How do You make your Ethyl Malto solutions by DuaneNeveu

DuaneNeveu;9421708 said:

I have to agree with a lot of what eikon said!

Like it or not, what we're doing is chemistry. Creating a soluble solution is an exact science, and given the nature of crystals, using them by weight is more readily appropriate to duplicate a solution. I'm not trying to spew my results in every single thread I find regarding Ethyl Maltol, and I'm not criticizing anyone. I'm just trying to be helpful, truly...and to that end, it bears repeating:

Given what I've discovered about Ethyl Maltol, I have to conclude that the conventional wisdom of a quarter teaspoon to 10ml of Propylene Glycol is more than is advisable, and that using teaspoons as a measurement will greatly hinder consistency from one solution to another.

I've found two sources that state 1 gram (~0.20 teaspoons) of EM is soluble in 17ml of PG (or ~a quarter teaspoon is soluble in 21.25ml of PG) - but remember, weight is best to use instead of teaspoons:

It's important to note, that dissolution and solubility are not the same thing. More EM may well dissolve in the PG than is prescribed for solubility, but to create a stable soluble solution without saturation, those are the numbers. Once you're willing to submit the solution to any kind of chemical reaction (i.e. applying heat, although it may not be necessary to achieve dissolution), you may well get a great deal more EM to dissolve, but it is still going to be a saturated solution. Thereby, making residue an inherent property of that solution since you've gone beyond the solubility level of the components.

When making my solution, contents go into a bottle and I simply shake it for a minute, let it sit for a few, then shake it up again. Given that the ratios used are those intended for a perfectly stable solution there's not a need to heat it or anything. I read about a lot of people heating their mixture, but that's only necessary when making a saturated solution. Even then, a temperature fluctuation (for example, when your solution returns to room temperature) can bring on sediment which will necessitate heating again.

I prefer to simply employ the proper amounts for a stable solution that is independent of temperature changes of a handful of degrees. It makes duplication and consistency possible. A juice that you loved using one batch of EM as an ingredient is sure to give you the same result the next time you make it with another batch of EM if your batches are always made using the exact same measurements. Filling anything to "about" a particular measurement is simply the enemy of consistency, and varying results will ensue...there's just no way around that.

I've only been using Ethyl Maltol at 1 gram to 17ml of PG as my research yielded those amounts as the measurements for creating a soluble solution. I've been problem free ever since, and I can create exact duplicates of my recipes that involve EM 'til the cows come home.​

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