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Pure Malt

Malted barley extracts have been intrinsic to the fermentation industry for hundreds of years, indeed the earliest reliable data on a beer from barley emanates from Egypt as far back as 3000 BC.

The non-fermentation food industries had to wait for the invention of vacuum evaporation in the last century, before discovering the nutritional and flavour benefits of malt extracts. Low temperature boiling conserved the flavours of the original extract by restricting the Maillard and browning reactions, and also preserved the product naturally, as the high concentration limited bacteria growth.

Increasing world-wide improvements in food processing technology enabled PureMalt Products Limited to focus on malt ingredients. These are produced from malted barley and water alone, extending the range of flavours, sweetness, colours and textures of malt extracts available.

PureMalt Products Limited pioneered work on in-house extraction methods, and evidence of their success was the Food Ingredient Award in 1987, in recognition of the contribution to the needs of food and beverage manufacturers. In 1989 the Company was rewarded with the Department of Trade and Industry Award to Small Business for Research and Technology (SMART) for development of its new range of malt extract flavour concentrates. This range of concentrates is today sold all over the world and is considered to be leading edge technology of the highest quality.

The malt flavours produced are very complex, resulting as they do from a variety of reactions between the various amino acids and sugars, and further research is ongoing to identify the various dominant flavour molecules. However, organoleptic analysis using the flavour types assesses the intensities across the range of malt extracts. Compared with existing malt extracts, these exhibit a much greater degree of flavour per unit of sweetness or colour, permitting lower inclusion rates and precise flavour control.

Malt extracts already have a wide application across the food and beverage industry and this newer generation of products has added improved flavour control and opened up new applications as a result of the wide spectrum of types. Benefits have already been seen in the following segments:

Although brewers are well practiced in the use of such flavours, they traditionally submit the flavour to the rigours of the full brewing process of mashing, boiling and primary fermentation. Use of specific malt extracts late in the brewing process can offer enormous flexibility in flavour, colour and mouth feel.

Beverage Manufacturers
Malt extract flavours, free from wort and vegetable notes are now available, and can offer opportunities to explore "sports" drinks and non-alcoholic beer like beverages.

Dairy Industry
Inclusion of malt extract, to enhance ice-cream with a "malt" note, has been limited as the dosage required changed the texture of the final product. However, high intensity flavours can overcome this problem, giving excellent colours as a bonus.

Cereal Products
The technique employed in extrusion of breakfast cereals requires careful attention to moisture level and texture. It is true to say that benefits can be seen for the use of high intense flavour extracts.

Some of the extracts that PureMalt malt produces are used in beers (high and low alcohol), biscuits, bread, breakfast cereal, cakes, coffee substitutes, confectionery, conserves, desserts, functional beverages, gravy mixes, ice cream, iced tea, infant foods, malted food drinks, pickles, sauces, soft drinks, soups, alcoholic spirits, stock cubes and vinegar.

We have touched on just a few applications but the only limiting factor to the use of PureMalt concentrates is the limit of one's imagination.

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