Ethyl maltol is a safe, reliable, low dosage , and effective food additive . Its molecular formula is C7H8O3 . As a flavor modifier and flavor enhancer, it is used more and more widely. It is a good flavor synergist for tobacco, food, beverage, flavor, fruit wine, daily cosmetics, etc. It has a significant effect on improving and enhancing the flavor of food. Play a sweetening effect on sweets, and can extend the storage period of food. 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 . With its remarkable flavoring effect, recognized safety and wide applicability, it has become a domestic and foreign market at a relatively rapid rate. developing. Although ethyl maltol is a homologue of maltol, because of the slight changes in its molecular structure, its aroma enhancement effect is 3-8 times that of maltol.
Physical and chemical properties
Ethyl maltol, the chemical formula is C7H8O3 , is a white crystalline powder. So far, it has not been found that ethyl maltol exists in natural substances, and it must be obtained by chemical synthesis.
Ethyl maltol is a derivative of γ-pyrone, with a melting point of 85-95°C, easily soluble in hot water, ethanol, chloroform and glycerin, and has a caramel aroma and fruity taste. The solubility of ethyl maltol can dissolve 1g in 65mL water at 15℃, and it can dissolve 1g in 55mL water at 25℃. Ethyl maltol is a broad-spectrum high-efficiency flavoring agent. Because its flavor enhancement effect is 4-6 times greater than maltol, 1 part of ethyl maltol can be used instead of 24 parts of coumarin. It can also be used as a sweetener, aroma synthesizer, aroma improver and flavor fixer, with the effects of inhibiting acid, inhibiting bitterness, removing fishy, and eliminating irritation, which have the same characteristics as maltol. The difference is that maltol can be obtained from nature (barley, soybeans, etc.), while ethyl maltol is artificially synthesized.
Ethyl maltol solution is stored in glass or plastic containers. When storing a large amount, it must be placed in an airtight container, protected from light, and placed in a cool and dry place.
Preparation
Fermentation
Kojic acid is obtained by fermentation of starch, and ethyl maltol is obtained by etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction.
Pyrofuroic Acid Method
The pyrofuroic acid and acetic acid solution at a temperature of 90℃ are added dropwise to the ether solution of diacetyl peroxide within 1~2h, and then the temperature of the mixture is raised to 110℃ within 2h, so that the The 2-position of pyrofuroic acid is directly alkylated to produce ethyl maltol.
Furfuryl Alcohol Method
Furfuryl alcohol is chlorinated with chlorine gas in methanol aqueous solution to produce 4-chloro-3-hydroxy-4H-ketone, and then heated to hydrolyze to obtain pyrofuroic acid; under alkaline conditions, pyrofuroic acid and acetaldehyde are condensed to obtain hydroxyethyl Pyrofuroic acid is reduced to ethyl maltol with zinc powder in hydrochloric acid.
Furfural method
Furfural reacts with ethylmagnesium bromide to obtain ethylfurfuryl alcohol (α-furanol), which is then oxidized with chlorine gas at 0°C in methanol aqueous solution, and then heated to 100°C to hydrolyze to obtain ethyl maltol.
Type
Ethyl maltol is divided into three types: A1 (pure fragrance), A2 (light burnt fragrance) and A3 (enhanced burnt fragrance):
Type A1
Its fruity aroma is outstanding. Adding a variety of different fruits, preserved fruit products, natural juices, various beverages, cold drinks, alcohol, dairy products, breads and pastries, soy sauce, Chinese patent medicines, cosmetics and various tobacco spices, can significantly improve the fruit flavor , Inhibit bitterness, sourness, astringency and other tastes, obtain the most suitable fruit sweet and umami taste, and at the same time, obtain an excellent taste. In particular, it is used to prepare various tobacco flavors and fragrances, and added to cigarettes to make the smoke more mellow and fragrant, reduce the dryness and bitterness of the mouth and throat after inhalation, and make the mouth and throat feel smooth and comfortable.
