Beta-Cyclodextrin Hydrate is a cyclic oligosaccharide composed of seven glucose units linked by α-1,4 glycosidic bonds, forming a truncated cone-shaped structure. It is derived from starch through enzymatic degradation using cyclodextrin glycosyltransferase. The molecule has a hydrophobic cavity and a hydrophilic outer surface, enabling it to form inclusion complexes with various guest molecules. The discovery of cyclodextrins dates back to 1891 when Antoine Villiers first identified them as crystalline substances formed during starch digestion by bacteria. Later, in the early 20th century, Franz Schardinger extensively studied these compounds, leading to their early name “Schardinger sugars.” Beta-cyclodextrin became the most widely used member of the cyclodextrin family due to its suitable cavity size and cost-effective production. Advances in enzymatic technology during the mid-20th century enabled large-scale manufacturing from renewable starch sources. Over time, its applications expanded significantly in pharmaceuticals, food, and cosmetics industries.
