How to Choose the Right Malt Extract Specification for Your Product

Malt extract is an extremely useful product that is used in many food products such as bakery items, beverages, breakfast cereals, confectionery, malted milk foods, and more. This product gives a distinctive taste, color and sweetness of malt to the product, which makes it an important ingredient for those who are producing food products. However, selecting the right malt extract specification is a crucial task to obtain the desired flavor, texture and other characteristics.

There are many characteristics that can be taken into consideration when selecting food ingredients. Such factors as color, moisture level, pH, solubility, sweetness and extract type play an important role.

In this article, we will learn about how to choose malt extract specifications and what food manufacturers should know before purchasing.

1. Understand Your Product Application

The first requirement for choosing the proper malt extract is establishing how the product will be utilized in your formulation. Different formulations have different specifications.

For example, bakers might use malt extract for its functionalities, such as developing flavor, color, and formulation characteristics. Beverage producers might value solubility, flavor, and consistency. Producers of breakfast cereals and snacks might need flavor, sweetness, color, and processing properties.

Here are some important questions to ask before choosing a specification:

•           What kind of product do you manufacture?

•           What flavor and color do you desire?

•           Will malt extract be added to a liquid or dry formulation?

•           At what temperature and under what conditions will the ingredient be processed?

•           Do you have any nutritional, allergen, or labeling requirements?

Establishing those needs will help choose the appropriate malt extract grade.

2. Choose Between Liquid Malt Extract and Dried Malt Extract

Malt extract comes in liquid form and in a dried version. Which type is more appropriate will depend on what you are manufacturing and how it should be stored, formulated, and handled.

Liquid Malt Extract

Liquid malt extract is appropriate for companies having manufacturing lines equipped to deal with concentrated liquid materials. It is easy to pump and blend, and it could fit into appropriate wet formulations.

When selecting the liquid form of malt extract, factors like viscosity, solids content, storage, handling temperature, and compatibility with equipment used in the manufacturing process need to be considered.

Dried Malt Extract

The dried form of malt extract is appropriate for formulations requiring the use of powder form ingredients. This is easy to dry blend and formulate into powder products.

Important aspects include moisture content, powder flow, particle size and properties, packaging, and solubility behavior.

3. Evaluate Colour Specifications

Color is one of the key parameters used in the selection of malt extract, especially for bakery items, beverages, cereals, and confectioneries.

Color of malt extract can affect the color of the final product. The manufacturer needs to decide the acceptable color range and validate its performance under processing conditions.

When considering color specifications, consider the following factors:

•           The desired color of the final product.

•           The color contribution by other raw materials.

•           The process conditions (heating and baking conditions).

•           The batch-to-batch color uniformity.

•           The method and units of color measurement.

For instance, a beverage manufacturer will have a different color range compared to a bakery manufacturer. Obtaining the product specification sheet and testing of the samples in the desired formulation can help in deciding on the best grade.

4. Check Moisture Content and Total Solids

The issue of moisture content is especially critical when buying dried malt extract, while that of total solids becomes more relevant to liquid malt extract.

Moisture content may impact powder stability, handling, storage, and risk of deterioration in quality. However, the real result may depend on packaging, relative humidity, and storage conditions.

Total solids in the case of liquid malt extract mean the ratio of material excluding water. This factor may influence the calculations in formulation, transport issues, and dosage.

Prior to making your choice, make sure to clarify the details of moisture/solids content, testing procedure, tolerance, and recommended storage conditions with the supplier.

5. Consider pH, Flavour, and Sweetness

The pH, flavour profile and sweetness of the malt extract will determine its suitability for the specified food product.

The malt extract is sought after for its distinct malt flavour, but the degree and the profile will differ depending upon the grade and the production process used. The sweetening properties of the malt extract need to be considered in light of the overall formula.

The producer needs to consider:

•           Flavour intensity and stability.

•           Suitability when used in combination with other ingredients.

•           The pH needs of the formula.

•           Sweetness and taste considerations.

•           The effects of the production process.

