Malt Extract is the hot water extract of malted barley. The extraction method does not involve the use of any chemicals; only the hot water and physical separation processes using residual grain as a natural filter are involved. The resulting wort is carefully evaporated to 80 % solids to be naturally preserving and to protect the valuable flavours and nutrients produced. The resulting yellow brown viscous liquid has a pleasant characteristic odor and a mild sweet malty flavour. It consist of a mixture of sugars resulting from the action off the naturally occurring enzymes (mainly alpha and beta amylases) presented in the malted barley on the starch components of the grain.
Uses
Malt is used as food ingredient for one or more of their wide range of attributes. It may be used for flavour and flavour enhancement; as a source of nutrients; as a source of fermentable sugars; as a natural colour or for colour enhancement through browning; as a texture modifier and as sweetners. Also it finds application in wide range of health foods i.e. tonic food beverages like bounvita, horlicks, maltova, viva, nutramul and milo. Breads and crackers, baby foods, biscuit and confectionery and pharmaceuticals (cough syrups), ice creams, brown breads
Apart from all this it is also use in manufacturing non alcoholic beer, nutritional health drinks.
Our standard packaging for liquid malt extracts is
- 25-kg Steel Pails
- 25-kg Plastic Pails
- 300-kg Plastic Drums
- Road Tankers
- Flexi Tanks
- Any other packing of customer's specification
Specification
|
Charcteristcs
|
Results
|
|
Quality
|
Fit for Human Consumption
|
|
Description
|
A Sweet viscous, light brown liquid having an agreeable characteristic odour.
|
|
Solubility
|
Almost completely soluble in cold water, more readily soluble in warm water.
|
|
Taste
|
Characteristic Malt and Sweet Taste
|
|
Total Solid %
|
Min 78
|
|
Ph of 10% aqueous solution
|
5 - 6
|
|
Reducing sugar % Minimum (As hydrated Maltose)
|
60
|
|
Acidity as % L.A. Max
|
1.0
|
|
Protien (dry basis) & Min.
|
4.0
|
|
Weight per ml at 20oC, gms
|
1.39 to 1.42
|
|
Colour E.B.C
|
As per Buyer's requirement
|
|
Total Ash
|
1.3 % to 1.7 %
|
|
Starch
|
Negative
|
|
Viscosity
|
60,000 to 2,00,000 cp
|
|
Total Bacterial count/gm Max.
|
10,000
|
|
Yeast & Mould/ gm Max
|
100
|
|
Coliform in 0.1 gm
|
Nil
|
|
Staphylococcus Aureus
|
Nil
|
|
Salmonella species
|
Nil
|
|
Glucose(gm/100gm)
|
3.9-8.6
|
|
Fructose(gm/100gm)
|
0.4-2.0
|
|
Sucrose(gm/100gm)
|
0.7-2.0
|
|
Maltose(gm/100gm)
|
27.3-4
|
|
