maltol
Basic Information
| Field | Content |
|---|---|
| Chinese name | maltol |
| English name | maltol |
| INS/E number | INS 636 |
| Functional class | Flavour enhancer |
| Year adopted | 1972 |
| Approved by | Australia/New Zealand (FSANZ) |
What is it?
Maltol (2-methyl-3-hydroxy-4-pyrone) is a naturally occurring flavour potentiator that enhances sweetness and caramel/fruity notes in foods.
Source
Natural：可由木焦油、甘蔗渣等天然物中提取，或合成制得
Why is it used?
- Enhances sweetness and caramel/fruity flavour
- Acts as a flavour potentiator and fixative
- Improves overall aroma of processed foods
Common Foods
- Bakery goods
- Confectionery
- Beverages
- Dairy products
- Seasonings
Safety
ADI (Acceptable Daily Intake)：0–2 mg/kg bw
Concerns：
- 需在限量内使用
- 高剂量动物实验见甲状腺等影响
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 636)
- FDA 21 CFR 172.515
- Codex GSFA (INS 636)
- FSANZ Food Standards Code (636)
In a nutshell
Maltol is a natural flavour potentiator that enhances sweetness and caramel/fruity notes.
Consumer Advice
Maltol is a naturally occurring flavour enhancer that forms during baking, caramelisation and coffee roasting, with a sweet, caramel-like aroma. It is used in confectionery, beverages and baked goods to improve flavour and mask off-notes. It is found naturally in malt and coffee beans and is considered safe within approved limits, regarded as a mild and benign food flavouring component.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.