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| Synonyms:Cycloheptaamylose Cycloheptapentylose Molecular Formula:C42H70O35 Molecular Weight: 1134.99 HS Code: 2940009090 Grade:Food Grade99% 99% Hazard Class:General Cargo | |||||||||
7585-39-9
bosschemical
7585-39-9
Beta-Cyclodextrin, also known as cyclodextrin, cycloheptaamylose, cyclomaltoheptaose, or Kleptose, has the chemical formula C42H70O35 (i.e., (C6H10O5)7) and a molecular weight of 1134.98. Its CAS number is 7585-39-9. It is a cyclic oligosaccharide composed of seven D-glucan units linked end-to-end by α-1,4 glycosidic bonds, belonging to the cyclodextrin family (one of the three common α, β, and γ cyclodextrins). It is a naturally sourced food ingredient obtained by enzymatic cyclization of starch using cyclodextrin glucosyltransferase (CGTase). The molecule is hollow and truncated pyramidal in shape, with a hydrophilic outer wall and a hydrophobic inner cavity, allowing it to encapsulate flavorings, taste compounds, and bitter components within its cavity like miniature molecular cages. With its inclusion, flavor-masking, stabilizing, sustained-release, and descaling functions, β-cyclodextrin is used in the food industry as both a flavor carrier and protectant for flavorings and fragrances (FDA approved it as a flavoring/auxiliary agent and formulation aid, applicable to dry mixes for baking, breakfast cereals, chewing gum, gelatin pudding, dry soup mixes, flavored coffee and tea, compressed candy, processed cheese, flavored savory snacks and beverage dry mixes, etc.), and as an encapsulation carrier and thickening aid for food additives. It is the most widely used cyclodextrin globally, extensively used in beverages, dairy products, confectionery, baking, meat products, condiments, health foods, and fruit and vegetable preservation.
Basic information: Chemical formula C42H70O35 (composed of 7 glucose units, hence also known as cyclomaltheptaose); molecular weight 1134.98; CAS number 7585-39-9; EINECS 231-493-2; UNII JV039JZZ3A; DSSTox DTXSID1020358, β-cyclodextrin; Other names: β-cyclodextrin, cyclodextrin, cycloheptaose, cycloheptaose, cycloheptaose starch, cyclomaltheptaose, cycloheptaose starch, schardinger beta-dextrin, CAVAMAX W7, Kleptose, etc.
Structurally, the β-cyclodextrin molecule consists of 7 D-glucanose units linked end-to-end by α-1,4 glycosidic bonds to form a ring. The entire molecule is hollow and truncated pyramidal (frustum) in shape. The primary and secondary hydroxyl groups on the outer ring of the glucose units form a hydrophilic outer wall, while the CH bonds pointing into the cavity and the ether oxygen bonds form a hydrophobic inner cavity. The inner diameter of the cavity is about 0.60-0.65 nm, which can just accommodate hydrophobic molecules of appropriate size such as benzene rings, terpenes, and steroids.
Physically, β-cyclodextrin is a white or nearly white crystalline powder, almost odorless, tasteless, and slightly sweet; its optical rotation [α]D/25 is approximately +160° to +164° (1% aqueous solution); its solubility in water at room temperature (25℃) is approximately 1.85 g/100 mL, making it the least water-soluble of the three common α, β, and γ cyclodextrins (γ is the most soluble, followed by α); it is readily soluble in hot water and alkaline aqueous solutions, but sparingly soluble in organic solvents such as ethanol and acetone; it has no definite melting point and decomposes upon heating to approximately 290-300℃; it has low bulk density, large specific surface area, good powder flowability, and low hygroscopicity; its aqueous solution is neutral and non-reducing.
