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Maltol with amylase, the enzyme conversion of sugars, proteins, proteolytic enzymes, vitamin B, lecithin, maltose, glucose and other ingredients. If we made ​​this product extract, nourishing tonic effect. Spleen and lungs and other drugs for decoction (Gao Zi), the product can be moisture, excipients.


Maltol functions and indications:
Maltol line gas digestion, spleen appetizer, retired dairy consumer inflation. Breast tenderness, women, weaning, health Maltol spleen and stomach through the milk. Spleen eat less, sweat milk stasis. E637i-118-71-8 is also used for food product Needless, abdominal pain, bloating. Maltol main temperature gas, appetite, gave birth to the next child, Maltol of Sushi, in addition to fullness, stop vomiting, broken signs, Phlegm swelling of the liver. Whom to make honey.

Maltol therapeutic value:
Maltol after germination, dried formed. With the use of raw or fried. Maltol of sweet flat. To digest rice foods, and back to the milk. Maltol foods for rice due to food accumulation and women Needless to weaning, or milk stasis, breast tenderness. The former, often with Hawthorn, The Divine Comedy, decoction or pills to make clothes, and later,to single-FDA, Jiantang. Back to the milk to be used 30 ~ 120g.
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Ethyl maltol can be commercially produced by chemical synthesis, generally with the manufacturing process of Grignard reagent preparation, grignard reaction, hydrolysis, chlorination and rearrangement reaction.

Firstly to obtain Grignard reagent (CH3CH2MgBr) by the reaction of magnesium with CH3CH2Br in the presence of anhydrous ether or tetrahydrofuran solvent.

Then react the Grignard reagent with furfural, and then hydrolyzed to obtain furfuryl alcohol intermediate. Chlorinate the furfuryl alcohol intermediate at low temperature, and then heated to hydrolyze and rearrange to obtain crude maltol in acidic medium, and finally purified by sublimation and recrystallized in ethanol. (1)

Here is the general flow chart:

ethyl maltol manufacturing flow chart
R=CH3CH2-

Properties
Other names 2-ethyl-3-hydroxy-4-pyrone
CAS number 4940-11-8
Chemical formula C7H8O3
Molecular weight 140.14
Melting point 89-93 ℃
FEMA number 3487
Solubility
Sparingly soluble in water; soluble in ethanol and in propylene glycol (can be diluted to 10%).
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L-Tartaric Acid is widely present in fruits, especially grapes. L-Tartaric Acid is the cheapest of the optical activity of tartaric acid, L-Tartaric Acid is often referred to as "natural tartaric acid." Industry, L-Tartaric Acid are still the main or even sole source of natural products. Wine industry by-products of tartar, acid treatment can be obtained by L-Tartaric Acid. Italy is the worlds L-Tartaric Acid largest producer of this wine made ​​with the size of the country are not unrelated.

L-Tartaric Acid maximum use of the beverage additive. Then the drug industry raw materials. In modern organic synthesis is very important chiral ligands and hand temper, L-Tartaric Acid used to produce many well-known chiral catalysts, and E334 as a chiral source to synthesize complex natural product molecules. L-Tartaric Acid is also an antioxidant, has been applied in the food industry.

L-Tartaric Acid usage:
L-Tartaric Acid is widely used as food, beverages and other sour agent. With its optical activity, L-Tartaric Acid as a chemical resolving agent to resolve DL-amino-butanol, anti-TB drug intermediates. L-Tartaric Acid is used for synthesis of tartaric acid derivatives as chiral pool. With its acidity, L-Tartaric Acid is used as a catalyst in the resin finishing of polyester fabric or a pH regulator oryzanol production. With its complex, L-Tartaric Acid is used in electroplating, desulfurization, acid.

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Tartaric acid, citric acid and malic acid are the most common organic acids used in food. In general, food grade tartaric acid is used as an acidulant to provide a tart taste for wines, beverages, juices, marmalades, ice cream, sour confectionery, gelatin desserts, jams and jellies.

Why is Tartaric acid used in wine?
Tartaric acid is commonly added in wine making as the natural acidity of grapes is not enough, such as in red, white, and fruit wines. It is the primary acid that influences the taste, balances color, tannins and sweetness, and maintains chemical stability which are important to the mouthfeel in fermentation, barrel aging process and finished wines. Also, it acts as a preservative which prevents the growth of undesirable spoilage bacteria by lowering PH.

Tartaric acid’s solubility in wine varies according to the temperature. It dissociates into two forms, bitartrate (HT–, mainly present at wine pH) and tartrate (T-2). So it presents three forms in wine together with tartaric acid (H2T). Different percentages of these three forms in different pHs.

Usually, at room temperature, it binds with potassium in wine to form the crystalline tartrate – cream of tartar. Maybe you have the experience of finding these small crystals on the cork, or bottom in the wine.

The Raw Material for producing Emulsifiers
It reacts with fatty acid and glycerol to produce the following three food emulsifiers:

Tartaric acid esters of mono- and diglycerides of fatty acids (TATEM, E472d)
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e)
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (MATEM, E472f)
Cosmetics
It functions as a buffering, and masking agent in cosmetic and personal care products. (3)

Pharmaceutical
It can be used as an excipient and used to improve the taste of the effervescent tablets.
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Sucralose, E955 is a white crystalline powder, no heat, high-intensity sweetener made from sugar, Sucralose 600-650 times more sweet than sucrose. Sucralose has been approved for more than 40 countries, including Canada, Australia and China by the FAO / WHO food and beverage use.

Sucralose compared with other sweeteners, it also has a number of unmatched superior properties:
1. Sucralose sweet and juicy, is 600-650 times that of sucrose.
2. Sucralose pure taste, no smell or bitter taste ,Sucralose sweetness of sucrose characteristic curves almost overlap, which is unmatched by any other sweeteners.
3 absolute security, Sucralose is not toxicological aspects of any security questions.
4. Sucralose the energy value of 0, does not cause obesity, for diabetes, cardiovascular disease and the elderly.
5. does not cause blood sugar fluctuations, Sucralose for diabetics to eat.
6. Sucralose does not cause tooth decay, the dental health benefits.
7. Sucralose has good solubility and stability, from acidic to neutral can make food sweet ,Sucralose sour and salty have diluted the effect; E955 for astringency, bitterness, alcohol, hide unpleasant tastes such as the effect; Sucralose spicy, creamy with synergies, a wide range of applications. Thus, Sucralose is the most ideal high-intensity sweetener, for children, adolescents, youth, middle age, old age and various diseases in patients with eating, Sucralose does not have any nutrition questions.

Use of Sucralose:
Sucralose widely used in beverages, chewing gum, dairy products, preserves, syrup, bread, pastry, ice cream, jam, jelly, pudding and other foods. E955 in the high-temperature processing, such as baking cakes, high-temperature sterilization, spray drying, extrusion and other food processing. Fermented food. Health food and medicine for obesity, cardiovascular disease and diabetes use of low-sugar products. Canned fruits, preserves food production. Rapid filling beverage production line. E955 can be found in more than 4,500 food and beverage products. This is because the E955 is a non-caloric sweetener use, does not promote tooth decay, and other artificial or natural sweeteners such as aspartame, acesulfame potassium or high fructose corn syrup used.
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