Potential for β-cyclodextrin as partial fat replacer in low-fat foods

T. A. Reineccius, G. A. Reineccius, T. L. Peppard

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12 Scopus citations


Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addition of β-cyclodextrin to nonfat products results in flavor-release profiles similar to those of corresponding higher-fat-content products, suggesting the potential for this material as a partial fat replacer. A follow-ap sensory evaluation study was carried out with a number of yogurts and salad dressings. Although addition of β-cyclodextrin to nonfat yogurt did not result in a product more like a low-fat product (based on flavor and texture), flavor profiles of nonfat Italian-style and ranch-style dressings were indeed more similar to the corresponding full-fat products. Therefore, the use of β-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.

Original languageEnglish (US)
Pages (from-to)FCT334-FCT341
JournalJournal of food science
Issue number4
StatePublished - May 1 2004


  • Fat replacer
  • Flavor binding and release
  • Low-fat food
  • β-cyclodextrin


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