Malt extract as an ingredient
What is malt extract?Starch, proteins, minerals and also all other components of barley malt are extracted with pure drinking water and broken down with natural, malt-type enzymes e.g. into malt sugar. The concentration of the flavour obtained into an extract is carried out gently by evaporating the water at low pressure and low temperature.
Because of its natural and gentle production method barley malt extract is therefore is an unrefined product (without additives) with a high nutritional value. The barley malt extract contains:
- very easily absorbable carbohydrates
- proteins broken down by enzymes
- vitamins (B complex)
- very low native quantity of sucrose
- highly aromatic flavour and aroma additives
- enzymes (diastatic malt extract)
What is malt extract used for?
- Nutrient for yeast
- Flavour enhancer
- Natural colouring or as a colour intensifier thanks to browning reactions
- For improving the texture and mouthfeel
- Glazing agent
- Prevention of crystal formation
The sweetening power of malt extract is half as strong as that of sucrose and corresponds approximately to that of glucose syrup 42DE.
Malt extract is a good substitute for refined sugar types (sucrose, glucose syrup etc.) as, together with sweetness and energy, it also provides other valuable substances (e.g. minerals) in a suitable form for human nutrition.
Here you can find out according to your requirements which barley malt extract is suitable for you: