There are some volatile and low solubility components in spices, which may cause volatilization loss or insufficient solubility during the preparation process, thereby affecting the stability and performance of spices. Cyclodextrin spice inclusion complex functions as follows:

Hydroxypropyl beta cyclodextrin can encapsulate the volatile components in spices within their internal cyclic structure, forming stable inclusion complexes. It can slow down the volatilization rate, prolong the durability of spices, maintain their aroma characteristics. Can improve the solubility in spices, especially those components with low solubility in water.

Cyclodextrin spice inclusion complex can improve the stability of spices and prevent some components from becoming inactive or degraded due to oxidation, light or other environmental factors. Can regulate the release rate of ingredients in spices. Capable of controlling the release characteristics of spices, prolonging aroma duration, or achieving delayed release of spices.

Hydroxypropyl Β-Cyclodextrin spice inclusion complex can improve the stability, solubility, and release characteristics of spices, can enhancespice’s performance and effectiveness.