“…In the last years, several reviews describing the use of CDs in food and flavor applications have been published (Astray et al, 2009;Cravotto, Binello, Baranelli, Carraro, & Trotta, 2006;Hedges & McBride, 1999;Hedges, Shieh, & Sikorski, 1995;Qi & Hedges, 1995;Samant & Pai, 1991;Szente & Szejtli, 2004). CDs have been recommended for applications in food processing and as food additives with a variety of aims: (i) to protect lipophylic food components that are sensitive to oxygen and lightor heat-induced degradation; (ii) to solubilise food colorings and vitamins; (iii) to stabilize fragrances, flavors, vitamins, and essential oils against unwanted changes; (iv) to suppress unpleasant odors or tastes; and (v) to achieve a controlled release of certain food constituents.…”