Uses and production methods of Beta-cyclodextrin

                                Uses and production methods of Beta-cyclodextrin

Usage

1.Vitamins, spices, etc. embedding agent (microcapsule agent); processing aid; stabilizer.

2. As emulsifier stabilizer and thickener. The hydrophobic cavity structure of Β-CD can encapsulate volatile spices, cover and eliminate odors, improve the stability of natural pigments, and increase the solubility of insoluble substances. my country stipulates that it can be used for soups, with a maximum usage of 100g/kg; the maximum usage in baked foods is 2.5g/kg.

3. Used for separation of organic compounds and organic synthesis, and also used as pharmaceutical excipients, food additives, etc.

Production method

The raw material is straight-chain starch. High concentration. The starch suspension is first liquefied into low-viscosity starch under the action of cyclodextrin glucose translocase (CGTase) at 80-85°C, and then further converted into cyclodextrin at 65°C and pH 8.5. The reactants contain about α-CD31.5%, β-CD13.4%, γ-CD7.8% and other dextrins 47.3%. After the reactants are concentrated, β-CD is easy to crystallize due to its low solubility, and the crystals contain 99% β-CD. The crude crystals are decolorized and recrystallized to obtain the finished product.