High purity food additive flavoring agent ethyl maltol 99% wholesale price,China price supplier

High purity food additive flavoring agent ethyl maltol 99% wholesale price

Types of ethyl maltol:

Ethyl maltol is classified into three types: A1 type (pure fragrance type), A2 type (light focus type), and A3 type (enhanced focus type):

Type A1 (pure fragrance type)

Its fruity aroma is outstanding. Adding a variety of different fruits, preserved fruit products, natural juices, various beverages, cold drinks, alcohol, dairy products, bread and pastries, soy sauce, proprietary Chinese medicines, cosmetics and various tobacco flavors, can significantly improve the flavor of fruit It inhibits the tastes of bitterness, acidity, and phlegm, and obtains the most suitable sweet and savory fruit. At the same time, it has an excellent taste. In particular, it is used to prepare various flavors and flavors of tobacco, and the cigarettes are added to make the smoke taste more mellow and fragrant. After sucking, the mouth and throat are dried and bitter, and the mouth and throat are smooth and comfortable.

Type A2 (light focus)

It has a very concentrated caramel scent and has a strong synergistic effect on the original sweetness and flavor of various foods. Suitable for meat products, roast meat, canned food, condiments, confectionery, biscuits, bread, chocolate, cocoa products, oatmeal, betel nut, candied fruit preserves and various feeds. Especially added to a variety of meat products, can play with the amino acids in the meat, significantly improve the meat flavor. Therefore, the application of various food industries today is more and more extensive.

After the addition of ethyl maltol in the processing of meat products, ethyl maltol will complex the iron ions in 5 myoglobin, thereby preventing the degradation of myoglobin into an iron-free porphyrin-globulin complex. . Since the globulin complex is easily decomposed in a general state, half of its product is a light green porphyrin, thereby affecting the flavor and quality of the meat product. The presence of ethyl maltol will prevent the occurrence of myoglobin degradation, or the canned cooked meat will be pink in the absence of nitrite. Ethyl maltol also has the effect of removing the odor of the raw material and maintaining the long-lasting fragrance flavor. For example, the meat quality, meat taste and flavor of the frozen meat in the processing of meat products are not as good as fresh meat. If ethyl maltol is added during processing, the two will be shortened. The difference in flavor.

Type A3 (enhanced coke type)

It has the advantages of high purity, high quality, high whiteness and unique aroma. The characteristic flavor is more prominent, the coke aroma is rich and rich, and the afterglow is long after being dissolved by heat, leaving a lasting fragrance. While maintaining the original characteristic flavor of the meat product, it can maximize the fragrance concentration of the product, and has the effects of suppressing acid, suppressing bitterness, removing phlegm and preventing corrosion. It is suitable for high-grade ham, salted ham, high-grade sausage and other meat products that highlight the meat texture.