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 |
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