Common Name	Ethyl maltol
CAS Number	4940-11-8
Molecular Weight	140.137
Density	1.3±0.1 g/cm3
Boiling Point	290.3±40.0 °C at 760 mmHg
Molecular Formula	C7H8O3
Melting Point	85-95 °C(lit.)
MSDS	Chinese USA
Flash Point	124.8±20.8 °C
Symbol	GHS07
Signal Word	Warning

Density	1.3±0.1 g/cm3
Boiling Point	290.3±40.0 °C at 760 mmHg
Melting Point	85-95 °C(lit.)
Molecular Formula	C7H8O3
Molecular Weight	140.137
Flash Point	124.8±20.8 °C
Exact Mass	140.047348
PSA	50.44000
LogP	0.61
Vapour Pressure	0.0±1.4 mmHg at 25°C
Index of Refraction	1.541

CHEMICAL IDENTIFICATION
RTECS NUMBER :
UQ0840000
CHEMICAL NAME :
4H-Pyran-4-one, 2-ethyl-3-hydroxy-
CAS REGISTRY NUMBER :
4940-11-8
BEILSTEIN REFERENCE NO. :
1618110
LAST UPDATED :
199712
DATA ITEMS CITED :
9
MOLECULAR FORMULA :
C7-H8-O3
MOLECULAR WEIGHT :
140.15
HEALTH HAZARD DATA
ACUTE TOXICITY DATA
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
1150 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
780 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Subcutaneous
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
910 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Administration onto the skin
SPECIES OBSERVED :
Rodent - rabbit
DOSE/DURATION :
>5 gm/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Bird - chicken
DOSE/DURATION :
1270 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
90 gm/kg/90D-I
TOXIC EFFECTS :
Kidney, Ureter, Bladder - changes in tubules (including acute renal failure, acute tubular necrosis)
MUTATION DATA
TYPE OF TEST :
Mutation in microorganisms
TEST SYSTEM :
Bacteria - Salmonella typhimurium
DOSE/DURATION :
2 mg/plate
REFERENCE :
MUREAV Mutation Research. (Elsevier Science Pub. B.V., POB 211, 1000 AE Amsterdam, Netherlands) V.1- 1964- Volume(issue)/page/year: 67,367,1979 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - T2072 No. of Facilities: 193 (estimated) No. of Industries: 6 No. of Occupations: 8 No. of Employees: 4632 (estimated) No. of Female Employees: 1504 (estimated)

Symbol	GHS07
Signal Word	Warning
Hazard Statements	H302
Precautionary Statements	P301 + P312 + P330
Personal Protective Equipment	dust mask type N95 (US);Eyeshields;Gloves
Hazard Codes	Xn:Harmful
Risk Phrases	R22
Safety Phrases	S36
RIDADR	NONH for all modes of transport
WGK Germany	3
RTECS	UQ0840000
HS Code	2932999099

N/A

1.What is Ethyl Maltol?

Ethyl maltol is an analogue of maltol (or methyl maltol), which is obtained by replacing the methyl group in maltol molecule with an ethyl group. They’re both flavors with the similar taste of caramelized sugar and are the basic components of some complex flavors and fragrances, and commonly used for the preparation of many fruit flavors, such as the flavors of citrus orange, pear, pineapple, cherry, grape, mango, apple, coconut and etc.

2.How is Ethyl Maltol Made?

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.

3.Is Ethyl Maltol Safe to Eat?

Yes, it almost has no side effects and its safety as a food additive has been approved by the FDA, EFSA and JECFA. Ethyl maltol is a synthetic flavoring substance and adjuvant that is Generally Recognized As Safe (GRAS) by the FDA. Ethyl maltol (FL-no: 07.047) is authorised for use as a flavouring agent in the EU according to Annex I to Regulation (EU) No 1334/2008 . Its safety used as a favouring agent was re-evaluated by the EFSA in 2010. EFSA established the same conclusion with JECFA that “No safety concern at estimated level of intake as flavouring substance” based on the Maximised Survey-derived Daily Intake (MSDI) approach.

4.What’re the Uses of Ethyl Maltol?

Ethyl maltol is a broad-spectrum synthetic flavoring agent that can improve the flavor of food. It is commonly used in the production of beverages, fruit juices, dairy products, ice creams, fruit wine, sauces, and pickled vegetables to enhance the sweet taste like fruits. It can also be added to candies, biscuits, cakes, chocolate and meat products (ham and sausage) to impart a caramel aroma. Only a small amount (0.01%-0.1%) is needed to achieve the desired intensive and long-lasting flavor. Some manufacturers may add other flavors or fragrances into ethyl maltol to make its flavor stronger or purer. In some countries, it is not permitted to be added in edible vegetable oils, such as sesame oil, soybean oil, peanut oil, rapeseed oil, and blended oil.