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β-Cyclodextrin hydrate didn’t emerge in a vacuum or spring from the mind of a single scientist. Its story began in the late nineteenth century after Franz Schardinger stumbled upon the first cyclodextrin types while exploring bacterial digestion of starch. Over the decades, researchers kept running into these molecular doughnuts, fascinated by how starch-degrading bacteria could snip and curl long polymer chains into precise rings. That accidental finding unlocked a world where sugars could form host-guest complexes, offering a level of chemical hospitality rarely seen outside science fiction. The journey from obscure carbohydrate derivative to industrial backbone took time. By the late twentieth century, β-cyclodextrin hydrate stood as the go-to molecule for trapping, carrying, and stabilizing all sorts of otherwise unwieldy compounds, earning its keep in disciplines as different as pharmaceuticals and environmental cleanup. Today, a century after Schardinger’s work, β-cyclodextrin hydrate continues to bridge academic insight with practical necessity.
Look past the chemistry jargon, and β-cyclodextrin hydrate acts like a minuscule ring-shaped sponge. Made of seven glucose molecules hooked in a precise cycle, this sugar ring grabs onto other molecules with a gentle but firm grip. Think of it as a tiny molecular handbag, tucking away anything from smelly flavors to life-saving pharmaceuticals. In the food industry, people count on β-cyclodextrin hydrate to shield vitamins or mask bitter notes. Drug makers toss it into formulations because it cradles active ingredients, making them less likely to degrade before reaching their target. Clean-up crews rely on it to mop up organic contaminants in ways old-school reagents simply can’t. Without such utility, science would spin its tires on long-standing problems like bad-tasting drugs or unstable nutrients.
If you hold β-cyclodextrin hydrate in your palm, you might not guess it boasts a complex three-dimensional structure. The white, odorless powder isn’t flashy, but under the microscope, it organizes water molecules within and around its molecular ring. This water doesn’t just tag along; it shapes the material’s flow and function. β-cyclodextrin hydrate dissolves in water at moderate temperatures, and its crystalline framework can collapse if handled without care. Chemists talk about hydrophobic interiors and hydrophilic exteriors, not to indulge in technicalities, but to stress how elegantly this material slots into its many roles. Inside the ring, non-polar guests enjoy a haven from water while the outer face mingles freely with polar solvents. That chemical and physical balance separates β-cyclodextrin hydrate from simpler, single-purpose molecules.
Quality in β-cyclodextrin hydrate gets measured by purity, water content, and the absence of toxic leftovers like heavy metals. To clear regulatory bars, reputable producers chase high degrees of purity and aim for predictable moisture levels—a challenge, since the crystalline network binds water tightly. Industry standards guide labeling to flag potential allergens and reveal every additive. The need for transparency only grows with rising demand from pharmaceutical and food sectors. Consumer safety leaves no room for cutting corners or vague batch records. Lax oversight in labeling would only invite disaster for end-users, and the market has learned from bitter past experiences.
Scientists learned to produce β-cyclodextrin hydrate by harnessing the enzymes of Bacillus macerans, allowing broad starches to bend into the seven-glucose ring. Manufacturers scale up by directing microbial enzymes at corn or potato starch in huge fermenters. After the enzymes work their magic, the mixture undergoes filtration, purification, and crystallization. Controlling conditions—like pH and temperature—makes the difference between a run-of-the-mill yield and premium-grade powder. Tight regulation of water levels removes unpredictability but never strips the hydrate of its defining chemical partners. Because every batch influences application outcomes, large producers continually monitor and fine-tune these parameters, just as brewers obsess over their yeast and mash temperatures. In my lab days, even slight pH drifts could threaten the process. That taught me to respect not just the molecule itself but also the painstaking routine behind its creation.
A single glance at the β-cyclodextrin molecule opens doors for endless chemical tinkering. Chemists frequently add or swap functional groups along the glucose rim, adjusting how the compound dissolves or binds its guests. One widely used modification, hydroxypropyl-β-cyclodextrin, boasts even greater water solubility, allowing it to carry a snazzier range of drugs and fragrances. Sulfobutylether derivatives glow with utility in injectable medicines. Small shifts in structure open vast new applications, and researchers continue tweaking these rings to fit their needs, not the other way around. Over the years, my own experience tells me that every subtle change in chemistry can send shockwaves through the practical world. Sometimes, a single added group can turn a stubbornly insoluble medicine into an easy-to-swallow tablet.
