Maltol
A safe, sweet flavor enhancer.
- Category
- Flavour enhancers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A naturally occurring organic compound with a sweet, cotton-candy or caramel flavor.
How it is used in food
Enhances sweet, caramel-like flavors and aromas, rounds off harsh notes and masks bitterness, allowing pleasant taste with less added sugar.
Commonly found in- Baked goods
- Confectionery
Health and safety
Safe for consumption and used widely to enhance sweet flavors and mask bitterness.
JECFA has evaluated maltol and established an ADI of 0–1 mg/kg body weight, concluding it poses no health concern at levels used as a flavoring in food.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E636
Worth knowing
Maltol forms naturally when bread is baked and malt is roasted — it is a key part of the 'freshly baked' aroma, and was first isolated from larch tree bark.
Conclusion
A safe, sweet flavor enhancer.
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Open the appEntry last reviewed 2026-07-28.
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