Appearance | Powder |
PH | 4.8 (17g/l, H2O, 25℃)(after autoclaving) |
Storage Condition | Store at +15°C to +25°C. |
Physical and Chemical Properties | Chemical yellow to brown viscous transparent liquid. Sweet. It has a special flavor of maltose. |
Use | Uses Nutritional sweeteners; Colorants; Enzymes; Flavoring agents; Absorbing agents; Stabilizers; Thickeners; Tissue improvers. Biochemical research |
WGK Germany | 3 |
FLUKA BRAND F CODES | 3 |
HS Code | 1901 90 11 |
Raw Materials | Sulfur dioxide |
Downstream Products | CARAMEL Teicoplanin A2 |
Solubility | H2O: 3%, faintly turbid, yellow |
EPA chemical information | Malt extract (8002-48-0) |
Introduction
Malt paste is a natural food completely derived from grains. It is rich in maltose, fructose, glucose, protein, small molecule peptides, amino acids necessary for the human body and a variety of vitamins and minerals. It also contains beta-glucan and tocopherol with health functions.
application
malt cream can be used in various fields of food industry: biscuits, bread, candy, milk products, chocolate, nutritious food, beer, beverage, tea beverage, solid granule, sandwich, soup, baby food, etc. It plays a role in improving taste, increasing aroma, lasting fragrance, optimizing fineness, increasing crispness, improving nutritional value, extending shelf life, forming unique style, etc.
identification test
add several drops of 10% sample liquid to 5ml of hot copper tartrate alkaline test solution (TS-80), which should be formed by red precipitate of cuprous oxide.
Toxicity
GRAS(FDA & sect;184.1445;2000).
use limited
is not restricted and is limited to GMP (FDA).
Production method
After heating and gelatinization of starchy raw materials, dry malt is added to control saccharification with amylase, then pressure filtration, bleaching with sulfur dioxide, and vacuum concentration.