Maltol is a naturally occurring organic compound found in the bark of larch trees, pine needles, roasted malt, and caramelized sugars. It is widely used in the food industry as a flavor enhancer that amplifies the perception of sweetness without adding calories.
Maltol produces a characteristic warm, sweet, caramel and freshly baked bread aroma at very low concentrations. It is particularly effective in masking undesirable off-flavors and improving the taste of artificial sweeteners in sugar-reduced formulations. Maltol is supplied as a white crystalline powder that is stable under standard food processing conditions including baking and retort.
