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636 : Maltol

A natural compound commercially extracted from the bark of lark trees or roasted malt. Also by heating of lactose and maltose.

Function & Characteristics:
Flavour enhancer. It has a sweet and caramel-like flavour. It reduces the sugar needed in products. It also enhances the flavour of chocolate, coffee, vanilla, nut and maple.

Used in many products, mainly confectionary and bakery products.

Acceptable daily intake (ADI):
Up to 1 mg/kg bodyweight

Side effects:
None known

Dietary restrictions:
Maltol is generally produced from bark or malt. 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.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands