Cyclodextrins (CDs) are the cyclic oligosaccharides containing six (α-CD), seven (β-CD) and eight (γ-CD) glucopyranose units, bound by α-(1–4) linkages forming a truncated conical structure.Beta cyclodextrin, a cyclic oligosaccharide consisting of seven glucose units joined as α-(1 → 4) isomers, is nontoxic, edible, nonhygroscopic, chemically stable, and easily separable. It has a cavity at the center of the molecular arrangement and can thus form a stable insoluble inclusion complex with cholesterol. The effectiveness of cholesterol adsorption is dependent on the adsorbent concentration, stirring time, speed, temperature, and centrifugation conditions. Starch-containing products also seem to form stable complexes. All of these complexes are stable in aqueous solutions, which allow removal of cholesterol from the lipid phase. Incidentally, β-cyclodextrin can be fermented by human colonic flora. The safety aspect of residual β-cyclodextrin from egg was studied in rats in a subchronic toxicity study and indicated no toxicity. Extracted β-cyclodextrin can be recovered by heating or by the addition of increasing amounts of sodium chloride, but the recovery of β-cyclodextrin from dairy products is ineffective since considerable amounts are needed for removal of cholesterol, which leads to high costs. To overcome these problems, β-cyclodextrin can be cross-linked with adipic acid or immobilized on a solid support. A maximal level of β-cyclodextrin of 5 mg kg-1 per day in foods is recommended by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). β-Cyclodextrin is ‘generally recognized as safe’ (GRAS) in the United States and a ‘natural product’ in Japan.