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: Beta-limit dextrins manufactured from dull waxy starch have a unique size and structure compared to conventional beta-limit dextrins. Their degree of polymerization is 15,000 to 20,000 and DE of below 1. They are soluble and more stable in aqueous solutions than conventional beta-limit dextrins which make them good carriers for flavoring oils and good beverage clouding agents.

Abstract: A low DE starch hydrolysate is fractionated using a strong base ion exchange resin in hydrophobic anion form. Fractionated acyclic limit dextrins from a cyclodextrin glycosyl transferase digest are found to have extremely long term clarity.

Abstract: Branched cyclodextrins are made from crystalline cyclodextrin in a fluidized state in an acid environment at a temperature between 110.degree. C. and 170.degree. C.