Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring molecules resulting from non-covalent interactions.

This study deals with the fabrication of inclusion complexes starting from a cross coupling of seven helical polysaccharides (host) and six flavouring agents (guest). Neither of the substrates is considered as an emulsifier when studied alone. Due to a complexation mechanism, the presence of intermolecular hydrogen bonds between substrates was highlighted by infra-red spectroscopy and C NMR.