According to GB2760 hygienic standard for the use of food additives, ethyl maltol cannot be added to fresh dishes. Excessive consumption of ethyl maltol has an effect on human liver, and bones and joints become brittle and cancerous in advance. Severe cases may also lead to headache, nausea, vomiting, dyspnea, and even damage the liver and kidney, which is harmful to the human body.
Ethyl maltol is one of the synthetic edible spices that are allowed to be used at home and abroad. It is a white needle-shaped or white crystalline powder with a fruity sweet smell. It is a safe and nontoxic broad-spectrum fragrance and fragrance synergist with the functions of enhancing fragrance, preserving fragrance and sweetening. The existence of ethyl maltol will prevent the degradation of myoglobin, or can make canned cooked meat pink without adding nitrite.
Ethyl maltol also has the effect of removing the odor of raw materials and maintaining a long-lasting fragrant flavor. For example, the meat quality, meat feeling and flavor of frozen meat are not as good as those of fresh meat in meat processing. If ethyl maltol is added in the processing, the difference in flavor between the two will be shortened to the maximum extent.
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Ethyl maltol, as a flavor improver and flavoring agent, is widely used. It is recognized as a safe, reliable, low dosage and remarkable effect food additive. It is a good flavor synergist for tobacco, food, beverage, essence, fruit wine, daily cosmetics, etc., which has a significant effect on improving and enhancing the flavor of food, sweetening sweets and prolonging the storage period of food.
1970, ethyl maltol has been officially listed as a food additive by the World Health Organization and the Food and Agriculture Organization of the United Nations, and it has developed rapidly at home and abroad due to its remarkable flavor enhancement effect, recognized safety and wide application.
Although ethyl malted cheese is a homologue of malt age, the flavor enhancement effect of ethyl malted cheese is 3-8 times higher than that of malted cheese because of slight changes in molecular structure.
There are two types of maltol, the first belongs to pure fragrance, and the second belongs to burnt fragrance.
Pure-flavor ethyl maltol has outstanding fruit flavor. Adding various fruits, preserved fruit products, natural fruit juices, various drinks, cold drinks, alcoholic beverages, dairy products, bread and cakes, soy sauce, Chinese patent medicines, cosmetics and various tobacco spices can obviously improve the umami taste of fruits, inhibit bitter, sour and astringent tastes, and obtain the most suitable sweet and umami taste of fruits.
At the same time, excellent taste is obtained. In particular, it is used to prepare various tobacco flavors and fragrances, which are added to cigarettes to make the smoke taste more mellow and fragrant, reduce the dryness and bitterness of the mouth and throat after smoking, and make the mouth and throat feel smooth and comfortable.
Coke-flavor ethyl maltol has the advantages of high purity, high quality, high whiteness, unique aroma, etc. The characteristic flavor is more prominent, and the coke flavor is mellow and rich. After being dissolved by heat, it has a long aftertaste and lasting fragrance.
While maintaining the original characteristic flavor of meat products, it can maximize the flavor concentration of products, and has the effects of inhibiting acid, inhibiting bitterness, removing fishy smell, and preserving corrosion. Suitable for high-grade ham, salted ham, high-grade sausage and other meat products that highlight the meat texture.
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