Chemically, β-cyclodextrin is a **non-reducing** cyclic oligosaccharide (without reducing ends in the molecule, and does not react with Fehling's reagent, etc.): it is stable to acids, alkalis, and heat, and is not easily decomposed under conventional food processing conditions (sterilization, baking, boiling); its hydrophobic cavity can form a host-guest inclusion complex with various hydrophobic or amphiphilic guest molecules (flavors, flavorings, bitter substances, off-flavors, pigments, etc.) through non-covalent interactions. After inclusion, the guest molecule is "trapped" in the cavity, and its volatility, oxidation sensitivity, irritating odor, and bitterness are shielded, while the entire outer wall of the molecule remains hydrophilic, and the overall water solubility is improved; the inclusion process is a reversible equilibrium, and the guest can be slowly released when conditions change (temperature, pH, dilution, competing molecules); most of β-cyclodextrin is not digested and absorbed by the upper digestive tract in the human body, and can be slowly degraded by intestinal microorganisms, exhibiting good biocompatibility.
Why do β-cyclodextrins play these roles in food? Their mechanisms of action mainly include the following:
Inclusion (molecular cage) mechanism: The hollow hydrophobic cavity encapsulates hydrophobic molecules such as flavorings, colorings, etc., forming inclusion complexes, which is the basis of all food functions of β-cyclodextrin. After inclusion, the guest molecules are isolated from the external environment (oxygen, light, heat, moisture), while the entire molecule remains hydrophilic and soluble, allowing oil-soluble flavor components to exist stably in the water-based food system in a "molecular-level dispersion" state.
Flavor protection and anti-volatility mechanism: After the flavorings are encapsulated, their volatility is significantly reduced, and they are not easily lost during drying, baking, sterilization and storage, thereby prolonging the aroma retention time and improving the flavor intensity and batch stability; this is the core mechanism of its use as a flavor carrier and protectant (for baking, beverage dry mixes, soup bases, etc.).
Mechanism of masking and debittering: The cavity selectively encapsulates bitter substances (naringin and limonene in citrus juice), off-flavor substances (fishy, beany, and sulfurous tastes) and irritating components, reducing their release in the oral cavity, thereby masking bitterness and unpleasant odors and improving taste; it has little impact on normal flavor substances, achieving "selective removal of impurities and preservation of aroma".
Sustained-release and controlled-release mechanisms: Guest molecules in inclusion complexes are slowly released during oral chewing, dilution, or temperature changes, achieving sustained release of aroma and lingering flavor perception (chewing gum, mints, candy), and also enabling the slow release of active ingredients in the digestive tract, improving bioavailability (health foods).
Selective removal mechanism: The inner diameter of the cavity matches the hydrophobic skeleton of cholesterol molecules, which can selectively encapsulate cholesterol and remove it from systems such as egg yolks, cream, butter, and dairy products, while retaining nutrients such as proteins and phospholipids, thus achieving low-cholesterol food processing; in the preservation of fruits and vegetables, it can encapsulate ripening gases such as ethylene, thus delaying the ripening and senescence of fruits and vegetables.
In summary, β-cyclodextrin, with its core "hydrophobic inside, hydrophilic outside" cavity structure, integrates functions such as inclusion, taste masking and debittering, flavor protection, antioxidant stabilization, sustained-release and controlled-release, and selective removal. It is a universal flavor carrier and ingredient protectant used in the food industry, spanning beverages, dairy products, confectionery, baking, meat products, condiments, health foods, and fruit and vegetable preservation. In food-grade applications, it is mainly used for flavor encapsulation and flavor protection, with debittering, cholesterol removal, and nutritional fortification as its distinctive functions.
Corresponding products: baking dry mixes, bread, cakes, biscuits, breakfast cereals, oatmeal, cookies, mooncakes, pastry premixes, waffle mixes, etc.
Why it works for this purpose: Baking processes are high-temperature processes and flavorings are volatile. β-Cyclodextrin encapsulates the flavorings, significantly reducing evaporation loss and ensuring a lasting aroma in the finished product during baking, packaging, and shelf life. At the same time, it masks the beany and off-flavors in baking ingredients, stabilizes batch flavor, and is an approved flavor carrier and protectant in baking and cereal products.
