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Research into cyclodextrins began in the late 19th century when French scientist Antoine Villiers stumbled onto crystalline compounds while working with bacterial enzymes and starch. Scientists spent decades piecing together the cyclic structure of these sugars, noting their intriguing donut-shaped molecules. β-Cyclodextrin—formed from seven glucose units—took center stage in the 1950s, largely because it balances production cost, cavity size, and safety. I remember discussing these structures in graduate school, as they opened up new ways to safeguard flavors and control drug release, way before modern pharma companies scaled production. Labs shifted from basic starch hydrolysis to more targeted enzymatic routes, making high-purity β-cyclodextrin a reality for industries ranging from pharmaceuticals to food.
Β-Cyclodextrin stands out from other cyclic oligosaccharides because its central cavity captures and stabilizes a range of guest molecules. Commercial β-cyclodextrin arrives as a white, crystalline powder, nearly odorless, and dissolves in hot water but resists common organic solvents. Big pharma, food manufacturers, and even cosmetic labs have plenty of experience using it for smell-masking, stabilization, and increasing solubility of oily or aromatic ingredients. Over the years, I've noticed suppliers push for high-purity grades, both to comply with regulatory filings and to ensure the final product retains function without risky contaminants.
This compound offers a molecular weight near 1135 g/mol and melts at about 255°C with decomposition. Its ring, built from seven glucopyranose units linked by α-1,4 bonds, creates a truncated cone shape: the exterior presents hydrophilic hydroxyl groups, while the interior hides a relatively hydrophobic cavity. Beta-cyclodextrin draws water, revealing hygroscopic tendencies at room temperature, which highly impacts storage. The size of its cavity—about 6 to 6.5 Å diameter—lets it trap molecules like cholesterol, small aroma compounds, or certain pharmaceuticals. Circular dichroism studies, crystallography, and NMR all confirm structured hydrogen bonding patterns among the glucose units and between β-cyclodextrin and its guests.
Commercial producers, whether in Europe or Asia, generally offer β-cyclodextrin with purity not less than 98%, minimal residual solvents, and low endotoxin counts suitable for parenteral use. Labels indicate batch numbers, production dates, and specifications like water content—usually under 12% to ward off caking and chemical degradation. Pharmaceutical uses call for compliance with pharmacopeial standards such as USP, Ph. Eur., or JP monograph compatibility. Labels often make note of allergen-free status, kosher or halal certification, and recommended shelf life, supporting users who value traceability and quality assurance. I’ve seen companies invest heavily here, knowing regulatory scrutiny grows sharper each year, especially for products ending up in injectables or allergy-sensitive foods.
Industrial β-cyclodextrin production depends on microbial enzymes, mostly cyclodextrin glycosyltransferases (CGTase) from Bacillus species. The usual process starts with liquefied starch. After gelatinization and pH correction, CGTase catalyzes cyclization, yielding a mix of α-, β-, and γ-cyclodextrins. Extraction favors β-cyclodextrin given its limited water solubility: selective precipitation or crystallization then isolates it, followed by multiple washes and drying under reduced pressure to meet technical requirements. Modern facilities use closed systems and microfiltration to reduce endotoxin loads and environmental impact. Small tweaks—like varying the enzyme source or stirring conditions—lead to purer, better-controlled products, crucial for medical and food uses. Watching a production run, it’s clear that process control at the drying and filtration steps can make or break product quality.
Beta-cyclodextrin acts as both a host for encapsulation and a substrate for chemical tweaks. Chemists often substitute hydroxyl groups to change solubility or reduce potential toxicity. Common modifications include methylation (producing methyl-β-cyclodextrin), hydroxypropylation, and sulfation, each delivering new binding profiles or lower immunogenicity. This flexibility means formulators build excipients tuned for specific biological or manufacturing challenges. These derivatives show up in intravenous drug delivery, cholesterol assays, and even environmental cleanup for removing toxic organics. My own lab experience has shown that methylated variants dissolve easily and work well for solubilizing stubborn clinical actives—timely for many generics moving to injectable or ophthalmic formats.
