Beta Cyclodextrin - White Crystalline Powder, Assay ≥ 99.0%, Inhibits Oxidation & Enhances Stability

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).And it is white powder and whose molecule structure is like a cylinder compounded from 7 glucose group with a key of Alpha-1.4. Its molecule is chain ring, stereo-chemical structure is cylindrical and its middle is a hole which can surround some materials in it. The solubility degree of Beta-Cyclodextrin in water is 1.85, melting point is about 270, internal diameter is 0.7-0.8nm. Beta-cyclodextrin can form complex substance with many compounds.
Application:
As food additives, 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, strengthen emulsifying and moisture proof capacity and prevent the food turning bad.
Specification:
1. Appearance: White crystalline powder
2. Assaya Y 99.0%
3. Loss on Dryinga 14.0%
4. Residue on Ignitiona 0.1%
5. Specific Rotation +159A ~+164A
6. Heavy metala 5Aug/g
7. Asa 1.3Aug/g
8. Total bacteria counta 1000pcs/g
9. Moulds and yeastsa 200pcs/g
10. Escherichia coil: negative