Beta-Cyclodextrin
Feature:
Beta-cyclodextrin is a cyclic heptamer composed of seven glucose units joined "head-to-tail" by alpha-1.4 links. It is produced by the action of the enzyme, cyclodextrin glycosyl transferase (CGT), on hydrolyzed starch syrups. And it is white powder and there is a cavity in its molecule which can form inclusion compounds with a range of molecules. The solubility degree of beta cyclodextrin in water is 1.85g/ml at 25¡æ, melting point is about 260¡æ, internal diameter is 0.7-0.8nm.
CAS No.: 7585-39-9
Molecular Formula: C42H70O35
Molecular Weight: 1134.98
Chemical Structure£º
Specifications£º
Items |
Index |
Appearance |
White powder |
Total Sugar |
¡Ý 86.5% |
Assay |
¡Ý 99.0% |
Moisture Content |
¡Ü12.0% |
Residue on Ignition |
¡Ü0.1% |
Specific Rotation |
+159¡ã~+164¡ã |
Heavy metal |
¡Ü0.0005% |
As |
¡Ü0.0001% |
Total bacteria count |
¡Ü1000pcs/g |
Moulds and yeasts |
¡Ü200pcs/g |
Escherichia coli |
Negative |
Application:
As food additive, beta cyclodextrin can inhibit the finished products oxidation, being decomposed by ray and heat and volatilization, maintaining stability of products. Beta cyclodextrin can also change liquid food into solid and exclude bitter taste and smell. Meanwhile, beta cyclodextrin can raise the stability of spice, essence and pigment, strenghthen emulsifying and moistureproof capacity and prevent the food turning bad. What¡¯s more, it can improve the taste keeping the good quality of food in order to be stored and transported easily.
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