The marketplace knows β-cyclodextrin as beta cyclodextrin, β-CD, or E459 (for food applications). Pharmaceutical companies often encounter trademarked names like Cavamax® or Kleptose®, depending on the supplier. Raw materials documentation lists EC numbers, CAS code 7585-39-9, and an array of language translations. In academic circles, “β-CD” dominates publications and conference talks. Recognizing these different names keeps buyers, chemists, and regulatory specialists on the same page, especially with parallel imports or internationally sourced lots. Over years of project work, I’ve seen confusion arise not from the compound itself, but from vendor packagings and documentation, so clear reference matters far more than many realize.
Beta-cyclodextrin rates as a low-toxicity excipient per FDA and EMA opinions, but product-specific safety still depends on purity and residual solvent management, especially for injectables. Inhaled forms raise different questions: particle size, dust inhalation, and lung retention sit at the top of environmental health officer checklists. GMP rules for food and pharma stress cross-contamination controls, lot release with heavy metals below tight thresholds, and robust micro testing. The labs I’ve visited use closed transfer, dust extraction, and operator PPE—including eye and respiratory protection—given the concern for dryness and irritation from powders. Emerging operator-monitoring technologies track airborne beta-cyclodextrin concentrations to guard against chronic exposure, especially in scaling or loading operations.
β-Cyclodextrin finds much of its value in forming inclusion complexes. In oral drugs, it enhances the solubility and bioavailability of actives like itraconazole or progesterone. Food makers use it for flavor encapsulation or to mask bitterness in sports drinks and supplements, preserving shelf stability. In cosmetics, β-cyclodextrin traps malodorous molecules, stabilizes volatile components, and controls fragrance release. Analytical chemists employ it for column chiral separations or as a precursor in chemical tests, particularly those involving cholesterol. I’ve watched beverage developers swap between β-CD and its hydroxypropyl cousin when shelf life or taste masking comes under pressure. In agriculture, it captures pesticide residues from water, and environmental labs use it for soil and water remediation. This cross-sector reach stands as a testament to its adaptable structure and trustworthy safety profile.
Academic and industrial research backs continued expansion of β-cyclodextrin’s uses. Smart delivery systems in medicine—targeted cancer drugs or gene delivery vectors—rely on tailored derivatives for efficient tissue penetration and controlled release. Environmental projects pivot on β-cyclodextrin-based polymers or nanosponges for toxin removal. Sensor developers build β-CD into hydrogels or microarrays, twisting its unique binding sites for selective analyte detection. Collaborative projects between universities and pharma giants keep reshaping excipient libraries, chasing better performance under regulatory guidance. My old professor remarked how many “problems get solved by a bowl of β-cyclodextrin”—not because it’s exciting on its own, but because it creates a foundation scientists can riff on, fast-tracking innovation into finished products.
Regulatory dossiers for β-cyclodextrin reference robust toxicology data, showing low oral and dermal toxicity in rodent models and minimal skin sensitization in humans. Parenteral routes have stricter tolerances: reports suggest high doses may trigger nephrotoxicity in certain settings, mainly in renally compromised patients. New safety studies focus on chronic exposure in occupational settings and inhalational risk for workers. Most acute doses in food applications fall well below levels upsetting electrolyte or microbiome balance, according to double-blind human food tests. Post-market surveillance in pharmaceuticals tracks rare allergy-type responses. For recovered β-cyclodextrin in environmental processes, ongoing monitoring checks for aquatic toxicity, as breakdown and binding behaviors shift with temperature and matrix composition. Overall, the evolving regulatory science around cyclodextrins matches the climb toward higher-purity production and tailored use cases.
Scientists and manufacturers look to push β-cyclodextrin’s boundaries through new chemical tweaks, greener extraction methods, and higher regulatory benchmarks worldwide. Hybrid polymers featuring β-cyclodextrin motifs offer targeted delivery for biologics and gene therapies, while new environmental protocols seek out cyclodextrins as clean-up agents, not just for laboratory-scale spills, but scalable water purification. Growing consumer demand for “clean label” food drives interest in β-CD’s regulatory position as a processing aid rather than an additive. Artificial intelligence speeds up the identification of new β-cyclodextrin-guest complexes in drug discovery, while cloud laboratories automate testing and scale-up processes, removing some old bottlenecks still present in manual production. My peers in both industry and academia expect the next decade will see β-cyclodextrin show up in fields far removed from its original niche, as both regulations tighten and the push for sustainability changes what’s possible in specialty chemicals and health sciences.
