CAS: 4940-11-8 Ethyl Maltol Powder
China CAS: 4940-11-8 Ethyl Maltol Powder, Find details about China Ethyl Maltol, Ethyl Maltol Powder from CAS: 4940-11-8 Ethyl Maltol Powder
Basic Info.
Model NO.
HNB-Ethyl maltol
Shelf Life
>12 Months
Main Substances
3-hydroxy-2-methyl-4-pyrone
Resource
Natural
Product Name
2-Ethyl-3-Hydroxy-4h-Pyran-4-One
CAS
4940-11-8
Molecular Weight
140.137
Molecular Formula
C7h8o3
Density
1.3±0.1 g/cm3
Assay
HPLC99%
Sample
10g Available
Factory Supply
Yes
Usage
Food Additives
Certificate
GMP/ISO9001
Packing
Carton Box or Drum
Payment
Tt/Western Union
Trademark
HNB
Transport Package
Carton Box
Specification
HPLC 99%
Origin
China
HS Code
3006920000
Model NO.
HNB-Ethyl maltol
Shelf Life
>12 Months
Main Substances
3-hydroxy-2-methyl-4-pyrone
Resource
Natural
Product Name
2-Ethyl-3-Hydroxy-4h-Pyran-4-One
CAS
4940-11-8
Molecular Weight
140.137
Molecular Formula
C7h8o3
Density
1.3±0.1 g/cm3
Assay
HPLC99%
Sample
10g Available
Factory Supply
Yes
Usage
Food Additives
Certificate
GMP/ISO9001
Packing
Carton Box or Drum
Payment
Tt/Western Union
Trademark
HNB
Transport Package
Carton Box
Specification
HPLC 99%
Origin
China
HS Code
3006920000
Product Desciption
Cas:4940-11-8 Ethyl maltol powder
| product name | Ethyl maltol |
| cas number | 4940-11-8 |
| apperance | White crystal powder |
| Density | 1.3±0.1 g/cm3 |
| MF | C7H8O3 |
| MW | 140.137 |
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. It has 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 been used at home and abroad at a relatively rapid rate. development of. Although ethyl maltol is a homologue of maltol, because of minor changes in its molecular structure, its aroma enhancement effect is 3-8 times that of maltol.
Improve the performance of raw materials
After adding ethyl maltol in the processing of poultry meat products, ethyl maltol will complex with the iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complexes . As the globulin complex is easy to be further decomposed under normal conditions, half of the product is light green porphyrin, which affects the flavor and quality of poultry meat products. The presence of ethyl maltol will prevent the degradation of myoglobin or make canned cooked meat appear pink without adding nitrite. Ethyl maltol also has the ability to remove the unpleasant taste of the raw materials and maintain a long-lasting fragrance flavor. For example, the meaty flavor of frozen meat in the processing of poultry products is not as good as that of fresh meat. If ethyl maltol is added in the processing, the two will be minimized. The difference in flavor.
Increase the aroma characteristics of the product
During the processing of poultry meat products, ethyl maltol can react with amino acids in the meat, obviously increasing the meat aroma of the product, and can enhance the meat aroma to the greatest extent, and it has the characteristics of different effects from different meats. Ethyl maltol presents different marshmallow flavors at high concentrations. After heating, it presents a sweet scent with a fruity odor. It has greater solubility and can be sublimated at a lower temperature, giving it a flavor-enhancing characteristic. Adding saccharin to curative foods can also make it produce lagging and strong bitterness reduction. At the same time, the most suitable sweetness is obtained, and the taste is changed from rough to fine.
Coordinate the overall flavor characteristics of the product
Ethyl maltol is added as a base material in the processing of poultry meat products, which does not highlight its own aroma, but enhances, modifies and stabilizes the overall flavor system. Some peculiar smells or aromas in the products are further corrected and improved, so that the characteristics of the products are more perfect, rounded and coordinated.
After adding ethyl maltol in the processing of poultry meat products, ethyl maltol will complex with the iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complexes . As the globulin complex is easy to be further decomposed under normal conditions, half of the product is light green porphyrin, which affects the flavor and quality of poultry meat products. The presence of ethyl maltol will prevent the degradation of myoglobin or make canned cooked meat appear pink without adding nitrite. Ethyl maltol also has the ability to remove the unpleasant taste of the raw materials and maintain a long-lasting fragrance flavor. For example, the meaty flavor of frozen meat in the processing of poultry products is not as good as that of fresh meat. If ethyl maltol is added in the processing, the two will be minimized. The difference in flavor.
Increase the aroma characteristics of the product
During the processing of poultry meat products, ethyl maltol can react with amino acids in the meat, obviously increasing the meat aroma of the product, and can enhance the meat aroma to the greatest extent, and it has the characteristics of different effects from different meats. Ethyl maltol presents different marshmallow flavors at high concentrations. After heating, it presents a sweet scent with a fruity odor. It has greater solubility and can be sublimated at a lower temperature, giving it a flavor-enhancing characteristic. Adding saccharin to curative foods can also make it produce lagging and strong bitterness reduction. At the same time, the most suitable sweetness is obtained, and the taste is changed from rough to fine.
Coordinate the overall flavor characteristics of the product
Ethyl maltol is added as a base material in the processing of poultry meat products, which does not highlight its own aroma, but enhances, modifies and stabilizes the overall flavor system. Some peculiar smells or aromas in the products are further corrected and improved, so that the characteristics of the products are more perfect, rounded and coordinated.
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