Ethyl maltol is a synergist for food flavors, but the amount is small, but the effect is very remarkable. The general addition amount is about 0.1-0.5 ,, sometimes only a few ppm is effective, generally used to prepare a 0.25% solution with hot water, or a solution prepared with alcohol, glycerin, etc., and then select the best addition amount through experiments. Should be avoided to directly join, in order to prevent insufficient dissolution and can not effectively play its role.
Application:
When ethyl maltol is added in poultry processing, it will react with iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complexes. Obviously increase the meat flavor of the product, and can enhance the meat flavor to the greatest extent, and has the characteristics of different meat effects.
China
