In the field of food science, understanding the chemical composition of food products is crucial for quality control and consumer safety. 5-Hydroxymethyl-2-Furaldehyde (CAS 67-47-0) plays a fascinating dual role in this context. While it is well-known as a marker for heat treatment in various foods due to its formation during caramelization and Maillard reactions, it also possesses antioxidant properties that are of interest to the food industry.

NINGBO INNO PHARMCHEM CO.,LTD. supplies 5-Hydroxymethyl-2-Furaldehyde, a compound whose presence in food products can indicate processing history. Elevated levels in items like baked goods, coffee, or fruit juices can suggest that they have undergone significant heating. This makes it a valuable tool for quality assessment. For food scientists and manufacturers, the ability to source consistent and well-characterized 5-hydroxymethyl-2-furaldehyde is important for calibration and analysis.

Beyond its role as an indicator, the inherent antioxidant capabilities of 5-Hydroxymethyl-2-Furaldehyde are also being explored. Antioxidants are vital in preventing the degradation of food products by inhibiting oxidation, thereby extending shelf life and maintaining product quality. The potential for this compound to contribute to food preservation is an area of ongoing research. For companies looking to buy 5-hydroxymethyl-2-furaldehyde for such studies, NINGBO INNO PHARMCHEM CO.,LTD. offers a reliable source.

The price of 5-hydroxymethyl-2-furaldehyde can vary, but its significance in food science research, both as a quality marker and a potential functional ingredient, underscores its value. The commitment of NINGBO INNO PHARMCHEM CO.,LTD. to providing high-purity chemicals ensures that researchers have access to reliable materials for their investigations into food composition and preservation.