4-Methylimidazole; soft drink additive

Min.Order / FOB Price:Get Latest Price

1 Kilogram	Negotiable

1 Kilogram

Negotiable

Min.Order :1 Kilogram
Purity: 99%+
Payment Terms : L/C,D/P,T/T,

Keywords

Soft drink additive 822-36-6 photographic processing 4-Methylimidazole

Quick Details

Appearance:white to off-white powder
Application:Raw material of cimetidine. Pharmaceutical Intermediate
PackAge:1kg/package, 25kg/bag, 25kg/drum
ProductionCapacity:50|Metric Ton|Month
Storage:Store in cool, dry, and well-ventilated place
Transportation:By courier, by air, by sea

Superiority:

XI'AN VEDA CHEMICAL CO.,LTD, is specializes in APIs and Intermediates products.

4-Methylimidazole, which it the cimetidine intermediate, is our main products.

Our annual output of 4-Methylimidazole can reach to 600Mt.

4-Methylimidazole (4-MeI or 4-MEI) is a heterocyclic organic chemical compound with molecular

formula H3C–C3H3N2 or C4H6N

It is formally derived from imidazole through replacement of the hydrogen in position 4 by

a methyl group. It is a slightly yellowish solid.

4-MeI may be formed in the browning of certain foods through the Maillard

reaction between carbohydrates and amino-containing compounds. In particular, it is found

in roasted foods, grilled meats, coffee and in types of caramel coloring produced with ammonia-

based processes. It may arise also byfermentation.

Details:

product Name	4-Methylimidazole
Synonyms	4-methyl-1H-imidazole; 4-METHYL IMIDAZOLE; 5-methyl-1H-imidazole
Molecular Formula	C₄H₆N₂
Molecular Weight	82.1038
InChI	InChI=1/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6)
CAS Registry Number	822-36-6
EINECS	212-497-3
Molecular Structure
Density	1.062g/cm³
Melting point	46-48℃
Boiling point	263°C at 760 mmHg
Refractive index	1.523
Flash point	141.6°C
Vapour Pressur	0.0172mmHg at 25°C
Hazard Symbols	C:Corrosive;
Risk Codes	R22:; R34:;
Safety Description	S25:; S36/37/39:; S45:;

UN No.: 3263

Class: 8

Packing Group: Ⅲ

4-methylimidazole (4-MEI) is a chemical compound that is not directly added to food; rather it is formed as a byproduct in some foods and beverages during the normal cooking process. For example, 4-MEI may form when coffee beans are roasted and when meats are roasted or grilled. 4-MEI also forms as a trace impurity during the manufacturing of certain types of caramel coloring (known as Class III and Class IV caramel coloring) that are used to color cola-type beverages and other foods.