Food Grade Ingredient Bulk Pure CAS 10016-20-3 99% Alpha Cyclodextrin/Cyclohexaamylose Powder

Basic Info

Model NO.	Alpha
Transport Package	1kg/Bag, 25kg/Drum
Specification	99%
Trademark	Greenway
Origin	Jiangsu, China
HS Code	2942000000
Production Capacity	500 Kilograms/Month

Product Description

Food Grade Ingredient Bulk Pure CAS 10016-20-3 99% Alpha Cyclodextrin/Cyclohexaamylose Powder

Product Description of Food Grade Ingredient Bulk Pure CAS 10016-20-3 99% Alpha Cyclodextrin/Cyclohexaamylose Powder

{Product Name}:	Alpha Cyclodextrin
{Other Name}:	Cyclohexaamylose
{Test Method.}:	HPLC
{Appearance}:	White Powder
{Specification}:	99%
{MOQ}:	1kg

Alpha-Cyclodextrin is a non-reducing cyclic saccharide comprised of six glucose units linked by alpha-1.4 bonds. It is produced by the action of cyclodextrin glucosyl transferase on hydrolysed starch syrups. The cavity of alpha-cyclodextrin is less than beta-cyclodextrin, so it is used to allow formation of inclusion complexes with little molecules. The solubility degree of Alpha-cyclodextrin in water is 14.5 g/100ml at 25°C, so the situation that needs high solubility of cyclodextrin.

Function of Food Grade Ingredient Bulk Pure CAS 10016-20-3 99% Alpha Cyclodextrin/Cyclohexaamylose Powder
Alpha-cyclodextrin is widely used in the drugs, food, flavor and cosmetics. Alpha-cyclodextrin is also widely used in the field of pesticide and adjusting the metabolization of the crop and increasing the quantity of the crop. Especially the cyclodextrin and its ramification which developed by these years,some of them are the important solutizer,stablizer, releaser or the assist materials of the Entericcoated drugs,some of them are the materials of organic synthetical macromolecular stuff.

Application of Food Grade Ingredient Bulk Pure CAS 10016-20-3 99% Alpha Cyclodextrin/Cyclohexaamylose Powder
Pharmaceutical: 1. To increase the solubility of biological availability2. To improve the bioavailability 3. To adjust or control the releasing 4. To decrease the toxicities 5. To improve the stabilities Cosmetic:1. To suit for encapsulation of volatile compounds.2. To increase shelf life of expensive flavours.Food:1.To prevent evaporation of volatile substances.2.To get rid of the terrible smell.3.To significantly enhance the effects of emulsification

 

 

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