ethyl maltol
Basic Information
| Field | Content |
|---|---|
| Chinese name | ethyl maltol |
| English name | ethyl maltol |
| INS/E number | INS 637 |
| Functional class | Flavour enhancer |
| Year adopted | 1972 |
| Approved by | Australia/New Zealand (FSANZ) |
What is it?
Ethyl maltol (3-hydroxy-2-ethyl-4-pyrone) is the ethyl analogue of maltol with stronger flavour-potentiating power, enhancing sweetness and caramel/fruity notes.
Source
Industrial：麦芽酚乙基化、精制结晶
Why is it used?
- Stronger potentiating effect than maltol
- Enhances sweetness and caramel/fruity flavour
- Acts as a flavour potentiator and fixative
Common Foods
- Bakery goods
- Confectionery
- Beverages
- Meat flavourings
- Seasonings
Safety
ADI (Acceptable Daily Intake)：0–2 mg/kg bw
Concerns：
- 需在限量内使用
- 过量会产生金属苦味
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 637)
- FDA 21 CFR 172.515
- Codex GSFA (INS 637)
- FSANZ Food Standards Code (637)
In a nutshell
Ethyl maltol is a stronger synthetic flavour potentiator used to boost sweetness and caramel/fruity notes.
Consumer Advice
Ethyl maltol is a close relative of maltol with a more intense aroma. It is a highly effective flavour enhancer: even small amounts make sweetness, fruitiness and caramel notes more pronounced. It is used in beverages, confectionery, baked goods and meat products. Though synthesised, its structure closely resembles natural maltol, and international safety assessments conclude it is safe at permitted levels.
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.