Maltol is a white crystalline powder with special taste of coke butterscotch. It may release strawberry aroma when dissolved in dilute solution. This product is a broad-spectrum of flavor synergist and has the role of increasing flavor, fixing flavor and increasing sweet. It can be used in the preparation of food flavors, cosmetics essence, etc., so it is widely used in the food, beverage, wine, cosmetic, pharmacy and other industries. …
Juicy Fruit gum: Sorbitol, gum base, glycerin, manitol, FA, CA , lecithin, AA, maltol, AS, LA; contains aspartame, artificial color and flavors.
Extra gum INGREDIENTS:SORBITOL, GUM BASE, GLYCEROL, NATURAL AND ARTIFICIAL FLAVORS; LESS THAN 2% OF: HYDROGENATED STARCH HYDROLYSATE, ASPARTAME-ACESULFAME, SOY LECITHIN, MANNITOL, SUCRALOSE, COLORS (YELLOW 6 LAKE, BLUE 2 LAKE, RED 40 LAKE, YELLOW 5 LAKE), ACESULFAME K, BHT (TO MAINTAIN FRESHNESS). PHENYLKETONURICS: CONTAINS PHENYLALANINE
Maltol is applied to many foods as:
- flavour enhancer; it provides the distinctive aromas of baking and roasting
- as intensifier of sweetness in confections and chocolate products, desserts and beverages; by adding minor amounts of maltol, 15 per cent of sugar can be saved
- as aroma and flavour enhancer for intense caramel aroma. …
Labelling: Maltol is not put on the list of ingredients and therefore is not subject to a labelling requirement if the product is directly or indirectly produced from GM plants (e.g. maize).
Recently, aluminum (Al) in drinking water has been proposed to be a risk factor for development of Alzheimer’s disease (AD). Because the physiological role of Al in humans is not yet known, we previously examined this role using an experimental animal model. Our results revealed a greater accumulation of Al in the brain, liver, kidney and spleen of mice who received long-term (90 days) administration of an Al complex, aluminum–maltolate (ALM), than in untreated controls. This observation prompted us to examine the degree of injury in the organs of mice in terms of lipid peroxidation evaluated by thiobarbituric acid reactive substances (TBARS) and NOx levels in order to determine the effects of Al accumulation. Six-week-old mice were given drinking water containing AlCl3 or ALM for 120 days. TBARS and NOx levels were found to change depending on the organs and chemical forms of Al. In particular, TBARS and NOx levels in the brain of mice given ALM for 30, 60 and 120 days were significantly increased compared with those of the control group. In addition, nervous degeneration was detected in the brain of the ALM-treated group. …
Obviously no one has time to analyse all the ways in which we’re under chemical attack. The upshot of all this is that the only safe food is organic food.