WARNING: This product is for research use only, not for human or veterinary use.
Hodoodo CAT#: H558436
CAS#: 3420-59-5
Description: 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.
Hodoodo Cat#: H558436
Name: Isomaltol
CAS#: 3420-59-5
Chemical Formula: C6H6O3
Exact Mass: 126.03
Molecular Weight: 126.110
Elemental Analysis: C, 57.14; H, 4.80; O, 38.06
This product is not in stock, which may be available by custom synthesis.
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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:
Biological target: | |
In vitro activity: | |
In vivo activity: |
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.
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 |
Formulation protocol: | |
In vitro protocol: | |
In vivo protocol: |
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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.
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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.