Ask anyone who’s struggled to swallow a gritty, chalky pill—taste matters in medicine. Β-Cyclodextrin steps in to help fix that problem. Its structure acts like a donut that can catch and hide bad-tasting or smelly molecules, making tablets less bitter and more acceptable, especially for children and older folks. Being able to take medicine without that notorious aftertaste helps patients stick to treatments. According to the FDA, adding β-cyclodextrin doesn’t just mask flavor; it improves stability and increases how much drug the body can absorb. Side effects from some drugs, like stomach upset, tend to drop, too, because the β-cyclodextrin holds the drug until it hits the right part of the gut.
Walk down any grocery aisle and you can see the effect of this odd-sounding ingredient. Chewing gum, candies, powdered drinks, even instant coffee—β-cyclodextrin helps keep flavors tasting fresh and prevents clumping. It traps “off” odors and protects certain nutrients that break down in the presence of light or heat. Coffee producers use it to catch the bit of oil in coffee that turns rancid quickly, so your morning brew doesn’t pick up that stale taste. The European Food Safety Authority recognizes β-cyclodextrin as safe, and food scientists trust it to keep products stable on the shelf for months.
People worry about chemicals in cleaning products. β-Cyclodextrin often pops up in laundry detergents and air fresheners, because it safely locks away odors and traps dirt-laden molecules. Room deodorizers use it in everything from sprays to those little fragrance beads at the bottom of trash cans. Companies across the globe turn to β-cyclodextrin for its ability to keep scents fresh without the harsh solvents or heavy scents that usually trigger allergies. Take Procter & Gamble’s Febreze—its signature ingredient, β-cyclodextrin, grabs smelly particles instead of covering them up. This approach lets families breathe easier and cut unnecessary chemicals from their homes.
Β-Cyclodextrin shows up in labs working on pollution clean-up. Researchers turn to it to mop up chemical spills—especially stubborn pesticides, oils, and harmful industrial residues. Its unique donut-like structure grabs pollutants that would stick around in soil or water. Scientists from the US Geological Survey and big universities have tested β-cyclodextrin for treating groundwater contaminated by pesticides and solvents. Compared to other clean-up materials, it’s less toxic and biodegradable. That means less long-term impact on the earth when the job’s done.
Speed matters in the lab. Pharmaceutical scientists often struggle with drug ingredients that just won’t dissolve. β-Cyclodextrin takes poorly soluble drugs and helps them dissolve faster, which means the body can use them more effectively. That opens the door for pills that work faster, require smaller doses, and don’t come with as many side effects. Health researchers run pilot studies on everything from cancer drugs to anti-fungal sprays, all powered by β-cyclodextrin’s knack for keeping stubborn chemicals suspended and active.
With so many uses, the demand for β-cyclodextrin keeps growing. Some environmentalists raise concerns about how it’s made. Pulling it from cornstarch works for now, but it uses water and energy, and some people worry about genetically modified crops. Research into greener sources, like potato waste or even bacteria fermentation, could ease these worries. Solutions that cut down on water and energy, or use crop by-products instead of food-grade corn, already sit on the horizon.
To keep meeting demand without adding new risks, manufacturers need to keep safety and transparency front and center. The FDA, EFSA, and other groups run regular safety checks, but that doesn’t replace the need for ongoing public research. In the hands of careful scientists, β-cyclodextrin helps medicines work better, cleans up messes, and keeps countless products fresh. With smarter production and responsible use, it has a lot of room left to do good.
Walk into any health store, look at the ingredient list of food supplements, or check out sugar-free gums, and you might spot β-cyclodextrin. This compound, made from starch, acts like a tiny donut-shaped cup that helps hold and carry other molecules. In food and pharmaceutical worlds, it plays a backstage role—keeping vitamins stable, reducing unpleasant tastes, and masking odors. Researchers have leaned on β-cyclodextrin for decades, asking the same question the public does: Is this stuff actually safe?
Most people want answers that cut through jargon. Scientists have studied β-cyclodextrin for years, feeding it to rats, dogs, and even running human trials. Regulatory groups around the world have looked under the hood, too. The U.S. Food and Drug Administration (FDA) listed β-cyclodextrin as Generally Recognized as Safe (GRAS). Europe’s EFSA and Japan’s authorities green-lit its use in various food applications. They set their acceptable daily intake (ADI) amounts after poring over data. In rare cases, people eating way more than regulatory bodies recommend might run into digestive troubles—bloating, mild diarrhea—but mild, reversible symptoms don’t raise red flags at standard levels.
