Ethyl maltol is a white or slightly yellow crystal that turns yellow in the presence of alkali, with a melting point of 89-92°C. It is easily soluble in hot water, ethanol, chloroform, and glycerol, and has a caramel-like and fruity aroma. It is a broad-spectrum and highly effective flavor enhancer that has the functions of suppressing acidity, bitterness, fishiness, and irritation.

Ethyl maltol has the effect of enhancing the creamy feel of dairy products and can produce a smooth and delicious taste similar to high-fat foods, which is beneficial for the development of delicious, reduced-fat, low-fat, and non-fat dairy products.

When making creamy and rich ice cream, frozen milk, and frozen yogurt, adding ethyl maltol can improve the creamy taste of the product.

Especially when making vanilla and chocolate-flavored ice cream, it can make the product taste more fragrant, reduce the starchiness and pasty texture, and further improve the product quality.