Isomaltol is a natural furan obtained by the enzymatic degradation of starch used as also a flavor component in bread crust produced by thermal degradation of sugars.

3420-59-5

C6H6O3

126.11

Isomaltol

(< 1 mg/ml refers to the product slightly soluble or insoluble )
Powder: -20°C for 3 years
In solvent: -80°C for 2 years