Malt Extract - Syrup & Dry Forms | Nutrient-rich Carbohydrate Base For Enhanced Taste, Color And Fermentation In Various Food Applications

Carbohydrates represent the largest portion of malt extract, which also has a variety of sugars, such as dextrose, fructose, maltose (main) maltotriose, among others. During the digestive process, sugars are "broken down" into glucose molecules, which are easily absorbed by the body, becoming an immediate source of energy. Simple sugars and amino acids provide the food for yeast during fermentation, and more complex carbohydrates and proteins render taste, aroma and mouthfeel (texture sensation in the mouth) to the products they are being included. The amount of malt extract proteins vary and consist on a wide range of essential and non-essential amino acids. As a result of the conversion during extraction, it is found in a pre-digested form, which is quickly absorbed into the blood stream.


PRESENTATION FORMATS
Malt extract syrup;
Dry malt extract;

APPLICATIONS
Milk drinks and lights;
Chocolate powder and ready to drink;
Ice cream;
Granola;
Cereal bars, breads and biscuits;
Soy products;
Candy and isotonic drinks;
Pharmaceutical products;
Baby food;
Palatizer for animal feed

SENSORIAL PROPERTIES

Differentiation and balance of flavours in foods containing cocoa (chocolateice cream, soy foods, etc);
Development of color, flavour and fermentation substrate in cookies and bread;
Development of color and flavour in breakfast cereals;
Smooth extension of the loaves and speciality breads.