What is Beta-Cyclodextrin?
Beta-cyclodextrin is a carbohydrate molecule that is produced from starch. It is a white solid that is water-soluble and has a low toxicity level. Beta-cyclodextrin is created from the enzymatic breakdown of starch and is commonly used in food and pharmaceuticals. It has an annular (cyclic) structure and is composed of 7 glucopyranose units, and has a number of different physical and chemical properties when compared to other polysaccharides.
Where is Beta-Cyclodextrin Generally Used?
Beta-cyclodextrin is commonly used as an ingredient in food, pharmaceuticals, cosmetics, and other products. It is used a stabilizer, a masking agent, a solubilizer, an emulsifier and a controlled release agent. It is also used in the food industry to improve taste, texture, mouthfeel, and shelf life of various products. Beta-cyclodextrin is also used in the pharmaceutical industry to enhance bioavailability of drugs, and to increase solubility and reduce odours.
Where is Beta-cyclodextrin Found?
Beta-cyclodextrin is mostly found in starch-based foods such as potatoes, rice, corn and wheat. It can also be found in certain dietary supplements, although it is more commonly found as an additive in processed foods and beverages.
What Are the Health Benefits of Beta-Cyclodextrin?
- May help to reduce cholesterol levels
- May help to improve digestion
- May help to reduce the risk of intestinal problems such as leaky gut syndrome
- May help to improve nutrient absorption
- May help to reduce the risk of certain cancers
- May help to regulate blood sugar levels
- May help to reduce fat levels in the blood
Interesting Facts About Beta-Cyclodextrin
- Beta-cyclodextrin is the most commonly used cyclodextrin in the food and pharmaceutical industries.
- It is a cyclic molecular structure that is composed of 7 glucopyranose units.
- It has a low toxicity level and is water-soluble.
- Beta-cyclodextrin can be used as a stabilizer, a masking agent, a solubilizer, an emulsifier and a controlled release agent.
- It is used in the food industry to enhance taste, texture, mouthfeel, and shelf life of various products.
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