Characteristics and Uses of Food Additives High Purity
The introduction of hydroxypropyl β - cyclodextrin breaking
intramolecular hydrogen bond ring, while maintaining the
cyclodextrin cavity while overcoming the poorly water-soluble β -
cyclodextrin major drawback. Is currently the most in-depth study,
the most widely used one cyclodextrin derivatives. Mainly used in food,
pharmaceutical, cosmetics industries.
Function of Hydroxypropyl-β-Cyclodextrin in Food and spices fields
1. It can reduce or mask bad odor of nutrition molecular.To mask or get rid of terrible smell of food nutrition molecule.
2.Prevent nutrient composition of volatile, oxidation, increase the
infusibility, essence, perfume water-soluble and Keep the fragrance
slow release and lasting.
3. In the food industry,because its molecule structure,HPBCD are
employed for the preparation ofcholesterol free products.
4. HP-B-CD can increase the stability and long-term efficacy of
5. Make the juice and the red wine's color brighter and improve the
taste of food.
6. increase the stability of essence perfume and pigment .
What's more it can improve the taste ,make your food delicious .
7. Can also make food preservative release slowly, raise the effect
of anti-corrosion and extend the shelf life of food.
improve the stability and long-term nutritional molecules, you can
improve the production process and product quality. The product is
very good solubility in water, the degree of substitution can be 4
or more miscible in any proportion with water, 50 % ethanol and
methanol can also be dissolved.