Maltol
This is what the ingredient is.
Maltol is a naturally occurring organic compound found in the bark of larch trees, pine needles, roasted malt, and bread crust.
Here is why it shows up on the label.
Used as a flavor enhancer to impart sweet, caramel-like taste. Enhances sweetness perception and fruity flavors in foods and beverages.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with a suggested daily limit of up to 1 milligrams per kilogram of body weight. It is permitted in many countries worldwide.
Here is what research has found.
an FAO/WHO expert committee evaluated safety. Naturally occurring in many foods. Used in flavor industry for decades.
Here are a few things worth knowing.
Generally safe at food-use levels. High doses in animal studies showed liver effects, but normal food exposure is very low.
Sources
- FDA GRAS Database
- EFSA Scientific Opinion
- JECFA Monograph
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.