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Isomaltol

Chemical compound From Wikipedia, the free encyclopedia

Isomaltol
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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 sugar[citation needed]

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