I like sweet creamy juices. I've read on here that EM mutes flavor and then again it boosts flavor. I am confused to say the least. So, what's everybodys opinion on using EM in your mixes.
Ethyl Maltol--Pros vs Cons
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Don't think I ever heard about it boosting flavor, lol.
I think it's quite overrated and over used, as you can accomplish "sweet and creamy", or smooth, using flavorings instead.
If used, less is more, < .5%.
I think it's quite overrated and over used, as you can accomplish "sweet and creamy", or smooth, using flavorings instead.
If used, less is more, < .5%.
Used sparingly, it's great for adding a sweetish after taste to your ejuice. If you use too much it starts to taste a bit chemically to me. I put a few drops in a lot of the fruit flavors I make.
EM is not really a sweetener. It adds wettness and thickness to a mix. It does have the added side effect of bringing out sweetness in an already sweet flavor but does not itself add additional sweetness. It is true that to much EM will mute flavor. I recommend no more then .5%.
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I've never had it boost flavor.
I've used it to pop a sweetness in a flavoring.
I've used it to make a fuller "mouth feel".
I've used it to make a hard candy shell effect.
I've used it to make a gum-like effect.
I've used it to dull sharp edges off some flavoring notes.
I've not used it quite often too.
It's a tool and like all tools, it's useful for what it's good at and completely useless for what it is not good at.
I've used it to pop a sweetness in a flavoring.
I've used it to make a fuller "mouth feel".
I've used it to make a hard candy shell effect.
I've used it to make a gum-like effect.
I've used it to dull sharp edges off some flavoring notes.
I've not used it quite often too.
It's a tool and like all tools, it's useful for what it's good at and completely useless for what it is not good at.
OK, then let me ask this (don't mean to highjack the tread). To make juice mixes "pop" would you use EM, Vodka or something else?
I found this after a Google search:
Ethyl maltol was discovered in the 1970s. It was originally isolated from larch tree bark and is produced through fermentation-organic synthesis. Ethyl maltol occurs naturally in cereal, bread crust, coffee, and cocoa. This substance is also used as a flavor enhancer because it tends to mask bad tasting chemicals, and heightens richness and creaminess. The compound has been employed as a flavor enhancer in wine, chocolate, vanilla, fruit flavored drinks, pastries, candy, tobacco, cosmetics, and medicines.
Ethyl maltol was discovered in the 1970s. It was originally isolated from larch tree bark and is produced through fermentation-organic synthesis. Ethyl maltol occurs naturally in cereal, bread crust, coffee, and cocoa. This substance is also used as a flavor enhancer because it tends to mask bad tasting chemicals, and heightens richness and creaminess. The compound has been employed as a flavor enhancer in wine, chocolate, vanilla, fruit flavored drinks, pastries, candy, tobacco, cosmetics, and medicines.
I used EM for quite a while, it can mute the flavor and to my taste does very little with the exception that adding it to a juice already sweetened with sucrolose can make it yucky sweet. This dosent seem to happen with Stevia. If I use any at all nowdays its just a drop per 5mL.
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