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Cyclodextrins Found in Enzyme‐ and Heat‐Processed Starch‐Containing Foods

Native and branched‐type (glucosylated and maltosylated) cyclodextrins have been isolated and identified in different enzyme‐ and heat‐processed starch‐containing food products. Amylolytic enzyme‐processed foods such as different beer samples, corn syrup of different dextrose equivalents, and thermally‐processed food such as bread, contained minute amounts of different types of cyclodextrins. HPLC/MS Analyses of appropriately preconcentrated and purified food samples indicated the presence of parent β‐ and γ‐cyclodextrins and all the three, α‐, β‐, and γ‐branched cyclodextrins with different degrees of glycosylation. The data presented in this account are thought to be of practical importance in terms of both the analysis methods used for the cyclodextrins and the approval status of different cyclodextrin‐containing food, cosmetic, and pharmaceutical products.