According to researchers, cyclodextrin is a natural oligosaccharide extracted from starch containing raw materials such as corn or potatoes through catalytic enzymes, and has plant-based properties. It has a circular three-dimensional structure and a hydrophobic inner cavity that can embed specific bitter ingredients or volatile free molecules inside, making its taste and odor less noticeable; The hydrophilic shell makes it suitable for water-based system formulations, including beverages. Cyclodextrin can efficiently mask or reduce unpleasant flavors without altering the nutritional value and function of food or beverages.

With the popularity of vegetarian and plant-based foods in the market, some innovative whipped desserts, bread, baked goods, and beverages, such as vegetarian desserts such as mousse and hand shaken zero fat chocolate milkshakes, have become popular new product categories among consumers. Traditional foaming agents such as milk or egg white are usually added to stir fried foods. Laboratory researchers have indicated that the cyclodextrin product developed by Wacker can replace these traditional foaming agents. Cyclodextrin products can foam products based on carbohydrates, such as honey and fruit juice. Because cyclodextrin has a hydrophobic inner cavity that can receive lipophilic “guest” molecules, it has the effect of emulsifying and dispersing. This ring structure can not only stabilize the immiscible oil and water phases in lotion, but also make use of other outstanding properties of cyclodextrin to help protein free, degreased or low-fat food foam in acidic environment.