On store shelves and in chemical catalogs, β-cyclodextrin hydrate often turns up under half a dozen aliases. Greek-letter names aside, companies might label it as “Schardinger dextrin” or simply as “β-CD.” Technical literature sometimes swaps between these terms with a kind of reckless abandon, confusing anyone who doesn’t spend all day with catalog numbers and batch sheets. In the public eye, though, these distinctions rarely carry much weight, so long as the product inside delivers what the label promises. Clarity in naming supports consumer confidence and, in turn, public safety.
Tight rules regulate the handling and use of β-cyclodextrin hydrate, especially in settings where people might swallow, inhale, or absorb it through the skin. Food and pharmaceutical outfits abide by strict assessments of toxicity, dust levels, storage, and cross-contamination. Occupational standards lay out exposure limits, and most modern facilities further reduce risk by sealing the handling process—an approach that reflects lessons learned from older, riskier days. In pharmaceutical contexts, guidelines from agencies like FDA and EMA enforce cleanroom handling, proper labeling, and rigid testing protocols. Without strong oversight, even a generally non-toxic material could turn hazardous through careless processing.
Nothing shows β-cyclodextrin hydrate’s importance quite like its presence across so many products and industries. Open the lid of a dietary supplement or review the ingredient label on chewing gum, and there’s a solid chance you’ll find this molecule at work behind the scenes, keeping active ingredients stable and palatable. Chemists lean on it to transport hydrophobic drugs in water-based solutions—something that expands treatment possibilities for countless diseases. Perfume and air freshener makers rely on its encapsulating powers to manage how scents release. Environmental engineers deploy the compound to round up pesticides, toxins, or even leftover pharmaceuticals from water supplies. These hands-on benefits rely on hard chemical fact: β-cyclodextrin hydrate’s ability to carry other molecules inside its ring isn’t some marketing trick but a fundamental property backed by years of trial, error, and fine-tuning.
There’s a steady drumbeat of research into new tricks for β-cyclodextrin hydrate. Scientists continually probe its limits, engineering the ring for smoother drug delivery or sharper pollutant capture. New chemical modifications make headlines, promising better solubility, milder toxicity, or a gentler ecological footprint. Academic groups test β-cyclodextrin-based carriers for vaccines or gene therapies, exploring how to shepherd fragile biological cargoes safely through hostile environments. A decade ago, these uses would have sounded like pipe dreams; now, they inch closer to mainstream reality as researchers learn how to pair β-cyclodextrin with nanomaterials, polymers, and other biocompatible agents.
No molecule achieves global reach without close scrutiny from toxicologists. β-Cyclodextrin hydrate looks mild, but people have learned not to take such appearances at face value. Most studies report low toxicity in both food and pharma settings, at least up to well-defined limits. Still, high doses trigger digestive complaints or rare allergic reactions. At the cellular level, β-cyclodextrin can interact with membranes, sometimes disrupting cholesterol flow—useful in some medical settings, risky in others. Regulatory agencies update guidance based on the latest data, and a continuous pipeline of animal and human studies keeps the safety conversation grounded in evidence instead of hearsay. In personal experience, transparency about known risks reassures communities and keeps research focused on addressing the real, not just theoretical, dangers.
The future for β-cyclodextrin hydrate looks less like a straight line and more like a tree with dozens of growing branches. Pharmaceutical innovation continues driving research, especially as more drugs demand ever more precise carriers to boost bioavailability or reduce side effects. Sustainable chemistry champions see this molecule as a linchpin for “greener” processes, capturing or neutralizing persistent pollutants with much more precision than traditional chemical sponges. The emergence of personalized medicine, targeted nutrition, and adaptive packaging feeds the hunger for new cyclodextrin derivatives. Yet challenges remain—cost, purity, and environmental impact after disposal need close attention. Industry and academia share the responsibility to keep standards high while searching for the next big breakthrough. What started as a microbial curiosity now anchors a host of everyday products and lifesaving medicines, a testament to what careful science and responsive regulation can achieve.
