Malt extract

Malt extract (CAS 8002-48-0) is a concentrated, water-soluble preparation derived from malted barley, standardized for fermentable sugars, dextrins, and naturally occurring enzymes.

Where is Malt extract used?

• Food manufacturing: flavoring agent, natural sweetener and humectant
• Baked goods, confectionery and breakfast cereals: color development, malt flavor and moisture retention that extends shelf life
• Brewing and distilling: fermentable substrate and flavor base in beer, malt beverages and whisky
• Pharmaceuticals: natural excipient and mild sweetener in tablet coatings, syrups and nutritional supplements
• Microbiology and biotechnology: culture medium component supporting yeast and fungal propagation
• Diastatic and non-diastatic variants are available depending on whether enzymatic activity is required.

Good to know: Diastatic and non-diastatic variants differ by enzymatic activity. Liquid forms are typically characterized by Brix value and color units (EBC), key procurement parameters for consistent batch performance.

Commercial specifications

• Standardized for fermentable sugars, dextrins and naturally occurring enzymes
• Food-grade and FCC-compliant specifications