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Cyclodextrins & Complexes

Cyclodextrins are naturally occurring oligosaccharides. They can be produced by enzymatic degradation of plant starch. Cyclodextrins are characterized by their cyclic three-dimensional structure with a hydrophobic cavity. This cavity can trap lipophilic molecules as “guests” – provided they have the right size and shape. In this way, they can complex bioactive substances. The hydrophilic outer surface ensures compatibility with aqueous systems. This special structure of cyclodextrins opens up a wide range of applications.

Cyclodextrins consist of multiple glucose building blocks linked together in a ring. Depending on the size of the ring, a distinction is made between α-cyclodextrin with six, β-cyclodextrin with seven and γ-cyclodextrin with eight glucose units. WACKER is the only company in the world to produce all three naturally occurring cyclodextrins, marketing them under the trade names CAVAMAX® W6 (α-cyclodextrin), W7 (β-cyclodextrin) and W8 (γ-cyclodextrin).

The cyclodextrin derivatives produced by modifying these α-, β- and γ-cyclodextrins by hydroxypropylation or methylation are marketed by WACKER under the name CAVASOL®.

Thanks to the special properties of cyclodextrins, they enable a variety of applications. For example, cyclodextrins can be used for stabilizing sensitive substances, for controlled release of bioactives, masking unwanted aromas, rheology control or for improving solubility and bioavailability. And that is only the start of the potential offered by cyclodextrins.

Cyclodextrins are Produced Enzymatically From Starch