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Maltol

Create: 10/10/2016
Expired Date:10/10/2016
Category: Detergent [Chemical]
Message:Product name:Maltol Synonyms:3-Hydroxy-2-methyl-4-pyrone;3-Hydroxy-2-methyl-4H-pyran-4-one CAS:118-71-8 EINECS:204-271-8 MF:C6H6O3 MW:126.11 Melting point:160-164oC Boiling point:170oC(10MMHG) Water solubility:1.2G/100ML(25oC) Appearence:white crystalline powder Assay:99% standard:FCC IV Usage: A fragrance molecule used in flavor enhancers and fragrances. General Description:White crystalline powder with a fragrant caramel-butterscotch odor. pH (5% aqueous solution) 5.3. Air & Water Reactions:May be sensitive to prolonged exposure to light and air. Somewhat soluble in water at room temperature. Freely soluble in hot water [Merck]. Slightly soluble in cold water. Description: Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (INS Number 636) in breads and cakes. It is not registered as a food additive in the EU and thus has no E-number.Instead, maltol is registered as a flavor component in the EU.
City:Wuhan Hubei[CN] 
Location:
 
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