Introduction to white cyclodextrin

White dextrin, also known as white dextrin or maltodextrin, is a low molecular weight polysaccharide mixture obtained by partial hydrolysis or enzymatic treatment of starch. This substance is widely used in various fields such as food, medicine, and chemical engineering, and is highly favored due to its unique physical and chemical properties.
In the food industry, the main function of cyclodextrin is as a thickener, filler, stabilizer, and emulsifier. Due to its good solubility and stability, cyclodextrin can improve the texture and taste of food, increase its viscosity and stability, and to some extent enhance the nutritional value of food. For example, adding cyclodextrin to baby food can provide more energy and nutrients, and help regulate the taste and texture of the food.
In the field of medicine, cyclodextrin is also widely used. It can serve as a carrier for drugs, improving their solubility and stability, thereby enhancing their therapeutic efficacy. In addition, cyclodextrin can also serve as a sustained-release agent for drugs, achieving better therapeutic effects by controlling the release rate of the drug.
In addition to the fields of food and medicine, cyclodextrin also has a wide range of applications in the chemical industry. It can be used as an additive in adhesives, coatings, and inks to improve product performance and quality. Meanwhile, due to its biodegradability and environmental friendliness, cyclodextrin is also considered a green chemical raw material.
From a chemical structure perspective, cyclodextrin is mainly composed of D-glucose units, which are connected by alpha-1,4 and alpha-1,6 glycosidic bonds. Its molecular weight is relatively low, usually between a few hundred to several thousand daltons, which makes cyclodextrin have good solubility and fluidity. In addition, cyclodextrin also has certain reducing and oxidizing properties, and can participate in chemical reactions under certain conditions.