Cyclodextrin

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About Cyclodextrin
Cyclodextrin can effectively increase the solubility and dissolution rate of some poorly water-soluble drugs in water. For example, prostaglandin-CD inclusion complex can increase the solubility of the main drug to make injections. It can also improve the stability and bioavailability of the drug; reduce the bad smell or bitter taste of the drug; reduce the irritation and side effects of the drug; and make the drug release and improve the dosage form.
Using the ability of cyclodextrin’s hydrophobic cavity to form inclusions, many active ingredients in the food industry can form complexes with cyclodextrins to achieve the purpose of stabilizing the physical and chemical properties of the inclusions and reducing volatility. Therefore, cyclodextrin can be used to protect aromatic substances and keep pigments stable. Cyclodextrin can also remove peculiar smell and remove harmful ingredients, such as removing most of the cholesterol in foods such as egg yolk and cream. It can improve food technology and quality. For example, in the processing of tea beverages, the use of β-cyclodextrin transfer method can not only effectively inhibit the formation of low-temperature turbidity in tea soup, but will not destroy tea polyphenols, amino acids and other excipients. It has the least influence on the color and taste of tea soup. In addition, cyclodextrin can also be used to emulsify and increase foam, prevent moisture and moisturize, restore dehydrated vegetables, etc.