Molecular weight: 140. 14

Si Nuo. : 4940- 1 1-8

Description: White crystalline powder. The melting point is 90-965438 0℃. 1g this product is dissolved in about 55ml water, 10ml ethanol, 17ml propylene glycol or 5ml chloroform. With persistent caramel and fruit aroma, it tastes sweet. The diluted solution is sweet and fruity.

Preparation methods: mainly include fermentation, sugar alcohol chlorination and sugar aldehyde method. 1. kojic acid was obtained by starch fermentation, and ethyl maltol was obtained by etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction. 2. Chlorinated sugar alcohol of sugar alcohol is oxidized by chlorine gas (or by sodium hypochlorite), which is decomposed by heating to obtain caramel acid, and then reacted with acetaldehyde for reduction to obtain ethyl maltol. 3. Furfuryl acetone was prepared by the reaction of furfural with ethyl Grignard reagent, which was oxidized by chlorine and hydrolyzed to ethyl maltol.

Usage: China GB2760-86 stipulates that food and spices are allowed to be used. It is mainly used to prepare flavors such as strawberries, grapes, pineapples and herbs. Ethyl maltol is a flavor synergist, which is widely used in food, tobacco, beverage, toothpaste and cosmetics. It is a safe and non-toxic food additive with the functions of enhancing fragrance, sweetening, preserving taste and masking taste. However, maltol is a pyranone derivative, and the seasoning effect of ethyl maltol is about 6 times that of maltol.

According to the needs of normal production, the dosage in candy and chewing gum is generally 5 ~ 50 mg/kg; 5 ~15 mg/kg in ice cream, seasoning and jelly; 1.5~6mg/kg in soft drinks.