For me, the story becomes clearer after seeing how strict food laws get enforced. Products have to meet standards, and companies risk recalls and fines if they cut corners. In daily use, β-cyclodextrin doesn’t linger in the body. It passes through, moving along because gut bacteria can break it down. This helps explain why it doesn’t stack up in our systems the way fat-soluble chemicals might.
Most folks don’t have time to sift through scientific papers. Usually, anyone with allergies, special dietary needs, or digestive concerns just wants labels they can trust. Many gluten-free products and supplements rely on β-cyclodextrin to deliver ingredients smoothly and keep flavors stable. Its role stays hidden, making it easy for someone to worry if they spot a complex-sounding name.
Here’s where clear labeling comes in. In my experience, transparency from brands builds real trust. Full ingredient lists, clear allergy statements, and smart outreach help people feel safer. Questioning new or unfamiliar ingredients turns into a moment to teach, not scare, shoppers—especially if brands can point to robust safety studies or regulatory approval.
Problems can pop up if manufacturers skimp on ingredient quality, don’t test their batches, or use β-cyclodextrin with things it interacts with poorly. There’s a lesson from the supplement world: too much of anything—even something generally safe—creates risk. Big brands know this, which is why they tend to use established suppliers and keep quality controls locked tight.
If you ask a pharmacist or dietitian, most would say β-cyclodextrin isn’t a worry at levels in food and supplements. People with rare enzyme deficiencies might need to watch out. For the average person, drinking a shake or chewing a piece of gum, β-cyclodextrin doesn’t carry more risk than other approved additives.
If questions about β-cyclodextrin keep popping up, companies and regulators can keep building trust. More public education, plus open-door research, helps close the gap between studies and the shopping cart. Until something new comes around, β-cyclodextrin’s safety record stands on pretty solid ground.
In labs and manufacturing plants, β-Cyclodextrin frequently makes life easier. People count on it for stabilizing volatile ingredients or making certain drugs easier to swallow. Over the years, I’ve seen both the benefits of using it right — and the problems that show up when it’s left sitting out like just another powder. Its structure invites water in. Give it too much humidity, and clumps or spoilage aren’t far behind.
Open containers in a humid storeroom, and you’ll see β-Cyclodextrin change. Moisture turns fine crystals to sticky lumps. Best practice means resealing containers right after use. Large batches in industry need airtight drums; in smaller labs, screw-cap bottles with desiccant packs work well. I’ve watched bags with loose closures ruin a month’s supply, forcing teams to scramble for replacements. Even in regions with moderate humidity, water from the air can creep in and slowly reduce quality.
β-Cyclodextrin doesn’t melt at low heat, but storage near vents, radiators, or sunlit windows gradually changes its properties. Room temperature fits most labs, but that assumes heating and cooling systems keep things stable. Temperatures swinging up and down — especially above 30°C — shortens shelf life and invites degradation. In my own experience, placing the powder near cooling fans or freezers isn’t a solution; condensation forms and leads to clumping or grainy textures. A cool, shaded cupboard, away from equipment that throws off heat, preserves β-Cyclodextrin the way it should be.
Transparent jars sitting on open shelves gather dust, but also strong light. Direct sunlight causes gradual breakdown, even for powders that don’t discolor or smell odd. I learned early to reach for amber glass containers or covered bins, not clear ones. It keeps the hassle down — no one wants to rethink a process because their ingredient was left under bright fluorescent bulbs for weeks.
Most issues with storage begin with people, not equipment. Busy teams sometimes set bottles down uncovered or mislabel them in the rush. Simple rules keep disaster away. Only pour out what’s needed; tightly close everything right after. Use gloves and avoid scooping with wet or dirty hands; even a small amount of sweat introduces moisture that can create problems later. Test regularly for changes; lumps or odd smells signal it’s time to toss the old stock. In large workplaces, regular staff reminders solve more problems than expensive equipment ever can.
