3-Hydroxy-2-methyl-4H-pyran-4-one CAS 118-71-8

Product Description:

Product Name: 3-Hydroxy-2-methyl-4H-pyran-4-one CAS NO: 118-71-8

Synonyms:

2-methyl-3-hydroxy-4H-pyran-4-one;

4H-Pyran-4-one, 3-hydroxy-2-methyl-;

Chemical & Physical Properties:

Appearance: White crystalline powder

Assay :≥99.0%

Density: 1.348g/cm3

Boiling Point: 170℃ (10 mmHg)

Melting Point: 160-164℃

Flash Point: 127.3℃

Refractive Index: n20/D 1.541

Water Solubility: 1.2 g/100 mL (25℃)

Stability: Stable

Storage Condition: Store in a cool, dry place. Store in a tightly closed container.

Vapor Pressure: 0.000228mmHg at 25℃

Safety Information:

RTECS: UQ1050000

HS Code: 2932999099

WGK Germany: 3

Hazard Codes: Xn,Xi

Safety Statements: S26-S37/39

Risk Statements: R22; R36/37/38

3-hydroxy-2-methyl-4h-pyran-4-one (also named as Maltol, Larixinic acid, Palatone and Veltol) is a natural compound. Maltol is found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean, in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name) etc. It has the odor of cotton candy and caramel. Maltol has a warm, sweet, fruity odor and a jam-like odor in solution. It may be prepared by alkaline hydrolysis of streptomycin salts; also from piperi-dine to pyromeconic acid and subsequent methylation at the 2 position.

Maltol is widely used as flavor enhancer to improve mouthfeel and to enhance flavor of candy and baked foods in food production and of soft drinks in beverage industry. It is used as intermediate in pharmaceutical for medicine manufacturing. It is used as flavoring agent in cosmetic and personal care industries to enhance flavor. According to FEEDAP Panel, maltol is safe to be added to feed for all animal species at the normal use level of 5 mg/kg feed.

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