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How Much Sugar?

Malted Milk Drink

  • 24 Apr 2012 4:08 AM
    Quote
    Message # 900153
    Deleted user

    I remember loving malted milk as a child, and was thinking what a nice (hopefully) fructose treat it would make, I also used to love it sprinkled over ice cream.

    I have found the ingredient list online at http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/NESTLE_MILKS/Pages/NESTLE_MALTED_500g_Can.aspx

    I am not entirely sure there isn't some hidden unwanted sugar in that list somehow, probably because it seems to good to be true! I noticed the vegetable oil which I can live with it at the moment (I'm just trying to focus on the fructose for now)

    I'm 8 days sugar sober and would hate to ruin it now. Anybody have any other suggestions for malt flavoured drinks?
  • 25 Apr 2012 2:47 AM
    Quote
    Reply # 901130 on 900153
    Anonymous
    Clare wrote:

    I remember loving malted milk as a child, and was thinking what a nice (hopefully) fructose treat it would make, I also used to love it sprinkled over ice cream.

    I have found the ingredient list online at http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/NESTLE_MILKS/Pages/NESTLE_MALTED_500g_Can.aspx

    I am not entirely sure there isn't some hidden unwanted sugar in that list somehow, probably because it seems to good to be true! I noticed the vegetable oil which I can live with it at the moment (I'm just trying to focus on the fructose for now)

    I'm 8 days sugar sober and would hate to ruin it now. Anybody have any other suggestions for malt flavoured drinks?

    You'd have to do a bit of research. This is from a wikipedia article on  
                              
    Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.[1][2][3][4] Malting grains develops the enzymes required to modify the grain's starches into sugars, including monosaccharides such as glucose or fructose, and disaccharides, such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. 

    With a bit of luck it will be OK, like the Rice malt Syrup you can buy in Coles. On p54-55 of SPQP malt and maltose are said to be OK but mannitol is not. It's a good idea to copy these lists and take them with you when food shopping as the ingredients lists  are often very confusing about sugars and many of them sound so similar.
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