Maltol

Synonyms: 3-Hydroxy-2-methyl-(1,4-pyran); 3-hydroxy-2-methyl-4-pyrone; larixinic acid; 2-methyl-3-hydroxy-4-pyrone; 2-methyl pyromeconic acid; Palatone; Veltol

Description: White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor.

Chemical Name: 3-Hydroxy-2-methyl-4 H -pyran-4-one

Flavor enhancer; flavoring agent.

• Maltol is used in pharmaceutical formulations and food products as a flavoring agent or flavor enhancer.

• In foods, it is used at concentrations up to 30 ppm, particularly with fruit flavorings, although it is also used to impart a freshly baked odor and flavor to bread and cakes.

• When used at concentrations of 5–75 ppm, maltol potentiates the sweetness of a food product, permitting a reduction in sugar content of up to 15% while maintaining the same level of sweetness.

• Maltol is also used at low levels in perfumery

Concentrated solutions in metal containers, including some grades of stainless steel, may discolor on storage.

Maltol is generally regarded as an essentially nontoxic and nonirritant material. In animal feeding studies, it has been shown to be well tolerated with no adverse toxic, reproductive, or embryogenic effects observed in rats and dogs fed daily intakes of up to 200 mg/kg body-weight of maltol, for 2 years

Observe normal precautions appropriate to the circumstances and quantity of material handled. Maltol should be used in a wellventilated environment. Eye protection is recommended.

Ethyl maltol.