Walk into a pharmacy and pick up a pill, or stroll down the snack aisle and grab a packaged treat—β-Cyclodextrin hydrate might be lurking in both. It’s a naturally derived cyclic oligosaccharide, wrangled from starch by certain enzymes. Where things get interesting: scientists figured out that its ring-shaped structure can trap molecules inside, almost like a molecular claw game. Plenty of manufacturers use this to fix tricky problems, like keeping active ingredients steady or masking odd tastes.
Many pharmaceuticals run into the same speed bump: their active drugs don’t dissolve well in water. Patients expect fast relief, not a waiting game, so drug makers toss β-Cyclodextrin hydrate into the mix. It hugs the poorly soluble drug molecules, helping them dissolve in water. For someone dealing with pain or high blood pressure, this means the medicine works quicker and more reliably. Cyclodextrins also keep certain drugs protected from oxygen and light, so pills last longer and stand up to the demands of storage and travel.
Curious about why some processed foods manage to hide the bitter aftertaste of artificial sweeteners? β-Cyclodextrin hydrate plays a big role here too. It wraps around the offending flavors, keeping them locked up so you taste more of the intended sweetness and less of the metallic tang. This ingredient preserves food fresher by trapping volatile compounds that would otherwise cause spoilage. Chefs and food scientists use it for stabilizing flavors and scents in everything from chewing gum to powdered soups. Anyone who’s ever noticed that odd flavors in protein shakes aren’t quite as strong as in the past might have cyclodextrins to thank.
Beyond medicine and food, β-Cyclodextrin hydrate shows up in surprising places. The same ability to trap molecules lets it grab odors and remove them from environments. Laundry detergents and room deodorizers use it to bind smelly molecules, so offensive odors are neutralized instead of just masked. Some emergency response teams even rely on cyclodextrin tech to clean up chemical spills, since it can capture hazardous compounds that threaten water sources.
Any ingredient used across so many industries raises valid safety questions. Research shows β-Cyclodextrin hydrate generally gets a green light from regulatory agencies as long as it stays within prescribed limits. Most people can handle it well, although too much in one sitting might upset digestion. The average consumer probably doesn’t notice it at all. The U.S. Food and Drug Administration granted it GRAS (Generally Recognized As Safe) status for certain food and pharma uses, but scientists keep studying its effects, especially on long-term gut health.
Researchers are pushing for new cyclodextrin versions that work even better and break down quickly in the body and environment. There’s interest in making production more sustainable too, since starch has to be modified with enzymes and careful processing. As more personal care and nutrition products hit the market, companies will likely keep turning to cyclodextrins to solve old problems—taste, shelf life, delivery—without adding harsh chemicals or synthetic flavors. Careful testing and clear labeling continue to matter. Staying curious about labels and ingredient lists helps people make choices, even if most won’t spot the chemistry at play behind the scenes.
β-Cyclodextrin Hydrate shows up on a surprising number of food labels and supplement ingredient lists. You find it not only in things like flavored snacks but also in some medications and cosmetics. Its ability to form a doughnut-shaped structure lets it wrap around other molecules, which helps hide unwanted smells or tastes and improves how smoothly ingredients blend together. This quality has made it a favored additive in modern manufacturing, especially for keeping flavors stable or extending shelf life.
The U.S. Food and Drug Administration (FDA) considers β-Cyclodextrin safe as a food additive, granting it Generally Recognized As Safe (GRAS) status. The European Food Safety Authority (EFSA) also gave approval for use in food products. These designations stem from studies looking at toxicity, metabolism, and possible accumulation in the body.
After ingestion, most β-Cyclodextrin passes through the digestive system without being absorbed. Gut bacteria break it down into smaller sugars, like maltose and glucose. Toxicology reports published over the past two decades did not find meaningful risk at typical food additive levels. In animal studies, only extremely high doses that far exceed human dietary intake caused problems—mainly loose stools and digestive discomfort.
While the research base supports β-Cyclodextrin's safety in standard doses, it’s not entirely free from concerns. People with known carbohydrate intolerances can react poorly, given that bacteria transform β-Cyclodextrin into simple sugars. Diabetics watching blood sugar must consider hidden spikes. The risk remains low but shouldn’t be brushed aside if you already manage conditions related to glucose processing.
