Isomaltol
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| Template:Longitem | C6H6O3 |
| Molar mass | 126.11 |
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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.[2] Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugarScript error: No such module "Unsubst".
See also
References
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- ↑ Merck Index, 11th Edition, 5066
- ↑ Principles of Food Chemistry (1999), John M. DeMan, pg 286. Template:ISBN
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