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In the food industry, to make food preservatives, freshness preservatives slowly released, improve the preservative effect, extend the shelf life of food, improve the taste of food, in food manufacturing, mainly used to eliminate odors, to improve the stability of spices and flavors as well as pigments, to enhance the emulsification capacity and moisture resistance.
Widely used in pharmaceutical excipients industry mainly used to increase the stability of drugs, prevent drug oxidation and decomposition, used to improve the solubility and bioavailability of drugs, used to reduce the toxic side effects of drugs, used to mask the odor and odor of drugs.
In the cosmetic industry, it can prevent the cosmetic whitening agent loss of ascorbic acid oxidation and browning to improve the whitening effect and reduce irritation.
Uses of Beta-cyclodextrin.
It has the functions of eliminating and masking special odor; enhancing and improving the organization of food; reducing and removing bitter and astringent flavors; antioxidant; maintaining and improving flavors. It can be used to package food flavor: make it not easy to volatilize.
Covering natural pigments, vitamins, etc. to make them stable and soluble. Eliminate the special odor of aquatic products, livestock products, dairy products, soybean products, etc. Reduce the bitter flavor in coffee, cocoa, chocolate, citrus juice. Emulsification stabilizer for whipped cream, ice cream, sauces, cheese, etc.
Improve the quality of instant beverages, food products, etc. Manufacture of powdered fat, powdered wine, etc. Enhance protein foaming effect. Enhance preservative effect by encapsulating preservatives.
Add 0.5% to orange juice, heat to 90℃ to dissolve and then cool to room temperature, it can encapsulate the bitter taste and white precipitation caused by hesperidin.
Widely used in the field of Chinese medicine preparation, it can increase the solubility of the drug, improve the stability of the drug, powder the liquid drug, prevent the volatile components from evaporating, and reduce the irritation and toxicity of the drug.
As a new type of pharmaceutical excipients, β-cyclodextrin is mainly used to increase the stability of drugs, prevent drug oxidation and decomposition, for improving the solubility and bioavailability of drugs, for reducing the toxicity and side effects of drugs, and for masking the bad taste and odor of drugs.
In food manufacturing, it is mainly used to eliminate odor, improve the stability of spices and flavors as well as pigments, enhance the emulsification ability and moisture resistance. It improves the taste of food, and is a good stabilizer and flavor enhancer for pharmaceutical, food and cosmetic manufacturing.
Characteristic of Beta-cyclodextrin.
β-Cyclodextrin is a non-reducing cyclic polysaccharide consisting of seven D-glucopyranosyl units grouped by an α-1,4-bond. White or almost white crystalline solid or crystalline powder, practically odorless, slightly sweet.
Produt Method of Beta-cyclodextrin.
Cyclodextrin was discovered by Villers in 1891, and α and β cyclodextrins were successfully isolated at the beginning of this century. 1972-1973 the discovery of bacteria producing cyclodextrin enzyme (i.e., cyclodextrin glucosyltransferase, abbreviated as CGT-ase), especially the alkalophilic bacteria therein, was of great significance for the large-scale production of cyclodextrins.
Cyclodextrin can be obtained from potato, corn, wheat and other processed starch as raw material through the following process: starch suspension [70-80 ℃ liquefaction] [60 ℃ and ethanol reaction], heat inactivation, filtration, concentration and drying.
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