Corresponding products: chewing gum, bubble gum, compressed candy, hard candy, mints, soft candy, fruit-flavored candy, throat lozenges, compressed tablets, filled candy, etc.
Why it works for this purpose: Chewing gum and candy require a sustained release of aroma over a long period of time. β-cyclodextrin, when combined with peppermint oil and fruit flavorings, achieves a slow release, extending the time for aroma perception. At the same time, it masks the bitterness and astringency of the sugar base and functional ingredients (such as plant extracts), maintaining a refreshing taste.
Corresponding products: flavored coffee, 3-in-1 coffee, instant coffee, milk tea, tea beverages, fruit-flavored tea, herbal tea, coffee creamer, espresso, etc.
Why it works for this purpose: The aroma components in coffee and tea are volatile and have a noticeable bitter taste. β-cyclodextrin encapsulates and protects the aroma components to prevent flavor loss, and masks the bitterness and astringency brought by caffeine and tea polyphenols, making the taste more rounded; flavored coffee and tea are its typical approved applications.
Corresponding products: orange juice, grapefruit juice, citrus juice, lemon juice, mixed fruit juice, fruit juice drinks, fruit-flavored soft drinks, functional drinks, plant-based drinks, sports drinks, etc.
Why it can be used for this purpose: Naringin, limonene, and other bitter substances in citrus juices are typical sources of bitterness. β-cyclodextrin selectively encapsulates these bitter substances to remove bitterness, while stabilizing the color and aroma of the juice, preventing the oxidation and deterioration of flavor substances, and improving the refreshing taste and shelf-life stability of the juice.
Corresponding products: solid beverages, powdered beverages, dry beverage mixes, fruit juice powder, instant tea powder, protein powder beverages, meal replacement powder, non-dairy creamer, effervescent tablet beverages, etc.
Why can it be used for this purpose? During the storage and preparation of solid beverages, the flavorings are easily volatilized and lost. β-cyclodextrin transforms liquid flavorings into stable powdered inclusion complexes, realizing the powdering of flavorings, preventing volatilization and clumping, and ensuring the full release of aroma after preparation. This is its core application as a flavor carrier for beverage dry mixes.
Corresponding products: processed cheese, yogurt, ice cream, cream, dairy beverages, flavored milk, cheese slices, condensed milk, sour cream, dairy desserts, etc.
Why it can be used for this purpose: Dairy products have a delicate flavor and easily absorb off-odors. β-Cyclodextrin acts as a flavor stabilizer and masking component, encapsulating and protecting the aroma of frankincense and added flavorings, masking the oxidative and fishy odors that occur during the storage of dairy products, while stabilizing the emulsion system and improving texture. Processing cheese products is its typical approved application.
Corresponding products: low-cholesterol mayonnaise, cholesterol-free egg liquid, low-cholesterol cream, low-cholesterol butter, low-cholesterol cheese, cholesterol-free egg yolk powder, low-cholesterol dairy products, etc.
Why it can be used in this way: The cavity of β-cyclodextrin matches the size of cholesterol molecules, which can selectively encapsulate cholesterol molecules and separate them from systems such as egg yolk, cream, butter, and cheese, while retaining proteins, phospholipids and flavor components. It is a key processing aid for the production of low-cholesterol egg products and dairy products.
Corresponding products: sausages, ham, luncheon meat, meatballs, fish balls, surimi products, smoked fish, pickled aquatic products, ready-to-eat seafood, meat-flavored seasonings, etc.
Why it can be used for this purpose: Meat and aquatic products are prone to fishy smells, oxidized oil smells and unpleasant odors. β-cyclodextrin encapsulates and masks fishy smells and odors, while encapsulating and protecting the flavors of meat spices and flavorings, prolonging the flavor retention time and improving the flavor stability of the product.
Corresponding products: soy sauce, vinegar, oyster sauce, salad dressing, ketchup, compound seasoning sauce, chili sauce, hot pot base, seasoning powder, chicken essence, broth powder, etc.
Why it can be used for this purpose: Fermented condiments often have pungent and unpleasant odors. β-Cyclodextrin masks fermentation off-flavors and bitterness, improves the salty and umami balance, and at the same time encapsulates and protects spices and flavor enhancers, stabilizes the flavor of the sauce, and prevents the aroma from dissipating during storage.
Corresponding products: dry soup mix, soup powder, instant noodle seasoning packets, instant porridge, instant soup, broth cubes, flavored powder packets, instant noodle seasoning, instant soup mix, etc.
Why it can be used in this way: The flavorings in dry soup mixes and seasoning packets are easily volatile during processing and storage. β-cyclodextrin can encapsulate the flavorings into powder, preventing volatilization and oxidation, and quickly release the aroma when mixed or cooked. This is a typical application of β-cyclodextrin as a flavor carrier and protectant for dry soup mixes.
Corresponding products: fresh fruit preservation coatings, fruit and vegetable preservatives, fresh-cut fruit and vegetable treatment agents, ethylene absorbent/encapsulating materials, preservation packaging materials, post-harvest treatment agents, etc.
Why it works: Ethylene produced by the respiration of fruits and vegetables after harvest accelerates ripening and aging. β-cyclodextrin can encapsulate ripening gases such as ethylene and release them slowly or isolate them, thus delaying the ripening, softening and decay of fruits and vegetables. At the same time, it can encapsulate antibacterial and preservative components to achieve slow release and extend the shelf life of fruits and vegetables.
Corresponding products: powdered flavorings, microcapsule flavorings, flavor carriers, flavor protectants, flavor stabilizers, flavor emulsifiers, flavor precursors, flavor sustained-release agents, etc.
Why it can be used for this purpose: In the flavor and fragrance industry, β-cyclodextrin is used as a general flavor carrier and protectant to encapsulate liquid, volatile, and easily oxidized flavors into stable powdery inclusion complexes, achieving anti-volatilization, anti-oxidation, slow release, and precise dosage control. It is used by downstream food companies such as beverage, confectionery, and baking companies and is a common ingredient listed in food ingredient lists (E459).
Corresponding products: beer, fruit wine, rice wine, wine, prepared wine, flavored beverages, low-alcohol beverages, brewed flavoring wines, etc.
Why it can be used for this purpose: During the brewing process, undesirable flavors such as raw grass taste, sulfur taste, bitterness and fusel oil are easily produced. β-cyclodextrin selectively encapsulates and masks off-flavors, stabilizes the aroma of the wine, and improves the cleanliness of the taste and the stability of the flavor. It is used in the refining and flavor control of wines.
β-Cyclodextrin (E459) is a cyclic oligosaccharide composed of seven glucose units. With a core structure that is hydrophobic internally and hydrophilic externally, it possesses multiple functions including inclusion, taste masking and debittering, flavor protection, antioxidant stabilization, sustained-release and controlled-release, and selective removal. It is a versatile flavor carrier and ingredient protectant used in the food industry, spanning baking, confectionery, beverages, dairy products, egg products, meat products, condiments, convenience foods, health foods, fruit and vegetable preservation, flavorings, and alcoholic beverages. It prevents flavor evaporation, prolongs flavor, masks bitterness and fishiness, removes cholesterol, protects easily oxidized nutrients, and extends the shelf life of fruits and vegetables. Furthermore, through inclusion technology, it transforms oil-soluble components into a stable and usable powder form, making it the most widely used cyclodextrin variety in the fields of food additives and nutritional fortification. Understanding its cavity inclusion principle explains why it can simultaneously preserve aroma, mask taste, stabilize, and remove odors—this is precisely why it spans more than ten food sub-sectors and has become a versatile ingredient in the food industry.
