(h) Specifications for food-grade material The specifications for p-cyclodextrin are as described at pages 15-18 of Food Chemicals Codex IV (First Supp. 1997) (FCC, 1997). (2) Information on any self-limiting levels of use None.yclodextrins were first isolated by Villiers in 189 1 from a culture medium of Bacillus amylobacter (Clostridium butvricum) grown on a medium containing starch. During studies on microbial food spoilage, Schardinger isolated Bacillus macerans, a heat-resistant cyclodextrin-producing microorganism.
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