- Product Details
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Quick Details
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MF:
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C42H70O35
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EINECS No.:
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/
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Place of Origin:
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China
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Brand Name:
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HYH
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Model Number:
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99%
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Application:
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Food/industry/medicine, Food/industry/medicine
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Appearance:
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White powder
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Product name:
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Beta cyclodextrin
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Other Name:
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Beta CD/BCD
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Apperance:
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White Powder
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Shelf life:
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2 Years
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Grade:
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Food Garde
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Package:
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25kg/bag/drum
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Function:
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Additive
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Assay:
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99.0 %min
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Sample:
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10-20g
Quick Details
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CAS No.:
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7585-39-9
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Purity:
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99%
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Other Names:
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Beta CD/BCD
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MF:
-
C42H70O35
-
EINECS No.:
-
/
-
Place of Origin:
-
China
-
Brand Name:
-
HYH
-
Model Number:
-
99%
-
Application:
-
Food/industry/medicine, Food/industry/medicine
-
Appearance:
-
White powder
-
Product name:
-
Beta cyclodextrin
-
Other Name:
-
Beta CD/BCD
-
Apperance:
-
White Powder
-
Shelf life:
-
2 Years
-
Grade:
-
Food Garde
-
Package:
-
25kg/bag/drum
-
Function:
-
Additive
-
Assay:
-
99.0 %min
-
Sample:
-
10-20g
Product Description
Description
Betacyclodextrin (β-cyclodextrin, abbreviated as β-CD) is a ring formed cyclodextrin with glucosyltransferase acting on starch milk and connecting 7 glucose units via α-1.4 glycoside bond. Its molecular formula is: (C6H10O5)7, and molecular weight is 1135. It is a white crystalline powder, odorless, slightly sweet, soluble in water and glycerol, but insoluble in organic solvents such as methanol, ethanol, acetone and ether; crystal has no melting point, but begin to break down when heating to 200℃. The solubility of beta-cyclodextrin in water is increased with temperature-increasing , and the solubility at different temperatures in water is shown in the following table.
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Product Name
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Beta-cyclodextrin
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Other Name
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cyclodextrin/β-cyclodextrin/β-CD
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Appearance
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White Powder
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Specification
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98%-102%
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CAS No.
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7585-39-9
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EINECS No.
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231-493-2
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Formula
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C42H70O35
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Appliacation
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Food/industry/medicine
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Application
Application fields
Used as a improver for flour
1)Thickener. It has the following effects in food:
(1) Enhance the protein adhesion in raw flour.
(2) The starch particles are bonded to each other and dispersed to penetrate into the network structure of the protein.
(3) Forming a dense dough with a smooth surface and luster.
(4) Forming a stable dough colloid to prevent the leakage of soluble starch.
(5) Strong water retention, so that the moisture is evenly kept in the dough to prevent drying.
(6) Improve the ductility of the dough.
(7) The oil and fat component in the raw material is stably dispersed in the dough.
2)As an electrolyte interacts with proteins, it changes the structure of the protein, enhances the viscoelasticity of the
food, and improves the tissue.
3) Application examples: bread, cakes, noodles, macaroni, improve raw material utilization, improve taste and flavor.
The dosage is 0.05%.
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