China Largest Manufacturer factory sales Maltol CAS 118-71-8 CAS NO.118-71-8

                                PRODUCT DETAILS       

3-Hydroxy-2-methyl-4H-pyran-4-one Basic information Description References Product Name: 3-Hydroxy-2-methyl-4H-pyran-4-one Synonyms: LARIXINIC ACID;3-HYDROXY-2-METHYL-1,4-PYRONE;3-HYDROXY-2-METHYL-4H-PYRAN-4-ONE;3-HYDROXY-2-METHYL-4-PYRANONE;3-HYDROXY-2-METHYL-4-PYRONE;3-HYDROXY-2-METHYL-PYRAN-4-ONE;FEMA 2656;Maltol (4 g) CAS: 118-71-8 MF: C6H6O3 MW: 126.11 EINECS: 204-271-8 Product Categories: Food & Flavor Additives;Food and Feed Additive;Food & Feed ADDITIVES;Heterocycles;C3 to C6;Flavor;Cichorium intybus (Chicory);Building Blocks;Carbonyl Compounds;Chemical Synthesis;Ketones;Nutrition Research;Organic Building Blocks;Phytochemicals by Plant (Food/Spice/Herb);Aromatics;Miscellaneous Reagents;VX:15689727968 Mol File: 118-71-8.mol   3-Hydroxy-2-methyl-4H-pyran-4-one Chemical Properties Melting point  160-164 °C(lit.) Boiling point  205 °C density  1.046 g/mL at 25 °C FEMA  2656 | MALTOL refractive index  n20/D 1.541 Fp  198 °F storage temp.  2-8°C solubility  methanol: 50 mg/mL, clear form  Liquid pka 8.41±0.10(Predicted) color  Clear colorless PH 5.3 (0.5g/l, H2O) explosive limit 25% Water Solubility  1.2 g/100 mL (25 ºC) JECFA Number 1480 Merck  14,5713 BRN  112169 InChIKey XPCTZQVDEJYUGT-UHFFFAOYSA-N CAS DataBase Reference 118-71-8(CAS DataBase Reference) NIST Chemistry Reference 3-Hydroxy-2-methyl-4h-pyran-4-one(118-71-8) EPA Substance Registry System Maltol (118-71-8)   Safety Information Hazard Codes  Xn,Xi Risk Statements  22-38-36/37/38-41-20/22 Safety Statements  37-37/39-26-36-36/37/39-36/37 RIDADR  UN 3334 WGK Germany  3 RTECS  UQ1050000 Autoignition Temperature 1364 °F Hazard Note  Irritant TSCA  Yes HS Code  29329995 Hazardous Substances Data 118-71-8(Hazardous Substances Data) MSDS Information Provider Language 3-Hydroxy-2-methyl-4H-pyran-4-one English SigmaAldrich English ACROS English ALFA English   3-Hydroxy-2-methyl-4H-pyran-4-one Usage And Synthesis Description 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 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. References [1] # [2] # [3] # Description 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 piperidine to pyromeconic acid and subsequent methylation at the 2 position. Chemical Properties Maltol has a caramel–butterscotch odor and in solution it has a jam-like odor. This compound is also reported to have a suggestive of fruity, strawberry aroma in dilute solution. Chemical Properties White, crystalline powder; characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. Melting range 160–164C. Slightly soluble in water; more soluble in alcohol and propylene glycol. Chemical Properties White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor. Chemical Properties Maltol occurs in pine needles and the bark of young larch trees. It is produced when cellulose or starch is heated and is a constituent of wood tar oils. It forms crystals (mp 162–164°C) with a caramel-like odor, reminiscent of freshly baked cakes. Occurrence Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor. Uses Maltol may be used as an analytical reference standard for the quantification of the analyte in: Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods. Food and beverage matrices using FIA-direct chemiluminescence procedure. Uses A fragrance molecule used in flavor enhancers and fragrances. Uses Flavoring agent, to impart "freshly baked" odor and flavor to bread and cakes. Definition ChEBI: A natural product found in Cordyceps sinensis. Preparation Maltol may be produced synthetically starting from kojic acid . Alternatively, it can be isolated from beechwood tar or from extracts of needles from the genus Abies. Commercially available extracts fromAbies balsamea needles, which are