Branched cyclodextrins

Details Branched cyclodextrins Branched cyclodextrins

1990-01-19

1991-07-16

Morris, Theodore

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

127 30, C13F 104

Patent

active

050321820

ABSTRACT:
Branched cyclodextrins are produced by the pyrolysis of cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

REFERENCES:
patent: 4303787 (1981-12-01), Horikoshi et al.
patent: 4668626 (1987-05-01), Kobayashi et al.
patent: 4781977 (1988-11-01), Yagi et al.
patent: 4808232 (1989-02-01), Beesley et al.
patent: 4840679 (1989-06-01), Ammeraal et al.
patent: 4871840 (1989-10-01), Kobayashi et al.
patent: 4910137 (1990-03-01), Kobayashi et al.
Kennedy, H. M. et al., "Starch and Dextrin" in: Whistler, R. L. et al., Starch Chemistry and Technology, Academic Press, New York, Second Ed., 1984, pp. 596-599.
Horton, D., "Pyrolysis of Starch," in: Whistler, R. L. et al., Starch Chemistry and Technology, Academic Press, New York, vol. I, 1965, pp. 421-430.

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