Alpha-cyclodextrin occurs as a virtually odorless, white or almost white crystalline solid. It is tasteless, resistant to heat, stable at pH levels generally encountered in food manufacture and able to perform inclusion complexes with appropriately sized non-polar organic compounds.
Alpha-cyclodextrin contains six glucopyranosyl units linked by α -1, 4-glycosidic bonds and is one of a family of three cyclodextrin molecules (α-, β - and γ–cyclodextrin).
 |
| Alpha-cyclodextrin |
In nature, the cyclodextrins are produced as a storage form of carbohydrate by some microorganisms, but they can also be produced industrially by the enzymatic degradation of amylose by cyclodextrin-glucoltransferases, a group of amylolytic enzymes, belonging to class of α–amylases.
The properties of alpha-cyclodextrin have allowed it to be used as a carrier for the range of flavour, colors, sweeteners and fatty acids.
It is used as encapsulating agent and stabilizer. It provides exceptional protection to enclosed favors in terms of evaporation loss and oxidation.
Alpha-cyclodextrin
