Liquid Malt Extract Ask for Price

Liquid Malt Extract

Being a leading manufacturer of wide range of organic food.

We are providing Liquid Malt Extract which is manufactured when the evaporation process is eliminated from the manufacturing process. This is a pale yellow powder which is sweet in taste. The brewing extract is available in different color levels that range from light to dark shades. The manufacturing process is done by various stages like liquefication of germinated grains, washing, filtering and evaporation.

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Test Standard
Appearance A viscous liquid amber or yellowish brown in color. Free from any adulterants, off odor, foreign flavor and impurities.
Identification Positive for Carbohydrates
Taste Characteristic Malt and sweet taste free from any detectable foreign or off flavor I.e. not be sharp or bitter or sour tail.
Total Solid 78 to 82%
Protein (% w/w on dry basis) Min. 4%
Total Ash 1.3 to 1.7%
Acidity (% w/v solution) 1.40% max
PH( of 10% solution) 45.0 to 6.0
Reducing Sugar (%w/w as anhydrous maltose) Max. 60%
Specific Gravity (At 20 deg. C) 1.3 to 1.5
Starch Negative
Viscosity 60,000 to 2,00,000 cp
Microbial limit test.
SPC at 37 deg. C <10000 cfu/gm
Yeast &Moulds <50 cfu/gm
Coliforms Absent
Staphylococcus Aureus Absent
Salmonella Species Absent
Profile of Carbohydrates
Glucose (gm/100 gm) 3.9-8.6
Fructose (gm/100 gm) 0.4-2.0
Sucrose (gm/100 gm) 0.7-2.0
Maltose (gm/100 gm) 27.3-40

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High Maltose Syrup Ask for Price

High Maltose Syrup

The High Maltose Syrup or Risitose Syrup® is a viscous, sweet, odourless and colourless liquid that is made by saccharifying liquefied starch with Maltogenic Eno-Enzymes. These syrups are characterized by having a high content of maltose and low content of glucose. The Risitose Syrup shows low tendency to crystallize, because of having less glucose content. It is relatively non-hygroscopic. The Risitose Syrup is also known as High Fructose Corn Syrup as corn is one of its major ingredients.


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  • Moisture and texture control in soft/hard confectionery
  • Moisture retention and colour control in the final product
  • Control of fermentation via balanced fermentable sugar spectrum
  • Control of softness and freezing characteristics
  • No crystallization less hygroscopic product Viscosity and osmotic profiles, sweetness control
  • Fermentation control
  • Bodying and sweetness in fruit canning
  • Moisture retention and colour in the final product
  • Candies for high sucrose replacement, less hygroscopic product
  • Stabilization of flavour profile during shelf life


The syrup is packed in 3000 kgs HDPE barrels and is also transported loose in tankers.


The Risitose Syrup is stored is stored in cool and dry place, preferably away from direct sunlight and moisture.


Minimum Order Quantity50 Bottle
Country of OriginIndia
Pack TypePlastic or metallic drums
UsageAll purpose
SpecialityGluten Free, High in Protein
Pack Size300 kgs in Plastic or metallic drums
AppearanceBrown colour

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Liquid Soya Lecithin Ask for Price

Liquid Soya Lecithin

A complex mixture of acetone-insoluble phosphatides is called Lecithin. It mainly consists of phosphatidylcholine (17.5% ), Phosphatidylethanolamine (15%) phosphatidylserine (1%) and phosphatidylinositol (10%). These are further combined with various other substances, like triglycerides, fatty acids, and carbohydrates that are separated from the crude vegetable oil.

Soya lecithin contains small quantity of fatty acids, carbohydrates & sphingolipids, sterols and triglycerides in addition to phospholipids. Breaking up of complex mixture can create new products.

In Food Product : The hydrophilic/hydrophilic character of food grade soyabean lecithin makes it an ideal food emulsifier.

In Pharmaceutical or Cosmetic : It's character to form liposomes, tiny vescicles, to encapsulate useful substances can make it ideal for use in pharmaceutical and cosmetic industry.

Lecithin is also used as a useful component in Paint, Molding, Explosives, Fertilizers, Waxes and many other products.

