Because of their polar hydrophilic outer shell and relatively hydrophobic cavity, cyclodextrins are able to form inclusion complexes with a wide variety of suitable hydrophobic molecules. This phenomenon leads to significant changes of the solubility and reactivity of the guest molecules without any chemical modification. Water‐insoluble molecules become completely water‐soluble by treatment with aqueous solution of native cyclodextrins or their derivatives, eg, methylated or hydroxypropylated cyclodextrins. Accordingly, a large number of applications have been found in many areas; eg, in food chemistry as well as in the pharmaceutical and cosmetic industries. Furthermore, cyclodextrins may be used in organic chemistry and also in polymer chemistry. Cyclodextrins (CDs) are produced in technical plants by enzymatically catalyzed degradation of starch.
In this article, the synthesis of new monomers, their inclusion in cyclodextrin derivatives, and polymerization in aqueous medium are described.