Beta-Cyclodextrin
The short version
A cyclic seven-glucose oligosaccharide — encapsulates fat-soluble flavors, colors, and vitamins.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by enzymatic (cyclodextrin glycosyltransferase) treatment of starch — yields the cyclic seven-glucose ring (also α-6 and γ-8 forms). The hydrophobic cavity inside the ring traps small molecules (flavors, vitamins, fragrances) and protects them through processing.
How it's used
Encapsulates fat-soluble flavors and vitamins in chewing gum and instant beverages — keeps them stable through storage and releases them on hydration. Also encapsulates cholesterol for removal in dairy applications (the Pharmasolv process). Outside food, the active in Febreze and similar odor-neutralizing fabric sprays.
Safety profile
ADI of 0–5 mg/kg body weight (EFSA 2007). Partially digested in the small intestine, the rest fermented in the colon like other oligosaccharides. Considered safe at typical use levels.
Physical & chemical properties
White crystalline powder. Sparingly soluble in cold water (1.85% at 25°C — limits its dosing in clear beverages). Slowly hydrolyzed by amylase enzymes.
Regulation worldwide
Permitted in the EU and most jurisdictions with maximum-use limits per category.
Educational information only. Not medical or dietary advice.