Maltol
Maltol suppliers and sourcing guide
Maltol is a pyrone that occurs naturally in larch bark, pine needles and roasted malt, and forms when sugars are heated. Commercial maltol is mostly made synthetically, and some is extracted from natural sources. It is sold as a white crystalline powder and used at low levels to add a caramel, cotton-candy note and round out sweetness in baked goods, confectionery, beverages and flavor blends.
- Also known as
- 3-Hydroxy-2-methyl-4H-pyran-4-one · Larixinic acid · FEMA 2656 · CAS 118-71-8
- Facts checked
- November 2026
Forms and grades of maltol
Suppliers sell different products under the same name. Specify the one you need.
Crystalline powder
White to off-white crystals or powder, the standard form for dry blending and for dissolving into flavor bases.
Natural-source maltol
Maltol obtained from natural raw materials and offered for products labeled with natural flavors; supply is smaller and documentation of origin matters.
Flavor solutions
Maltol pre-dissolved in propylene glycol, ethanol or another carrier at a stated strength for easier dosing in liquids.
Food and fragrance grades
Food-grade material made to a food chemical specification, separate from grades sold only for fragrance or technical use.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay
- Maltol purity by GC or HPLC, commonly specified as a minimum percentage on a dried basis.
- Identity
- IR spectrum or GC retention time matched against a reference standard, plus odor evaluation against a retained sample.
- Melting range
- Melting range checked against the specification as a quick purity indicator.
- Water or loss on drying
- Moisture by Karl Fischer or loss on drying.
- Residue on ignition and heavy metals
- Residue on ignition plus lead and other metals by ICP-MS or a food chemical method.
Storage, lots and expiry
Storage and shelf life
Keep maltol in tightly closed, lined containers in a cool, dry place away from light, since it can discolor and pick up moisture. Shelf life is set by the supplier's specification, and older stock is usually retested for assay, color and odor before use.
Lots and expiry dates
Record the assay and appearance of each lot and keep a retained sample for odor comparison. Color can drift between lots and with age, so check it on lots used in white or clear products.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.515 lists maltol (3-hydroxy-2-methyl-4H-pyran-4-one) among synthetic flavoring substances and adjuvants that may be safely used in food.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 172.515(a), these substances are to be used in the minimum quantity required to produce their intended effect.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists maltol (CAS 118-71-8) with the technical effects flavoring agent or adjuvant, nutritive sweetener and processing aid, citing 21 CFR 172.515.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Maltol suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking maltol suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell maltol? Request a listingFrequently asked questions
What forms of maltol can brands buy?
Common forms include crystalline powder, natural-source maltol, flavor solutions and food and fragrance grades. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for maltol include?
Expect assay, identity, melting range, water or loss on drying and residue on ignition and heavy metals, each with its method, specification and result for that lot.
How should maltol be stored?
Keep maltol in tightly closed, lined containers in a cool, dry place away from light, since it can discolor and pick up moisture. Shelf life is set by the supplier's specification, and older stock is usually retested for assay, color and odor before use.
What is the regulatory status of maltol?
21 CFR 172.515 lists maltol (3-hydroxy-2-methyl-4H-pyran-4-one) among synthetic flavoring substances and adjuvants that may be safely used in food. Under 21 CFR 172.515(a), these substances are to be used in the minimum quantity required to produce their intended effect. FDA's Substances Added to Food inventory lists maltol (CAS 118-71-8) with the technical effects flavoring agent or adjuvant, nutritive sweetener and processing aid, citing 21 CFR 172.515.
More flavors, spices and essential oils
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- Natural flavorsNatural flavoring · Natural flavour
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- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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