Hydroxypropyl-Beta-...

Hydroxypropyl-Beta-Cyclodextrin CAS NO.128446-35-5
Hydroxypropyl-Beta-Cyclodextrin CAS NO.128446-35-5

Hydroxypropyl-Beta-Cyclodextrin CAS NO.128446-35-5

Min.Order / FOB Price:Get Latest Price

20 Gram

Negotiable

  • Min.Order :20 Gram
  • Purity: ≥98%
  • Payment Terms : T/T

Keywords

Hydroxypropyl-Beta-Cyclodextrin Cyclodextrin 128446-35-5

Quick Details

  • Appearance:white powder,insipid,innocent
  • Application:pharmaceuticals industry,food and perfume industry, cosmetics industry
  • PackAge:10kg/drum or 20kg/drum,according to customer‘s demand
  • ProductionCapacity:30|Metric Ton|Month
  • Storage:shading,airtight save
  • Transportation:By Air or by Sea

Superiority:

 

1. good quality.
2. reasonable price.
3. small quantity acceptable
4.delivery timely
5.many choices of payment
 

Details:

Hydroxypropyl-β-cyclodextrin (HP-β-CD) is one of the most widely used cyclodextrin derivatives in current scientific researches and industry applications. It mainly used in food, pharmaceutical and cosmetics industries.

1. In pharmaceuticals industry, HP-β-CD can increase solubility and bioavailability of insoluble drugs, so that the efficacy of drugs can last longer with less ingestion of drugs. It can adjust and control drugs release ratio, decrease side effects of drugs, and enhance stability of drugs. HP-β-CD can be used for oral medication, injection, mucosal delivery systems (including the nasal mucosa, rectum, cornea, etc.), dermal drug delivery systems, lipophilic drugs targeting delivery, and also used as protective agent and stabilizer of protein.

2. In food and perfume industry, HP-β-CD can enhance the stability of nutritional constituent and extend active time of effective constituent. It can cover up bad smell and

bad taste of nutritional constituent. It also can improve production processes and product quality.

3. In cosmetics industry, HP-β-CD can reduce stimulate of organic molecular in cosmetic to the skin and mucosa. It can enhance the stability of matter, by preventing oxidation and volatilization of nutrients.

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