Malt Extract Powder 10:1

The core raw material of Malt Extract Powder 10:1 is the mature barley grains of the species in the genus Hordeum of the Gramineae family. The main production areas of barley have a dry climate with moderate day-night temperature differences, and the barley grains are plump and have a high starch content. The extracted extract has a rich, smooth and pure malt aroma. The extracted Malt Extract Powder 10:1 has a brownish-yellow color, fine and loose powder, uniform without lumps, no black or white discolored particles, pure odor, with a rich and natural roasted malt aroma, a lingering aftertaste, no burnt or sour taste, and no other off-flavors. The composition structure of the malt extract is naturally balanced. Its core components include carbohydrates, proteins, amino acids, vitamins and minerals, etc. The malt extract is mainly water-soluble, and after dissolution, the solution is clear and transparent, without problems such as lumps, suspension or bottom sediment.

Malt extract can directly replace artificial flavors and synthetic sweeteners, masking the inherent bitterness and unpleasant odors of the raw materials, and also enriching the flavor profile of the final product, enhancing the aroma of the grain base.
The extract contains natural amylase, protease and other active biological enzymes, which can effectively assist the stomach and intestines in breaking down the starch and protein consumed, alleviating problems such as indigestion and poor digestion. The oligosaccharide substances it contains can nourish the beneficial bacteria in the intestines and maintain the balance of the intestinal microecology.
Malt extract can enhance the adhesion between raw materials, improve the fluidity of powders, and effectively reduce common production problems such as cracking, loosening, moisture absorption and re-aggregation of finished products. It can also delay the aging and hardening of baked foods and extend the shelf life of the food.

The food baking industry is the most crucial application field for malt extracts, and they are commonly used in products such as bread, cookies, cereal, energy bars, pastries, and meal replacement grains. They are used to enhance the color of food and strengthen the natural flavor of grains, thereby improving the texture and taste of baked products.
In the field of functional beverages and alcoholic drinks, it is widely used in the brewing processes of craft beers, whiskies, and malt wines, capable of thickening the liquor and is an indispensable basic raw material in the craft brewing industry. In the beverage industry, it is used in solid powder for mixing, plant-based beverages, health tonics for oral intake, and flavored sodas, etc.
In the health supplement industry, it is widely used in dietary supplements, stomach health powders, and compound amino acid health products. It is also the preferred raw material for infant complementary foods and nutritional powders for the elderly.