| Stereochemistry | ABSOLUTE |
| Molecular Formula | C48H80O40 |
| Molecular Weight | 1297.1248 |
| Optical Activity | UNSPECIFIED |
| Defined Stereocenters | 40 / 40 |
| E/Z Centers | 0 |
| Charge | 0 |
SHOW SMILES / InChI
SMILES
[H][C@@]12O[C@H](CO)[C@@]([H])(O[C@@]3([H])O[C@H](CO)[C@@]([H])(O[C@@]4([H])O[C@H](CO)[C@@]([H])(O[C@@]5([H])O[C@H](CO)[C@@]([H])(O[C@@]6([H])O[C@H](CO)[C@@]([H])(O[C@@]7([H])O[C@H](CO)[C@@]([H])(O[C@@]8([H])O[C@H](CO)[C@@]([H])(O[C@@]9([H])O[C@H](CO)[C@@]([H])(O1)[C@H](O)[C@H]9O)[C@H](O)[C@H]8O)[C@H](O)[C@H]7O)[C@H](O)[C@H]6O)[C@H](O)[C@H]5O)[C@H](O)[C@H]4O)[C@H](O)[C@H]3O)[C@H](O)[C@H]2O
InChI
InChIKey=GDSRMADSINPKSL-HSEONFRVSA-N
InChI=1S/C48H80O40/c49-1-9-33-17(57)25(65)41(73-9)82-34-10(2-50)75-43(27(67)19(34)59)84-36-12(4-52)77-45(29(69)21(36)61)86-38-14(6-54)79-47(31(71)23(38)63)88-40-16(8-56)80-48(32(72)24(40)64)87-39-15(7-55)78-46(30(70)22(39)62)85-37-13(5-53)76-44(28(68)20(37)60)83-35-11(3-51)74-42(81-33)26(66)18(35)58/h9-72H,1-8H2/t9-,10-,11-,12-,13-,14-,15-,16-,17-,18-,19-,20-,21-,22-,23-,24-,25-,26-,27-,28-,29-,30-,31-,32-,33-,34-,35-,36-,37-,38-,39-,40-,41-,42-,43-,44-,45-,46-,47-,48-/m1/s1
| Molecular Formula | C48H80O40 |
| Molecular Weight | 1297.1248 |
| Charge | 0 |
| Count |
MOL RATIO
1 MOL RATIO (average) |
| Stereochemistry | ABSOLUTE |
| Additional Stereochemistry | No |
| Defined Stereocenters | 40 / 40 |
| E/Z Centers | 0 |
| Optical Activity | UNSPECIFIED |
Gamma-cyclodextrin is cycloamylose composed of eight alpha-(1-4) linked D-glucopyranose units and is formed by bacterial digestion of starch. Gamma-cyclodextrin is a hydrophilic molecule that does not readily permeate biological membranes and is rapidly digested by bacteria in the gastrointestinal tract. In humans, it is metabolized by α-amylase that is found in, for example, saliva, bile fluid, and tears. Gamma-cyclodextrin is generally recognized as safe by the FDA. It is used in bread spreads, frozen dairy desserts, ready-to-eat dairy desserts, desserts prepared from dry mixes, fruit fillings, cheese, and cream fillings, and chewing gum as a stabilizer, emulsifier, carrier and formulation aid at varying levels.
