Description
Malt is the dried product of barley germinated under controlled
conditions. Malt syrup and malt extract are interchangeable terms
for a viscous concentrate of a water extract of malt powder. The
Food and Drug Administration defines malt syrup and malt extract
as liquid products made from barley alone, with or without the
addition of safe preservatives. If such extracts of malt are evaporated to dryness, the product is called dried malt extract. When
another grain is included with barley, alternate terms must be used.
In these cases, examples of proper terms would be "malted cereal
syrup" and "extract of malted barley and com."
In order to produce malt, barley is first cleaned and softened by a
series of steeping operations in water at 10-15 °C until the moisture
content of the kernels reaches 44-45%. The grain is then germinated under controlled conditions of moisture, temperature, and
aeration for 5-7 days. In the process the cellular structure of the
endosperm and the component starches and pentosans are enzymatically degraded. The product is finally dried in a kiln until the
moisture content reaches 1.5-3%. Conditions of time and temperature may be varied to fix the color, flavor, and enzymatic activity
(α- and (3-amylases). After removal of the rootlets, the product is
called malt.
The malt is ground and extracted with water to provide a medium
called wort. The desired content of enzymatic activity, dextrins,
fermentable sugars, proteins, and amino acids is obtained by manipulating the time, temperature, pH, and concentration of the
malt-water mixture. After filtering off the hulls, the suspended
solids are allowed to settle. The wort, consisting of 10-12% solids,
is evaporated to produce malt syrup or extract with 75-80% solids
or a dried malt extract.
Malt syrup is usually a brown, sweet, and viscous liquid containing
varying amounts of amylolytic enzymes and plant constituents. It
is soluble in cold water but more readily in hot water. The specific
gravity approximates 1.4 at 25°C.
The principal components of malt syrup and extract are reducing
sugars and proteins. The energy content of dry malt extract is 3.7
kcal/g. Analyses of commercial batches of malt syrup and extract
show that the content of reducing sugars ranges from 54-73% and
of proteins from 1-6%. Immunoelectrophoresis of malt protein has
shown 54 "immunochemically distinct" components.
Chemical Properties
Light-brown, sweet, viscous liquid; contains dextrin, maltose, a little glucose, and an amylolytic enzyme. It is capable of converting not less
than five times its weight of starch into watersoluble sugars; soluble in cold water but more readily soluble i
Chemical Properties
Malt is the dried product of barley germinated under controlled conditions. Malt syrup and malt extract are interchange able terms for a viscous concentrate of a water extract of malt powder. The Food and Drug Administration (FDA) defines malt syrup
and malt extract as liquid products made from barley alone, with or without the addition of safe preservatives. If such extracts of malt
are evaporated to dryness, the product is called dried malt extract. When another grain is included with barley, alternate terms must
be used. In these cases, examples of proper terms would be “malted cereal syrup” and “extract of malted barely and corn.” Malt syrup
is usually a brown, sweet and viscous liquid containing varying amounts of amylolytic enzymes and plant constituents.
Physical properties
Soluble in cold water, but more readily in hot water. The specific gravity approximates 1.4 at
25°C.
Uses
malt extract has rubefacient properties in cosmetics due to the presence of yeast. It is tonic, leaving a feeling of overall well-being on the skin, and is a skin protector. Malt extract is used in face masks and toning lotions as a nutrient and texturizer. This dark syrup is obtained by evaporating an aqueous extract of partially germinated and dried barley seeds.
Uses
Malt Extract is a flavorant formed by extracting the water-soluble
enzymes from barley and evaporating to form a concentrate that
contains d-alpha-amylase enzyme. this enzyme hydrolyzes starch
to dextrin and maltose. it is used to provide malt flavor, and in con-
junction with spices, seasonings, and flavors.
Uses
Nutrient, emulsifying agent.
Definition
Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Hordeum, Gramineae.
