Isomaltol

Structural formula
General
Surname	Isomaltol
other names	1- (3-Hydroxyfuran-2-yl) ethanone
Molecular formula	C 6 H 6 O 3
Brief description	colorless solid with a fruity, caramel-like odor and a slightly bitter taste
External identifiers / databases
PubChem	18898
Wikidata	Q2574472
properties
Molar mass	126.11 g mol −1
Physical state	firmly
Melting point	98 ° C
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Isomaltol is a furan derivative which is a constitutional isomer of maltol .

discovery

zwieback

A. Backe discovered a substance in bread crusts, rusks and roasted cocoa in 1910. He named it isomaltol because he found out that it was a constitutional isomer of maltol. When iron (III) chloride solution is added to isomaltol, a red-violet color develops, whereas maltol turns violet. Furthermore, the two substances differed greatly in their melting points.

use

Isomaltol is a caramelization or pyrolysis product and can be used as a sweetener. However, it is neither an approved food additive (as of 2015), nor has underivatized isomaltol been determined in food.

Extraction

Lactose is converted into a furanoid intermediate, glucosylisomaltol, by dehydration . The sugar residue can be split off by hydrolysis or enzymatically, so that isomaltol is obtained.

Individual evidence

^ Gerhard Eisenbrand, Peter Schreier: RÖMPP Lexikon Lebensmittelchemie, 2nd edition, 2006 . Georg Thieme Verlag, 2014, ISBN 3-13-179532-8 , p. 224 ( limited preview in Google Book search).
↑ J. Schormüller: Alkaloid-containing luxury foods, spices, table salt , Springer Verlag, Berlin, 1970, ISBN 978-3-642-46225-2 , doi : 10.1007 / 978-3-642-46225-2 , e-book, p. 105.
↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ ^a ^b ^c J. Schormüller: Alkaloid-containing luxury foods, spices, table salt , Springer Verlag, Berlin, 1970, ISBN 978-3-642-46225-2 , doi : 10.1007 / 978-3-642-46225-2 , e-book , Pp. 105,106.
^ Arnold Backe: Sur un nouveau composé contenu dans les produits alimentaires. In: Compt. rend. 150, 1910. p. 540. ( digitized on Gallica )
^ Arnold Backe: Recherches sur l´isomaltol. In: Compt. rend. 151, 1910. p. 78.
↑ JM DeMan: Principles of Food Chemistry , Springer Verlag, New York, ed. 3, 1999, ISBN 978-1-4614-6390-0 , doi : 10.1007 / 978-1-4614-6390-0 , e-book, P. 286.
↑ J. Heck, B. König & R. Winter (eds.): Fragrances, between stench and fragrance. Wolfgang Legrum, Springer Spectrum, Marburg 2013, ISBN 978-3-658-07310-7 , e-book, p. 118.
↑ Additives according to their E numbers . Federal Ministry of Food and Agriculture. Retrieved August 27, 2017.
↑ ^a ^b S. Seifert: Synthesis and complex formation properties of selected Maillard reaction products dissertation , Technische Universität Dresden, p. 14, 2009.

[Gerhard_Eisenbrand,_Peter_Schreier-1] Gerhard Eisenbrand, Peter Schreier: RÖMPP Lexikon Lebensmittelchemie, 2nd edition, 2006 . Georg Thieme Verlag, 2014, ISBN 3-13-179532-8 , p. 224 ( limited preview in Google Book search).

[Schormüller2-2] J. Schormüller: Alkaloid-containing luxury foods, spices, table salt , Springer Verlag, Berlin, 1970, ISBN 978-3-642-46225-2 , doi : 10.1007 / 978-3-642-46225-2 , e-book, p. 105.

[NV-3] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[Schormüller-4] J. Schormüller: Alkaloid-containing luxury foods, spices, table salt , Springer Verlag, Berlin, 1970, ISBN 978-3-642-46225-2 , doi : 10.1007 / 978-3-642-46225-2 , e-book , Pp. 105,106.

[5] Arnold Backe: Sur un nouveau composé contenu dans les produits alimentaires. In: Compt. rend. 150, 1910. p. 540. ( digitized on Gallica )

[6] Arnold Backe: Recherches sur l´isomaltol. In: Compt. rend. 151, 1910. p. 78.

[7] JM DeMan: Principles of Food Chemistry , Springer Verlag, New York, ed. 3, 1999, ISBN 978-1-4614-6390-0 , doi : 10.1007 / 978-1-4614-6390-0 , e-book, P. 286.

[Heck-8] J. Heck, B. König & R. Winter (eds.): Fragrances, between stench and fragrance. Wolfgang Legrum, Springer Spectrum, Marburg 2013, ISBN 978-3-658-07310-7 , e-book, p. 118.

[BMEL-9] Additives according to their E numbers . Federal Ministry of Food and Agriculture. Retrieved August 27, 2017.

[Uni_Dresden-10] S. Seifert: Synthesis and complex formation properties of selected Maillard reaction products dissertation , Technische Universität Dresden, p. 14, 2009.