Role of Soya lecithin Bakery Product :
A mixture of various phospholipids, Lecithin serves as a natural emulsifier that combines with different characteristics and bring some improvement in bakery goods. Lecithin is used in bread to enhance the handling properties and improve the extensibility and elasticity of the dough. It also improves the volume, crumb structure and tenderness of bread. The lecithin also acts as an antioxidant that helps in enhancing the stability of vitamins in bakery items. It supports the effects of other active baking ingredients and can improve shelf life of dough and batters. Lecithin possess dough straightening properties and is used in yeast-raised baked goods. It has the property of controlling the viscosity of batter for pancakes and other products and create a consistent and controlled flow. Soya lecithin can improves the fermentation stability of yeast dough that further, reduce the aging and drying-out of baked goods.

The addition of lecithin helps in obtaining smooth and easily formed dough for the cookie manufacturing. Cookies that contain soy lecithin extract will remain crispy and have reduced fat content. The lecithin reduce the oxidation of fat content and cookies stay fresh for longer time period. Lecithin ensures optimization of the gluten structure and a more homogeneous distribution of other ingredients, in sweet, yeast-leavened baked goods, such as milk bread and puff pastry. The use of lecithin in flat wafers, twisted ice cream cones and pressed cones that are used for soft frozen custard, contributes to the homogeneous distribution of the hydrophilic and lipophilic dough composes, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break. Lecithin forms a fine film around the yeast particles in frozen pizza and protect them from cold damage.

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Specification: Soya Lecithin Food Grade (Soya Lecithin) :

  • Acetone Insoluble : 60 % Min.
  • Acid Value : 35%
  • Tolune Insoluble : 0.3% Max.
  • Moisture : 1% Max.
  • Peroxiede Value : 3 Meq/gm
  • Colour : Golden Brown
  • Packing : 50 & 200 Kg Net

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Product Details :

Minimum Order Quantity100 Metric Ton
Acetone Insoluble60 % Min
Acid Value35%
Moisture1% Max
SpecialityGluten Free, High in Protein
Country of OriginIndia
ColorGolden Brown
Packing50 & 200 Kg Net
Toluene Insoluble0.3% Max
Peroxide Value3 Meq/gm

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Food Grade Liquid Glucose Ask for Price
Malted Extract For Biscuit Ask for Price

Malted Extract For Biscuit

We also have with us extensive experience and process expertise to successfully handle the demands of the array of Malted Extract For Biscuit that are well appreciated in international market for their superior quality standards. Here, the use of quality ingredients as well as modern production facilities also enable us to carry our malt extraction in an effective manner. The procedure of converting malt into malt extracts involves 3 stages.

These include :

  • Liquefaction of germinated grain
  • Washing
  • Filtering and evaporation

Process :

  • Malt is finely grounded in a hammer mill and fed to mash tunnel where it is mixed with water
  • With the passage of time & temperature changes, some of the starch is converted into fermentable sugars through the diastatic system involving the action of natural a-and B-amylases
  • The cereal adjuncts that results in malt syrups mellower and sweeter flavors added at this stage in form of corn grits
  • Malt filter modules are made of plastic polymer, with hollow frame that separate two parts by two elastic membranes (which can be expanded by compressed air)
  • The hollow frame is inserted between two plates covered with polypropylene filter cloth
  • Once appropriate conditions are attained, the liquid wort is drawn from Mash Filter into buffer tank and then transferred to the evaporator
  • Malt filter consist of modules made of Plastic Polymer that were built up by hollow frame, which are separated in two parts by two elastic membranes (are expandable by compressed air)
  • Hollow frame is inserted between two plates covered with polypropylene filter cloth
  • After appropriate conditions are met, the liquid wort is drawn from Mash Filter into buffer tank and then transferred to the evaporator
  • Evaporations of wort conducted under vacuum in 3 stage falling film evaporator where it is converted into syrup comprising about 80% solids
  • Variations in malt extracts/syrup are possible
  • Here, color solids, flavor, and protein are basic characteristics that can be adjusted during production so as to provide specific malt extracts for given food applications

Additional Information:

  • Item Code: LMEB
  • Production Capacity: 50000 MT/ YEAR
  • Delivery Time: WITHIN A WEEK
  • Packaging Details: 50 KG & 300 KG

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