White crystalline powder having a characteristic caramel butterscotch odour.
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The function(s) performed by the food additive when used in cooking.
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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!
| Country | Status | Matched Term |
|---|---|---|
| United States | Matching Terms Not Found | |
| European Union | Not Permitted | |
| Australia and New Zealand | Approved | Maltol |
| Philippines | Approved | Maltol |
| Bulgaria | Not Permitted | |
| Finland | Not Permitted | |
| Austria | Not Permitted | |
| Belgium | Not Permitted | |
| Cyprus | Not Permitted | |
| Czech Republic | Not Permitted | |
| Denmark | Not Permitted | |
| Estonia | Not Permitted | |
| France | Not Permitted | |
| Germany | Not Permitted | |
| Greece | Not Permitted | |
| Hungary | Not Permitted | |
| Ireland | Not Permitted | |
| Italy | Not Permitted | |
| Latvia | Not Permitted | |
| Lithuania | Not Permitted | |
| Luxembourg | Not Permitted | |
| Malta | Not Permitted | |
| Netherlands | Not Permitted | |
| Poland | Not Permitted | |
| Portugal | Not Permitted | |
| Romania | Not Permitted | |
| Slovakia | Not Permitted | |
| Slovenia | Not Permitted | |
| Spain | Not Permitted | |
| Sweden | Not Permitted | |
| United Kingdom | Not Permitted | |
| Australia | Approved | Maltol |
| New Zealand | Approved | Maltol |
636 - Maltol: Derived from the bark of larch trees, pine needles, chicory wood, oils and roasted malt; it may be produced synthetically. Artificial sweetener, flavour enhancer used in baked goods to give a 'fresh baked' taste and smell in bread and cakes, chocolate substitute, soft and fizzy drinks, ice cream, jam. In large quantities it can help aluminium pass into the brain to cause Alzheimer's disease. Sometimes lactose (from cow's milk) is used. It should thus be avoided by vegans. It does not contain lactose and can be used by lactose-intolerant people. Acceptable daily intake (ADI): Up to 2 mg/kg bodyweight. Some countries ban it for babies and young children.
636 - Maltol: Derived from the bark of larch trees, pine needles, chicory wood, oils and roasted malt; it may be produced synthetically. Artificial sweetener, flavour enhancer used in baked goods to give a 'fresh baked' taste and smell in bread and cakes, chocolate substitute, soft and fizzy drinks, ice cream, jam. In large quantities it can help aluminium pass into the brain to cause Alzheimer's disease. Sometimes lactose (from cow's milk) is used. It should thus be avoided by vegans. It does not contain lactose and can be used by lactose-intolerant people. Acceptable daily intake (ADI): Up to 2 mg/kg bodyweight. Some countries ban it for babies and young children.
636 - Maltol: NOT SAFE FOR BABIES. Hyperactivity, Asthma, Urticaria, Insomnia. As this substance is not suitable for babies under six months we suggest it would be advisable for pregnant and lactating mothers to avoid it also unless/until it is proven safe in these circumstances. In large quantities it can help aluminium pass into the brain to cause Alzheimer's disease.
636 - Maltol: Maltol is won by heating maltose (malt sugar) and lactose (milk sugar). For both basic products, the application of gene technology is possible. Maltose is produced from plant starch during the process of saccharification. Maize starch can partly consist of genetically modified maize, especially when raw materials are imported out of the USA or Argentina. In the EU, genetically modified maize is grown on a comparativelly small area and nonetheless is not used as raw material for foodstuff. This may change in the case that the cultivation of GM maize increases in significance. Ingredients derived from several types of GM maize are approved in the EU. In the future also: starch from potatoes and wheat. Enzymes solubilise plant starch and metabolise it into compounds that are distinguished as ingredients and additives. Several of these enzymes are produced with help of GM microorganisms such as amylases, glucose-isomerase, pullulanase. Lactose: from whey.
636 - Maltol: Derived from the bark of larch trees, pine needles, chicory wood, oils and roasted malt; it may be produced synthetically
corps praline
3-hydroxy-2-methyl-4-pyrone
3-hydroxy-2-methyl-4H-pyran-4-one
3-hydroxy-2-methyl-gamma-pyrone
3-hydroxy-2-methylpyran-4-one
larixic acid
larixinic acid
2-methyl pyromeconic acid
2-methyl-3-hydroxy-4-pyrone
2-methyl-3-hydroxypyrone
2-methyl-3-oxy-gamma-pyrone
palatone
talmon
veltol
vetol
Collection of sources used to create this food additive summary.
| Source |
|---|
| Codex Alimentarius |
| Food Standards Australia New Zealand |
| JECFA (Joint FAO/WHO Expert Committee on Food Additives) |
| UK Food Guide |
| UK Food Standards Agency |
| U.S. Food and Drug Administration |
Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.
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