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Views: 0 Author: Site Editor Publish Time: 2026-08-04 Origin: Site
α-Cyclodextrin (alpha-cyclodextrin, α-CD) is a natural cyclic oligosaccharide composed of six glucose units linked by α-1,4 glycosidic bonds. It belongs to the cyclodextrin family, alongside its larger homologues β-cyclodextrin (7 glucose units) and γ-cyclodextrin (8 glucose units). Produced enzymatically from starch via cyclodextrin glucanotransferase (CGTase), α-cyclodextrin features a unique truncated cone molecular structure — a hydrophilic exterior and a hydrophobic internal cavity — that enables it to form stable inclusion complexes with a wide range of guest molecules.
Unlike β-cyclodextrin, α-CD possesses the smallest cavity diameter (approximately 0.47–0.53 nm) among the three natural cyclodextrins, making it particularly suited for encapsulating smaller molecules such as short-chain fatty acids, aliphatic compounds, and low-molecular-weight aroma substances. It also exhibits superior water solubility (approximately 145 g/L at 25°C) compared to β-CD (~18.5 g/L), which significantly broadens its application scope in aqueous formulations.
Property | Value |
CAS Number | 10016-20-3 |
Molecular Formula | C₃₆H₆₀O₃₀ |
Molecular Weight | 972.84 g/mol |
Number of Glucose Units | 6 |
Cavity Diameter (internal) | ~0.47–0.53 nm |
Cavity Diameter (external) | ~1.37 nm |
Cavity Volume | ~0.174 nm³ |
Water Solubility (25°C) | ~145 g/L |
Appearance | White to off-white crystalline powder |
Odor | Odorless |
Taste | Slightly sweet |
Melting Point | Decomposes above ~278°C |
EINECS | 233-007-4 |
Stability | Stable under normal conditions; hygroscopic |
Parameter | α-Cyclodextrin (α-CD) | β-Cyclodextrin (β-CD) | γ-Cyclodextrin (γ-CD) |
Glucose Units | 6 | 7 | 8 |
Cavity Diameter (nm) | 0.47–0.53 | 0.60–0.65 | 0.75–0.83 |
Water Solubility (g/L, 25°C) | ~145 | ~18.5 | ~232 |
Cavity Volume (nm³) | 0.174 | 0.262 | 0.427 |
Best Guest Size | Small molecules (C₂–C₆ aliphatics, short-chain acids, ethylene, CO₂) | Medium molecules (aromatics, steroids, medium-chain lipids) | Larger molecules (macrocycles, vitamins, bulky aromatics) |
Typical Industrial Use | Food emulsifier, soluble dietary fiber, small-molecule stabilizer | Most common; broad complexation range | High-end solubilization of large molecules |
Relative Cost | Higher | Lowest | Highest |
EFSA Food Approval | Yes (E-457) | Yes (E-459) | Yes (E-458) |
α-Cyclodextrin is authorized as a food additive (E-457) in multiple jurisdictions including the EU, Japan, and Canada. Its food-grade applications include:
Application | Function | Examples |
Flavor Encapsulation | Molecular encapsulation protects volatile aroma compounds from oxidation, evaporation, and heat degradation during processing | Citrus oils, vanilla extracts, menthol, spice oleoresins |
Emulsification & Stabilization | Acts as a natural emulsifier for oil-in-water systems, replacing synthetic surfactants | Salad dressings, sauces, dairy-based beverages, whipped toppings |
Soluble Dietary Fiber | Non-digestible in the upper GI tract; selectively fermented by gut microbiota — provides prebiotic benefits | Functional beverages, meal replacements, protein bars, baked goods |
Bitterness Masking | Inclusion complexation shields bitter-tasting compounds from taste receptors | Coffee products, tea extracts, plant-protein formulations, citrus peel extracts |
Color & Nutrient Protection | Encapsulates oxygen-sensitive natural colorants and vitamins, extending shelf life | β-carotene, anthocyanins, curcumin, vitamin A/D/E fortification |
Cholesterol Reduction (in processed foods) | Binds and removes cholesterol from animal-derived food matrices | Egg yolks, dairy cream, butter, processed meat |
