Development of the CD Inclusion Flavor Essences, Horseradish Essences, Menthol and Ethanol for Food Additives

Kenji IKUSHIMA; Ikuo YASHIKI; Nobuhiro KUWABARA; Kozo HARA; Hitoshi HASHIMOTO; Ichiro OKURA

doi:10.11541/jag1994.41.197

Journal of Applied Glycoscience

Online ISSN : 1884-4898
Print ISSN : 1340-3494
ISSN-L : 1340-3494

Development of the CD Inclusion Flavor Essences, Horseradish Essences, Menthol and Ethanol for Food Additives

Kenji IKUSHIMA, Ikuo YASHIKI, Nobuhiro KUWABARA, Kozo HARA, Hitoshi HASHIMOTO, Ichiro OKURA

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JOURNAL FREE ACCESS

1994 Volume 41 Issue 2 Pages 197-200

DOI https://doi.org/10.11541/jag1994.41.197

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Abstract

The cyclodextrins (CD) including flavor essences of c, citron, c, sudachi, c. iyo, c. orange, c. lemon, menthol, essences of horseradish and ethanol were prepared . These prepared CD complexes could effectively be used as food ingredients because of their higher thermostabilities.

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