Other names for the additive (synonyms)
General Information
Food additive E637 — ethyl maltol — belongs to the group of flavorings and flavor enhancers and is included in the International Numbering System for food additives under the Codex Alimentarius: CXG 36-1989.
In the food industry, E637 is used to enhance sweet, caramel-like, and pleasant “baked” aromas in products.
Ethyl maltol is a synthetic derivative of maltol (E636), and has 4–6 times higher aroma intensity than its natural counterpart, allowing the use of smaller doses to achieve a rich caramel and sweet flavor effect in food products.
The synthesis of ethyl maltol began in the 1960s, when Pfizer patented a method for producing this compound as a more powerful analogue of natural maltol.
The chemical formula of ethyl maltol is C7H8O3. In terms of physical properties, E637 appears as a white or slightly creamy crystalline powder with a pronounced sweet caramel aroma, readily soluble in water and alcohol. The additive is relatively stable when heated and does not degrade during typical food processing conditions.
For food industry purposes, E637 is produced through a multi-step chemical synthesis from organic compounds derived from carbohydrate raw materials (most often furfural or maltol derivatives). The process is based on alkylation reactions, during which an ethyl group is introduced into the molecular structure, significantly enhancing the aromatic properties of the substance compared to its natural analogue. The resulting compound undergoes thorough purification, crystallization, and drying.
Effects on the Body
Benefit of Additive E637
Ethyl maltol is not a natural substance for the human body and does not perform biological functions in metabolism.
According to assessments by international regulatory bodies, including European Food Safety Authority (EFSA) and Joint FAO/WHO Expert Committee on Food Additives (JECFA), additive E637 is considered safe for use in food products and does not pose a health risk when used within established technological limits.
The acceptable daily intake (ADI) for ethyl maltol is 0–2 mg per kg of body weight.
Risks of Additive E637
After entering the body, ethyl maltol is metabolized in the liver and gradually excreted along with metabolic products.
At typical concentrations used in the food industry, additive E637 does not exhibit toxic properties. However, excessive consumption of products containing high amounts of this flavoring may increase the metabolic burden.
The main potential risk of ethyl maltol is associated not with normal dietary intake, but with its thermal decomposition and inhalation exposure, especially in combination with metal ions.
Experimental data indicate that ethyl maltol may disrupt iron (Fe) balance in cells, which can lead to oxidative stress and DNA damage.
In animal studies, ethyl maltol–iron complexes showed toxic effects on the liver, kidneys, and other organs under prolonged exposure; the lowest observed adverse effect level was approximately 9.18 mg/kg body weight per day.
In addition, according to experimental studies, ethyl maltol–copper (Cu) complexes may exhibit increased cytotoxicity toward lung epithelial cells, causing oxidative stress, membrane damage, and reduced cell viability.
Uses
In the food industry, additive E637 is used as a flavoring and taste enhancer that provides products with a pronounced caramel and creamy profile.
The high efficiency of E637 allows manufacturers to use minimal dosages to achieve stable results, making it economically advantageous and technologically convenient.
Due to its ability to soften harsh notes and mask bitterness, E637 is widely used in the production of confectionery and chocolate, chewing gum, desserts and ice cream, sweet beverages and syrups, baked goods and creams, and flavored food mixes.
Ethyl maltol also occupies a separate niche in the production of e-liquids for electronic cigarettes, where it acts as a primary sweetener.
Legal Status
Additive E637 is included in the International Numbering System for food additives under the Codex Alimentarius: CXG 36-1989 and is permitted for use in many countries worldwide.
In the European Union, ethyl maltol is included in the list of permitted flavoring substances in accordance with Regulation (EC) No 1334/2008.
In Ukraine, it is also approved for use in the food industry in accordance with harmonized European legislation.
In the United States, ethyl maltol is recognized by FDA (U.S. Food and Drug Administration) as GRAS (Generally Recognized As Safe) for use as a flavoring in food products.
A similar status for additive E637 exists in other countries, including Canada, Japan, and those that follow the standards of Codex Alimentarius.