Texture Improvement | Maintains crispness in low-moisture baked and extruded snack products; controls ice crystal growth in frozen foods | Cereals, crackers, frozen desserts, ice cream |
α-Cyclodextrin is valued in cosmetic formulations for its ability to stabilize active ingredients and control odor:
Function | Mechanism | Product Types |
Fragrance Stabilization | Encapsulates volatile fragrance molecules, enabling slow, controlled release over time | Perfumes, body sprays, scented lotions |
Odor Absorption | Traps and neutralizes malodorous small molecules (e.g., short-chain fatty acids, amines) | Deodorants, foot sprays, oral care products |
Active Ingredient Protection | Shields oxidation-prone actives (retinol, ascorbic acid, unsaturated oils) from light/oxygen degradation | Anti-aging serums, vitamin C creams, facial oils |
Solubility Enhancement | Increases apparent water solubility of hydrophobic cosmetic actives | Clear toner formulations, micellar waters, essences |
Skin Feel Improvement | Reduces greasy/oily after-feel by complexing excess sebum lipids | Mattifying primers, oil-control creams, sunscreen |
Application | Benefit |
Pesticide Solubilization | Enhances water solubility of hydrophobic active ingredients, reducing organic solvent use and improving sprayability |
Controlled Release | Inclusion complexes enable gradual release of pheromones, growth regulators, or semiochemicals in the field |
Herbicide Efficacy | Improves foliar uptake of systemic herbicides via enhanced wetting and membrane permeability |
Post-Harvest Preservation | Encapsulates ethylene or 1-MCP (1-methylcyclopropene) for controlled ripening delay in fruit storage and logistics |
Seed Coating | Protects bioactive seed-treatment compounds from environmental degradation before germination |
Animal Feed Additive | Masks bitter feed ingredients, stabilizes fat-soluble vitamins, and improves feed palatability in swine and poultry nutrition |
Application | Function |
Fragrance Finishing | α-CD-grafted fabrics capture and slowly release fragrances, providing long-lasting scent in functional apparel |
Odor-Control Textiles | Traps sweat-derived malodorous compounds (butyric acid, isovaleric acid) in sportswear and workwear |
UV Protection Enhancement | Complexes UV absorbers onto fabric surfaces for durable sun-protective finishing |
Antimicrobial Finishing | Serves as a carrier matrix for natural antimicrobial agents (essential oils, chitosan) on cotton and blended fabrics |
Dyeing Auxiliary | Improves dye dispersibility and levelness in textile dye baths, reducing chemical auxiliaries |
Application | Description |
Catalysis | α-CD and modified α-CD derivatives act as phase-transfer catalysts or enzyme mimetics in organic synthesis |
Chromatographic Separation | Immobilized α-CD serves as a chiral stationary phase in HPLC and GC for enantiomeric resolution |
Wastewater Treatment | Removes trace organic pollutants (phenols, polycyclic aromatic hydrocarbons, pesticides) via inclusion complexation |
Oil Spill Remediation | Research-stage application: α-CD-based hydrogels show promise for selective oil absorption and recovery |
The three natural cyclodextrins differ in the number of glucose units: α-CD has 6, β-CD has 7, and γ-CD has 8 glucose units. This determines their cavity size and guest-molecule selectivity. α-CD has the smallest cavity (~0.5 nm) but the highest water solubility among the three (after γ-CD), making it ideal for small-molecule encapsulation in aqueous food and cosmetic systems.
Yes. α-Cyclodextrin is approved as a food additive (E-457) by the European Food Safety Authority (EFSA) and has been evaluated as safe by JECFA. Health Canada has also authorized its use as an emulsifying, stabilizing, and thickening agent in various food categories. It is classified as a soluble dietary fiber and is digested by gut microbiota rather than absorbed in the small intestine.
