Types of ethyl maltol, what is the difference between maltol and ethyl maltol?

Ethyl maltol is divided into three categories: A1 type (pure flavor type), A2 type (light burnt flavor type), and A3 type (enhanced burnt flavor type): It has a very strong caramel flavor and has a strong synergistic effect on the original sweet and umami taste of various foods. It is suitable for meat products, roasted meat, canned food, condiments, candies, biscuits, bread, chocolate, cocoa products, cereals, betel nuts, preserved fruit candied fruit products and various feeds.

In particular, when added to various meat products, it can work with the amino acids in the meat and significantly improve the flavor and flavor of the meat. As a result, today's food industry is becoming more and more widely used.

When ethyl maltol is added to meat processing, ethyl maltol complexes the iron ions in myoglobin, thereby preventing myoglobin from degrading into iron-free porphyrin-globulin complexes. Because globulin complexes are easy to further decompose in a normal state, half of the product is a light green porphyrin, which affects the flavor and quality of meat products. The presence of ethyl maltol will prevent the degradation of myoglobin from occurring, or it will be possible to make canned cooked meat pink without the addition of nitrites.

Ethyl maltol also has the effect of removing the miscellaneous taste of raw materials and maintaining a long-term fragrance and flavor, such as the meat quality, meat texture and flavor of frozen meat in meat product processing are not as good as fresh meat, if ethyl maltol is added in processing, it will shorten the difference in flavor between the two. It has the advantages of high purity, high quality, high whiteness, unique aroma, etc., the characteristic flavor is more prominent, the burnt fragrance is mellow and rich, and the aftertaste is long and long-lasting after being dissolved by heat. While maintaining the original characteristic fragrance of meat products, it can maximize the aroma concentration of the product, and has the effects of acid inhibition, bitterness, fishiness and preservative.

It is suitable for high-grade ham, salted water ham, high-grade sausage and other meat products that highlight the meat texture.

What you don't know about ethyl maltol, how to identify the purity, quality and quality of ethyl maltol.

First, the way to obtain it is different.

1. Maltol can be obtained naturally (barley, soybeans, etc.).

2. Ethyl maltol is synthesized artificially.

Second, the traits are not the same.

1. Maltol: It is a white crystalline powder, with the special aroma of caramelized hard candy, and the dilute solution has a strawberry-like aromatic taste. 1 gram of this product is soluble in about 80 ml of water and 21 ml of ethanol.

81 ml glycerol.

or 28 ml propylene glycol.

2. Ethyl maltol is a derivative of pyranone, with a melting point of 85 95, soluble in hot water, ethanol and chloroform.

With glycerin, it has a caramel flavor and a fruity flavor. Solubility of ethyl maltol.

At 15 hours, 1g can be dissolved in 65ml of water, and at 25 hours, 55ml of water can be dissolved 1g.

Preparation method of ethyl maltol

1. Fermentation method.

Kojic acid is obtained by starch fermentation, and then etherification, oxidation, debenzylation, decarboxylation, hydroxylation, and reduction to obtain ethyl maltol.

2. Furfuric acid method.

The temperature is 90 for furfuric acid and acetic acid.

The solution is added dropwise to the ether solution of diacetyl peroxide within 1 2h, and then the temperature of this mixture is raised to 110 within 2h, so that the 2 positions of pyrulic acid can be directly alkylated to obtain ethyl maltol.

3. Furfuryl alcohol method.

Furfuryl alcohol in methanol.

Chlorine gas is introduced into the aqueous solution.

Chlorination is generated from 4-chloro3-hydroxy4H-one, which is then heated and hydrolyzed to obtain pyranofuric acid; Under alkaline conditions, pyrofuric acid is condensed with acetaldehyde to obtain hydroxyethyl pyrophoric acid, and zinc powder is used in hydrochloric acid.

Reduce it to ethyl maltol.

4. Furfural method.

Furfural reacts with ethyl magnesium bromide to obtain ethylfurfuryl alcohol (furanol), which is then oxidized by chlorine gas at 0 in methanol water-soluble banquet free liquor, and then heated to 100 hydrolysis to obtain ethyl maltol.

The above content refers to the encyclopedia - maltol.

The above content refers to Encyclopedia - Ethyl Maltol.

Ethyl maltol is a safe, reliable, low-dosage, effective food additive, the molecular formula is C7H8O3. As a kind of flavor improver and flavor enhancer, it is more and more widely used, and is a good flavor synergist for tobacco, food, beverages, flavors, fruit wine, daily cosmetics, etc., which has a significant effect on the improvement and enhancement of food flavor, plays a sweetening role in sweets, and can prolong the storage period of food.

In 1970, ethyl wheat trap kernel banquet budol has been officially listed in the ranks of food additives by the World Health Organization and the Food and Agriculture Organization of the United Nations, and it has developed at home and abroad at a rapid rate by virtue of its remarkable flavor enhancement effect, recognized safety and wide application. Although ethyl maltol is a homolog of maltole, the slight changes in its molecular structure make it 3-8 times more flavorful than maltole.

Summary. Ethyl flavor enhancer is an ideal food additive that is safe and non-toxic, widely used, good effect and low dosage, and is a good flavor synergist for tobacco, food, beverages, flavors, fruit wine, daily cosmetics, etc., which has a significant effect on the improvement and enhancement of food flavor, plays a sweetening role in sweets, and can prolong the storage period of food.

The taste of ethyl maltol is slightly bitter, slightly spicy, and astringent.

There are differences between the two in terms of quality, taste, and color.

What is the difference between ethyl maltol and ethyl flavoring.

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Ethyl flavoring phenol is a kind of safe and non-toxic, widely used, good effect, low dosage of ideal food additives, is tobacco, food, beverages, flavors, regret fruit wine, daily cosmetics and other good flavor synergist, has a significant effect on the improvement and enhancement of food flavor, sweets play a sweetening role, and can prolong the storage period of food. The taste of ethyl maltol is slightly bitter, slightly spicy, and astringent, and there are differences in quality, taste, and color.

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Ethyl maltol is a white-yellow needle-like crystal, melting point 89 92, soluble in hot water, is a strong aroma, volatile compound. Ethyl maltol has been recognized worldwide as a safe and reliable food additive. For example, ethyl maltol is applied to food, which can be used as a flavor synergist for dairy products, and the effect is particularly significant.

Ethyl maltol can also increase the sweetness of sweet foods and save sucrose, while inhibiting bitterness and sourness, softening the aroma in foods. Ethyl maltol is widely used in all kinds of low-grade foods, which can improve the flavor quality. Its reference dosage:

Dairy products such as cream biscuits and egg rolls are 60 9 0 mg kg, toffee 20 6 0 mg kg, cream chocolate 30 50 mg kg, fruit juice 20 30 mg kg, condiments 20 5 0 mg kg, cold drinks 2 1 0 mg kg, canned food 5 2 0 mg kg, generally in food dosage of 04 100 mg kg.

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Answer: Ethyl maltol (ethyl maltol) is a natural organic compound that can be extracted from certain species of plants. It is often used as a food balancing additive with a sweet and aromatic flavor that can enhance the flavor of food.

Ethyl maltol can also be used in the manufacture of perfumes, cosmetics, and other products of Nexian. However, ethyl maltol may not be safe in some cases. It may cause *** to the human body, such as headaches, vomiting, rashes, and allergic reactions, etc.

Therefore, caution should be exercised when using ethyl maltol and the relevant regulations and guidelines should be followed. Thank you for your patience. The above is all my reply, if you are satisfied with my service, please give a thumbs up, and I wish you a happy life<>

Ethyl maltol is an ideal food additive that is safe and non-toxic, has a wide range of uses, has good effects and uses a small amount.

It is a good flavor synergist for tobacco, food, beverages, flavors, fruit wine, daily cosmetics, etc., which has a significant effect on the improvement and enhancement of the flavor of food, plays a sweetening role in sweets, and can prolong the storage period of food. Ethyl maltol is a white crystalline powder with a fragrant aroma.

Whether it is crystalline or powder, it retains its sweet flavor after being dissolved in solution, and the solution is relatively stable. Ethyl maltol, as a synergist for sweet and umami, is used in small amounts, but the effect is very significant. The general dosage is around the top, and sometimes only a few ppm is effective.

Ethyl maltol easily forms complexes with iron, and when it comes into contact with iron, it will gradually turn from white to red. Therefore, it is not respectful to the skin, avoid using iron containers in storage, and its solution should not be in contact with iron for a long time, and the manuscript leakage should be stored in glass or plastic containers.

Maltol and ethyl maltol are not used in the scope of use, maltol is often added to baked food, ice cream and candy, ethyl maltol is more widely used, in tobacco, food, beverages and even daily cosmetics can be seen, in addition to maltol in water diluted similar to strawberry flavor, ethyl maltol smells candy and fruity flavor.

What is the difference between maltol and ethyl maltol.

Maltol and ethyl maltol are more common food additives in life, but there are certain differences between the two in terms of use, maltol as a food flavor enhancer is often added to baked food, ice cream and candy, and ethyl maltol is more widely used, in tobacco, food, beverages, flavors, fruit wine, and even used in daily cosmetics.

Maltol and ethyl maltol are different in nature.

There is also a difference between the two in terms of properties, maltol is a white crystalline powder, smells of a special aroma of caramel cream hard candy, and has the aromatic taste of strawberries after dilution in water, while ethyl maltol is also a white crystalline powder, easily soluble in hot water, with caramel aroma and fruit flavor.

Maltol is also known as methyl maltol, compared with ethyl maltol, the flavor enhancement effect is slightly weaker, and the scope of use is also reduced, so many food processing aspects on the market tend to prefer ethyl maltol.