Dry Intense -

Dry Intense

DESCRIPTION

Produced from whole grains of barley and malt, the malt extract is a natural ingredient, rich and delicious that adds sweetness, flavor and texture to a wide variety of food and beverages.
The malt extract has maltose as its main sugar, containing also proteins in their hydrolyzed form, vitamins and minerals, presenting itself as a natural sweetener, superior to the conventional sugar due to its nutritional profile.
At Liotécnica, the production of malt extract is done in a completely automated and controlled facility, with FSSC 22000 certification, with no use of any additives, which makes the ingredient ideal to be used in clean label products.
With the presence of malt, cereal and caramel notes, the Dry Intense Malt Extract presents beige to caramel color and it is ideal to round, complement and provide mild flavor to the dairy and chocolate beverages.

SUGGESTED APPLICATIONS

Dairy Beverages / UHT Beverages / Chocolate

Beverages

ADVANTAGES:

Natural and healthy source of sweetness
Source of energy
Antioxidant power
Contains amino acids, vitamins and minerals
Clean Label
Good source of thiamine, magnesium and phosphorus*
Rich in niacin*
No added colors, flavors or excipients*
No food preservatives

*Referring to a 100g portion

SENSORIAL BENEFITS

It is a natural sweetener, derived from whole grains.
Mild flavor, lightly sweet, with mild presence of malt and cereal notes.
It overlays undesirable notes, highlighting, complementing and rounding the flavor of the food.
It offers a malt flavor to the applications, depending on the used quantity.

TECHNOLOGICAL BENEFITS

It favors the Maillard reaction, developing a golden and uniform color.
It enhances crunchiness in the applications to sweet biscuits, cream cracker and breakfast cereal.
It sweetens in a smooth and natural way and also acts as binder in cereal bars.
It helps in the fermentation through the presence of fermentable sugars, in cream crackers.

NUTRITIONAL BENEFITS

As an alternative sugar, it provides a superior nutritional intake than the refined sugar, as it has sugars with differentiated metabolization that generate a quick production of energy and reduction of the risk of steatosis (accumulation of fat in the liver).
Low fat content and free of trans fats.
It contains amino acids, vitamins and minerals from whole grains.
It may be used as a partial replacement for sugar in the applications in sweet biscuits and as full or partial replacement for glucose syrup in cereal bars, offering a superior nutritional intake.