Beta Cyclodextrin (Cyclodextrin)

Name: Beta Cyclodextrin (Cyclodextrin)
Brand: MySkinRecipes
SKU: BC
Price: 53.81 THB
Availability: InStock

Beta Cyclodextrin For use in encapsulating ingredients

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Beta Cyclodextrin (Cyclodextrin)	[Product Info] [Specification] [MSDS]

Beta Cyclodextrin (Cyclodextrin)

Beta Cyclodextrin For use in encapsulating ingredients

What β-Cyclodextrin is

β-Cyclodextrin (β-CD) is a ring of seven α-1,4-linked glucose units.

Outside of the ring is hydrophilic, while the interior cavity is hydrophobic, so it can “host” small, fat-soluble molecules and form inclusion complexes that are water-dispersible. This simple supramolecular trick underpins almost every food-tech use of β-CD.

Core functions in food systems

Function	How the cavity helps	Typical practical examples*
Flavour & odour management	Entraps small volatiles or “smelly” aldehydes, thiols, amines	– Suppresses fishy, beany or oxidation off-flavours in protein drinks and canned fish ScienceDirect
Bitterness masking	Keeps bitter molecules away from taste receptors	– Debittering of stevia, caffeine beverages, bitter-gourd juice, TCM decoctions PMC
Nutrient & pigment stabilisation	Shields sensitive molecules from O₂, light, heat	– Encapsulating vitamin A palmitate, carotenoids, essential oils, curcumin PubMed \| MDPI
Cholesterol removal (processing aid)	Selectively complexes sterols which then precipitate	– 60–98% cholesterol reduction in milk, cream, egg yolk; complex is spun off before packaging PubMed \| MDPI
Solubility / dispersibility enhancer	Makes oil-soluble ingredients dispersible in water	– Fortifying clear drinks with fat-soluble vitamins; dispersing rosemary or citrus oils in RTD teas
Controlled release	Complex slowly dissociates during storage or mastication	– Gradual flavour release in chewing gum; shelf-life extension of aromas in instant coffee
Texturising / dietary-fibre source	~1 kcal/g, highly soluble fibre; some water binding	– Sugar-reduced baked goods, fibre-enrichment of gummies
Active packaging & absorbents	CD-based MOFs or cross-linked beads scavenge VOCs	– Odour-absorbing pads for fresh meat, antioxidant sachets in snack packs ResearchGate

*Not every country permits every application; always check local regulations.

Region	Legal status	Key limits / comments
USA	GRAS notice GRN 74 (2001); permitted for “use as formulation or processing aid” FDA HFP App External	No numerical ADI, but industry follows 5 mg/kg bw/day JECFA value for finished foods
EU	Authorised additive E 459	ADI 0–5 mg/kg bw/day; not allowed in foods for infants <16 weeks EFSA
Codex / JECFA	ADI 0–5 mg/kg bw/day Wiley Online Library
Typical use-level	≤0.1% in finished product when left in food; up to 1–2% when used as a processing aid and removed

Digestion – Salivary and pancreatic α-amylase cleave β-CD to glucose; negligible intact absorption.
Toxicology – Extensive rodent data show no genotoxicity or carcinogenicity; highest NOAEL ≈ 654 mg/kg bw/day (rat). EFSA and JECFA both consider 5 mg/kg bw/day safe. EFSA | ScienceDirect
GI tolerance – At intakes above ~12 g/day transient bloating or laxation may occur.
Infants – Restricted because starch-digesting enzymes are immature in <16-week-olds.

Step	Practical pointers
Complex formation	Dissolve β-CD in 1:1–1:5 water:ethanol; add guest at 40 °C with stirring; dry by spray- or freeze-drying.
Cholesterol-free dairy	Stir 0.6–1% w/w β-CD into 4 °C milk for 15–30 min, hold static 20 min; centrifuge to remove β-CD–cholesterol precipitate; verify residual β-CD <0.35%. PubMed
Bitterness masking in beverages	0.1–0.3% β-CD is usually enough; maintain pH <6 for maximum complex stability.
Heat processing	Complexes stable up to 120 °C; add after pasteurisation if possible to avoid hydrolysis.