Versatile Ethyl Maltol

Ethyl maltol is white or slightly yellow crystals, yellow in contact with alkali, melting point is 89-92 ℃, easily soluble in hot water, ethanol, chloroform and glycerol, with caramel flavor and fruit flavor

Classification of ethyl maltol

Ethyl maltol can be divided into pure aroma type, coke aroma type and special alcohol type

Pure ethyl maltol is characterized by a soft fruity and creamy aroma

The caramel-flavored ethyl maltol is characterized by an obvious top-scent, penetrating hair, and a very strong caramel aroma, which has a strong synergistic effect on the original sweet and umami taste of various foods

The special alcohol type ethyl maltol has the advantages of high purity, high whiteness, unique aroma, etc.

The function of ethyl maltol

Ethyl maltol has various functions

Improve the properties of raw materials

Increase the aroma characteristics of the product

Increases and improves sweetness

Modifies bitterness and astringency

Enhances the creamy smooth taste

Reduce sour and sour taste

Application scenarios of ethyl maltol

Based on the function of ethyl maltol, it is applicable to many scenarios

For example, in the manufacture of creamy and rich ice cream, frozen milk and frozen yogurt, to improve the creamy mouthfeel of the product, as well as flavor properties such as vanilla, strawberry and chocolate, maltol and ethyl maltol can be used

Maltol and ethyl maltol enhance the taste of vanilla and chocolate pudding, reduce starchy and mushy taste, and further improve product quality

　　Because maltol and ethyl maltol have sweet and burnt aroma, they are also ideal flavor enhancers for baked goods.

　　Adding maltol and ethyl maltol to chocolate products can improve the rich and smooth taste and reduce the bitterness and astringency of the chocolate itself
.

　　In different seasonings, maltol and ethyl maltol can also adjust according to the characteristics of the product itself
.
For example, strawberry jam will increase its sweetness and aroma, and tomato sauce can reduce its sour taste.
In low-oil, low-calorie condiments, reducing the amount of oil and carbohydrates will affect the flavor of the product.
The use of maltol and ethyl maltol can correct this negative effect, reconciling the astringency and incongruent flavor of these products
.

　　Adding maltol or ethyl maltol in the processing of poultry meat products, together with additives such as ferric citrate, zinc gluconate, etc.
, can play a good role in color development
.
For example, the addition of ethyl maltol to minced meat can form a purple-red complex, which improves the color of marinated minced meat, delays fat oxidation, and improves the meat flavor of minced meat products
.

　　When ethyl maltol is used as a flavor synergist, the dosage is small, and too much will make the product have a caramel flavor
.
Since some ethyl maltol congeners can work very effectively at very low concentrations, when adding, they should be accurately weighed or adjusted to a stock solution with a concentration of less than 0.
5%, and then according to the optimal formula The concentration is added to food, and the timing of addition is selected according to the processing technology and product characteristics of different products, such as the process of cooking and smoking products, as well as conditioning products and cooked food.
When using ethyl maltol, the timing will directly affect the characteristics of the product.

.
Generally speaking, the products that need to be rolled and kneaded are added in the material liquid, and the products that need to be mixed with powder and chopped are added at a later stage
.

　　(Source: Food R&D and Production)

　　"China Food News" (May 30, 2022 06 edition)

　　(Editor in charge: Yang Xiaojing)