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99%min Thiamine Nitrate Thiamine Nitrate Manufacturer For Food Additives
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Thiamine nitrate Basic information |
Product Name: | Thiamine nitrate |
Synonyms: | mnitrate;nitrate(salt);thiaminenitrate(salt);Thiaminenitratel;Thiazolium,3-[(4-amino-2-methyl-5-pyrimidinyl)methyl]-5-(2-hydroxyethyl)-4-methyl-,nitrate(salt);vitaminb(sub1)nitrate;Thiamin Mononitrate;Thiaminenitrate,98% |
CAS: | 532-43-4 |
MF: | C12H17N5O4S |
MW: | 327.36 |
EINECS: | 208-537-4 |
Product Categories: | Biochemistry;Vitamins;Vitamins and derivatives |
Mol File: | 532-43-4.mol |
Thiamine nitrate Chemical Properties |
Melting point | 196-200°C |
storage temp. | 2-8°C |
pka | 4.8(at 25℃) |
Merck | 14,9295 |
Stability: | Stable. Incompatible with strong oxidizing agents. |
CAS DataBase Reference | 532-43-4(CAS DataBase Reference) |
EPA Substance Registry System | Thiazolium, 3-[(4-amino-2-methyl-5-pyrimidinyl) methyl]-5-(2-hydroxyethyl)- 4-methyl-, nitrate (salt)(532-43-4) |
Safety Information |
Safety Statements | 22-24/25 |
RTECS | XI7400000 |
TSCA | Yes |
Thiamine nitrate Usage And Synthesis |
Description |
Thiamine nitrate is the thiamine salt formed from one mole of thiamine base and one mole of nitric acid. It occurs as an anhydrous crystalline solid of low hygroscopicity. Thiamin (vitamin B1) is a member of the vitamin B complex. Attributing to low hydroscopicity, thiamine nitrate works as a more stable form of thiamine in pharmaceutical preparations. Thiamine nitrate is preferred to be used for the preparation of multivitamins and as a food fortification in dry blends and dry products such as in wheat flour. |
References |
[1] Food and Agriculture Organization of the United Nations, Food Fortification: Technology and Quality Control: Report of an FAO technical meeting Rome, 1995 [2] Ronald R. Eitenmiller, W. O. Landen Jr and Lin Ye, Vitamin Analysis for the Health and Food Sciences, Second Edition, 2008 [3] Thomas J. Macek, Beate A. Feller and Edward J. Hanus, Pharmaceutical studies with thiamine mononitrate, Journal of Pharmaceutical Sciences, 1950, vol. 39, 365-369 |
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