Malt Extract

Malt Extract is created by combining barley grains with water. It contains a lot of sugar as well as some nutrients including vitamin A and riboflavin. There are two kinds of extracts including liquid malt extract and dry malt extract. The liquid malt extract has a molasses-like consistency and is available in cans or pouches, based on the brand. Dried malt extract is a powdery substance. The main distinction between the liquid and dry extract is the amount of water contained in each.Specifications: Test Standard Appearance A viscous liquid amber or yellowish brown in color. Free from any adulterants, off odor, foreign flavor and impurities. Identification Positive for Carbohydrates Taste Characteristic Malt and sweet taste free from any detectable foreign or off flavor I.e. not be sharp or bitter or sour tail. Total Solid 78 to 82% Protein (% w/w on dry basis) Min. 4% Total Ash 1.3 to 1.7% Acidity (% w/v solution) 1.40% max PH( of 10% solution) 45.0 to 6.0 Reducing Sugar (%w/w as anhydrous maltose) Max. 60% Specific Gravity (At 20 deg. C) 1.3 to 1.5 Starch Negative Viscosity 60,000 to 2,00,000 cp Microbial limit test. SPC at 37 deg. C <10000 cfu/gm Yeast & Moulds <50 cfu/gm Coliforms Absent Staphylococcus Aureus Absent Salmonella Species Absent Profile of Carbohydrates Glucose (gm/100 gm) 3.9-8.6 Fructose (gm/100 gm) 0.4-2.0 Sucrose (gm/100 gm) 0.7-2.0 Maltose (gm/100 gm) 27.3-40