Expiration dates get ignored more than anyone admits. Mark fresh stock with arrival and opening dates. Don’t wait for a lab mishap to realize two-year-old powder sometimes won’t act the same as fresh stock. Keep smaller working amounts in separate containers so the main supply stays untouched and uncontaminated longer. Digital inventory systems help in big operations, so stock rotates out before it spoils.
Small changes — dry storage, temperature control, shaded placement, disciplined handling — protect β-Cyclodextrin’s value. These steps come from experience, not just theory, and they keep projects moving forward instead of leaving teams stuck restocking or dealing with failed batches. In science and production alike, smallest habits pay the biggest dividends.
A lot of folks run into Β-Cyclodextrin without even knowing it. Food companies, drug makers, and supplement brands often use it to trap odors, mask odd flavors, or boost the stability of certain ingredients. This sugar ring sometimes helps move medications or vitamins through the gut and into the blood. In my years following health trends, I’ve seen excitement and confusion about what these “carrier” ingredients actually do inside the body.
Β-Cyclodextrin doesn’t break down much in the stomach or early parts of the intestine. Most of it moves toward the colon, where gut bacteria take over. They chew through its ring shape and create smaller molecules, which might help feed the healthy bacteria living there. That sounds good, but things don’t always go as planned, especially when doses climb higher than what most foods contain.
Most people who notice side effects from Β-Cyclodextrin report stomach trouble. Loose stools, farting, and mild bloating show up more often than anything serious. The reason seems simple: gut bacteria suddenly get a feast, which ramps up their activity. Too much gas or sudden shifts in bowel habits usually fade when folks stop using the ingredient or lower their dose.
I looked over a pile of medical reviews. Most said Β-Cyclodextrin appears safe for healthy adults, but not everyone reacts the same way. Rare allergic responses or even skin rashes have popped up, though they seem tied to super-concentrated supplements or drugs with heavy cyclodextrin loads. Diabetics, people with kidney disease, and those on lots of medications face a different kind of risk. Β-Cyclodextrin may mess with how the body handles other compounds. For example, in fragile kidneys, those sugar rings might build up instead of breaking down.
I dug into food safety documents from big agencies like the FDA and EFSA. Both pointed to a long history of safety when Β-Cyclodextrin shows up in tiny amounts, like what you find in snacks or chewing gum. At high doses, the story changes a bit. Studies in animals hinted at bigger problems, like kidney stress, only after eating piles of the stuff day after day—amounts most people never see. Still, nobody should chase high doses before talking to a doctor, especially folks taking daily medication or managing digestive issues.
Sticking to food-based forms keeps side effects low. For people worried about belly pain or weird stomach noises, checking the ingredient lists of new supplements or processed foods helps them avoid surprises. Doctors and pharmacists can check for drug interactions, and they have the latest info on safety in people with health conditions. Balanced eating, good hydration, and open communication with healthcare providers usually steer folks clear of unwanted side effects.
Experience shapes how I look at these “hidden” ingredients. I steer clear of megadoses, and I encourage others to watch for gut changes after trying something new. Most people handle Β-Cyclodextrin just fine, though everyone’s gut is a little different. Paying attention to mild symptoms and keeping healthcare teams in the loop helps people feel confident in their choices.
Β-Cyclodextrin, found in plenty of supplements and pharmaceutical products, often gets overlooked when folks discuss doses. Ask anyone who’s curious about supplements, and chances are no one mentions cyclodextrins, yet they show up in everything from cholesterol control aids to prescription medicines for rare genetic conditions. Most people, myself included before diving into food science courses, saw it as a mystery ingredient without much thought for actual health impact.
Recommended use depends on what someone is hoping to achieve. For general food and supplement use, studies put the typical daily intake at around 5–15 grams a day. At these amounts, it can safely do its job binding cholesterol in the digestive tract, easing absorption for some drugs, and helping keep active compounds mixed evenly. The FDA calls cyclodextrins “generally recognized as safe” at levels up to 0.5 grams per kilogram of body weight a day, which covers most regular intake for both children and adults. But that’s the upper safe limit, not the target dose for everyone.
Therapeutic situations change the game. In the case of certain inherited metabolic disorders like Niemann-Pick Disease, β-cyclodextrin shows promise. Researchers and doctors sometimes go much higher—sometimes as much as 500 mg per kilogram, delivered directly into the bloodstream or spinal fluid. These cases always happen under direct medical care because they push the boundaries of what’s typical or known to be safe in healthy people. Most people don’t need—or want—doses anywhere near this range.