also used as flavor and fragrance materials, usually contain 3–8% maltol. It is used in aroma compositions with a caramel note and as a taste intensifier in, for example, fruit flavors (particularly in strawberry flavor compositions). Production Methods Maltol is mainly isolated from naturally occurring sources such as beechwood and other wood tars; pine needles; chicory; and the bark of young larch trees. It may also be synthesized by the alkaline hydrolysis of streptomycin salts or by a number of other synthetic methods. Aroma threshold values Detection: 29 ppb Taste threshold values Taste characteristics at 100 ppm: sweet, caramellic, cotton candy, with jamy fruity and berry notes. Synthesis Reference(s) The Journal of Organic Chemistry, 45, p. 1109, 1980 DOI: 10.1021/jo01294a037 Tetrahedron Letters, 17, p. 1363, 1976 DOI: 10.1016/S0040-4039(00)78065-8 Toxicity evaluation The acute oral LD50 in rats was reported to be 2.33 g/kg (1.57-3.09 g/kg) (Moreno, 1974). The acute oral 7-day LD50s in mice, rats and chicks were reported to be 848, 1440 and 3720 mg/kg, respectively (Gralla, Stebbins, Coleman & Delahunt, 1969). Acute oral LD50 values were found to be 550 mg/kg in mice, 1620 mg/kg in rabbits and 1410 mg/kg in guinea-pigs (Dow Chemical Company, 1967). The acute sc LD50 in mice was found to be 820 mg/kg. Sc injection of 400 mg/kg resulted in decreased spontaneous activity, bradycardia, hypothermia, skeletal-muscle relaxation and diminution of pinna, corneal, and ipsilateral flexor reflexes (Aoyagi, Kimura & Murata, 1974). Because of a lack of sample, 5 g/kg could only be applied to one rabbit in the dermal LD50 study, but this dosage was not lethal in the one rabbit (Moreno, 1974). General Description White crystalline powder with a fragrant caramel-butterscotch odor. pH (5% aqueous solution) 5.3. Air & Water Reactions May be sensitive to prolonged exposure to light and air. Somewhat soluble in water at room temperature. Freely soluble in hot water [Merck]. Slightly soluble in cold water. Reactivity Profile 3-Hydroxy-2-methyl-4H-pyran-4-one is weakly acidic. Reacts with bases. May react with reducing agents. Volatile with steam. Fire Hazard Flash point data on 3-Hydroxy-2-methyl-4H-pyran-4-one are not available; however, 3-Hydroxy-2-methyl-4H-pyran-4-one is probably combustible. Pharmaceutical Applications Maltol is used in pharmaceutical formulations and food products as a flavoring agent or flavor enhancer. In foods, it is used at concentrations up to 30 ppm, particularly with fruit flavorings, although it is also used to impart a freshly baked odor and flavor to bread and cakes. When used at concentrations of 5–75 ppm, maltol potentiates the sweetness of a food product, permitting a reduction in sugar content of up to 15% while maintaining the same level of sweetness. Maltol is also used at low levels in perfumery. Pharmacology In mice, spontaneous motor activity was depressed by sc injection oi relatively low doses of maltol (75 mg/kg), hexobarbitone sleeping time was prolonged by sc or oral administration of 300 mg/kg, and convulsions induced by pentylenetetrazole or strychnine were inhibited by sc injection of toxic doses (500 mg/kg), but 1 mM concentrations of maltol had no effect on oxygen uptake by slices of the brain cortex of the rat (Aoyagi et al. 1974). Safety Profile Moderately toxic by ingestion, intraperitoneal, and subcutaneous routes. A skin irritant. Human mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. Safety Maltol is generally regarded as an essentially nontoxic and nonirritant material. In animal feeding studies, it has been shown to be well tolerated with no adverse toxic, reproductive, or embryogenic effects observed in rats and dogs fed daily intakes of up to 200mg/kg body-weight of maltol, for 2 years.The WHO has set an acceptable daily