A key benefit of maltols is their ability to suppress astringency bite and burn often associated with certain food ingredients. In food and beverage systems where acidulants or preservatives are used, maltols help reduce their impact on flavor. This is especially important in low pH systems where microbial stability is essential.

Some applications:

Beverage:
The bite of citric acid in lemon-lime isotonic drink is decreased with use of maltols. Also the burn associated with use of the preservative sodium benzoate is reduced.

Sauces and Dressings:
Use of maltols decreases the bite contributed by acetic acid in a salad dressing. The acetic acid is important for microbial stability but often negatively affects flavor perception.

Other:
In Asia, Maltols are used to modify betel nut extract to round off the bite associated with chewing these astringent seeds of the betel palm.

More than a source...a resource

Reliable Products, Inc. is your resource for solutions. For more information on how maltols can solve your flavor problems, contact a Reliable Products Representative.

Copyright © 2000 Reliable Products, Inc.