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C. D. MCBRIDE¹, H. Qi, and A. Hedges. (1) Research and Development, Cerestar USA, 1100 Indianapolis Boulevard, Hammond, IN 46320

Freezing, thawing and microwaving are severe processes which distress flavors in food systems. These transitions can alter the flavors making a desirable food product much less inviting. In today's busy world, consumers turn to methods of easy meal preparations which utilize the above mentioned techniques subjecting the flavors to these conditions. Consequently, quality can be compromised for convenience.

Beta Cyclodextrins are a molecular encapsulant that protects flavors throughout many rigorous processes. Our objective is to evaluate the protection of flavors offered by beta cyclodextrin and compare their stability to the protection by typical flavor encapsulants in the processed food industry.

Flavors were prepared using BCD and other encapsulants typical in the food industry. These encapsulated flavors were prepared and tested in various food systems. The load levels of the flavor was determined by Gas Chromatography and adjusted for in the formulations. The food systems were subjected to a triangle sensory test as well as hedonic sensory evaluation.

The results of our sensory panel strongly indicate that flavors were protected to greater degree when encapsulated in Beta Cyclodextrins. This presentation demonstrates the benefits of some practical applications and the sensory results of those applications.

Using beta cyclodextrins, as a molecular encapsulant, allows the flavor quality and quantity to be preserved to a greater extent than with micro-encapsulants. The formulator would not need to over load the flavor used in the food product to compensate for losses due to the harsh processes. In addition, the encapsulated flavor in the final product is a more shelf stable. Purchasing a food product which utilizes a BCD encapsulated flavor, provides the customer with a quality product that matches its convenience.