Alpha-Cyclodextrin Production Cost Reports

Alpha-Cyclodextrin production cost report provides a comprehensive analysis and know-how for setting up a Alpha-Cyclodextrin production plant. The study covers all the requisite aspects that one needs to know for the production of Alpha-Cyclodextrin. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Alpha-Cyclodextrin (α-CDs) with the chemical formula C36H60O30 is a cycloamylose formed of six alpha-(1->4) linked D-glucopyranose units; cyclic oligosaccharides including six 1,4-linked d-glucose. It is produced using starch and its derivates via enzymatic conversion.

It has a molecular weight of 972.8 g/mol. Moderate water solubility, thermal stability (up to 200 °C) and being stable in alkaline and acid solutions are some of the chemical properties of alpha-cyclodextrin. It is odorless and tasteless. It might help enhance insulin resistance and lower LDL cholesterol levels while having no side effects. It can bind dietary fat and might lower the intestinal absorption of fats, which is able to minimise the incidence of cardiovascular disease (CVD). It has emulsifying and stabilising properties and can get rid of undesirable compounds.

Alpha-Cyclodextrin is a soluble fibre that is mainly used as an ingredient in several foods, including crackers, bread rolls, juices, and reduced-fat spreads, which drives its market growth. In the food sector, it is primarily used as a fibre supplement and also finds application to stabilise flavours, vitamins, colours, and fatty acids. It is predominantly sold as an over-the-counter food supplement and is a common food ingredient.

Furthermore, it has other applications in the food industry which are furthering its industrial demand, like stabilising oil-in-water emulsions, masking odours and undesirable flavours, retaining the solubility and dispersibility of un-mixable liquids, entrapping cholesterol, and stabilising and protecting compounds from light, heat and oxidation.

In addition, it functions as an alternative to surfactants in food that allow water-and-fat dispersions to be evenly mixed. It is also used to produce batter cakes, icings, mayonnaise, and sponge cakes, like an emulsifier alternative in gluten- and egg-free bakery products and other such products.