Rare allergic reactions or sensitivities haven’t shown up in most studies, yet any new food additive comes with the chance of an outlier response. People with a pattern of food sensitivities benefit from reading ingredient lists with a skeptical eye.
Food producers and supplement manufacturers bear the burden of transparency. Labeling should clearly list β-Cyclodextrin Hydrate, especially since it might not carry familiar household names. Too often, companies skimp on open communication. I’ve stopped buying products that dodge honest ingredient lists, and I’ve encouraged my friends to do the same. Full disclosure builds trust and lets consumers decide what enters their kitchen.
Deep dives into nutrition science mean little if they don’t reach the shelves where we shop and the tables where we eat. Public health educators and trusted voices in the community can close the gap. Sharing up-to-date research, breaking down the real risks, and tackling the “why” behind each ingredient leads to smart, not just convenient, consumer choices.
Clear labeling practices support consumer empowerment. If you fall into a high-risk group or care about every ingredient, watch for names like “cyclodextrin” and do a bit of research if something looks unfamiliar. Producers could also limit β-Cyclodextrin in products likely to reach vulnerable groups, such as diabetic-friendly sweets. Food safety authorities and advocacy groups can push for stronger ingredient disclosure, not just compliance with minimum requirements.
Creating a habit of reading labels, asking questions, and sharing knowledge has moved my own family away from guesswork and toward better food decisions. Science supports the safety of β-Cyclodextrin Hydrate for most people, but ongoing study, transparent labeling, and public awareness keep everyone in the know.
Open up a pharmaceutical or food chemistry handbook and β-Cyclodextrin Hydrate pops up often. Researchers and formulators reach for it because it traps other molecules in its ring-shaped structure, forming complexes that change how those guest molecules behave. Whether the task involves improving taste, masking odors, or making drugs dissolve better, water solubility guides the choices for formulation. For β-Cyclodextrin Hydrate, the numbers tell a tale: it dissolves at about 18.5 grams per liter at room temperature. That figure, compared to its close cousins, sets limits and perks for its use in real-world settings.
Look at α-cyclodextrin or γ-cyclodextrin and you’ll spot a clear difference. γ-Cyclodextrin boasts water solubility reaching 232 grams per liter under similar conditions. The gulf matters in practical work. If a project demands high-loading of actives into water, β-Cyclodextrin Hydrate might fall short. This creates a real fork in the road: should the focus go to another cyclodextrin, or should attention turn to modifying β-cyclodextrin’s structure to boost its water friendliness?
My work with food supplements and drug delivery always circles back to this point. Solid dispersions count on ingredients blending completely in water. Formulators need proof that a molecule won’t precipitate out, leaving uneven doses. In one project, we saw routines grind to a halt as β-Cyclodextrin Hydrate hit its solubility ceiling. Higher concentrations of actives floated unbound, reducing the effectiveness of the formula. Here, manufacturers weighed whether to sift in methylated cyclodextrins, which dissolve far better, or tweak process conditions—raising the water temperature, for instance, or adjusting pH.
Cost enters the conversation quickly. Modified cyclodextrins outperform the native forms for solubility, yet they can push budgets beyond comfort. Natural β-Cyclodextrin Hydrate keeps its role because it costs less and holds a GRAS (Generally Recognized As Safe) status in many jurisdictions. The trade-off comes in how much product can be dissolved and how long it stays stable in solution. Anyone who has tried to push concentration limits in a pilot batch learns quickly to respect these boundaries. No one enjoys unraveling a batch gone wrong from precipitation or clumping.
Better solubility stats aren’t out of reach. Chemical modification—like methylation or hydroxypropylation—improves water acceptance drastically. Working with partners in the industry, I’ve seen teams shift to hydroxypropyl-β-cyclodextrin to lift maximum payloads without clogging up pipes or leaving cloudiness in drinks and injectables. Sometimes simple steps help too. Warming the water, using sonication, or adding cosolvents moves the needle just enough for batch-to-batch consistency. Adjusting pH plays a supporting role, especially with acid-sensitive ingredients hiding in the formula.
