f \o4 Annexure ~ IX MALT EXTRACT 1, SCOPE: This standard preseribes the requirement for Malt extract, tract shail be of the follow Type 1- Diastatic Malt Extract Type 2- Non Diastatic Malt Extract ‘Type 3- Brewery Grade Malt Extract 3, REQUIREMENTS 3.1 Malt extract shall be prepared by digesting with water sound malted grains of cereals (such as barley, wheat and millets that is cholam or ragi at a suitable temperature with or without adding enzymes. ‘The water extract is then strained and evaporated into a viscous product, 3.2 Deseription Malt extract shall be a viscous liquid, amber or yellowish brown in colour and shall possess a characteristic odour and sweet taste. The material shall be free from any adulterants, off- ‘odour, foreign flavour and impurities. The material shall also comply with the requirements given in sub clause (4) three types: 4. QUALITY CHARACTERISTICS Table 1 Requirement for Malt Extract S.No Characteristic Requirements fo) @) GB) ) G) Type l Type2 Type 3 Density at 20°C Min ee 139 Refiactive Index at 20°C, | 1.489 1.489 1.489 Min Total solids (as is basis), percent by mass, Min iv) [Reducing sugar, on dry| 55-65 35-65 35-65 basis, (calculated as anhydrous maltose), per cent by mass, Min T aarT Ww [Crude protein (on diy] 35-55 [35-55 25 basis), percent: by mass, Mi Vi) [Test for starch Negative | Negative Negative ‘Table 2 Microbiological Requirement for Malt Extract S.No Characteristic Requirement a), 2) Q) i) | Total bacterial count per g, Max 10000 Coliform bacteria Absent