| Customization: | Available |
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| CAS No.: | 4940-11-8 |
| Formula: | C7h8o3 |
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Ethyl maltol is a safe, reliable, low-dosage, and highly effective food additive with a molecular formula of C7H8O3. As a flavor improver and flavor enhancer, it is used more and more widely. It is a good flavor synergist for tobacco, food, beverages, flavors, fruit wine, daily cosmetics, etc. It has a significant effect on improving and enhancing the flavor of food. , plays a sweetening role in sweets and can extend the storage period of food.
Ethyl maltol is divided into three categories: A1 type (pure flavor), A2 type (light burnt flavor) and A3 type (enhanced burnt flavor):
Type A1
Its fruity aroma is outstanding. Adding various fruits, cold fruit products, natural juices, various beverages, cold drinks, alcohol, dairy products, bread pastries, soy sauce, Chinese patent medicines, cosmetics and various tobacco spices can significantly enhance the fruity flavor. , suppress bitter, sour, astringent and other flavors, obtain the most suitable sweet and umami flavor of fruits, and at the same time, obtain an excellent taste. In particular, it is used to prepare various cigarette flavors and fragrances, and is added to cigarettes to make the smoke more mellow and fragrant, reduce the dry, astringent and bitter taste in the mouth and throat after smoking, and make the mouth and throat feel smooth and comfortable.
Type A2
It has a very strong caramel aroma and has a strong synergistic effect on the original sweet and umami flavors of various foods. Suitable for meat products, roasted meats, canned food, condiments, candies, biscuits, bread, chocolate, cocoa products, cereals, betel nut, candied fruit products and various feeds. Especially when added to various meat products, it can interact with the amino acids in the meat and significantly enhance the flavor of the meat. Therefore, today's applications in various food industries are becoming more and more widespread.
After adding ethyl maltol in meat processing, ethyl maltol will undergo a complex reaction with the iron ions in myoglobin, thereby preventing the degradation of myoglobin into iron-free porphyrin-globulin complexes. Since globulin complexes are prone to further decomposition under normal conditions, half of the products are light green porphyrins, which affects the flavor and quality of meat products. The presence of ethyl maltol will prevent the degradation of myoglobin, or can make canned cooked meat pink without adding nitrite. Ethyl maltol also has the effect of removing the odor of raw materials and maintaining a long-lasting fragrance and flavor. For example, in the processing of meat products, the texture, texture and flavor of frozen meat are not as good as fresh meat. If ethyl maltol is added during processing, it will shorten the two-month period. differences in flavor.
A3 type
It has the advantages of high purity, high quality, high whiteness, and unique aroma. The characteristic flavor is more prominent, the burnt aroma is mellow and rich, and the aftertaste is long and lasting after being dissolved by heat. While maintaining the original characteristic aroma of meat products, it can maximize the aroma concentration of the product, and has the functions of suppressing acidity, suppressing bitterness, removing fishy smell, and preservatives. It is suitable for meat products such as high-end ham, salt-water ham, and high-end sausages that highlight the meat texture.
| Density | 1.261 g/cm³ |
| Melting point | 85 -95 ºC |
| Boiling point | 290.27 ºC |
| Flash point | 124.8 ºC |
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