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.
Isomaltotriose (Standard) is the standard substance of Isomaltotriose, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Isomaltotriose is a sugar compound derived from the enzymic hydrolyzates of dextran obtained from the Leuconostoc mesenteroides NRRL B-512.