How to scientifically apply ethyl maltol in the food industry?

1. Ethyl maltol is a safe and small amount of flavoring agent in food business. It only needs a small amount in food to increase the flavor. The flavoring effect is higher than the traditional flavoring agent maltol and coumarin. a lot of. In 1970, ethyl maltol was officially listed in the ranks of food additives by the World Health Organization and the United Nations Food and Agriculture Organization. It can be widely used in food, beverages, daily chemicals and other fields. https://eu.echemi.com/ https://eu.echemi.com/ Maltol flavoring agents mainly include maltol, ethyl maltol, maltol isobutyrate and maltol propionate, of which maltol and ethyl maltol are the two most used categories. Maltol is widely found in nature, in the roasted condensate of wheat and barley malt, and in the leaves and bark layers of certain fir trees and larch. Ethyl maltol does not exist in nature, it is a synthetic product, but its safety is guaranteed, and the strong flavor enhancement properties of ethyl maltol fundamentally limit the dosage, so it is rarely used in practical applications. There is an excess. Ethyl maltol can be divided into three categories according to the application range and effect: pure fragrance, light burnt fragrance and mellow fragrance. The pure-flavored ethyl maltol has a prominent fruit aroma, and has a significant effect of enhancing aroma in various fruit products or beverages, making the fruit aroma more intense; light-scorched products have a caramel aroma, and it is necessary to enhance the aroma of products It has very good effects, such as chocolate, bakery products, barbecue products, sausages and other meat products; the mellow ethyl maltol has a higher purity, which not only makes the fragrance of various products more prominent, but also improves the fragrance The continuity, and has the functions of inhibiting acid, inhibiting bitterness, and removing fishy. Ethyl maltol has the characteristics of enhancing flavor, protecting color, and reducing weight in meat products. It also has the effect of flavor "emulsification", which can fully integrate the aroma and flavor of meat, making the taste more round and mellow, and at the same time, it can blend in the meat Amino acids react to produce meaty substances, which significantly increase the meaty aroma of the product; secondly, it reacts with iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complexes , Play the role of protecting the color of meat; in addition, ethyl maltol also has antibacterial and antiseptic effects, and can significantly reduce the amount of nitrite in meat products. Some experiments pointed out that adding a small amount of ethyl maltol in the production of fruit juice drinks, carbonated drinks, candy, etc., can reduce the amount of sucrose by 10%-15% without affecting the sweetness. But ethyl maltol also has a significant disadvantage. It is easily complexed with iron ions and turns into reddish purple, so it is very sensitive to iron-containing products. This characteristic usually does not affect the product, because the content and the mixture, the color change is not significant. However, for some products that are more repulsive to red colors, contact with

2. iron-containing substances should be avoided during the production process.