Sometimes the only way to judge the suitability of the malt extract for the specified product would be to take a sample or try an application test.

6. Assess Solubility and Processing Compatibility

Solubility and dispersing properties play an important role during the application of malt extract in beverages, liquids, or other types of formulations where it is necessary to achieve a homogenous mixing of all the components.

In case of powder, the activity may depend on the properties of particles themselves, formulation ingredients, water temperature, mixing conditions, and other ingredients.

It is advisable to check the chosen malt extract in real production conditions. Pay attention to the mixing time, order of adding of ingredients, production temperature, and consistency of the end product.

In case the product is planned to be produced on a large scale, make trials under real production conditions.

7. Review Quality, Safety, and Documentation

The specification of malt extract will require certain quality aspects to be defined along with their corresponding documentation. This becomes especially necessary for those producers who deliver their products to regulated markets or have strict quality requirements from their customers.

It may be useful to consider the following documents depending on the use and producer:

•           Technical Data Sheet (TDS);

•           Certificate of Analysis (CoA);

•           Declarations of the components and allergens;

•           Specific microbiological requirements;

•           Traceability and batch information;

•           Storage, packaging, and shelf life conditions;

•           Necessary food safety and quality certificates.

It will be necessary to determine what requirements can apply to your product and the market you deliver your products to. In particular, one should note that malt made of barley is gluten-containing unless a specific product meets certain requirements of gluten-free status.

8. Compare Supplier Consistency and Commercial Requirements

Specifying properly will have to be done both within the laboratory and for use during all production runs.

When selecting suppliers of malt extract, one should consider their capability of offering consistent batches, packaging, delivery time and technical assistance.

The comparison should be based on the use of identical specifications among the suppliers being considered.

One should compare the suppliers based on the cost of the useable solids per unit, ingredient functionality, storage and handling conditions, transport costs, and processing requirement.

Cost of purchase does not necessarily equate to lower production costs.

9. Conduct Application Trials Before Final Approval

Before buying in bulk, conduct tests on the chosen malt extract using your formula. Samples in the lab may show some difference that is not clear through the specification sheet only.

Assess the flavor, color, texture, processability, stability, and quality of the end product. Write down the results and come up with a specification limit you should agree with your supplier.

Once you find out that the ingredient meets the expectation, write down a specification sheet for your future purchases.

Conclusion

Selecting an appropriate malt extract specification depends on proper knowledge regarding the application, processing parameters, quality considerations, and business needs. Colour, moisture, total solids, pH value, flavor, solubility, and documentation are factors that make one choose a certain grade.

The best strategy that food manufacturers can employ is to outline their product specifications, analyze the supplier’s specifications, and then validate the ingredient by application trials.

The Malt Company is ready to help food manufacturers find solutions for various applications through malt extracts. We will be glad to talk to you about your product specifications and select a malt extract for your application.

Frequently Asked Questions (FAQs)

1. What factors should I consider when selecting malt extract?

Application, form (liquid or dried), color, moisture or total solids, pH, flavor, solubility, quality information, and compatibility with the processing method.

2. What is the difference between liquid malt extract and dried malt extract?

Liquid malt extract is a concentrated liquid ingredient, whereas dried malt extract is powder. Depending on the needs of the manufacturer, the proper selection will be either of them.

3. Why is the color important in malt extract specifications?

Color may influence the appearance of bakery goods, beverages, cereals and other foods. Choosing a proper color specification can be a guarantee of consistency of the product appearance.

4. How can malt extract quality be controlled?

Setting up acceptable limits, analyzing the technical specification of the ingredient, checking Certificates of Analysis, conducting application tests, and checking incoming batches.

5. Can malt extract be used in gluten free products?

The standard malt extract is produced from barley and contains gluten. For those who are developing gluten free products only those ingredients that have been approved for this type of food are allowed.

6. Is it necessary to check the quality of malt extract prior to purchase?

Yes. Application trials help verify flavour, colour, solubility, processing performance, and compatibility with the finished product before a specification is approved for large-scale production.