1
DEFINITION: MALTEX® is a malt extract, liquid or powder, water-soluble obtained from selected malts in a con- trolled process of enzymac hydrolysis, producing a natural sweetener, with a defined profile of carbohydrates and proteins, with unique characteriscs. BENEFITS: It is a natural sweetener of easy digeson that provides simple saccharides such as maltose and dextrose, oligosaccharides, protein and in smaller amounts soluble fiber (β-glucans), minerals such as calcium and traces of vitamins such as thiamine, riboflavin and ascorbic acid. APPLICATIONS AND FUNCTIONALITY: It impart color, sweet and slightly bier flavor typical to malt. It is a good fermentave substrate, flavor enhancer in confeconery products, used in the manufacture of cereals, in the baking and brewing industry, as well as being an essenal ingredient in malted products. TYPES: Diverse formulaons with different profiles of flavor that fit the clients needs, products in powder as: MCM, MX8097, MXE y MXTD and in liquid as: MCM75, MX8075, MCE4080, MX5580, MX8080 and MX2580. MALTEX® CERTIFICATIONS: Complementos Alimenticios S.A. de C.V. NUTRIMENTAL INFORMATION* Serving size: 100 g (g/100g) Amount per serving. Kcal 312.00 Kcal from fat 0.0 g/100 g Total fat 2.0 Max. Polyunsaturated fats 0.00 Monounsaturated fats 0.00 Trans fat 0.00 Cholesterol (mg/100 g) 0.00 Total carbohydrates 75.0 Sugars 0.00 Total fiber 2.5 Protein 3 Min. Kcal per gram: *Fat 9 *Carbohydrates 4 *Protein 4 Contact: Poniente 146 No.789 Col. Industrial Vallejo 02300 Mexico City. Phones: +52(55)5567-4022, +52(55)5587-3163. E-mail: [email protected] *“The nutrional informaon is given to the best of our knowledge. It is the result of typical values and do not represent a specificaon”. COMPARATIVE MALTEX PHYSICOCHEMICAL MCM75 MCM MX8075 MCE 4080 MX8097 MX5580 MX2580 MX8080 MXE MXTD Soluble solids (°Brix) 73-77 — 73-77 80-82 — 78-82 78-82 78-82 — — Moisture (%) — 5.00 Max. — — 3.5 Max. — — — 5.00 Max. 5.00 Max. Protein (Nx6.25)(%D.B.) 2.00-5.00 2.00-5.0 4.00-7.0 2.00-3.0 4.00-7.00 — — 4.00-7.00 1.50 Min. 2.60 Min. Color (8% Soln.)(Ax10@430nm)(°SRM) 0.50-4.0 1.00-4.50 1.00-7.0 1.5-5.5 2.00-5.00 7.50-10.50 10.0-14.0 10.0-14.0 — — Color Hunter-Lab Value of L — — — — 79.0-86.0 — — — 55.0-65.0 78.5-86.0 Value of b — — — — 15.0-23.0 — — — 19.0-22.0 16.0-22.5 Amino Free Nitrogen (AFN)(mg/L 8% Soln.) 86.0-115.0 86.0-120.0 — — — — — — — — Acidity (%D.B.) (Lacc acid) 3.00 Max. 3.00 Max. — 0.5-0.8 3.00 Max. — — — — — Acidity (mL NaOH 1N/100g) — — — — — — — — 20.0 Max. 20.0 Max. Reducing sugars (Maltose) (%D.B.) 63.0-80.0 63.0-80.0 63.0-80.0 56.0-68.0 63.0-80.0 63.0-80.0 55.0-80.0 63.0-80.0 50.0-65.0 63.0-80.0 pH (10% Soln.) 5.7-6.3 5.70-6.30 5.70-6.30 4.50-5.50 5.70-6.30 5.10-5.30 5.20-5.80 5.70-6.30 4.0-5.0 5.0-6.0 Granulometry (Parcle size) Through US 100 mesh (%) — 85 Min. — — 85 Min. — — — — — Standard plate count SPC (CFU/g) 5,000 10,000 10,000 5,000 10,000 10,000 10,000 10,000 5,000 5,000 MICROBIOLOGY Coliforms (Plate count) (CFU/g) 10 10 10 10 10 10 10 10 10 10 E. coli (CFU/g) Negave Negave Negave Negave Negave Negave Negave Negave Negave Negave Molds (CFU/g) 50 50 50 50 50 50 50 50 50 50 Yeast (CFU/g) 50 50 50 50 50 50 50 50 50 50
