Food Additive Food Flavor Ethyl Maltol
XianTaimaProfessionalmanufactureSweetenerforvape,likeSucralose,Ethylmaltol.
ProductDetail
ProductsName:EthylMaltol
BrandName:XianTaima
CASNO.:4940-11-8
EINECSNO.:225-582-5
MF:C7H8O3
FEMA:3487
Appearance:Awhitecrystallinepowder
Purity:99%MIN
MeltingPoint:89-92℃
Water:<0.3%
ResidueOnIgnition:<0.1%
HeavyMetalsasPb:<10PPM
ProductDescription
EthylMaltolisanorganiccompound,acommonflavouring/sweetenerandaverypleasantsmellingchemicalthat
isusedasaflavouringinthefood,beverage,tobacco,confectionaryandfragranceindustry.Ithasasweet
smellthatcanhasbeendescribedascaramelizedsugar,cottoncandy,candyflossorsweetcookedfruit.
Ethylmaltolisanidealfoodadditivewiththecharactericsof:safeandnon-toxic,versatile, goodeffects, rarely
dosage.Itisagoodflavorandsweetsynergistforfood,beverages,meat products, flavors andfruit wine. And
ithasanti-bacterial,anti-corrosionperformancestoextendthefoodstorageperiod.
Ethylmaltolisawhitecrystallinepowderwithfragrantaroma.Whetheritiscrystallineorpowder,itcanmaintainits
sweetflavorafterdissolvedinsolution,andthesolutionisrelativelystable.
ProductsApplication
1.FoodAndBeverageIndustry Commonly usedinstrawberry, pineapple,grape,vanilla, wheat,chocolate,cola,
lemon,teaandotherflavor productsand dairyproducts. Generallydissolvedin flavororaqueoussolution
to join.
2.AppliedInRoastedSeedsAndNuts
3.Alcohol Addingappropriateamount ofethylmaltolintothebeer cansignificantlyincreasethemalt flavorand
coke flavorofthebeer, andinhibitsomerough bitternessandodor,and makeitmoredelicious.The amount
of15-16ppm, usually inbeerbeforemixingtankintothefilter.
4.MeatProductsAndCannedFood ddedEthylmaltolduringprocessing ofmeatproductstomakethemeatmore
pinkintheabsenceofthecoloringagentnitrite
5.FlavorsAndSpices Addedethylmaltolintoavariety offlavorsandspicescanenhance itsflavor,and can
greatlyenhancedwiththe increasingofethylmaltol.
6.Pharmaceutical Ethylmaltolisused inthepharmaceuticalindustry whichcanreducethebitterness ofVBof
variousoralvitamin tabletsandcanalsobeusedincoughsuppressants.
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