The lower solubility of β-CD (~18.5 g/L) compared to α-CD (~145 g/L) is attributed to the rigid intramolecular hydrogen-bond network in β-CD's secondary hydroxyl rim. The 7-glucose ring in β-CD forms a particularly stable belt of hydrogen bonds that resists hydration. α-CD's smaller 6-glucose ring introduces geometric strain that disrupts this rigid hydrogen-bond network, allowing easier water interaction.
α-CD's small cavity preferentially binds linear or slightly branched small molecules including:
● Short-chain fatty acids (C₄–C₈)
● Aliphatic alcohols and aldehydes
● Ethylene, carbon dioxide, and other small gases
● Short-chain hydrocarbons and halocarbons
● Small aromatic compounds (with limited fit)
For larger guest molecules (steroids, long-chain fatty acids, most flavonoids), β-CD or γ-CD is generally more appropriate.
Grade | Purity (HPLC) | Primary Use |
Food Grade | ≥ 98% | Food additive (E-457), dietary supplements, beverages |
Cosmetic Grade | ≥ 98% | Personal care, skincare, fragrance products |
Technical/Industrial Grade | ≥ 95% | Textile, agrochemical, environmental applications |
High-Purity / Research Grade | ≥ 99% | Chromatography, analytical standards, chiral separation |
Store in a cool, dry, well-ventilated area away from strong oxidizing agents. α-CD is hygroscopic — keep containers tightly sealed when not in use. Recommended storage temperature: 15–25°C. Shelf life is typically 24–36 months under proper conditions. Avoid prolonged exposure to high humidity (>60% RH).
Food applications:JECFA monograph compliance, EU Regulation (EC) No 1333/2008 (E-457), FDA GRAS notification (where applicable), Halal/Kosher certification
Cosmetic applications:COSMOS/ECOCERT approval for natural cosmetics, IFRA compliance for fragrance uses
General:ISO 9001 manufacturing, Certificate of Analysis (CoA) per batch, Material Safety Data Sheet (MSDS/SDS), heavy metal and microbiological testing reports
Yes. α-Cyclodextrin is produced enzymatically from starch (typically corn, potato, or tapioca starch) and contains no animal-derived ingredients. It is suitable for vegan and plant-based food formulations. Verify non-GMO and allergen statements with your supplier.
Specification Parameter | Typical Value |
Assay (HPLC, anhydrous basis) | ≥ 98.0% |
Appearance | White to off-white crystalline powder |
Identification (IR) | Conforms to reference spectrum |
Specific Rotation [α]ᴰ²⁰ | +147° to +152° (c=1, H₂O) |
Loss on Drying | ≤ 11.0% |
Residue on Ignition | ≤ 0.1% |
Heavy Metals (as Pb) | ≤ 5 ppm |
Lead (Pb) | ≤ 1 ppm |
Arsenic (As) | ≤ 1 ppm |
Reducing Sugars (as glucose) | ≤ 0.2% |
Related Substances (total impurities) | ≤ 1.5% (HPLC) |
Residual Solvents | Meets JECFA / USP requirements |
Microbiology — Total Aerobic Count | ≤ 1,000 CFU/g |
Microbiology — Yeast & Mold | ≤ 100 CFU/g |
Microbiology — E. coli | Absent in 10 g |
Microbiology — Salmonella | Absent in 25 g |
α-Cyclodextrin is a versatile, natural encapsulation agent with a unique combination of small cavity size, high water solubility, and food-grade safety profile. Its applications span food emulsification and fiber enrichment, cosmetic active stabilization, agricultural controlled release, textile functional finishing, and environmental remediation — all without reliance on synthetic chemicals.
For manufacturers and formulators seeking a clean-label, biodegradable, and multifunctional ingredient, α-cyclodextrin offers a compelling alternative to conventional synthetic encapsulants and emulsifiers.
