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Ethyl maltol, recognized as a food additive by the World Health Organization and the Food and Agriculture Organization of the United Nations, is commonly applied in the food and beverage industry in three types: pure, light caramel, and enhanced caramel flavors. It not only enhances aroma and taste but also extends the shelf life of products. Different types are used in various categories with specific focuses, as detailed below:

Beverages

Fruit and vegetable juices and carbonated drinks: Pure ethyl maltol is suitable for these products. Its prominent fruity aroma can intensify the natural fruitiness of juices while suppressing their inherent sourness and astringency. For instance, adding 1.5 - 6mg/kg to grape or orange juice can make the fruit flavor more intense and harmonious. In carbonated beverages, it can enhance the flavor profile and, due to its mild preservative effect, extend the product's shelf life. A dosage of 0.05‱ can impart a lasting sweet aftertaste to the drink.

Alcoholic beverages

Fruit wines and blended wines: Pure ethyl maltol can be added to balance the pungent spiciness of alcohol, highlighting the fruitiness and the richness of the wine. For example, adding it to hawthorn wine can make the flavor more mellow. In distilled spirits like Baijiu, a small amount can reduce the pungency and make the taste smoother. The dosage should be controlled at 0.01 - 0.05% to avoid masking the wine's inherent aroma.

Dairy beverages

Milk and yogurt drinks: Pure ethyl maltol can be added to improve the milkiness of dairy products, enhance the perception of sweetness, and suppress any slight off-flavors that may arise during fermentation, resulting in a cleaner and richer taste. The dosage should be strictly controlled at a low level to prevent the destruction of the natural flavor of dairy products.

Baked goods

Bread and cookies: Light caramel ethyl maltol is suitable for these baked goods. It can enhance the caramel and wheat aromas produced during baking. For instance, adding 1‱ to bread can increase the caramel aroma by 2.7 times after baking. It can also react with amino acids in flour to intensify the flavor and extend the shelf life of pastries, preventing flavor loss due to storage.

Candies and chocolates

Pure ethyl maltol can be used in fruit-flavored candies to enhance the fruitiness. Light and enhanced caramel types are suitable for chocolates and caramel-flavored candies, intensifying the sweet and caramel flavors. The dosage can be slightly higher, typically 30 - 50mg/kg, which can enhance the perception of sweetness (by 30% with the same amount of sugar) and make the aroma more persistent.

Meat products and condiments

All types of meat products: Light and enhanced caramel types are commonly used in these products. They can react with amino acids in meat to significantly enhance the meaty aroma and mask the fishy and off-flavors of frozen meat, reducing the flavor difference between frozen and fresh meat. For example, adding it to sausages and hams can intensify the meaty flavor, and the enhanced caramel type can make the meat aroma more intense and lasting. It can also help canned cooked meat maintain an attractive pink color without relying on nitrite.

Compound condiments

In products like hot pot bases, soy sauce, and sauces, ethyl maltol can integrate the flavors of various spices, suppress the bitterness of spices, and make the flavor more harmonious and rich. Its preservative properties can also extend the shelf life of condiments. The dosage is generally controlled at 5 - 15mg/kg.

In addition, when using ethyl maltol, it is important to note that it is sensitive to iron ions and can form red-purple complexes. Therefore, it should avoid contact with ironware during food and beverage production, and solutions should be stored in glass or plastic containers. Moreover, its aroma is more stable in acidic environments and less effective in alkaline ones. The timing and dosage of addition should be adjusted according to the pH of the food or beverage.