AbstractIn a conventional method of cyclodextrin production starch is first liquefied by a heating method in the presence or absence of an hydrolizing enzyme before cyclodextrin glucosyl transferase (CGTase) is added to induce synthesis of cyclodextrins. The production of cyclodextrins is carried out at below 60°C within a period of 2–3 days. A novel cyclodextrin glucosyl transferase produced by Novo Nordisk A/S which is characterized as a thermostable enzyme with capacity to liquefied starch was tested. Different starches were simultaneously liquefied and converted by CGTase using various experimental reaction conditions. The investigations indicate the influence of the starch source (potato, wheat, corn, tapioca, waxy maize), of the initial starch concentration (5–25%), of the enzyme dosage (0,1–0,75%) and of reaction time (1–24h) on the ratio of created α‐, β‐ and