Can anyone tell me just what em is? I see it in all sorts of recipes but what is it's purpose? Why would it be used?
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help understanding ethal maltol
- Thread starter gravity1182
- Start date
And IMHO....
Not a great sweetener anyways, if thats your goal Im sure the are better out there.
While it will give a mildly sweet taste, it will also mute, or subdue other flavors.
The more you add the worse the muting effect.... thus in most of my efforts it "Takes" more than it "Gives".
Not to say I dont use it from time to time to take the sharp edges off something.... and in very small amounts, (less than 1%).
And you will most note the muting effect the longer it steeps !
Some 6-7 month old RY4 I have with less than 1% em now tastes like flat soda !
Again,,,,
Just MHO... YMMV.
Not a great sweetener anyways, if thats your goal Im sure the are better out there.
While it will give a mildly sweet taste, it will also mute, or subdue other flavors.
The more you add the worse the muting effect.... thus in most of my efforts it "Takes" more than it "Gives".
Not to say I dont use it from time to time to take the sharp edges off something.... and in very small amounts, (less than 1%).
And you will most note the muting effect the longer it steeps !
Some 6-7 month old RY4 I have with less than 1% em now tastes like flat soda !
Again,,,,
Just MHO... YMMV.
I only use Ethyl Maltol in candy type flavors. I also limit the percentage on that, as I do all sweeteners. I find that flavors have enough sweetness on their own and don't need the additional sweetener. With EM in particular, it can mute flavors and it definitely darkens my wicks. (which I don't like) All sweeteners darken my wick which I end up getting a burnt like flavor with after a day, sometimes less.