Ethyl Maltol raw materials Ethyl Maltol Powder

CAS:4940-11-8

MF:C7H8O3

MW:140.14

EINECS:225-582-5

Specification: 99% min Ethyl Maltol Powder

Sample:Ethyl Maltol Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White to Pale Yellow

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Ethyl Maltol Powder Usage and Synthesis.

Ethyl maltol is a derivative of γ-pyrone, is a broad-spectrum efficient aroma enhancer, can also be used as a sweetener, aroma synthesis agent, aroma improver and aroma fixing agent, with acid suppression, bitter suppression, deodorisation, in addition to the effect of stimulation. These and maltol have the same characteristics, the difference is that maltol can be obtained from nature (barley, soybean, etc.), while ethyl maltol can be synthetic. Appearance white powder, needle or granular crystals. Aroma has a fruit-like burnt sweet aroma, no miscellaneous air.

Uses and functions of Ethyl Maltol.

Ethyl malt phenol is a safe, non-toxic, versatile, effective and low dosage of the ideal aroma synergist, the improvement and enhancement of the aroma of the food has a significant effect on the sweet food sweeteners, and can extend the storage period of the food. Widely used in tobacco, food, beverage, flavour, fruit wine, daily use cosmetics and other products.

It has significant effect on the improvement and enhancement of the aroma of food, plays a sweetening role in sweet food, and has antibacterial and antiseptic properties, and can extend the storage period of food. Its code as a spice additive: GBA3005; INS637; FEMA3487, (GBA-People's Republic of China national standard for artificial flavours number; INS-International coding system; FEMA-American Association of Manufacturers of Flavours and Extracts).

Ethyl maltol is classified according to its characteristics: pure aroma, burnt aroma and extra alcohol. Mainly used in food flavouring, daily use flavouring, photographic materials, antiseptic and skin care products.

Ethyl maltol is an edible spice allowed to be used in our country, with 4-6 times stronger flavour than maltol, and has significant aroma-enhancing effect. It is mainly used in the preparation of confectionery, pastry, chocolate and tobacco flavouring.

The dosage according to normal production needs, generally in the candy and chewing gum 5 ~ 50mg/kg; ice cream, seasoning, jelly 5 ~ 15mg/kg; soft drinks 1.5 ~ 6mg/kg.

Characteristic of Ethyl Maltol.

White or slightly yellow needle-like crystals or crystalline powder, with the aroma of sweet caramel. Melting point 89～93℃. Soluble in hot water, ethanol and other organic solvents, slightly soluble in water. Solubility in water (g/100mL) is: 1.53 at 15 ℃, 1.81 at 25 ℃, 16.66 at 100 ℃, the aqueous solution is slightly acidic, 10.0 in ethanol, propylene glycol in 5.88. At room temperature there is a large degree of volatility, it is advisable to airtight storage. Rat oral LD50150mg/kg, Adl0~2mg/kg (FAO/WHO, 1994).

Product Method of  Bulk Ethyl Maltol Powder.

There are mainly fermentation method, sugar alcohol chlorination method and sugar aldehyde method.

1. Fermentation by starch fermentation to get monascus acid, and then by etherification, oxidation, debenzyl, decarboxylation, hydroxylation, reduction and get ethyl maltol.

2. Sugar alcohol chlorination method sugar alcohol oxidation with chlorine (or oxidation with sodium hypochlorite), heat decomposition of pyrogallic acid, and then with the reaction of acetaldehyde, reduction of ethyl maltol.

3. Sugar aldehyde method with furfural as raw material and ethyl Gram reagent reaction to furfuryl acetone, and then oxidised with chlorine, and then hydrolysed to produce ethyl maltol.