Dextrin cyclodextrin

Cyclodextrins are the products of starch hydrolysis catalyzed by cyclodextrin glucanotransferase (CGTase); they are cyclic oligosaccharides composed of six or more glucose units linked by α-1,4-glycosidic bonds. The most common and extensively studied types are α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, which consist of six, seven, and eight glucose units, respectively, and are relatively large and flexible molecules. X-ray diffraction and nuclear magnetic resonance studies have demonstrated that cyclodextrin molecules adopt a conical or truncated-cone-shaped ring structure, featuring numerous rotatable bonds and hydroxyl groups, with an internal cavity whose external appearance resembles a rubber stopper used in tubing. Within the cavity, glycosidic oxygen atoms are arranged such that the lone pairs on these oxygen atoms point toward the center, resulting in a high electron density inside the cavity and imparting partial Lewis-base character. The molecular configuration is that of the C-1 chair conformation of glucose, with the O atom of the glycosidic bond located within the cylindrical interior, thereby conferring hydrophobicity. The 2- and 3-hydroxyl groups of glucose are situated at one end of the cylinder, while the 6-hydroxyl group is at the opposite end; consequently, both ends of the cylinder are hydrophilic. Thus, the inner upper, middle, and lower regions of the cyclodextrin’s cylindrical structure are composed of distinct functional groups.

Jul 11,2023

Applications of β-Cyclodextrin

Environmental Protection Field 1. Adsorption of environmental pollutants: β-cyclodextrin (β-CD) encapsulates and concentrates environmental pollutants through inclusion complexation. 2. Oil-contaminant adsorbent: Studies have shown that the addition of β-CD not only enhances the detergency but also allows for repeated use, up to six cycles. 3. Wastewater treatment. Pesticide Field 1. Adjuvants in pesticide formulations: Due to its unique “inner hydrophobic–outer hydrophilic” properties, β-CD can serve as a solubilizing agent for pesticides, significantly reducing their solubility while increasing their dissolution rate and stability. 2. Treatment of pesticide contaminants: The inclusion complexes formed by β-CD’s encapsulation with pesticides can mitigate the toxicity of organic compounds in soil, thereby improving soil quality. 3. Pesticide residue detection: β-CD is used in fluorescence-based analytical methods for detection. Food Industry β-CD can remove cholesterol from dairy products. It can be used as a food packaging material. It serves as a carrier for flavors and aromas. It enhances the stability of oil–water emulsions. It extends shelf life. Cosmetics Industry It can replace surfactants in emulsification processes. It prolongs product shelf life.

Jul 11,2023

Types of cyclodextrins

Physicochemical Properties of Cyclodextrins Cyclodextrin is the English name for cyclodextrin, abbreviated as CD. In the pharmaceutical industry, cyclodextrin is commonly referred to as CD, with the abbreviation “Xidi.” Substances prepared using cyclodextrin inclusion technology are generally designated as “CD + substance name,” abbreviated as “Xidi + substance name.” Cyclodextrin is a pharmaceutical excipient obtained by enzymatic hydrolysis and cyclization of starch, resulting in cyclic oligomers composed of six or more glucose units. The most common types are α-cyclodextrin (α-CD), β-cyclodextrin (β-CD), and γ-cyclodextrin (γ-CD). In the pharmaceutical industry, β-cyclodextrin is typically preferred. β-Cyclodextrin has a cyclic molecular structure: its outer surface is hydrophilic, while its interior is hydrophobic. This structural feature enables it to accommodate hydrophobic molecules or functional groups of appropriate shape and size within its internal cavity, thereby forming inclusion complexes. The β-cyclodextrin inclusion technique is widely used in the formulation industry due to the following advantages: ① It enhances drug stability; after being included in β-cyclodextrin, certain drugs can be protected from volatilization, sublimation, oxidation, light exposure, and degradation. ② It improves bioavailability. ③ It reduces toxic side effects by diminishing drug irritation and masking unpleasant tastes. ④ The volatility of volatile liquids, solids, and oily liquids is significantly reduced upon inclusion in cyclodextrin. ⑤ It does not alter the physicochemical properties of the drug and does not affect its therapeutic efficacy.

Jul 11,2023

What does lactulose refer to?

Lactulose, also known as 4-O-β-D-galactosyl-D-fructose, is a disaccharide composed of galactose and fructose and does not occur in nature. Lactulose has a molecular weight of 342 and is an isomer of lactose. The commercial product is a pale-yellow, clear, viscous liquid with a sweet taste; its crystalline form is a white, irregular powder with a relative density of 1.5 and a melting point of 169°C. It is readily soluble in water, with a solubility of 76.4 ± 1.4%. Its sweetness is lower than that of sucrose but higher than that of lactose, corresponding to about 48%–60% of sucrose’s sweetness. It imparts a cool, mellow sensation, exhibits low viscosity and low caloric value, demonstrates high safety and good stability, and does not undergo the Maillard reaction. Lactulose is typically marketed in syrup form. It possesses significant physiological and pharmacological functions and is widely used in clinical medicine, health supplements, and food additives, among other applications.

