What We ProduceIngredient PropertiesWhat Are Diastatic and Non-Diastatic Malt Extracts?

Diastase is a pool of enzymes extracted from malt of which beta-amylase is the most important. Beta-amylase supported by other enzymes breaks the starch chain and produces glucose and mainly maltose, replacing sugars eaten by yeast during fermentation. Other important enzymes in diastase are alpha-amylase, hemicellulase and protease.

The final target of diastase is to obtain maltose and dextrins from damaged/broken starch.

Because they generate the enzymatic activity that allow the fermentation process, diastastic malt extracts can be properly used in all biological fermented products.

An other reason to use diastatic malts extracts and other malt-based products such as Diamaltone lies in the presence of hemicellulase and protease activity: hemicellulase help freeing more water improving the final result — friability and crispness — in the case of dry products, such as breadsticks, crackers, rusks.

In all other applications, such as chemical fermented products, biscuits, cereals, non-diastatic malt extracts allow to improve taste, color and smell.