NACOFUL^TM MALT

Malt is cereal grain that has been dried, after it has been germinated. The main color-developing substances of natural brown pigments from malt are melanoidins, which are products of the Merad reaction. The Merad reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning widely found in the food industry. The depth of color of malt brown pigment is related to factors such as the concentration of low molecular sugars and nitrogenous substances. The higher the concentration of these substances, the more melanin-like pigments are formed, the darker the color and the more intense the aroma. This pigment exhibits good stability in both heat and light.

Brown pigment from biochemical reactions in malt has a distinctive flavor and is often used in baked goods and various beers, such as wheat beers, low beers, full-bodied beers, stouts, etc. We offer high quality brown natural color as well as other natural colors, welcome to learn more about this product.

Melanoidins help to create flavor, fragrance, and color. They play a significant part in stabilizing foam and affecting the redox process in beer because of their potent antioxidant qualities and other biological impacts. Additionally, studies have shown that melanoidins exhibit antibacterial action against Salmonella enterica, Escherichia coli, and Staphylococcus aureus as well as the ability to stop Streptococcus pyogenes from adhering to tooth surfaces, hence inhibiting the growth of dental caries.