intake for maltol at up to 1mg/kg body-weight.A case of allergic contact dermatitis, attributed to the use of maltol in a lip ointment, has been reported. LD50 (chicken, oral): 3.72 g/kg LD50 (guinea pig, oral): 1.41 g/kg LD50 (mouse, oral): 0.85 g/kg LD50 (mouse, SC): 0.82 g/kg LD50 (rabbit, oral): 1.62 g/kg LD50 (rat, oral): 1.41 g/kg Chemical Synthesis By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position. Metabolism Maltol is rapidly and extensively metabolized in the dog and excreted by the conjugation pathway common to phenolic compounds. Rennhard (1971) reported that 57% of an iv dose was recovered in 24 hr, 88% of the total excretion occurring in the first 6 hr and 65-70% of the dose administered being recovered as sulphate and glucuronide conjugates storage Maltol solutions may be stored in glass or plastic containers. The bulk material should be stored in a well-closed container, protected from light, in a cool, dry place. Purification Methods It crystallises from CHCl3, toluene, aqueous 50% EtOH or H2O, and is volatile in steam. It can be readily sublimed in a vacuum. It forms a Cu2+ complex. [Beilstein 17 III/IV 5916, 18/1 V 114.] Incompatibilities Concentrated solutions in metal containers, including some grades of stainless steel, may discolor on storage. Regulatory Status GRAS listed. Included in the FDA Inactive Ingredients Database (oral solutions and syrups). Included in the Canadian List of Acceptable Non-medicinal Ingredients.   3-Hydroxy-2-methyl-4H-pyran-4-one Preparation Products And Raw materials Raw materials Tetrahydrofuran-->Chloroform-->Magnesium-->Diethyl oxalate-->ZINC-->Benzyl chloride-->Sodium ethoxide-->Manganese dioxide-->Oxygen-->Cyclohexane-->Furfural-->Methyl bromide-->Furfuryl alcohol-->Soy bean Isoflavone Isoflavone 10-40%-->CREOSOTE-->Benzyl ether-->Kojic acid-->Pyromeconic acid Preparation Products Tobacco essence

                                                              About US 
Leader Biochemical Group is a large leader incorporated industry manufacturers and suppliers of advanced refined raw materials From the year of 1996 when our factory was put into production to year of 2020, our group has successively invested in more than 52 factories with shares and subordinates.We focus on manufacture Pharm & chemicals, functional active ingredients, nutritional Ingredients, health care products, cosmetics, pharmaceutical and refined feed, oil, natural plant ingredients industries to provide top quality of GMP standards products.All the invested factories' product lines cover API and intermediates, vitamins, amino acids, plant extracts, daily chemical products, cosmetics raw materials, nutrition and health care products, food additives, feed additives, essential oil products, fine chemical products and agricultural chemical raw materials And flavors and fragrances. Especially in the field of vitamins, amino acids, pharmaceutical raw materials and cosmetic raw materials, we have more than 20 years of production and sales experience. All products meet the requirements of high international export standards and have been recognized by customers all over the world. Our manufacture basement & R&D center located in National Aerospace Economic & Technical Development Zone Xi`an Shaanxi China. Now not only relying on self-cultivation and development as well as maintains good cooperative relations with many famous research institutes and universities in China. Now, we have closely cooperation with Shanghai Institute of Organic Chemistry of Chinese Academy of Science, Beijing Institute of Material Medical of Chinese Academy of Medical Science, China Pharmaceutical University, Zhejiang University. Closely cooperation with them not only integrating Science and technology resources, but also increasing the R&D speed and improving our R&D power. Offering Powerful Tech supporting Platform for group development. Keep serve the manufacture and the market as the R&D central task, focus on the technical research.  