Product Description

Ethyl Maltol powder is a synthetic crystalline aroma‑enhancing substance. It appears as white crystalline or needle‑shaped powder under normal ambient conditions. The material delivers distinct sweet caramel‑cotton‑candy character; when highly diluted, it exhibits soft ripe fruit‑jam notes. It possesses extremely powerful flavour boosting performance, its aroma‑enhancing capacity is 4‑6 times higher than maltol.

This product shows partial solubility in cold water, good solubility in hot water, ethanol and propylene glycol. Slight caking may occur under high‑humidity storage environment, which is a common physical phenomenon for crystalline powder, not quality degradation. Each production batch undergoes full physicochemical testing and sensory evaluation, maintaining stable performance for flavour compounding, food processing and fragrance formulation.

COA

Item	Standard
Appearance	White crystalline / needle‑shaped powder
Odor	Characteristic sweet caramel note; fruity‑jam aroma upon dilution
Assay (dry basis)	≥99.5 %
Melting Point	89.0 – 93.0 ℃
Loss on Drying	≤0.30 %
Residue on Ignition	≤0.2 %
Heavy Metals (as Pb)	≤10 mg/kg
Arsenic (As)	≤3 mg/kg
Solubility	Sparingly soluble in cold water; soluble in hot water, ethanol, propylene glycol

Functions and Effects

★ Powerful Aroma Boosting Effect

It is an efficient flavour synergist. Even at very low dosage, it can amplify sweet, fruity, caramel and vanilla‑type notes in formulas, enriching roundness and fullness of overall flavour profile.

★ Off‑note Masking Ability

Capable of suppressing bitter, sour, metallic and unpleasant raw‑material off‑notes. Widely applied to cover undesirable taste or odour from plant extracts and functional components.

★ Good Thermal Stability

Stable under conventional processing temperature up to 160℃, suitable for high‑temperature baking, heating‑sterilisation and hot‑mix production workflows.

★ Versatile Blending Compatibility

Works harmoniously with vanillin, maltol, furaneol, fruit essences, tobacco bases and oriental perfume raw materials. Widely used in edible flavour as well as fine‑fragrance creations.

Application Fields

◆ Edible Flavour & Food Manufacturing

Applied in confectionery, baked goods, dairy desserts, beverages, fruit preparations. Use at low ppm‑level dosage to strengthen caramel, berry and honey‑sweet profiles, mask bitter or harsh notes in finished food products. Follow local food additive regulations for maximum permitted dosage.

★ Fine Fragrance & Fragrance Compounding

Used in gourmand, oriental, vanilla‑theme perfume compositions. Brings sugary‑caramel gourmand nuance. Normally added in tiny proportions, overdose will lead to cloying heavy sweet odour.

★ Personal‑care & Home‑fragrance Raw Material

Incorporated into scented candles, reed‑diffuser formulas and cosmetic fragrance bases to build candy‑sweet gourmand accords. Strictly control addition ratio according to IFRA requirements.

Business Scope

0421001

Packaging And Transportation Methods

001

Certificationss

222

FAQ

Q1: Why does Ethyl Maltol powder become caked?

A1: It is a hygroscopic crystalline powder. Exposed to high‑humidity surroundings, partial surface dissolution and recrystallisation will cause caking. Store under dry condition; gentle crushing is acceptable, caking does not mean chemical deterioration.

Q2: What is the typical working dosage range?

A2: This material is highly potent. For edible flavour: mostly 5‑50 ppm; for perfume compounding: usually below 0.5%. Pre‑formulation trial test is essential, excessive addition will produce cloying sweetness and overwhelm other notes.

Q3: How to dissolve Ethyl Maltol efficiently?

A3: Poor solubility in cold water. Recommended dissolving in hot water, ethanol or propylene glycol first, then add the prepared solution into bulk formula. Do not directly throw solid powder into cold system.

Q4: Can it be mixed directly with strong alkaline substances?

A4: Not recommended. Ethyl Maltol will turn yellow under alkaline condition, which brings colour shift to end‑products. Avoid long‑term contact with strong alkali environment.

Q5: Is Ethyl Maltol natural‑origin material?

A5: Ethyl Maltol is synthetic aroma chemical, rarely found in natural plant sources. It complies with food‑grade safety specifications for flavour‑use applications.

Q6: Does high‑temperature processing destroy its aroma effect?

A6: It keeps stable below 160℃, fits baking and thermal sterilisation processes. Avoid prolonged heating above 180℃ to prevent decomposition.

Q7: What raw materials are best to blend with Ethyl Maltol?

A7: Excellent synergistic effect with vanillin, maltol, furaneol, vanilla absolute, fruit essences, labdanum and amber materials for gourmand and oriental accords.

Q8: Is oral ingestion permitted for fragrance‑grade material?

A8: Only food‑grade Ethyl Maltol can be used for edible applications. Fragrance‑grade material is restricted to cosmetic and perfume usage, must not be added into food or oral products.

How To Cooperate With Us?

Our address

No. 56, Jinye 1st Road, Hi-Tech Zone, Xi'an,Shaanxi Province, China

Phone Number

15399049741

E-mail

qinhe03@xaltbio.com

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