Every formulator needs to hold both the textbook values and the unpredictable nature of real manufacturing together. Knowing the solubility value feeds into design decisions for drugs, supplements, flavors, and personal care products. Armed with these facts, companies avoid surprise setbacks, wasted material, and regulatory headaches. Choosing β-Cyclodextrin Hydrate for a project always starts with water solubility and ends with balancing performance, cost, and safety—three factors tied to that simple solubility number of 18.5 grams per liter.
Anyone who has handled β-Cyclodextrin Hydrate in a lab or production space knows the powder has a special relationship with moisture. Chemically, it belongs to the cyclodextrin family—well-known for forming inclusion complexes and enhancing solubility. Hydrate, in particular, clings to water molecules, but that friendship with water can turn cold quickly if humidity creeps in too high. People using it for pharmaceuticals, food, or research must pay attention to its physical properties and real-world demands, not just what is written on a technical datasheet.
Leaving β-Cyclodextrin Hydrate out on the bench isn’t a good idea. Moisture in the air causes clumping or even slow degradation. Studies show that improper storage lowers its complexation abilities, which defeats its main purpose in applications like taste masking or drug delivery. High relative humidity over 65% changes its hydration state, throwing off measurement accuracy and quality control, especially when you weigh out a precise dose. Temperatures above 30°C encourage microbial growth and partial decomposition—neither one belongs in any clean space.
Experience tells me the container matters as much as the room. An open jar in a regular cabinet will attract enough moisture over a few weeks to change how the powder behaves. For this reason, I always use airtight, non-reactive packaging—preferably high-density polyethylene or amber glass jars for larger stocks. Some manufacturers choose double plastic bags inside rigid containers, especially for higher value lots. In all cases, squeezing air out of the package cuts down on exposure to both oxygen and moisture. Silica gel packs serve as cheap but powerful insurance in a container or small drum.
Routine makes or breaks storage discipline. For most labs, a dry room or dedicated desiccator keeps relative humidity under control, even on rain-soaked days. Science backs up this approach: dry, dark cabinets below 25°C (about room temperature) prevent most stability issues. Throwing β-Cyclodextrin Hydrate into any old refrigerator seems intuitive, but condensation spikes risk when you open the door. Cold isn’t always better, especially if it’s damp. Walk-in vaults with controlled temp and humidity provide the gold standard for large scale storage, but smaller setups get by with a decent sealed cabinet outfitted with desiccant.
Once, I watched a brand-new batch lose its flow and accuracy after a colleague left the lid cracked just a weekend during a humid summer. That batch no longer matched its original performance specs, proving that good habits matter as much as theory. Staff training and routine checks on seals make the difference between shelf life and wasted effort. Label containers with dates, track opening frequency, and toss anything showing signs of caking or odor.
For anyone portioning out small quantities, weigh the sample quickly, then reseal right away. If you work in a humid climate, consider working near a low-humidity enclosure or running a dehumidifier. Always return extra material to the master container—never pour unused powder back from secondary jars to avoid contamination. Routine audits of storage conditions pay off by catching trouble before it turns into lost time or compromised results.
Keeping β-Cyclodextrin Hydrate in peak condition means respecting its sensitivity to light, heat, and moisture. This is about more than rules—every person handling this powder protects research, investment, and sometimes patient safety. Smart, everyday choices aren’t glamorous, but consistent care ensures the compound works as intended for every batch, every test, every client.
Plenty of research and product development revolves around cyclodextrins, especially β-cyclodextrin. It’s a molecule shaped like a doughnut, made from seven glucose units. This shape lets it trap other molecules inside, sort of like putting a small ball in a hollow ring. Here’s the thing about β-cyclodextrin: you can get it as a pure powder or with water molecules hanging on, known as the hydrate form. The difference comes down to water content. The “hydrate” holds water in its crystal structure. The regular version is the anhydrous form, with little to no extra water.
In lab work or manufacturing, water makes a real difference. I learned this firsthand working with powdered chemicals. Hydrates weigh more for the same amount of active ingredient, since part of the weight comes from water. That complicates measurements, especially when the final product needs precise dosing. If the hydrate is used, a chemist must adjust calculations, since there’s less β-cyclodextrin per gram, due to the water locked inside.
