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Maltol
Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its name) and in the baking of bread. It has the odor of caramel and is used to impart a pleasant aroma to foods and fragrances. It is used as a flavor enhancer, is designated in the U.S. as INS number 636, and is known in the European E number food additive series as E636. Chemistry Maltol is a white crystalline powder that is soluble in hot water and other polar solvents. Like related 3-hydroxy-4-Pyrylium salt, pyrones such as kojic acid, it binds to HSAB theory, hard metal centers such as Fe3+, Ga3+, Al3+, and VO2+. Related to this property, maltol has been reported to greatly increase aluminium uptake in the body and to increase the oral bioavailability of gallium and iron. Maltol's strong metal binding affinity (good iron chelator ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferric Maltol
Ferric maltol, sold under the brand name Feraccru among others, is an iron containing medication for the treatment of adults with Iron deficiency, low iron stores. It is taken Oral administration, by mouth. Text was copied from this source which is copyright European Medicines Agency. Reproduction is authorized provided the source is acknowledged. Contraindications The drug is contraindicated in people with hereditary hemochromatosis and other kinds of iron overload, as well as those repeatedly receiving blood transfusions and are therefore also at risk of developing iron overload. Side effects The most common side effects are flatulence (in 5% of people taking the drug), diarrhea (4%), constipation (4%), stool color change (4%), nausea (3%), vomiting (3%), and abdominal discomfort, bloating and pain (1%). Ferric maltol may cause serious side effects including increased risk of inflammatory bowel disease flare and iron overload in the body. Interactions No systematic int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallium Maltolate
Gallium maltolate is a coordination complex consisting of a trivalent gallium cation coordinated to three maltolate ligands. The compound is a potential therapeutic agent for cancer, infectious disease, and inflammatory disease. A cosmetic skin cream containing gallium maltolate is marketed under the name Gallixa. It is a colorless solid with significant solubility in both water and lipids (octanol-water partition coefficient = 0.41). Mechanism of action Gallium maltolate delivers gallium with higher oral bioavailability than that of gallium salts such as gallium nitrate and gallium trichloride. ''In vitro'' studies have found gallium to be antiproliferative due primarily to its ability to mimic ferric iron (Fe3+). Ferric iron is essential for DNA synthesis, as it is present in the active site of the enzyme ribonucleotide reductase, which catalyzes the conversion of ribonucleotides to the deoxyribonucleotides required for DNA. Gallium is taken up by the rapidly proliferating cel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Maltol
Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. It is a white solid with a sweet smell that can be described as caramelized sugar or as caramelized fruit. Ethyl maltol is often used in perfumery to create gourmand scents. Ethyl maltol was first used in Mugler's Angel perfume in 1992. The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex. In such compounds, the heterocycle is a bidentate ligand In coordination chemistry, a ligand is an ion or molecule with a functional group that binds to a central metal atom to form a coordination complex. The bonding with the metal generally involves formal donation of one or more of the ligand's .... Original patent:Charles R Stephens Jr & Robert P Allingham, (1969 to Pfizer Inc). References {{reflist Flavors Flavor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
5-Hydroxymaltol
5-Hydroxymaltol, a derivative of maltol, is a substance that can be found in '' Penicillium echinulatum''. It is also found in toasted oak and also in honeys from blue gum (''Eucalyptus leucoxylon'') and yellow box (''Eucalyptus melliodora ''Eucalyptus melliodora'', commonly known as yellow box, honey box or yellow ironbark, is a species of medium-sized to occasionally tall tree that is endemic to south-eastern, continental Australia. It has rough, flaky or fibrous bark on part o ...''). References 4-Pyrones Enols Secondary alcohols {{heterocyclic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isomaltol
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 (caramelization) of sugars.''Principles of Food Chemistry'' (1999), John M. DeMan, pg 286. Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugar See also * Maltol Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its n ... References Flavors Furans Ketones Hydroxyarenes {{heterocyclic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminium
Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has a great affinity towards oxygen, passivation (chemistry), forming a protective layer of aluminium oxide, oxide on the surface when exposed to air. It visually resembles silver, both in its color and in its great ability to reflect light. It is soft, magnetism, nonmagnetic, and ductility, ductile. It has one stable isotope, 27Al, which is highly abundant, making aluminium the abundance of the chemical elements, 12th-most abundant element in the universe. The radioactive decay, radioactivity of aluminium-26, 26Al leads to it being used in radiometric dating. Chemically, aluminium is a post-transition metal in the boron group; as is common for the group, aluminium forms compounds primarily in the +3 oxidation state. The aluminium cation Al3+ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
INS Number
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name."Class Names and the International Numbering System for Food Additives"CAC/GL 36-1989 in 1989, Revision 2008. Last amendment 2011. Published by Codex Alimentarius It is defined by Codex Alimentarius, the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture Organization (FAO) of the United Nations (UN). The information is published in the document ''Class Names and the International Numbering System for Food Additives'', first published in 1989, with revisions in 2008 and 2011. The INS is an open list, "subject to the inclusion of additional additives or removal of existing ones on an ongoing basis". Numbering system INS numbers consist of three or four digits, optionally followed by an alphabetical suffix to further characterize individual ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System for Food Additives, International Numbering System (INS) as deter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallium
Gallium is a chemical element; it has Chemical symbol, symbol Ga and atomic number 31. Discovered by the French chemist Paul-Émile Lecoq de Boisbaudran in 1875, elemental gallium is a soft, silvery metal at standard temperature and pressure. In its liquid state, it becomes silvery white. If enough force is applied, solid gallium may fracture conchoidal fracture, conchoidally. Since its discovery in 1875, gallium has widely been used to make alloys with low melting points. It is also used in semiconductors, as a dopant in semiconductor substrates. The melting point of gallium, , is used as a temperature reference point. Gallium alloys are used in thermometers as a non-toxic and environmentally friendly alternative to Mercury (element), mercury, and can withstand higher temperatures than mercury. A melting point of , well below the freezing point of water, is claimed for the alloy galinstan (62–95% gallium, 5–22% indium, and 0–16% tin by weight), but that may be t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor Enhancers
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrylium Salt
Pyrylium is a cation (positive ion) with formula , consisting of a six-membered ring of five carbon atoms, each with one hydrogen atom, and one positively charged oxygen atom. The bonds in the ring are conjugated as in benzene, giving it an aromatic character. In particular, because of the positive charge, the oxygen atom is trivalent. Pyrilium is a mono- cyclic and heterocyclic compound, one of the oxonium ions. Synthesis Pyrylium salts are easily produced from simple starting materials through a condensation reaction. Pyrylium salts with aromatic substituents, such 2,4,6-triphenylpyrylium tetrafluoroborate, can be obtained from two moles of acetophenone, one mole of benzaldehyde, and excess tetrafluoroboric acid. For pyrylium salts with alkyl substituents, such as 2,4,6-trimethylpyrylium salts, the best method uses the Balaban- Nenitzescu-Praill synthesis from tertiary butanol and acetic anhydride in the presence of tetrafluoroboric, perchloric, or trifluoromethanesulfon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor Enhancer
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
