Pharmaceutical DextrinThe cyclodextrin in pharmaceutical dextrin is a product of the action of cyclodextrin glycosyltransferase (CGTase) on starch. It consists of cyclic oligosaccharides composed of six or more glucose α-1,4-glycosidic linkages. Commonly studied are α-cyclodextrin (α-CD), β-cyclodextrin (β-CD), and γ-cyclodextrin (γ-CD), composed of six, seven, and eight glucose molecules respectively, forming a relatively large and flexible molecule. X-ray diffraction and nuclear magnetic resonance studies show that cyclodextrin molecules form conical columns or conical rings, possessing numerous rotatable bonds and hydroxyl groups, with a cavity resembling a rubber stopper on a connecting tube.

　　The cavity is lined with glycosyloxy bridge atoms, with the non-bonding electron pairs of the oxygen atoms pointing towards the center. This gives the cavity a high electron density and exhibits some Lewis base properties. The molecular configuration is the C-1 chair conformation of glucose. The interior of the cylinder contains O atoms bonded to -CH- glucosidic bonds, making it hydrophobic. The -OH groups at positions 2 and 3 of glucose are located at one opening of the cylinder, and the -OH group at position 6 is at the other opening, making the openings hydrophilic. Thus, the inner, middle, and outer layers of the cyclodextrin cylinder are composed of different groups.

　　The cyclodextrin properties of pharmaceutical dextrin are somewhat similar to starch; starch can be stored for many years without deterioration. It is stable in strong alkaline solutions and partially hydrolyzed into glucose and acyclic maltose in acidic solutions. Because cyclodextrin lacks a reducing end, its reactivity is generally low, and only a few enzymes can significantly hydrolyze it.Pharmaceutical DextrinThe solubility of cyclodextrin at room temperature is 1.8-25.6g. Its aqueous solution is optically active. Cyclodextrin is generally stable and decomposes at around 200℃.

　　The maltodextrin (also known as maltodextrin, MD) in pharmaceutical dextrin is made from starch through low-level hydrolysis, purification, and spray drying, and contains no free starch. It has high viscosity, strong consistency, good solubility, instant solubility, good carrier properties, low fermentation, low hygroscopicity, no odor, low sweetness, easy human digestion and absorption, low heat and low fat, etc. It is one of the ideal basic raw materials in the food industry and is increasingly widely used in the papermaking, daily chemical, fine chemical, and pharmaceutical industries.Pharmaceutical DextrinIndustries

　　Appearance: White or light yellow amorphous powder, free of visible impurities. Pharmaceutical dextrin

　　Odor: Has a characteristic odor of maltodextrin, odorless, tasteless.

　　Taste: Not sweet or slightly sweet.

　　Application of Maltodextrin in the Papermaking Industry Maltodextrin has good fluidity and strong adhesion. It has been used in the foreign papermaking industry as a surface sizing agent and a binder for coatings (paper). Some domestic paper mills have applied it to the production of coated paper. When used for surface sizing, it not only adsorbs onto the paper fibers but also penetrates into the paper, improving the adhesion between fibers and improving the appearance and physical properties. Replacing previous casein or polyvinyl alcohol with it can significantly reduce production costs and energy consumption.