This plays out in food, pharma, and supplement industries. Moisture can trigger chemical reactions you did not plan for, cause ingredients to clump, or even affect shelf life. I remember seeing samples that caked after sitting on the shelf; tracing the problem came back to moisture content. Using anhydrous β-cyclodextrin cuts out some unpredictability, especially when stability is a big deal. Hydrate forms demand careful handling to avoid picking up or losing water – a real headache in humid places.
Formulators look for consistency. β-Cyclodextrin’s ability to form inclusion complexes helps dissolve flavors, mask bitter notes, or slow down how quickly active ingredients break down. But any added water changes how the powder behaves. For example, hydrate forms dissolve a little differently compared to the dry form. Some pharmaceutical companies adjust their protocols based on whether hydrate or anhydrous β-cyclodextrin goes into tablets or capsules.
Switching from one version to another mid-project causes delays and more testing, since water changes both physical properties and how cyclodextrin interacts with other stuff. Regulatory filings have even flagged batches because the water content slipped too far outside target levels. That’s wasted money and trust.
The U.S. Pharmacopeia spells out clear standards for water in pharmaceutical excipients, including cyclodextrins. β-Cyclodextrin typically clocks in around 13.0-15.0% water for the hydrate form. Drying brings that number much lower. Analytical labs use thermogravimetric analysis to check water content, a practical step every quality control team knows well.
Anyone sourcing β-cyclodextrin should read certificates of analysis and clarify with suppliers which version they are getting. Storing in sealed containers with desiccants reduces the risk of unwanted change. Teams working in R&D should build in steps to check water content during trials, since seasonal humidity swings can throw things off.
In my own work, a single typo in labeling between β-cyclodextrin and its hydrate set an entire project back by days. Every time the powder hit a humidity swing, its weight and behavior shifted, leading to inconsistent results. It’s tempting to call the difference minor, but failing to account for water content can mean ruined batches, unpredictable data, and extra costs. Careful sourcing, precise measurement, and ongoing checks save everyone trouble in the long run.
| Names | |
| Preferred IUPAC name | β-Cyclodextrin hydrate |
| Other names |
Cavamax W7 Cavitron W7 Cycloheptaamylose β-Cyclodextrin monohydrate beta-Cyclodextrin hydrate |
| Pronunciation | /ˌbeɪ saɪ.kloʊˈdɛk.strɪn ˈhaɪ.dreɪt/ |
| Identifiers | |
| CAS Number | 68168-23-0 |
| Beilstein Reference | 3561242 |
| ChEBI | CHEBI:49555 |
| ChEMBL | CHEMBL1201511 |
| ChemSpider | 121089 |
| DrugBank | DB06732 |
| ECHA InfoCard | 100.035.179 |
| EC Number | EC 232-000-3 |
| Gmelin Reference | 108702 |
| KEGG | C00702 |
| MeSH | D003551 |
| PubChem CID | 444041 |
| RTECS number | GGW6465000 |
| UNII | KFJ94DE47W |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | 'DTXSID8046855' |
| Properties | |
| Chemical formula | C42H70O35·xH2O |
| Molar mass | 1311.33 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 1.5 g/cm³ |
| Solubility in water | 1.85 g/100 mL (25 °C) |
| log P | -3.7 |
| Acidity (pKa) | 12.2 |
| Basicity (pKb) | 10.31 |
| Magnetic susceptibility (χ) | NA |
| Refractive index (nD) | 1.610 |
| Viscosity | Viscous suspension in water |
| Dipole moment | 0 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 665.5 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1775.7 kJ/mol |
| Pharmacology | |
| ATC code | A16AX10 |
| Hazards | |
| Main hazards | Not a hazardous substance or mixture. |
| GHS labelling | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS) |
| Pictograms | GHS07 |
| Signal word | Not hazardous |
| Hazard statements | May cause respiratory irritation. |
| Precautionary statements | Wash thoroughly after handling. IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| Autoignition temperature | 340 °C |
| Lethal dose or concentration | LD50 Oral Rat > 5,000 mg/kg |
| LD50 (median dose) | 29700 mg/kg (Rat, oral) |
| PEL (Permissible) | Not established |
| REL (Recommended) | 10 mg/m³ |
| Related compounds | |
| Related compounds |
α-Cyclodextrin γ-Cyclodextrin Hydroxypropyl-β-cyclodextrin Methyl-β-cyclodextrin Sulphobutylether-β-cyclodextrin |