From my own time supporting clinical trial data entry, I’ve seen participants get regular blood and urine checks after cyclodextrin therapy. Doctors check for kidney function and cholesterol levels because the molecule helps shuttle cholesterol away from cells. With these higher doses, some people reported ear ringing and slight hearing changes, so monitoring gets strict. This isn’t what a casual supplement user ever faces, but it highlights how dose really does affect outcome.
People often forget that more isn’t always better, even with safe-sounding ingredients. If someone decides to double up on products like cholesterol blockers that use β-cyclodextrin, nobody can predict the end result. Side effects might appear, like diarrhea or upset stomach, if you take too much at once. Some products use lower doses to avoid this, often landing at 2–4 grams per serving.
For anyone thinking of trying β-cyclodextrin supplements, it pays to check a product label and look for published research supporting their claim. Not all vitamins and supplement formulas show exact content, leaving consumers in the dark. Registered dietitians, pharmacists, or doctors offer real guidance—don’t rely on one-size-fits-all advice pulled from the internet.
Nutrition information keeps evolving, so it helps to look for studies sponsored or published by universities and non-profit health institutions. Honest labeling and transparent research methods build trust in this space. I’ve worked in quality control for supplement manufacturers, and it quickly became clear that good companies invite independent analysis, don’t hide behind fancy-sounding buzzwords, and never encourage wild improvisation with doses. Transparency matters more than marketing talk.
Β-cyclodextrin deserves thoughtful use. Check sources, base your intake on solid data, and talk to qualified professionals if there’s any doubt. Safety and trust always beat guesswork in the long run.
| Names | |
| Preferred IUPAC name | Cyclomaltoheptaose |
| Other names |
β-Cyclodextrin beta-Cyclodextrin β-CD beta-CD Cycloheptaamylose Schardinger β Cyclomaltoheptaose |
| Pronunciation | /ˌbeɪ ˌsaɪkləˈdɛkstrɪn/ |
| Identifiers | |
| CAS Number | 7585-39-9 |
| Beilstein Reference | 120484 |
| ChEBI | CHEBI:495055 |
| ChEMBL | CHEMBL598556 |
| ChemSpider | 21545053 |
| DrugBank | DB00166 |
| ECHA InfoCard | 03be0217-ecd3-45b4-b3bc-ee76bb289cbc |
| EC Number | 221-695-9 |
| Gmelin Reference | 68238 |
| KEGG | C01750 |
| MeSH | D003475 |
| PubChem CID | 444041 |
| RTECS number | AQK53548DO |
| UNII | JGM6395W9A |
| UN number | UN1759 |
| Properties | |
| Chemical formula | C42H70O35 |
| Molar mass | 1134.98 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 1.5 g/cm³ |
| Solubility in water | 18.5 g/L (25 °C) |
| log P | -3.7 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 12.2 |
| Basicity (pKb) | 5.84 |
| Refractive index (nD) | 1.782 |
| Dipole moment | 0.0 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 547 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -4478.1 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -3910 kJ mol⁻¹ |
| Pharmacology | |
| ATC code | A16AX13 |
| Hazards | |
| Main hazards | Not a hazardous substance or mixture. |
| GHS labelling | Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008 [GHS] |
| Pictograms | GHS07 |
| Signal word | Not hazardous |
| Hazard statements | The product 'Β-Cyclodextrin' has the following hazard statements: "This substance is not classified as hazardous according to the Globally Harmonized System (GHS). |
| Precautionary statements | P264, P270, P301+P312, P501 |
| NFPA 704 (fire diamond) | 1-0-0-NA |
| Flash point | > 273 °C |
| Autoignition temperature | 340 °C |
| Lethal dose or concentration | LD50 (rat, oral): 18900 mg/kg |
| LD50 (median dose) | LD50 (median dose): 5000 mg/kg (rat, oral) |
| NIOSH | Not listed |
| PEL (Permissible) | Not established |
| REL (Recommended) | 10 mg/m³ |
| Related compounds | |
| Related compounds |
Cyclodextrin α-Cyclodextrin γ-Cyclodextrin Methyl-β-cyclodextrin |
