Characteristics of maltol and ethyl maltol

Maltol, also known as methyl maltol, chemical name 3-hydroxy-2-methyl-4H-pyrone, FEMA number 2656, relative molecular mass 126.11, white needle-like crystals or white crystalline powder, melting point 160~164 ℃. There is maltol in fern and larch bark. Some food materials such as roasted chicory, caramel, roasted coffee, cocoa, grains and bread crust also have a small amount of maltol.

Ethyl maltol is abbreviated as EM, chemical name is 2-ethyl-3-hydroxy-4H-pyrone, FEMA number is 3487, relative molecular mass is 140.14, melting point is 89-92℃, it is a more commonly used efficient synthetic flavoring agent , Adding a small amount can make the product's fragrance stronger and last longer.

Ethyl maltol

According to its characteristics, ethyl maltol is divided into pure flavor, burnt flavor, and special alcohol type. Mainly used in food flavoring, daily flavoring, photosensitive materials, antiseptic and skin care products.

1 Pure fragrance

It is characterized by a soft fruity and milky aroma. Adding to meat products can significantly improve the fruit's umami taste, inhibit bitterness, sourness, astringency, etc., to obtain the most suitable fruit sweet and umami taste, and at the same time, obtain an excellent mouthfeel. It is more in meat products than corn, peanuts and other meat and vegetable types, and can be used with special alcohol types.

2 Burnt type

It is characterized by obvious top fragrance, translucent hair, and a very strong caramel fragrance, which has a strong synergistic effect on the original sweet and umami flavor of various foods. Especially added to various meat products, such as: barbecue, sausage, barbecue and other products with smoked, grilled, charcoal-flavored flavors, it can interact with the amino acids in the meat and significantly improve the flavor of the meat. , Make the flavor more prominent.

3 Special alcohol type

This type of ethyl maltol 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 the aftertaste is long after being heated and dissolved, and the fragrance is lasting. While maintaining the original characteristic aroma of the meat product, it can maximize the aroma concentration of the product, and has the functions of acid suppression, bitterness, deodorization, and antiseptic. It is suitable for poultry products such as high-grade ham, salted ham, high-grade sausage and so on.

Function 

As the basic flavor ingredients, maltol and ethyl maltol are the basic ingredients of many complex flavors, and they are also essential raw materials for the preparation of many fruit flavors.  

1 Improve food flavor      

Maltol and ethyl maltol can enhance the overall flavor characteristics of many seasonings, creating a smooth and harmonious flavor. When used as a flavor improver, its typical dosage is 2~250ppm and 1~100ppm respectively.  

2 Increase and improve sweetness      

The sweetening properties of maltol and ethyl maltol can achieve the effect of reducing the amount of sugar. According to reports, adding 15 ppm maltol or about a quarter of ethyl maltol to non-carbonated fruit beverages can achieve an ideal sweetening effect and reduce the amount of sucrose by 5-15%.    

On the other hand, when used in combination with high-sweetness sweeteners, it can improve the unbalanced, discontinuous and strong taste of sweeteners, help make the flavor of the product closer to sucrose, and the resulting sweetness is more perfect, balance.  

3 Modification of bitterness and astringency      

Maltol and ethyl maltol are generally used to conceal the bitter taste in foods or medical products, dilute the astringency of foods, and inhibit the aftertaste produced by sweeteners, so that the food has a balanced flavor.  

4 Enhance the creamy taste      

Maltol and ethyl maltol have the effect of enhancing the creaminess of dairy products, and can produce a smooth taste similar to high-fat foods, which is conducive to the development of delicious reduced-fat, low-fat and non-fat high-grade dairy products.  

5 Reduce sourness and sour irritation      

Maltol and ethyl maltol can improve the overall flavor of food by reducing the overall sourness of food, which is particularly beneficial for the development of low pH foods and flavors with microbial stability. At the same time, they can also suppress the sour irritation caused by certain food additives, making the food flavor softer.  

6 Improve the flavor of microwave-cooked food      

Basically, the rapid and low-temperature cooking method of the microwave oven will make the food lack its proper flavor, and maltol and ethyl maltol have unique functions and help to improve the flavor of such foods.