Ethyl malt phenol as a flavor modifier, aroma enhancer, widely used in meat processing, pastry, beverages and other types of food.

Ethyl malt phenol can be roughly divided into three categories: burnt, pure aroma, and special alcohol, in the production of marinara mostly burnt.

Why is Ethyl Maltol widely used in the cooked food industry? First, the current animal breeding methods, short time, more feed-based breeding, resulting in raw materials, meat flavor is insufficient; coupled with frozen storage of inorganic salts in the water, the flavor is even more insufficient. Ethyl malt phenol can enhance the meat flavor of raw materials, so that this defect has been effectively improved, so it is widely used in meat processing.

However, improper use of ethyl malt phenol will produce a stuffy, pungent aroma, my personal recommendation is to use less than more.

Ethyl maltol does not tolerate high temperatures and is usually put in the brine before the fire is turned off, please refer to the specific brand for the exact dosage.

Ethyl malt phenol