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 0-1 mg/kg bw was established at the 25th JECFA (1981).
SYNONYMS INS No. 636
DEFINITION Maltol is obtained by chemical synthesis
Chemical names 3-Hydroxy-2-methyl-4-pyrone
C.A.S. number 118-71-8
Chemical formula C6H6O3
Formula weight 126.11
Assay Not less than 99.0%, calculated on the anhydrous basis
DESCRIPTION White crystalline powder having a characteristic caramelbutterscotch odour
FUNCTIONAL USES Flavour enhancer, flavouring agent (see 'Flavouring agents' monograph No. 1480)