Now there are 3 technology R & D platforms including biological extract, microorganism fermentation and chemical synthesis, and can independently research and develop kinds of difficult APIs and pharmaceutical intermediates. With the strong support of China State Institute of Pharmaceutical Industry (hereinafter short for CSIPI), earlier known as Shanghai Institute of Pharmaceutical Industry (SIPI), we have unique advantages in the R & D and industrialization of high-grade, precision and advanced products.  Now our Group technical force is abundant, existing staff more that 1000 people, senior professional and technical staff accounted for more than 50% of the total number of employees, including 15 PhD research and development personnel, 5 master′ S degree in technical and management personnel 9 people. We have advanced equipment like fermentation equipment and technology also extraction, isolation, purification, synthesis with rich production experience and strict quality control system, According to the GMP required, quickly transforming the R&D results to industrial production in time, it is our advantages and our products are exported to North and South America, Europe, Middle East, Africa, and other five continents and scale the forefront in the nation, won good international reputation.  We believe only good quality can bring good cooperation, quality is our key spirit during our production, we are warmly welcome clients and partner from all over the world contact us for everlasting cooperation, Leader will be your strong, sincere and reliable partner in China.

                                                                       Group profiles

Our Factories production lines

                                                   Our Factories R&D ability

                        Our Factories warehouse 

                                                       Product information

3-Hydroxy-2-methyl-4H-pyran-4-one Basic information Description References Product Name: 3-Hydroxy-2-methyl-4H-pyran-4-one Synonyms: LARIXINIC ACID;3-HYDROXY-2-METHYL-1,4-PYRONE;3-HYDROXY-2-METHYL-4H-PYRAN-4-ONE;3-HYDROXY-2-METHYL-4-PYRANONE;3-HYDROXY-2-METHYL-4-PYRONE;3-HYDROXY-2-METHYL-PYRAN-4-ONE;FEMA 2656;Maltol (4 g) CAS: 118-71-8 MF: C6H6O3 MW: 126.11 EINECS: 204-271-8 Product Categories: Food & Flavor Additives;Food and Feed Additive;Food & Feed ADDITIVES;Heterocycles;C3 to C6;Flavor;Cichorium intybus (Chicory);Building Blocks;Carbonyl Compounds;Chemical Synthesis;Ketones;Nutrition Research;Organic Building Blocks;Phytochemicals by Plant (Food/Spice/Herb);Aromatics;Miscellaneous Reagents;VX:15689727968 Mol File: 118-71-8.mol   3-Hydroxy-2-methyl-4H-pyran-4-one Chemical Properties Melting point  160-164 °C(lit.) Boiling point  205 °C density  1.046 g/mL at 25 °C FEMA  2656 | MALTOL refractive index  n20/D 1.541 Fp  198 °F storage temp.  2-8°C solubility  methanol: 50 mg/mL, clear form  Liquid pka 8.41±0.10(Predicted) color  Clear colorless PH 5.3 (0.5g/l, H2O) explosive limit 25% Water Solubility  1.2 g/100 mL (25 ºC) JECFA Number 1480 Merck  14,5713 BRN  112169 InChIKey XPCTZQVDEJYUGT-UHFFFAOYSA-N CAS DataBase Reference 118-71-8(CAS DataBase Reference) NIST Chemistry Reference 3-Hydroxy-2-methyl-4h-pyran-4-one(118-71-8) EPA Substance Registry System Maltol (118-71-8)   Safety Information Hazard Codes  Xn,Xi Risk Statements  22-38-36/37/38-41-20/22 Safety Statements  37-37/39-26-36-36/37/39-36/37 RIDADR  UN 3334 WGK Germany  3 RTECS  UQ1050000 Autoignition Temperature 1364 °F Hazard Note  Irritant TSCA  Yes HS Code  29329995 Hazardous Substances Data 118-71-8(Hazardous Substances Data) MSDS Information Provider Language 