Ethyl Maltol
Ethyl maltol is perceived as sweetness and caramel at concentrations 10-100 times lower than sugar.
Key Specifications
| CAS number | 4940-11-8 |
|---|---|
| Purity | ≥ 99 percent |
| Dosage | 5-50 ppm |
| Melting point | 89-92 degrees C |
| Solubility | Soluble in water and alcohol |
| Form | White crystalline powder |
Works at parts per million
Ethyl maltol is perceived as sweetness and caramel at concentrations 10-100 times lower than sugar. At 10-30 ppm it rounds out a formulation; above 50 ppm it becomes a distinct candy note.
Masking and rounding
Its main commercial role is masking the harsh edges of high-intensity sweeteners and acidulants, which is why it appears in zero-sugar beverages alongside sucralose or Ace-K.
Typical Applications
- Beverages — 10-30 ppm to round sweetness and mask sweetener off-notes.
- Confectionery and bakery — 20-50 ppm for a caramel or candy note.
Frequently Asked Questions
What is the difference from maltol?
Ethyl maltol is roughly four to six times more potent and carries a more caramel-like character.
Is there a legal limit?
It is a flavouring substance with GMP-level use in most markets; check the local flavouring regulation.
Why does my batch taste metallic?
Overdosing above about 60 ppm. Reduce to 10-30 ppm and re-taste.
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