"A practical supplier guide to ethyl maltol (CAS 4940-11-8): what the white crystalline flavor enhancer is, its spec sheet (C7H8O3, MW 140.14, EINECS 225-582-5, assay >=99%, mp 89-92 C), why formulators use it for flavor enhancement and sweetness synergy, the iron-sensitivity handling rule, typical applications, and buyer specification notes."
-Deshangchemical-chemechemi
Ethyl Maltol (CAS 4940-11-8): The Caramel-Note Enhancer That Makes a Formula Taste Like More
If you formulate beverages, baked goods, confectionery, or even certain daily-chemical products, you have probably been handed a brief that reads something like “make it taste richer” or “round out the aftertaste.” A short list of ingredients can do that job, and ethyl maltol (CAS 4940-11-8) sits near the top of it. It is not a sweetener and it is not a spice. It is a flavor enhancer, and a remarkably efficient one, which is why it shows up in product specifications from soft drinks to toothpaste.
What ethyl maltol actually is
Ethyl maltol is the ethyl homologue of maltol. On paper it is C7H8O3, molecular weight 140.14, and it arrives as a white to off-white crystalline powder with a melting point around 89–92 °C. None of that is what buyers really care about. What matters on the bench is the smell: even in trace amounts it gives off a sweet, caramel-like, faintly fruity aroma. The sensory threshold is low, which is the reason usage levels are quoted in parts per million rather than percent.
If you have worked with maltol before, ethyl maltol is roughly four to six times stronger on a weight basis, so the two are not interchangeable gram for gram. Formulators usually pick the ethyl version when they want more impact at a lower dose.
Why formulators keep reaching for it
There are three reasons the ingredient earns a permanent slot in so many labs. First, pure flavor enhancement: it amplifies the sweet and cooked notes already in a formula, so a chocolate, caramel, or berry profile reads as deeper and more “finished” than the raw materials would suggest. Second, sweetness synergy: used next to sugar or high-intensity sweeteners, it lets you pull the sweetener load down while keeping the perceived sweetness, which matters in reduced-sugar drinks and snacks. Third, off-note masking: it softens the metallic or bitter edges of minerals, vitamins, and certain actives — the quiet reason it appears in flavored nutritional drinks and chewable tablets.
Where it actually goes
The application list is long because the effect is broad. In beverages it lifts carbonated drinks, juice, and dairy drinks. In bakery it deepens biscuits, cakes, and fillings. In confectionery it is a standard partner for chocolate and caramel. Dairy uses it in yogurt and ice cream to round the fermented edge. Savory developers add a pinch to sauces and seasonings because it brings out roasted and meaty notes. It even turns up in animal feed as a palatability aid, and in daily chemicals — toothpaste, detergents, and fine fragrance — where a warm sweet note covers harsher base materials.
That broad footprint means it often sits on the same bill of materials as other food ingredients we supply. When a drinks or bakery formula needs an acidulant to balance the sweetness, citric acid anhydrous (CAS 77-92-9) is the usual companion. For gelled or thickened systems, konjac glucomannan (CAS 37220-17-0) builds the body that carries the flavor. And in flavored nutritional products, ethyl maltol is frequently paired with L-ascorbic acid (CAS 50-81-7) to mask the vitamin’s sour bite.
The one handling rule that matters
Ethyl maltol is easy to work with, but it has one well-known weak spot: it reacts with iron. In the presence of ferric ions the powder and its solutions can turn pink or red, which is an immediate red flag for contaminated equipment or feed water. The fix is simple — run it through stainless steel (304 or 316), plastic, or glass, and keep iron out of both the line and the water supply. It dissolves readily in water, ethanol, and propylene glycol, so most plants pre-dissolve it before addition rather than tipping the powder straight in.
Storage is uneventful. Keep the powder in a cool, dry, sealed container away from strong light and away from strongly scented goods, because it will pick up odor if left open. Under normal conditions it is stable; the real failures we see in the field come from iron contact, not from age.
Typical specification
| Property | Typical value |
|---|---|
| CAS number | 4940-11-8 |
| EINECS | 225-582-5 |
| Molecular formula | C7H8O3 |
| Molecular weight | 140.14 g/mol |
| Appearance | White to off-white crystalline powder |
| Melting point | 89–92 °C |
| Assay | ≥ 99.0% |
| Odor | Sweet, caramel, fruity |
| Solubility | Soluble in water, ethanol, propylene glycol |
| Storage | Cool, dry, sealed; avoid iron contact |
How to specify it on a purchase order
A few points will save you a rejected lot. Start with grade: food applications need food-grade material with the right certifications, while technical grade is acceptable for most daily-chemical and industrial uses. Confirm assay (the ≥ 99.0% figure above is the common food grade) and, if your line dissolves slowly, ask about particle size or a pre-dissolved format. Packaging is normally a 25 kg fiber drum or foil bag with an inner PE liner; for humid destinations request double lining. MOQ and lead time depend on grade and destination, and we handle both lab-size packs and full pallet or container loads.
If your formula also calls for a brightening or conditioning active, we can combine shipments with items such as kojic acid (CAS 501-30-4), alpha-arbutin (CAS 84380-01-8), or the surfactant sodium lauroylsarcosinate (CAS 137-16-6) to simplify your sourcing. For sports and nutrition blends, creatine monohydrate (CAS 6020-87-7) is another regular co-packing item.
Bottom line
Ethyl maltol (CAS 4940-11-8) is one of those small-dose ingredients that quietly decides whether a finished product tastes “finished.” It deepens sweet and cooked notes, supports sweetness reduction, and masks the off-notes of minerals and actives — across food, beverage, and daily-chemical lines. Respect the iron rule, store it dry, and it will behave. For the full data sheet, packaging options, and current pricing, the product page for ethyl maltol (CAS 4940-11-8) has the details, and our team can send a COA on request.
