I’ve found that some recipes I’ve made that are very good but have an odd taste that I don’t care for. After looking at a few of these, I think it may be the Ethyl Maltol. As a test, I’d like to make another bottle of the same recipe, but remove or reduce the EM.
Is there a possible replacement for it? Or a way of changing the recipe so that it doesn’t need the EM, or so much of it? Or does the change depend on each recipe?
I’d like to confirm if it’s the EM, and if it is I’d hate to write off a bunch of recipes just because they contain EM. I guess that I’d like to better understand EM so I can figure out if this is the cause of the off taste I’m experiencing.
I can’t give you an X=z for swapping EM and marshmallow. To be honest, sometime you me EM and I get the right effect. But we are all different and EM and you may just not agree.
That being said I use marshmallow FA for everything. I add it to taste and preferance. You can start as little as 0.25 and up to 2.0%. You will find most using it in their mixes (Atleast me lol) at 0.25 to 1.0% and maybe 1.5%. Sometimes I do hit 2%…but that’s when I’m going for over the top marshmallow.
On my fruit based recipes, lately I have been using Pyure as the sweetener instead of Marshmallow. It really seems to bump up the fruit flavors soooo much more but it has to be used very sparingly, as in 0.25%. For a creamy/custardy/dessert recipe, I would use not use Pyure.
If you use the original bottle that Pyure came in, then yeah, those drops are way to big and unpredictable in size. I rebottle mine into a 30ml dropper bottle like the one below. It almost fills it up and is much more consistent in drop size and allows me to measure by weight in small amounts.
I’m glad the Stevia Glycerite is working for you. What I like about the Pyure and what I think sets it apart is the addition of the apple cider vinegar and citric acid. That’s why it does wonders with fruit flavors.