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MedKoo Cat#: 558436 | Name: Isomaltol

Description:

WARNING: This product is for research use only, not for human or veterinary use.

Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation of sugars.

Chemical Structure

Isomaltol
Isomaltol
CAS#3420-59-5

Theoretical Analysis

MedKoo Cat#: 558436

Name: Isomaltol

CAS#: 3420-59-5

Chemical Formula: C6H6O3

Exact Mass: 126.0300

Molecular Weight: 126.11

Elemental Analysis: C, 57.14; H, 4.80; O, 38.06

Price and Availability

This product is currently not in stock but may be available through custom synthesis. To ensure cost efficiency, the minimum order quantity is 1 gram. The estimated lead time is 2 to 4 months, with pricing dependent on the complexity of the synthesis (typically high for intricate chemistries). Quotes for quantities below 1 gram will not be provided. To request a quote, please click the button below. Note: If this product becomes available in stock in the future, pricing will be listed accordingly.
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Related CAS #
No Data
Synonym
Isomaltol;
IUPAC/Chemical Name
Ethanone, 1-(3-hydroxy-2-furanyl)-
InChi Key
HPIGCVXMBGOWTF-UHFFFAOYSA-N
InChi Code
InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3
SMILES Code
CC(C1=C(O)C=CO1)=O
Appearance
Solid powder
Purity
>98% (or refer to the Certificate of Analysis)
Shipping Condition
Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.
Storage Condition
Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).
Solubility
Soluble in DMSO
Shelf Life
>3 years if stored properly
Drug Formulation
This drug may be formulated in DMSO
Stock Solution Storage
0 - 4 C for short term (days to weeks), or -20 C for long term (months).
HS Tariff Code
2934.99.03.00
More Info

Preparing Stock Solutions

The following data is based on the product molecular weight 126.11 Batch specific molecular weights may vary from batch to batch due to the degree of hydration, which will affect the solvent volumes required to prepare stock solutions.

Recalculate based on batch purity %
Concentration / Solvent Volume / Mass 1 mg 5 mg 10 mg
1 mM 1.15 mL 5.76 mL 11.51 mL
5 mM 0.23 mL 1.15 mL 2.3 mL
10 mM 0.12 mL 0.58 mL 1.15 mL
50 mM 0.02 mL 0.12 mL 0.23 mL
1: Heine KB, Clegg JK, Heine A, Gloe K, Gloe K, Henle T, Bernhard G, Cai ZL, Reimers JR, Lindoy LF, Lach J, Kersting B. Complexation, computational, magnetic, and structural studies of the Maillard reaction product isomaltol including investigation of an uncommon π interaction with copper(II). Inorg Chem. 2011 Feb 21;50(4):1498-505. doi: 10.1021/ic102117d. Epub 2011 Jan 26. PubMed PMID: 21268657. 2: Pellegrino L, Cattaneo S. Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk. Nahrung. 2001 Jun;45(3):195-200. PubMed PMID: 11455787. 3: Kanzler C, Haase PT, Schestkowa H, Kroh LW. Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structural Related Compounds. J Agric Food Chem. 2016 Oct 2. [Epub ahead of print] PubMed PMID: 27690425. 4: Jeon WK, Lee JH, Kim HK, Lee AY, Lee SO, Kim YS, Ryu SY, Kim SY, Lee YJ, Ko BS. Anti-platelet effects of bioactive compounds isolated from the bark of Rhus verniciflua Stokes. J Ethnopharmacol. 2006 Jun 15;106(1):62-9. Epub 2006 Jan 20. PubMed PMID: 16431050. 5: Bertrand E, Meyer XM, Machado-Maturana E, Berdagué JL, Kondjoyan A. Modelling the Maillard reaction during the cooking of a model cheese. Food Chem. 2015 Oct 1;184:229-37. doi: 10.1016/j.foodchem.2015.03.097. Epub 2015 Mar 28. PubMed PMID: 25872449. 6: Li XC, Barnes DL, Khan IA. A new lignan glycoside from Eleutherococcus senticosus. Planta Med. 2001 Nov;67(8):776-8. PubMed PMID: 11731930. 7: Ledl F, Ellrich G, Klostermeyer H. [Demonstration and identification of a new Maillard compound in heated milk]. Z Lebensm Unters Forsch. 1986 Jan;182(1):19-24. German. PubMed PMID: 3953158. 8: Tressl R, Bahri D, Köppler H, Jensen A. [Diphenols and caramel compounds in roasted coffees of different varieties. II. (author's transl)]. Z Lebensm Unters Forsch. 1978 Aug 30;167(2):111-4. German. PubMed PMID: 706805. 9: Severine T, Loidl A. [Formation of pyridone derivates from maltose and lactose. XII. Investigations on the Maillard-reaction (authors transl)]. Z Lebensm Unters Forsch. 1976;161(2):119-24. German. PubMed PMID: 973453. 10: Ota M, Kohmura M, Kawaguchi H. Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine. J Agric Food Chem. 2006 Jul 12;54(14):5127-31. PubMed PMID: 16819926. 11: Pellegrino L, De Noni I, Cattaneo S. Formation of protein bound lysine-derived galactosyl and glucosyl pyrroles in heated model systems. Nahrung. 2000 Jun;44(3):193-200. PubMed PMID: 10907242. 12: Cecconi F, Ghilardi CA, Ienco A, Mariani P, Mealli C, Midollini S, Orlandini A, Vacca A. Different complexation properties of some hydroxy keto heterocycles toward beryllium(II) in aqueous solutions: experimental and theoretical studies. Inorg Chem. 2002 Jul 29;41(15):4006-17. PubMed PMID: 12132927. 13: Saatchi K, Thompson KH, Patrick BO, Pink M, Yuen VG, McNeill JH, Orvig C. Coordination chemistry and insulin-enhancing behavior of vanadium complexes with maltol C6H6O3 structural isomers. Inorg Chem. 2005 Apr 18;44(8):2689-97. PubMed PMID: 15819554.