**4. α-CD as a novel food ingredient**

α-cyclodextrin was approved in Europe as a novel food ingredient for use as a prebiotic in 2008 [6, 7]. The term prebiotic is used to describe nondigestible carbohydrates necessary to maintain healthy intestinal flora [7, 8].

Currently, there is considerable interest in these food ingredients, since that the common diet only consumes half the indigestible portion of carbohydrate necessary to maintain the intestinal flora. The properties of the smaller native cyclodextrin make it particularly suitable for this function, since it is soluble in water, does not affect the solution viscosity or change its taste, and can be added to beverages. Thus, the daily intake of dietary fiber essential to the health can be increased. Soluble fibers also have a beneficial effect on the levels of fat and sugar in blood. Apart from adding the liquor, the α-cyclodextrin may also be added to pasta to baking or other finished products, since it is stable even at high temperatures. The Maillard reactions (a kind of browning reaction) are not supported, since the α-cyclodextrin is not a

reducing oligosaccharide. The same is not true with glucose and maltodextrin that react with glycine in the formation of undesirable pigments, in addition to nutritional loss (**Figure 4**) [9]. For bakery products remain fresh and crispy during the storage period, the ingredients should not have hygroscopic characteristics. In this respect, and contrary to inulin, the α-cyclodextrin

**Figure 5.** Effect of addition of α-cyclodextrin white bread glycemic index (GI ratio between the area calculated in bread

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http://dx.doi.org/10.5772/intechopen.74162

125

curve (100 g) and the area calculated in bread curve (100 g) + α*-CD (10% (m/m)*) [10].

Beyond the benefits of not participating in browning reactions and low hygroscopicity, this soluble fiber also has beneficial effects on the levels of fat and sugar in the blood. Two months clinic studies performed by researchers of the University of California, Davis, CA (UC Davis), was used controlled placebo in 28 volunteers who were overweight (25 > Body Mass Index >30) but not obese, there was the following: after ingesting 6-cyclodextrin daily for a period of 2 months, these people lost weight without changing diet or lifestyle. During the study, blood parameters as total cholesterol and low density lipoprotein (LDL) decreased along with insulin level. The positive effect of α-cyclodextrin on the glycemic index (GI) was also confirmed

**Figure 5** shows the effect on glycemic index after adding α-cyclodextrin to the white bread.

The three-dimensional nature of native CDs makes these molecules very important, since these starch derivatives are ingredients that do not have toxic characteristics; they are not absorbed in the digestive tract and are completely metabolized by the intestinal microflora. These CDs have the necessary requirements to be neutral in terms of aroma and flavor,

**5. Inclusion compounds based on cyclodextrins: applications in food** 

has a low hygroscopicity.

by other studies [9].

**and food processing**

**Figure 4.** Speed of the Maillard reaction as measured by the formation of HMF ([HMF]/(mg/kg)); λmax = 420 nm, pH = 4.5 and 100°C. The α-cyclodextrin does not take part in Maillard reactions [10].

The food industry uses the native cyclodextrins in different ways owing to the above-described properties, being used in various applications due to their ability to form inclusion compounds. The α-cyclodextrin acts even as prebiotic. Thus, formulations with CDs are used in food and also in the designated functional food markets in order to circumvent the problems of stability, taste, and flavors of special ingredients. In this context, natural functional foods are food systems enriched, e.g., with bacterial cultures, omega 3 fatty acids, anthocyanins, dietary fibers, etc., which can contribute to the maintenance of health and reduction of disease risk. [6]

α-cyclodextrin was approved in Europe as a novel food ingredient for use as a prebiotic in 2008 [6, 7]. The term prebiotic is used to describe nondigestible carbohydrates necessary to

Currently, there is considerable interest in these food ingredients, since that the common diet only consumes half the indigestible portion of carbohydrate necessary to maintain the intestinal flora. The properties of the smaller native cyclodextrin make it particularly suitable for this function, since it is soluble in water, does not affect the solution viscosity or change its taste, and can be added to beverages. Thus, the daily intake of dietary fiber essential to the health can be increased. Soluble fibers also have a beneficial effect on the levels of fat and sugar in blood. Apart from adding the liquor, the α-cyclodextrin may also be added to pasta to baking or other finished products, since it is stable even at high temperatures. The Maillard reactions (a kind of browning reaction) are not supported, since the α-cyclodextrin is not a

**Figure 4.** Speed of the Maillard reaction as measured by the formation of HMF ([HMF]/(mg/kg)); λmax = 420 nm,

pH = 4.5 and 100°C. The α-cyclodextrin does not take part in Maillard reactions [10].

**4. α-CD as a novel food ingredient**

124 Cyclodextrin - A Versatile Ingredient

maintain healthy intestinal flora [7, 8].

**Figure 5.** Effect of addition of α-cyclodextrin white bread glycemic index (GI ratio between the area calculated in bread curve (100 g) and the area calculated in bread curve (100 g) + α*-CD (10% (m/m)*) [10].

reducing oligosaccharide. The same is not true with glucose and maltodextrin that react with glycine in the formation of undesirable pigments, in addition to nutritional loss (**Figure 4**) [9].

For bakery products remain fresh and crispy during the storage period, the ingredients should not have hygroscopic characteristics. In this respect, and contrary to inulin, the α-cyclodextrin has a low hygroscopicity.

Beyond the benefits of not participating in browning reactions and low hygroscopicity, this soluble fiber also has beneficial effects on the levels of fat and sugar in the blood. Two months clinic studies performed by researchers of the University of California, Davis, CA (UC Davis), was used controlled placebo in 28 volunteers who were overweight (25 > Body Mass Index >30) but not obese, there was the following: after ingesting 6-cyclodextrin daily for a period of 2 months, these people lost weight without changing diet or lifestyle. During the study, blood parameters as total cholesterol and low density lipoprotein (LDL) decreased along with insulin level. The positive effect of α-cyclodextrin on the glycemic index (GI) was also confirmed by other studies [9].

**Figure 5** shows the effect on glycemic index after adding α-cyclodextrin to the white bread.
