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Maltol
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. Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Ga3+, Al3+, and VO2+. Related to this property, maltol has been reported to greatly increase aluminum uptake in the body and to increase the oral bioavailability of gallium and iron.{{cite journal , author1=D.M. Reffitt , author2=T.J. Burden , author3=P.T. Seed , author4=J. Wood J , author5=R.P. Thompson , author6=J.J. Powell , title = Assessme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferric Maltol
Ferric maltol, sold under the brand names Accrufer (US) and Feraccru (EU), is an iron containing medication for the treatment of adults with low iron stores. It is taken by mouth. Text was copied from this source which is © 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 interaction studies with ferric maltol ... [...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 ... [...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] |
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.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. It is a white solid with a sweet smell that can be described as caramelized sugar or as caramelized fruit. The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex A coordination complex consists of a central atom or ion, which is usually metallic and is called the ''coordination centre'', and a surrounding array of bound molecules or ions, that are in turn known as '' ligands'' or complexing agents. .... In such compounds, the heterocycle is a bidentate ligand. References {{reflist Flavors Flavor enhancers Perfume ingredients 4-Pyrones Enols S ... [...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 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 so ... References Flavors Furans Ketones Hydroxyarenes {{heterocyclic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers ("E" stands for "Europe") 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 (INS) as determined by the '' Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
INS Number
The International Numbering System for Food Additives (INS) is a European-based 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 Adopted 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 indiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminum
Aluminium (aluminum in American and Canadian English) is a chemical element with the symbol Al and atomic number 13. Aluminium has a density lower than those of other common metals, at approximately one third that of steel. It has a great affinity towards oxygen, and forms a protective layer of oxide on the surface when exposed to air. Aluminium visually resembles silver, both in its color and in its great ability to reflect light. It is soft, non-magnetic and ductile. It has one stable isotope, 27Al; this isotope is very common, making aluminium the twelfth most common element in the Universe. The radioactivity of 26Al is used in radiodating. 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+ is small and highly charged; as such, it is polarizing, and bonds aluminium forms tend towards covalency. The strong affinity towards ox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallium
Gallium is a chemical element with the symbol Ga and atomic number 31. Discovered by French chemist Paul-Émile Lecoq de Boisbaudran in 1875, Gallium is in group 13 of the periodic table and is similar to the other metals of the group (aluminium, indium, and thallium). Elemental gallium is a soft, silvery metal in standard temperature and pressure. In its liquid state, it becomes silvery white. If too much force is applied, the gallium may 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, and can withstand higher temperatures than mercury. An even lower melting point of , well below the freezing point of water, is claimed for the alloy galinstan (62– ... [...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 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 flavors, but c ... [...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. Salts Pyrylium and its derivatives form stable salts with a variety of anions. Derivatives Many important cations are formally derived from pyrylium by substitution of various functional groups for some or all the hydrogens in the ring. The 2,4,6-triphenylpyrilium, referred to as the Katritzky salt, (after Alan R. Katritzky) is an important example used in many modern examples of metal catalyzed cross-couplings. Chemical properties Like other oxonium ions, pyrylium is unstable in neutral water. However, pyrylium is much less reactive than ordinary oxonium ions beca ... [...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 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 flavors, but c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
