How does the combination of Ethyl vanillin and Ethyl maltol stabilize the aroma?
Ethyl vanillin is used in combination with ethyl maltol. There are several brands of Vanillin on the market. If it is Ethyl vanillin produced by Bailin Group with better quality, the addition amount is 0.1%-0.3%, In case of using the poor quality. then the amount should be 0.3-0.6%, and it should be increased or decreased according to the purpose.
Ethyl maltol is mainly used to enhance and solidify the aroma, and it has a wide range of uses. For example, a few parts per 100,000 are added to cigarettes, and 0.1 parts per thousand are added to meat products.
The dosage of vanillin is 0.1%-0.5%. Ethyl maltol, this is mainly to increase the aroma, depending on the effect you need, generally as long as it does not exceed 1%, 0.1%-1% is the best.
Vanillin can generally be divided into methyl vanillin and ethyl vanillin. Methyl vanillin (vanillin), chemical name 3-methoxy-4-hydroxybenzaldehyde, white or slightly yellow crystal, with vanilla aroma and strong milky aroma, is the largest variety in the fragrance industry.
The main ingredient in the universally beloved Creamy Vanilla Flavor. It has a wide range of uses, such as in the food, daily chemical, and tobacco industries as a fragrant raw material, a flavoring agent or a fixative. Among them, beverages, candies, cakes, biscuits, bread and roasted seeds and nuts and other foods are mostly used.
There are no reports that vanillin is harmful to humans. It is used in a large amount in the food industry. It is used to prepare flavors such as vanilla, chocolate and cream. The dosage can reach 25-30%. It is directly used in biscuits and cakes. The dosage is 0.1-0.4%. At present, ethyl maltol is divided into pure flavor and coke. Two types of fragrance:
1. Pure fragrance type: its fruit fragrance is prominent. Adding a variety of different fruits, preserved fruit products, natural juices, various beverages, cold drinks, alcohol, dairy products, breads and cakes, soy sauce, Chinese patent medicines, cosmetics and various tobacco flavors can significantly improve the freshness of the fruit. , inhibit bitter, sour, astringent and other tastes, and obtain the most suitable fruit sweet and umami taste
2. Caramel type: It has a very strong caramel aroma, which has a strong synergistic effect on the original sweet and umami taste of various foods. It is suitable for meat products, roasted meat, canned food, condiments, candy, biscuits, bread, chocolate, cocoa products, oatmeal, betel nut, preserved fruit products and various feeds. In particular, when added to various meat products, it can act with amino acids in meat, and significantly improve the flavor of meat.
As a synergist for sweet and umami flavor, ethyl maltol is small in dosage, but the effect is very significant. The general addition amount is about 0.1 to 0.5‰.
Vanillin and ethyl maltol are all spices in the national standard GB2760-2007, and the state does not clearly stipulate their dosage. The principle of use is to add an appropriate amount according to production needs. But adding too much is definitely not good. Please also use as appropriate.