Malt Syrup

Malt syrups Malt whiskey Malvalic acid... 

Vinegar or acetic acid is used in a number of products as much for its sour taste as for its antimicrobial properties. Such products include catsup, mayonnaise, pickles, salad dressing, and various condiment sauces. These agents also have been used to a lesser extent in malt syrups and concentrates, cheeses, and in tine treatment of parchment wrappers for products, such as butter, to inhibit mold. 

Maltose. This sugar is found in suybean. and is produced by the action of ihe enzyme diastase of germinated barley (mall) on starch at 50°C. and is thus an intermediate product in the transformation of starch into alcohol. Maltose CnHiaOn- ILO. melting point IOtf C. when rapidly heated, may be crystallized from the concentrated malt syrup after removal of proteins and insoluble material. Maltose reduces ammonio-cupric salt solulion. and forms osazone. 

Barley malt syrup Brown rice syrup Cane juice Honey,... 

CAS 8002-48-0 EINECS/ELINCS 232-310-9 Synonyms Maltine Malt syrup... 

ND-201 Syrup [Premier Malt Prods. http //www.premiermait.com] Non-Diastatic Malt Syrup 40600 [MLG Enterprises] Nutrimalt Range t[Griinau GmbH http //www.gruenau-iiiertissen.de/com/index.htmi]. Pure Malt Colorant A6000 [MLG Enterprises] Pure Malt Colorant A6001 [MLG Enterprises]... 

Non-Diastatic Malt Syrup 40600 Nutrimalt Range Pure Malt Colorant A6000 Pure Malt Colorant A6001 8002-50-4 Cropure Menhaden Kettle Bodied and Blown Z-1 Kettle Bodied and Blown Z-5 Menhaden oil... 

An inexpensive, hop-flavored, nondiastatic malt syrup is sold in some supermarkets. This syrup might be used to flavor Averages where a bit of bitterness (from the hops) is desired. It makes a good yeeist food for bread baking because of its sugar content... 

Officially, the color additive caramel is the dark brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

Monomer is synthesized by heating acetylene and methanol rmder pressure in the presence of potassium hydroxide as a catalyst. Polymer is obtained using BFj, I2, and AICI3 as cationic polymerization catalysts. Maintain monomer under pressure at 5°C and add dioxane solution of boron trifluoride and heat gradually to 100°C. When this is polymerized, an atactic polymer like a thick malt syrup is formed. When dried propane is used as a solvent at —78°C, and when boron trifluoride diethyletherate is used as a catalyst, a crystalline isotactic polymer is obtained. Water... 

Rice flakes are usually made from decorticated and degermed polished rice or from second head or broken rice (Chapter 7). The cheaper broken rice (second head) is preferred for flaking. One hundred kilograms of rice is cooked with 8-12 kg sugar, 2% malt syrup, 2% salt, and limited amounts of water so as to increase moisture to 28%. The mix is generally pressure-cooked for 60 min at 103-124 kPa (15-18... 

Trade Names Containing BV 40 Dow Corning 1920 Powdered Antifoam lnsta Thick CMC 10(12) HS lnsta Thick G2X-10 lnsta Thick X-10 Malt syrup. See Malt extract MAN. See Maleic anhydride Mandenol. See Ethyl llnoleate Mannide monooleate CAS 9049-98-3 25339-93-9... 

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