopharmaceutics