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| Synonyms:Cyclohexapentylose Cyclohexaamylose Molecular Formula:C36H60O30 Molecular Weight: 972.84 HS Code: 3505100000 Grade:Food Grade99% 99% Hazard Class:General Cargo | |||||||||
10016-20-3
bosschemical
10016-20-3
α-Cyclodextrin (cyclohexapentylose; cyclomaltohexaose; Alfadex; C₃₆H₆₀O₃₀, CAS 10016-20-3) is a naturally occurring, enzyme-produced cyclic oligosaccharide made from six α-1,4-linked glucose units — the smallest member of the cyclodextrin family. Its toroidal (cone-shaped) molecule has a hollow, hydrophobic internal cavity and a hydrophilic exterior, which gives it a unique superpower: molecular encapsulation. Small hydrophobic guest molecules — fatty acids, flavors, colors, sweeteners and active ingredients — are trapped inside the cavity as host–guest inclusion complexes, protecting them from oxidation and volatilization, masking odors and tastes, stabilizing formulations and enabling controlled release. This makes α-cyclodextrin a workhorse carrier, stabilizer and absorbent in food (INS 457, FDA GRAS), dietary supplements, cosmetics, agrochemicals and a standard medium in chiral separation. It is the most water-soluble of the three parent cyclodextrins (≈ 145 g/L), has a benign safety profile (not classified by 94.8% of ECHA notifications; rat oral LD50 in the grams/kg range) and is produced from renewable starch. As a manufacturer we supply consistent α-cyclodextrin with COA and SDS on every shipment.
Item | Specification |
Chemical Name | α-Cyclodextrin (cyclomaltohexaose; cyclohexaamylose; cyclohexapentylose) |
Synonyms | Alpha-cyclodextrin; alpha-Schardinger dextrin; Alfadex (INN/NF/EP); Cavamax W6; Ringdex-a |
CAS No. | 10016-20-3 |
EC No. (EINECS) | 233-007-4 |
Food Additive No. | INS 457 (E-457) |
Molecular Formula | C₃₆H₆₀O₃₀ — cyclic hexamer of α-1,4-linked D-glucose |
Molecular Weight | 972.84 g/mol |
Appearance | White or nearly white crystalline powder, virtually odorless |
α-Cyclodextrin is a cyclic oligosaccharide composed of six D-glucopyranose units joined by α-1,4 glycosidic bonds, forming a closed toroidal (cone-shaped) ring — the smallest of the three parent cyclodextrins (α: 6 units, β: 7, γ: 8). The arrangement of the primary and secondary hydroxyl groups around the rim makes the exterior hydrophilic and water-soluble, while the interior of the toroid is lined with glycosidic oxygen atoms and is considerably less hydrophilic — a hydrophobic cavity of about 0.5 nm internal diameter that can host small hydrophobic guest molecules. This host–guest (inclusion-complex) chemistry is the basis of its value: guests such as flavors, colors, sweeteners enter the cavity and are physically trapped, gaining protection from oxidation and volatilization, improved water solubility, taste/odor masking and controlled release.
● Molecular encapsulation: forms stable host–guest inclusion complexes that protect and stabilize actives.
● Food-grade compliance: FDA GRAS (GRN 000155), JECFA ADI 'not specified', INS 457 / E-457.
● Most water-soluble parent cyclodextrin (≈ 145 g/L): easy incorporation into aqueous systems.
● Smallest cavity of the CD family: perfect fit for small molecules — fatty acids, flavors, vitamins.
● Natural and renewable: enzyme-produced from starch (CGTase process); low toxicity (LD50 grams/kg).
● Multi-industry: food, dietary supplements, pharmaceuticals, cosmetics, agrochemicals, chiral separation.
● Consistent quality: controlled purity, moisture and CD content with COA.
JECFA-classified as food additive with functions of carrier, stabilizer, thickener and absorbent:
● Carrier and stabilizer for flavors, colors and sweeteners — protects volatile flavor compounds.
● Flavor modifier in soya milk; absorbent in confectionery.
● FDA GRAS for general use in processed foods up to 3%, and in certain beverages up to 1.05%.
● Dietary-supplement ingredient: encapsulation of vitamins, plant extracts and active molecules.
● Odor and taste masking for nutritional actives.
● Stabilization of sensitive ingredients against oxidation and moisture.
● Complexing agent in cosmetic formulations.
● Encapsulation of fragrances and oils; controlled-release perfume systems.
● Odor control and stabilization of sensitive cosmetic actives.
● Chiral separation: stationary-phase chemistry for HPLC enantioseparations.
● Complexing agent in agricultural chemical formulations; EPA-registered inert ingredient in pesticide products.
● Molecular recognition and supramolecular chemistry (rotaxanes, sensors).
● Encapsulation of volatile substances for powders and process stabilization.
Packaging (customizable):
● 25 kg multi-wall paper bags with PE liner, or fiber drums; small packs on request;
Storage:
● Store in a cool, dry, well-ventilated area; keep containers tightly closed;
● Avoid moisture, prolonged high temperature and direct sunlight;
● Keep away from strong oxidizers.
● Factory-direct supply: own production and sourcing capability, transparent pricing, no middleman markup.
● Stable quality: strict internal control, every batch tested (purity, moisture, CD content), COA with every shipment.
● Fast response: quotations and technical support (COA, SDS, application advice); small trial orders accepted.
α-Cyclodextrin is a molecular encapsulant (host molecule). In food it is the additive INS 457 — carrier and stabilizer for flavors, colors and sweeteners, absorbent in confectionery. It is also used in dietary supplements to encapsulate and stabilize actives, in cosmetics to encapsulate fragrances and control odor, in agrochemical formulations, and as stationary-phase chemistry in chiral HPLC separations.
The three parent cyclodextrins differ in ring size: α has 6 glucose units, β has 7, γ has 8 — so α has the smallest internal cavity (≈ 0.5 nm), β an intermediate one and γ the largest. They also differ strongly in water solubility: α ≈ 145 g/L, β ≈ 18.5 g/L, γ ≈ 232 g/L at 25 °C. Choose the cyclodextrin by the size of the guest molecule you need to encapsulate: small molecules (fatty acids, small flavors) fit α best; larger guests need β or γ. Each is a distinct product with its own CAS number — specify the form when ordering.
α-Cyclodextrin's toroidal molecule has a hydrophobic internal cavity and a hydrophilic exterior. When a suitably sized small hydrophobic molecule is mixed in aqueous solution, it enters the cavity and is held by non-covalent host–guest interactions, forming an inclusion complex. The guest is then protected from oxidation, light and volatilization, its water solubility is improved, and off-tastes/odors can be masked; release can be controlled by temperature, humidity or dilution. Typical guests for the α cavity include fatty acids, flavor and aroma compounds, colors, sweeteners, ethanol and small active molecules.
