Taboos of malt extract

Malt extract is a food that everyone is familiar with. As the name suggests, malt extract is a food made from processed barley. Malt extract has a unique wheat aroma. Malt extract is often added to many instant foods, such as the instant oatmeal, corn flakes and digestive biscuits we often eat. Malt extract is rich in nutrition and tastes good, and is loved by many people.

Malt extract is a viscous product with a unique malt aroma that is made by deep processing of barley malt and extracting its barley essence. Mainly used in instant oatmeal, corn flakes and digestive biscuits. The key technology lies in the germination, roasting and extraction of barley to make the malt have a strong aroma. There are no taboos when consuming malt extract.

The effect of malt extract

1. Used to increase viscosity, enhance dispersibility and solubility

Malt extract has good emulsifying and thickening effects. It is used to thicken, absorb odors, improve taste and extend shelf life in soy milk, instant oatmeal and malted milk; it is used to increase the mellow, delicate and rich taste and reduce costs in milk tea, fruit crystals, instant tea, solid tea, non-dairy milk and coffee companion; it is used to enhance the emulsifying power in coconut milk, peanut almond milk and various lactic acid drinks, making the product stable and not easy to precipitate; it is used to thicken, improve the structure, appearance and flavor of various canned foods or soups.

2. Used to inhibit browning reaction

When there are a large amount of reducing sugars and proteins in the food system, high-temperature treatment can easily cause degradation reactions. Due to the low DE value of maltodextrin and the small degree of denaturation reaction, it can be used as an inert embedding material for microencapsulation of sensitive chemicals such as flavors, fragrances, and drugs.

3. Used as a carrier and coating to preserve freshness

Malt extract aqueous solution has no taste and has strong binding and adhesive effects. It can be used as an excellent carrier for various sweeteners, flavoring agents, fillers and pigments to ensure the pure flavor of the carried substances. Malt extract with lower DE value has stronger film-forming or spreading properties and can be used for fruit coating to preserve freshness.

4. Used in the preparation of functional foods

Malt extract is easily absorbed by the human body and can be used in functional milk powders for athletes, patients, infants, etc., such as sucrose-free milk powder and sports drinks. It makes the product expand in volume, less prone to caking, quick-dissolving, and easy to prepare, thus improving the nutritional value ratio.

5. Used to lower the freezing point

In ice cream, popsicles and popsicles, it can change the freezing point of the product without changing the soluble solids content of the system, inhibit the growth of ice crystals, and make the ice particles expand finely, have good viscosity, mild sweetness, and a refreshing taste with a good taste.

6. Used to reduce the sweetness of the system

Adding malt extract to candy can reduce the sweetness of the system, increase the toughness of the candy, prevent sanding and melting, improve the flavor of the system, and extend the shelf life. This also has positive significance in preventing dental caries, hypertension and diabetes.

7. Replace fat

Malt extract can form a gel structure and retain moisture, and is often used as a texture improver. When the DE value is 3-5, it can produce a fat-like texture and taste, making it a high-quality fat substitute. Often used as a fat substitute in salads, ice cream, sausages, etc. It can also serve as a substitute for oil in powdered oils.

8. Used to improve the structure and appearance of food

In biscuits or other convenient foods, it can make the product non-sticky and residue-free, and its shape and appearance are clear, smooth and full, thus reducing defective products and extending the shelf life of the product.