Jul 11,2023

Method for synthesizing polygluconic acid from gluconic acid

(1) The glucose solution obtained after liquefaction and saccharification of starch is subjected to impurity removal using a granular activated carbon column; (2) The glucose solution is then subjected to nanofiltration to remove disaccharides and polysaccharides; (3) The glucose solution is subsequently concentrated under vacuum, followed by high-temperature polycondensation with the addition of sorbitol and citric acid to produce crude polyglucose; (4) The crude polyglucose is further processed through decolorization, ion exchange, concentration, and drying to yield the final glucose product.

Jul 11,2023

Applications of Polydextrose

Health supplements: Can be taken directly in the form of capsules, tablets, oral liquids, or granules, with a daily intake of 5–15 grams; when used as a dietary fiber ingredient in health supplements, the addition level is 0.5%–50%. Flour-based products: steamed buns, bread, pastries, cookies, dried noodles, instant noodles, etc. Addition level: 0.5%–10%. Meat products: ham sausages, luncheon meat, sandwiches, shredded pork, fillings, etc. Addition level: 2.5%–20%. Dairy products: milk, soy milk, yogurt, infant formula, etc. Addition level: 0.5%–5%. Beverages: various fruit juices and carbonated drinks. Addition level: 0.5%–3%. Alcoholic beverages: added to baijiu, yellow wine, beer, fruit wines, and medicinal wines to produce high-fiber health-enhancing liquors. Addition level: 0.5%–10%. Seasonings: spicy chili sauce, fruit jams, soy sauce, vinegar, hot pot seasoning, instant noodle soup base, etc. Addition level: 5%–15%. Frozen foods: popsicles, ice lollies, ice cream, etc. Addition level: 0.5%–5%. Snack foods: puddings, jellies, etc.; addition level: 8%–9%.

Jul 11,2023

The difference between anhydrous dextrose and polydextrose

Anhydrous glucose is an organic compound—specifically, glucose that contains no water of crystallization. It appears as colorless crystals or a white crystalline powder; it is odorless and has a sweet taste. It is readily soluble in water and slightly soluble in ethanol. Anhydrous glucose is a nutritional pharmaceutical agent and can be used to manufacture glucose injection, glucose-sodium chloride injection, compound sodium lactate-glucose injection, and other medicinal preparations. In the pharmaceutical field, it can be formulated into oral solutions or intravenous injections for nutritional supplementation; in the food industry, it serves as a sweetener. It is also employed in the preparation of biological culture media and in the pharmaceutical industry, where it functions as a reducing agent. Additionally, it is used as a reducing agent and as a sugar ingredient, and finds applications in biological cultivation as well. Polydextrose is another name for water-soluble dietary fiber. It is a white or off-white solid granular substance that dissolves easily in water, with a solubility of 70%. A 10% aqueous solution has a pH of 2.5–7.0 and is virtually tasteless. As a health-promoting food ingredient, polydextrose can supplement the body’s requirement for water-soluble dietary fiber. Once it enters the human digestive system, it exerts specific physiological and metabolic effects, helping to prevent and treat constipation and fat deposition. As a water-soluble dietary fiber, polydextrose can shorten the gastric emptying time, stimulate the secretion of digestive juices, and thereby facilitate the absorption and digestion of nutrients. It can also reduce the transit time of intestinal contents (feces) through the intestines, lower colonic pressure, minimize the contact time between harmful substances in the gut and the intestinal wall, promote intestinal motility, and enhance colonic osmotic pressure. In this way, it dilutes the concentration of harmful substances in the gastrointestinal tract and promotes their elimination from the body.

Jul 11,2023

Applications of Polydextrose

Health supplements: Can be taken directly in the form of capsules, tablets, oral liquids, or powdered mixes, at a daily dosage of 5–15 grams; when used as a dietary fiber ingredient in health supplements, the addition level is 0.5%–50%. Flour-based products: steamed buns, bread, pastries, cookies, dried noodles, instant noodles, etc. Addition level: 0.5%–10%. Meat products: ham sausages, luncheon meat, sandwiches, shredded pork, fillings, etc. Addition level: 2.5%–20%. Dairy products: milk, soy milk, yogurt, infant formula, etc. Addition level: 0.5%–5%. Beverages: various fruit juices and carbonated drinks. Addition level: 0.5%–3%. Alcoholic beverages: added to baijiu, yellow wine, beer, fruit wines, and medicinal wines to produce high-fiber health-enhancing liquors. Addition level: 0.5%–10%. Seasonings: spicy chili sauce, fruit jams, soy sauce, vinegar, hot pot seasoning, instant noodle soup base, etc. Addition level: 5%–15%. Frozen foods: popsicles, ice lollies, ice cream, etc. Addition level: 0.5%–5%. Snack foods: puddings, jellies, etc.; addition level: 8%–9%.

Jul 11,2023