Type A2
It has a very strong caramel aroma, which has a strong synergistic effect on the original sweet and umami taste of various foods. It is suitable for meat products, roasted meat products, canned food, condiments, candies, biscuits, bread, chocolate, cocoa products, oatmeal, betel nuts, preserved fruit products and various feeds. Especially when it is added into various meat products, it can interact with the amino acids in the meat and obviously improve the fragrant and delicious taste of meat. Therefore, today's various food industries are more and more widely used.
After adding ethyl maltol in the processing of meat products, ethyl maltol will complex the iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complexes. As the globulin complex is prone to further decomposition under normal conditions, half of its product is light green porphyrin, which affects the flavor and quality of meat products. The presence of ethyl maltol will prevent the degradation of myoglobin, or without adding nitrite, can make canned cooked meat appear pink. Ethyl maltol also has the effect of removing the off-flavors of raw materials and maintaining long-lasting fragrance and flavor. For example, the meat quality, texture, and flavor of frozen meat in the processing of meat products are not as good as fresh meat. If ethyl maltol is added in the processing, it will be shortened by two. The difference in flavor.
Type A3
It has the advantages of high purity, high quality, high whiteness, and unique aroma. The characteristic flavor is more prominent, the coke aroma is mellow, and the aftertaste is long after being heated and dissolved, and the fragrance is lasting. While maintaining the original characteristic aroma of the meat product, it can maximize the aroma concentration of the product, and has the effects of acid suppression, bitterness, deodorization, and antiseptic. It is suitable for high-grade ham, salted ham, high-grade sausage and other meat products that highlight the meat texture.
Principles of Use
safety
Ethyl maltol has undergone many pathological and toxicological experiments and comprehensively evaluated according to the experimental results. It has no abnormal findings in animals and humans, but it is still used in limited quantities from a safety perspective. And ethyl maltol is introduced to the market in accordance with the main regulations of the FCC (Food Chemicals Pharmacopoeia). It is used by the Food and Drug Administration (FDA) as a food safety additive, Flavor Manufacturers Association (FEMA) and the European Community Food Science The committee (EC/SCF) and the China Food Additives Association (CB) are all approved products, so there is no doubt about the safety of the food additive ethyl maltol in food.
Taboo substances
Ethyl maltol is easily complexed with iron ions and becomes reddish purple, so it is very sensitive to iron-containing products. Therefore, avoid contact with iron-containing substances during the manufacturing process. It is best to store the solution in glass, stainless steel or plastic containers to block the production of its complexes. Ethyl maltol is yellow when exposed to alkali, so when the color of some products is not suitable for yellowing, the use of alkaline raw materials and additives should be avoided. Used in acidic products, its acid suppression coordination, flavor enhancement and sweetening effect are more significant, and the fragrance gradually weakens when the pH value increases.
Instructions
Ethyl maltol has strong characteristics and is easy to grab other flavors, so the dosage is small, and the general addition amount is 0.003%. Because some ethyl maltol homologues can work extremely effectively at very low concentrations, when adding to food, they must be accurately weighed or adjusted to a stock solution with a concentration below 0.5%, and then follow the formula The best proportion of food is added. In order to prevent its sublimation loss, it should be added at the temperature with the least loss in the process, and it should be fully mixed. To ensure even distribution of flavoring agents in the final product.
Recommended usage
The minimum dosage of ethyl maltol can refer to the recommended dosage of its manufacturer. This amount is determined by the optimization method test, which can achieve the best flavor enhancement effect and the minimum dosage. Too much use will give an unpleasant caramel flavor. Reference dosage in some foods: seasoning (chicken essence) 20～60mg/kg; meat, fish (processed products) 60～130mg/kg; soft drinks 1.5-6mg/kg; ice cream, iced food, jelly, tomato Soups such as soups are 5~15mg/kg; chocolate coatings, candies, gums and desserts are 30~50mg/kg; meat products, sausages, seafood, etc. are added in appropriate amounts, and can also be adjusted according to product characteristics.
Add timing
Different processes and product characteristics of products, such as the process of cooking and smoking products, as well as preparations and cooked foods, are important in the timing of using ethyl maltol. Mistakes in the timing will directly affect the presentation of the product's characteristics. Generally speaking: adding the material and liquid of the tumbling product, adding the powdered product later, adding the chopped product later, etc. The timing of addition can be selected according to the characteristics of the product.
