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| Synonyms: HPBCD (2-Hydroxypropyl)-beta-cyclodext 2-hydroxypropyl etherHydroxypropyl-betadex Molecular Formula:C63H112O42 Molecular Weight: 1541.54 HS Code: 3505100000 Grade:99%USPgrade Hazard Class:General Cargo | |||||||||
128446-35-5
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128446-35-5
Hydroxypropyl-beta-cyclodextrin, also known as hydroxypropyl-β-cyclodextrin (HP-β-CD), is a hydroxypropyl etherified derivative of β-cyclodextrin. It is one of the most widely used modified products in the cyclodextrin family. Its chemical formula is usually written as:
C63H112O42 (CAS No.: 128446-35-5, also available in a low-substitution specification 94035-02-6, molecular weight approximately 1400~1540, depending on the degree of substitution)
It is a white or off-white amorphous or crystalline powder at room temperature, odorless, slightly sweet, and extremely water-soluble (far exceeding β-cyclodextrin, reaching over 50 g/100 ml), with stable chemical properties. Hydroxypropyl-β-cyclodextrin is prepared by reacting β-cyclodextrin (containing 7 glucose units) with propylene oxide. It is one of the most water-soluble and least toxic varieties in the β-cyclodextrin series, and is also a major variety of cyclodextrin used in the food industry.
From a molecular structure perspective, hydroxypropyl-β-cyclodextrin molecules are cone-shaped and cylindrical, possessing a cavity structure that is hydrophobic on the inside and hydrophilic on the outside. This cavity allows it to encapsulate hydrophobic molecules such as flavorings, fragrances, and fat-soluble nutrients through molecular inclusion technology, preventing their volatilization and oxidation, masking unpleasant odors and flavors, and improving water solubility and stability—this "molecular inclusion" capability constitutes the core mechanism behind its widespread application in the food industry.
Hydroxypropyl-β-cyclodextrin is chemically stable, non-toxic and biocompatible. It is allowed as a food additive in many countries and well tolerated by humans. Keep in a dry place and in tightly closed container.
Food-grade hydroxypropyl-β-cyclodextrin means products manufactured for the purpose of food processing, used as food ingredients and packaging materials. Food products pay more attention to the following indexes compared with industrial products:
Water solubility and inclusion capacity are determined by the degree of substitution. Food-grade products must be of high purity.
Food products are subject to stringent limits on harmful impurities such as heavy metals, which are important safety indicators.
For food safety, microbiological indicators such as the total count of bacteria and coliform bacteria should meet food standards.
Measurement accuracy and storage stability are affected by excessive moisture content, which must be kept at a low level.
Hydroxypropyl-β-cyclodextrin encapsulates flavour molecules and prevents losses through volatilisation and oxidative degradation, thus allowing long term flavour stability and sustained release. It is popular for flavouring powdered flavourings, seasonings, tea drinks and baked goods.
In addition, hydroxypropyl-β-cyclodextrin can successfully mask undesirable flavours such as fishiness and bitterness of food (e.g., fish products, plant extracts, and polypeptide functional foods) by means of its inclusion complexation properties, which may enhance the flavour and palatability of the food.
Hydroxypropyl-β-cyclodextrin can encapsulate fat-soluble nutrients such as coenzyme Q10, curcumin, vitamin D and ω-3 fatty acids, resulting in increased water solubility, stability and bioavailability, and is useful in functional foods, health foods and beverages.
Cyclodextrin compounds can encapsulate cholesterol in dairy products and thus remove it from egg yolks, cream, and other dairy products, helping to produce low-cholesterol health foods. Cyclodextrins are a typical example of an application in the food industry.
Encapsulation can separate flavour compounds and nutrients that are readily oxidised from oxygen, thereby slowing down oxidative deterioration and extending the shelf life of food. It can be used to preserve the freshness of oily and flavoured foods.
Hydroxypropyl-β-cyclodextrin is used in inclusion complex formulations of active ingredients in health foods to improve the stability and absorption rate of the ingredients. It is applied in health foods containing vitamins and plant extracts, as well as oral liquids.
Hydroxypropyl-β-cyclodextrin is used as an inclusion stabiliser for active ingredients in cosmetics and as a fragrance release agent to help stabilise formulations and to mask unpleasant odours. It could be indirectly involved in skin care products and perfumes we use.
With the development of food inclusion technology, the application scope of food-grade hydroxypropyl-β-cyclodextrin continues to expand, including in areas such as fruit and vegetable preservation and beverage clarification and stabilization.
It should be noted that the use of food-grade hydroxypropyl-β-cyclodextrin as a food ingredient must comply with the relevant national food standards and regulations. If legitimate food companies use it in accordance with the standards, the safety of consumers is guaranteed.
Hydroxypropyl-beta-cyclodextrin (HP-β-CD) is a cyclodextrin hydroxypropyl derivative in white powdery form. It has a hydrophobic cavity inside and a hydrophilic cavity outside. It is used in molecular inclusion technology for trapping flavours and fat soluble nutrients. It is the most commonly used cyclodextrin in the food industry. We are exposed to it indirectly daily through cosmetics, food and beverages, health products, deodorising products and pesticide formulations. In food industry field, food-grade hydroxypropyl-β-cyclodextrin is widely used for flavour encapsulation and stabilisation, off-flavors and bitterness masking, solubilising fat-soluble nutrients, cholesterol removal in dairy products, antioxidant flavour protection and health food formulations. It is an important inclusion material that links “daily use” and “food and health.”
