|
|
|
| DIMETHYL beta-CYCLODEXTRIN | ||
|
PRODUCT IDENTIFICATION |
||
| CAS NO. | 51166-71-3 |
|
| EINECS NO. |
231-493-2 | |
| FORMULA | C64H112O40 | |
| MOL WT. | 1521.56 | |
|
H.S. CODE |
||
|
TOXICITY |
||
| SYNONYMS | Dimeb; Dimethyl-beta-Cycloamylose; | |
| Dimethyl-beta-Dextrin; Dimethyl Cycloheptaamylose; Dimethyl Cycloheptaglucan; Dimethyl Cycloheptaglucosan; Dimethyl Schardinger beta-dextrin; Dimethyl Cyclomaltoheptaose; Dimethyl-beta-Cycloheptaamylose; | ||
| SMILES |
|
|
|
CLASSIFICATION |
||
|
PHYSICAL AND CHEMICAL PROPERTIES |
||
| PHYSICAL STATE | white powder | |
| MELTING POINT |
298 - 310 C | |
| BOILING POINT | ||
| SPECIFIC GRAVITY | ||
| SOLUBILITY IN WATER | Soluble | |
| pH | ||
| VAPOR DENSITY |
| |
|
AUTOIGNITION |
| |
|
NFPA RATINGS |
Health: 1 Flammability: 1 Reactivity: 0 | |
|
REFRACTIVE INDEX |
| |
| FLASH POINT |
| |
| STABILITY | Stable under normal conditions. Light sensitive | |
|
GENERAL DESCRIPTION & APPLICATIONS |
||
| Cyclic structure oligomers of glucose ( called cyclodextrins) are obtained from the starch digests of the bacteria Bacillus macerans. The individual glucose units are connected by 1,4 bonds. The most abundant cyclodextrins are alpha, beta and gamma cyclodextrin which have 6,7 and 8 glucose units respectively. The interior cavity is hydrophobic and the outside of the molecule is hydrophilic. The enhanced of characteristics such as stability, aqueous solubility, and reduced volatility, can be modified through propoxylation reactions of them. Potential applications of cyclodextrins include water-soluble pharmaceuticals, prolonged drug release, tabletting and herbicides and pesticides. | ||
| SALES SPECIFICATION | ||
| APPEARANCE | white tpowder | |
|
PURITY |
98.0% min |
|
|
SPECIFIC ROTATION |
+160° ~ +165° (c=1 in H2O on dry basis) | |
| TRANSPORTATION | ||
| PACKING | 25kgs
in drum | |
| HAZARD CLASS | Not regulated | |
| UN NO. | ||
| OTHER INFORMATION | ||
| Hazard Symbols: , Risk Phrases: , Safety Phrases: 24/25-28A-37-45 | ||
|
GENERAL DESCRIPTION OF DEXTRIN |
||
| Dextrin is a polymeric carbohydrate which are formed during the hydrolysis of starch to sugars by heat, by acids, and by enzymes. (Maltose, sucrose and lactose are disaccharides of same empirical formula (C12H22O11) but are isomers differ from in structure). Dextrin and starch have the general formula, -[Cx(H2O)y)]n- (y = x - 1), in which glucose units are joined to one another usually head-to-tail, but dextrin has a smaller and less complex molecule than starch. Dextrin is soluble in water but is precipitated by alcohol. It's chemical properties rely on the extent of the starch from which they are derived. Some dextrin react with iodine to give a blue color and is soluble in 25% alcohol (called amylodextrin); others a reddish-brown color and soluble in 55% alcohol (called erythrodextrin); and still others yield no color at all with iodine and soluble in 70% alcohol (called achrodextrin). It is also identified by dextrose equivalence (DE) which is a measure of reducing power compared to the standard of 100 (dextrose). The higher DE is the more extent of starch depolymerization. Maltodextrin is the product of low DE. Dextrin forms a strongly adherent paste when mixed with water and it is used as adhesive in the manufacture of gummed tapes, textiles and paper. It is used in producing nutritional products. | ||
|
|
|