3-Hydroxy-2-methyl-4H-pyran-4-one English SigmaAldrich English ACROS English ALFA English   3-Hydroxy-2-methyl-4H-pyran-4-one Usage And Synthesis Description 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 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. References [1] # [2] # [3] # Description 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 piperidine to pyromeconic acid and subsequent methylation at the 2 position. Chemical Properties Maltol has a caramel–butterscotch odor and in solution it has a jam-like odor. This compound is also reported to have a suggestive of fruity, strawberry aroma in dilute solution. Chemical Properties White, crystalline powder; characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. Melting range 160–164C. Slightly soluble in water; more soluble in alcohol and propylene glycol. Chemical Properties White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor. Chemical Properties Maltol occurs in pine needles and the bark of young larch trees. It is produced when cellulose or starch is heated and is a constituent of wood tar oils. It forms crystals (mp 162–164°C) with a caramel-like odor, reminiscent of freshly baked cakes. Occurrence Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor. Uses Maltol may be used as an analytical reference standard for the quantification of the analyte in: Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods. Food and beverage matrices using FIA-direct chemiluminescence procedure. Uses A fragrance molecule used in flavor enhancers and fragrances. Uses Flavoring agent, to impart "freshly baked" odor and flavor to bread and cakes. Definition ChEBI: A natural product found in Cordyceps sinensis. Preparation Maltol may be produced synthetically starting from kojic acid . Alternatively, it can be isolated from beechwood tar or from extracts of needles from the genus Abies. Commercially available extracts fromAbies balsamea needles, which are also used as flavor and fragrance materials, usually contain 3–8% maltol. It is used in aroma compositions with a caramel note and as a taste intensifier in, for example, fruit flavors (particularly in strawberry flavor compositions). Production Methods Maltol is mainly isolated from naturally occurring sources such as beechwood and other wood tars; pine needles; chicory; and the bark of young larch trees. It may also be synthesized by the alkaline hydrolysis of streptomycin salts or by a number of other synthetic methods. Aroma threshold values Detection: 29 ppb Taste threshold values Taste characteristics at 100 ppm: sweet, caramellic, cotton candy, with jamy fruity and berry notes. Synthesis Reference(s) The Journal of Organic Chemistry, 45, p. 1109, 1980 DOI: 10.1021/jo01294a037 Tetrahedron Letters, 17, p. 1363, 1976 DOI: 10.1016/S0040-4039(00)78065-8 Toxicity evaluation The acute oral LD50 in rats was reported to be 2.33 g/kg (1.57-3.09 g/kg) (Moreno, 1974). The acute oral 7-day LD50s in mice, rats and chicks were reported to be 848, 1440 and 3720 mg/kg, respectively (Gralla, Stebbins, Coleman & Delahunt, 1969). Acute oral LD50 values were found to be 550 mg/kg in mice, 1620 mg/kg in rabbits and 1410 mg/kg in guinea-pigs (Dow Chemical Company, 1967). The acute sc LD50 in mice was found to be 820 mg/kg. Sc injection of 400 mg/kg resulted in decreased spontaneous activity, bradycardia, hypothermia, skeletal-muscle relaxation and diminution of pinna, corneal, and ipsilateral flexor reflexes (Aoyagi, Kimura & Murata, 1974). Because of a lack of sample, 5 g/kg could only be applied to one rabbit in the dermal LD50 study, but this dosage was not lethal in the one rabbit (Moreno, 1974). General Description White crystalline powder with a fragrant caramel-butterscotch odor. pH (5% aqueous solution) 5.3. Air & Water Reactions May be sensitive to prolonged exposure