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Maltol or methyl maltol, chemical formula C6H6O3, with caramel and cotton candy sweet aroma, and along with a fruity note. Together with ethyl maltol, they’re the second commonly used synthetic flavoring agent in food after vanillin.

Although its flavor enhancement effect is not as strong as ethyl maltol, it is less volatile and can be used at high temperatures, such as in baked and high-temperature processed food. See the detail of its comparison with ethyl maltol.

Natural sources
Maltol occurs naturally in a lot of foods by converting from sugars through the baking or roasting process, such as in bread, beans, cocoa, coffee, malt, and peanuts (1). It is also naturally present in the bark of larch tree and pine needles. (2)

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Potassium carbonate is an important basic inorganic chemicals, pharmaceuticals, light industry raw material, E501 is mainly used for optical glass, welding rod, tube, TV tubes, light bulbs, printing and dyeing, dyes, inks, photographic drugs, bubble flower base, polyester, explosives, electroplating, leather, ceramics, building materials, crystal, potassium soap, and drug production. E501 used as gas adsorbents, dry powder extinguishing agent, Antioxidant. E501 is also used for removal of fertilizer synthesis gas of carbon dioxide. Also be used as a potassium fertilizer. With the continuous development of high-tech, Potassium carbonate in the detergent and MSG, E501 food and other fields are also widening. Potassium carbonate is mainly used for manufacture of potassium glass, potassium soap, and other inorganic chemicals, industrial gases and for the Potassium carbonate removal of hydrogen sulfide and carbon dioxide, E501 is also used for electrical articles, ink manufacturing, printing and dyeing industry, etc.


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Potassium carbonate, the main component of potash and was primarily derived from mined salt potash. The old method was collecting or producing from wood ash (1). Currently, it is mainly synthetically produced by the following three manufacturing processes (2):

1. Obtaining potassium hydroxide first by electrolysis of potassium chloride and then reacting with carbon dioxide. Chlorine (Cl2) and hydrogen (H2) are the byproducts. This is the most used commercial method and also the way to produce potassium hydroxide. The following is the chemical equation for this process:

2 KCl + 2 H2O → 2 KOH + H2 + Cl2
2 KOH + CO2 → K2CO3 + H2O
2. Treating a solution of potassium hydroxide with excess carbon dioxide. 2KOH + 2CO2 = K2CO3

3. Carbon dioxide gas is passed into the potassium hydroxide solution to produce potassium bicarbonate first, then heated. 2KOH + 2CO2 + H2O= 2KHCO3 2KHCO3= K2CO3 + CO2 + H2O

The above three methods are mainly used to produce heavy potassium carbonate, which has a higher density than its light type, the latter can be produced by the ion exchange method: (NH4)2CO3 + KCl

Potassium carbonate hydrate is formed after the process of crystallization and drying from the above solution, which can further be heated above 200°C to obtain potassium carbonate anhydrous.



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Use the KGM Konjac Gum become film sex,Konjac Gum can produce the capsule. Use microcapsule techniques of the product turn out to protect folded buried the particles materials with other components, avoid its adverse reactions happen, and to make the bad environmental factors and outside completely cut off, the material in keeping the original color, aroma, taste and at the same time, reduce the deterioration loss or extend the quality and time, improve the product quality, make some not easy storage or processing of materials, and became stable liquidity good solid expanded the range of use, E425 simplify the production process.
Konjac Gum is widely used as food additive and ingredients.
Konjac Gum is a kind of Thickeners used as food additive. Konjac Gum is wildly used in medicine,could be used as weight losing product Konjac Gum is widely used as food additive and ingredients.

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Konjac is commonly used as a gelling agent to produce heat-stable and thermally-reversible gelled foods as follows:



Pastas

Noodles

Prepared meals

Jellies

Jams

Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.



Meat



Konjac is as a binder in meat with the properties of thickening, emulsification, water retention and gelling. Meanwhile, it is often used as a fat substitute, e.g. sausage and ham. It enhances water holding capacity, improves meat texture and reduces the fat content.



Starch products



Konjac improves the gelatinization, rheological and texture properties of starch by crosslinking, agglomeration and other reactions with starch. These properties are closely related to the texture, taste and quality of the food. The blends of starch and konjac have a better thickening effect and stability. Meanwhile, the gel formed by the mixture has lower hardness and elasticity.



Adding konjac to convenient rice improves the mouthfeel, makes it tastes closer to fresh rice.



Health benefits

Konjac glucomannan is a nondigestible carbohydrate that was listed as a dietary fiber by the FDA on Jan 10, 2020 (1). Dietary fiber has health benefits as follows: (2):



Lowering blood glucose/blood pressure/cholesterol levels

Improving laxation

Reducing energy intake

Consumption of glucomannan also helps lose weight. (3)



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