ETHYL MALTOL
Prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007), superseding tentative specifications prepared at the 65th JECFA (2005) and published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI of 0-2 mg/kg bw was established at the 18th JECFA (1974).
SYNONYMS INS No. 637
DEFINITION Ethyl maltol is obtained by chemical synthesis
Chemical names 2-Ethyl-3-hydroxy-4-pyrone
C.A.S. number 4940-11-8
Chemical formula C7H8O3
Formula weight 140.14
Assay Not less than 99.0%, calculated on the anhydrous basis
DESCRIPTION White, crystalline powder with a sweet, fruit-like aroma
FUNCTIONAL USES Flavour enhancer, flavouring agent (see 'Flavouring agents' monograph No. 1481)
