Abstract: The dry composition has 50% w/w oil which contains polyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acids, and 50% w/w of a starch based matrix. The starch based matrix has 70% by weight or more of a starch hydrolysate with a DE of 20-100 and a converted starch such as a thin boiled starch or a maltodextrin. The matrix can contain up to 15% of a cyclodextrin or lecithin. The composition is stable over time and is especially suited for use with food.

Abstract: The dry composition has 50% w/w oil which contains polyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acids, and 50% w/w of a starch based matrix. The starch based matrix has 70% by weight or more of a starch hydrolysate with a DE of 20-100 and a converted starch such as a thin boiled starch or a maltodextrin. The matrix can contain up to 15% of a cyclodextrin or lecithin. The composition is stable over time and is especially suited for use with food.

Abstract: Complexing a flavor with a cyclodextrin and then employing the complex in a food, stabilizes the flavor during frozen storage and during microwave cooking.

Abstract: The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is made from water, liquefied animal fat and cyclodextrin. The mixing device forms the emulsion in less than one minute; and the emulsion is pumped through the conduit for 5 to 60 minutes. During the time that the emulsion is moving through the conduit, the sterols and free fatty acids move from the fat phase to the water phase and form complexes with the cyclodextrin. These complexes are fairly stable and can be separated from the emulsion by centrifugation. The resulting fat has a reduced sterol and free fatty acid content.

Abstract: Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.

Abstract: A method for purifying non-branched beta cyclodextrin from aqueous solutions is disclosed. The process entails a plurality of independent crystallization steps.

Abstract: A cyclodextrin which when added to water produces a haze-free solution is made by the use of starch which contains at least about 90% amylopectin in a two-stage process wherein first a starch hydrolysate is formed by means of an alpha-amylase or an acid and a second subsequent step wherein the cyclodextrin is formed by means of a cyclodextrin-glycosyl-transferase.

Abstract: Chemically modified cyclodextrins such as hydroxypropyl cyclodextrins are purified by treatment with an activated carbon made from either coal or coconut shells. The amount of activated carbon used is 50% to 300% by weight of modified cyclodextrin. The treatment removes organic impurities such as glycol introduced during the chemical modification process of the cyclodextrin. The treatment step is conducted by passing an aqueous solution of the unpurified modified cyclodextrin through a column packed with the activated carbon or by adding the activated carbon to a container of the unpruified modified cyclodextrin and mildly agitating the contents of the container to remove the impurities.

Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.

Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

Abstract: Cyclodextrin is refined by performing a crystallization step in the presence of a hydrogen bond inhibitor. The hydrogen bond inhibitor includes a base in an amount to adjust the pH of the solution to 8 and above or a non-base such as urea, guanidium hydrochloride and sodium lauryl sulfate in an amount of 0.1% to 2%.

Abstract: The process entails adding salt in an amount of 1% to 5% by weight slurry to an aqueous slurry of cyclodextrin-guest complex at a temperature of 100.degree. C. to 150.degree. C. for a period of 5 minutes to 2 hours and a pressure of 15 psia to 70 psia to prevent the slurry from boiling and to cause the complex to break apart. The individual cyclodextrin and guest are then recovered.

Abstract: The method employs a ball mill with a charge of cyclodextrin and a guest molecule. The ball mill is operated in a conventional manner for a period between one-half hour to 24 hours. Water can be added to the charge to the ball mill.