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Liquid Malt Extract

Liquid Malt Extract

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 paleyellow 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.


Packaging :

Plastic or metallic drums300 kgs. net approx
Plastic pail30/50 kgs. net approx
Tote Bins Box1.4 tons. net approx



AppearanceA viscous liquid amber or yellowish brown in color. Free from any adulterants, off odor, foreign flavor and impurities.
IdentificationPositive for Carbohydrates
TasteCharacteristic Malt and sweet taste free from any detectable foreign or off flavor I.e. not be sharp or bitter or sour tail.
Total Solid78 to 82%
Protein (% w/w on dry basis)Min. 4%
Total Ash1.3 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
Viscosity60,000 to 2,00,000 cp
Microbial limit test.
SPC at 37 deg. C
Yeast &Moulds
Staphylococcus AureusAbsent
Salmonella SpeciesAbsent
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

High Maltose Syrup

High Maltose Syrup

Approx. Rs 55 / Bottle

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.

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.

Malted Extract For Biscuit

Malted Extract For Biscuit
  • Malted Extract For Biscuit
  • Malted Extract For Biscuit

Approx. Rs 40 / Kilogram

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 :
Process :

Additional Information:

Liquid Soya Lecithin

Liquid Soya Lecithin

Liquid Soya Lecithin (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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Purpose of Requirement:

Reselling End Use Raw Material


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    Sanjay Yadav


    Imperial Malts Limited

    Gurgaon, Haryana, India

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