Maltol

Maltol is a naturally occurring organic compound that is primarily used in the food and beverage industry as a flavor enhancer. It is found in various types of food such as bread and roasted malt.

Chemistry

Maltol, with the chemical formula C6H6O3, is a white crystalline powder that is soluble in hot water, alcohol, and ether. It is a member of the Pyranone family of compounds, which are cyclic ketones containing a pyran ring. Maltol has a sweet smell that is often likened to caramel.

Natural Occurrence

Maltol is found naturally in a variety of foods. It is most commonly found in malted barley, from which it gets its name. It is also found in high concentrations in larch tree bark, pine needles, and roasted malt. Other sources of maltol include chicory root, roasted coffee, and toasted bread.

Uses

Maltol is primarily used as a flavor enhancer in the food and beverage industry. It has the ability to enhance the perception of sweetness in food products, making it a valuable tool in the formulation of low-sugar or sugar-free products. It is also used in the production of eau de cologne and fruit essences.

Safety

Maltol is generally recognized as safe (GRAS) by the FDA. However, it should be used in moderation as excessive consumption can lead to potential health risks.

See Also

• Ethyl maltol
• Food chemistry
• Flavor

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