to light and air. Somewhat soluble in water at room temperature. Freely soluble in hot water [Merck]. Slightly soluble in cold water. Reactivity Profile 3-Hydroxy-2-methyl-4H-pyran-4-one is weakly acidic. Reacts with bases. May react with reducing agents. Volatile with steam. Fire Hazard Flash point data on 3-Hydroxy-2-methyl-4H-pyran-4-one are not available; however, 3-Hydroxy-2-methyl-4H-pyran-4-one is probably combustible. Pharmaceutical Applications Maltol is used in pharmaceutical formulations and food products as a flavoring agent or flavor enhancer. In foods, it is used at concentrations up to 30 ppm, particularly with fruit flavorings, although it is also used to impart a freshly baked odor and flavor to bread and cakes. When used at concentrations of 5–75 ppm, maltol potentiates the sweetness of a food product, permitting a reduction in sugar content of up to 15% while maintaining the same level of sweetness. Maltol is also used at low levels in perfumery. Pharmacology In mice, spontaneous motor activity was depressed by sc injection oi relatively low doses of maltol (75 mg/kg), hexobarbitone sleeping time was prolonged by sc or oral administration of 300 mg/kg, and convulsions induced by pentylenetetrazole or strychnine were inhibited by sc injection of toxic doses (500 mg/kg), but 1 mM concentrations of maltol had no effect on oxygen uptake by slices of the brain cortex of the rat (Aoyagi et al. 1974). Safety Profile Moderately toxic by ingestion, intraperitoneal, and subcutaneous routes. A skin irritant. Human mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. Safety Maltol is generally regarded as an essentially nontoxic and nonirritant material. In animal feeding studies, it has been shown to be well tolerated with no adverse toxic, reproductive, or embryogenic effects observed in rats and dogs fed daily intakes of up to 200mg/kg body-weight of maltol, for 2 years.The WHO has set an acceptable daily intake for maltol at up to 1mg/kg body-weight.A case of allergic contact dermatitis, attributed to the use of maltol in a lip ointment, has been reported. LD50 (chicken, oral): 3.72 g/kg LD50 (guinea pig, oral): 1.41 g/kg LD50 (mouse, oral): 0.85 g/kg LD50 (mouse, SC): 0.82 g/kg LD50 (rabbit, oral): 1.62 g/kg LD50 (rat, oral): 1.41 g/kg Chemical Synthesis By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position. Metabolism Maltol is rapidly and extensively metabolized in the dog and excreted by the conjugation pathway common to phenolic compounds. Rennhard (1971) reported that 57% of an iv dose was recovered in 24 hr, 88% of the total excretion occurring in the first 6 hr and 65-70% of the dose administered being recovered as sulphate and glucuronide conjugates storage Maltol solutions may be stored in glass or plastic containers. The bulk material should be stored in a well-closed container, protected from light, in a cool, dry place. Purification Methods It crystallises from CHCl3, toluene, aqueous 50% EtOH or H2O, and is volatile in steam. It can be readily sublimed in a vacuum. It forms a Cu2+ complex. [Beilstein 17 III/IV 5916, 18/1 V 114.] Incompatibilities Concentrated solutions in metal containers, including some grades of stainless steel, may discolor on storage. Regulatory Status GRAS listed. Included in the FDA Inactive Ingredients Database (oral solutions and syrups). Included in the Canadian List of Acceptable Non-medicinal Ingredients.   3-Hydroxy-2-methyl-4H-pyran-4-one Preparation Products And Raw materials Raw materials Tetrahydrofuran-->Chloroform-->Magnesium-->Diethyl oxalate-->ZINC-->Benzyl chloride-->Sodium ethoxide-->Manganese dioxide-->Oxygen-->Cyclohexane-->Furfural-->Methyl bromide-->Furfuryl alcohol-->Soy bean Isoflavone Isoflavone 10-40%-->CREOSOTE-->Benzyl ether-->Kojic acid-->Pyromeconic acid Preparation Products Tobacco essence