Barley malt and corn extract: INCI functions, identifiers (CAS/EC), composition, cosmetic uses, and formulation notes

Barley malt and corn extract
Blend of extracts from Hordeum vulgare (family Poaceae) and Zea mays (family Poaceae)

Synonyms: barley malt extract & corn extract, barley malt extract + corn extract
INCI / functions: skin conditioning, antioxidant (grade-dependent), humectant (grade-dependent), hair conditioning (grade-dependent)

Definition
Barley malt and corn extract is a blend of botanical components obtained from Hordeum vulgare (barley malt) and Zea mays (corn), typically via aqueous or hydro-glycolic extraction followed by concentration/standardization. From a compositional standpoint, the “malt” fraction is typically rich in fermentable and non-fermentable sugars (e.g., maltose, glucose, dextrins), plus micro-components such as amino acids, mineral fractions, and minor compounds. The “corn” fraction (kernel/cob-kernel depending on grade) generally contributes soluble carbohydrates, polysaccharides, and minor botanical fractions; in some grades, components with potential antioxidant contribution are also emphasized. In cosmetics, use is primarily functional-sensorial: support for conditioning (skin/hair), improved feel, and—in certain concepts—supporting protection of the formula from oxidative phenomena (when the grade is designed for that purpose).

Main uses 

• Food: possible use as food ingredients (malt/derivatives), but the “INCI” framing is typically cosmetic.

• Cosmetics: skin conditioning; in some grades also antioxidant, humectant, and hair conditioning.

• Medicine: not typical as a standard ingredient; any use is niche and specification-dependent.

• Pharmaceutical: not common as a broad-use excipient; any presence is dossier-dependent.

• Industrial use: functional/technical botanical extract use, sector-dependent.

Calories (energy value)

Identification data and specifications

In commercial practice, the blend is often declared as a mixture of two (or more) INCI entries. Below are common references for the two components.

Key constituents

Functional role and technical clarifications

Formulation compatibility

Compatibility depends mainly on the carrier (water, glycols, blends), solids content, and the intrinsic preservation status of the grade. In O/W emulsions and aqueous gels, the extract is typically added to the water phase or post-addition, controlling: color stability, potential increase in tack, and compatibility with the preservative system. In “clear” systems (transparent gels/clear cleansers), it may increase the risk of haze if solids content is significant or if pH/electrolytes/polymers are not optimized; it is recommended to verify stability over 24–48 h and under thermal cycling.

Allergen note: because it is derived from Hordeum vulgare, some grades may be associated with gluten presence or related traces; relevance depends on grade, process, and claims/positioning of the finished product. For “gluten-free” projects, supplier documentation is required.

Use guidelines (indicative)

Typical applications

• Skin care positioned for conditioning and improved aqueous-phase feel.

• Hair care (shampoo and conditioner) for sensorial contribution and combability support (grade-dependent).

• Cleansers and gels with a “botanical extract” concept (with targeted stability testing for transparency and color).

Quality, grades and specifications

Safety, regulation and environment

As a blend of botanical extracts, the correct safety evaluation approach is the finished product assessment (use scenario, exposure, population). Operationally, the most relevant points are: (i) microbiological control (especially for aqueous/high-solids grades), (ii) potential irritation in sensitive individuals (dose- and formula-dependent), and (iii) long-term stability of color and odor. Environmentally, impact relates to organic load and process effluent management; apply good manufacturing practice and local regulatory requirements for wastewater handling.

Formulation troubleshooting

Conclusion

Barley malt and corn extract is a botanical blend positioned primarily for conditioning (skin/hair) and—in some grades—humectant or antioxidant contribution. Formulation success depends on grade selection (carrier and solids), validation of preservation, and control of clarity, color, and sensory performance at the intended use level.

Mini-glossary

Studies

Barley and corn malt extract is traditionally used to flavor the foods and it is the product of the germination of barley. During germination, the non-starch polysaccharides (NSPs) in the cell wall of barley, constituting mainly arabinoxylans and β-glucans, are solubilised and partly degraded into smaller molecules (1).

Health

 Barley and germinated barley contain large quantities of glutamine (2) an important substrate for colonic mucosa. Glutamine is easily degraded by the low pH in the stomach, but some of the glutamine is protected by the dietary fibre during digestion in the stomach (3) and therefore reaches the colon. In this study, starting from the premise that Butyric acid, one of the key products formed when β-glucans are degraded by the microbiota in the colon, has been proposed to be important for colonic health. Glutamine bound to the fibre may have similar effects once it has been liberated from the fibre in the colon. Both β-glucans and glutamine are found in high amounts in malted barley. Lactobacillus rhamnosus together with malt has been shown to increase the formation of butyric acid further in rats (4).

References__________________________________________________

(1) Jamar C, Jardin Pd, Fauconnier M. Cell wall polysaccharides hydrolysis of malting barley (Hordeum vulgare L.): a review. Biotechnol Agron Soc Environ. 2011;15:301–13

Abstract. Malting quality results from the different steps of the malting process. Malting uses internal changes of the seed occurring during germination, such as enzymes synthesis, to obtain a good hydrolysis process and the components required. Among the three main hydrolytic events observed, that are namely starch degradation, cell wall breakdown and protein hydrolysis, an efficient cell wall polysaccharides hydrolysis is an essential condition for a final product of quality. Indeed, because of the physical barrier of the cell wall, cell wall polysaccharides hydrolysis is one of the first steps expected from the process to gain access to the cell components. Moreover, viscosity problem and haze formation in malting industry are related to their presence during the process when inefficient degradation occurs, leading to increased production time and cost. Understanding the key elements in cell wall degradation is important for a better control.(1-3, 1-4)-β-glucans and arabinoxylans are the main constituents of cell wall.(1-3, 1-4)-β-glucans are unbranched chains of β-D-glucopyranose residues with β-(1, 3) linkages and β-(1, 4) linkages. Arabinoxylan consists in a backbone of D-xylanopyranosyl units linked by β-(1-4) bonds connected to single L-arabinofuranose by α-(1→ 2) or α-(1→ 3)-linkages. Degradation of (1-3, 1-4)-β-glucans is processed by the (1-3, 1-4)-β-glucanases, the β-glucosidases and the β-glucane exohydrolases. It seems that the (1-3)-β-glucanases are also involved. Arabinoxylans are mainly decomposed by (1-4)-β-xylan endohydrolase, arabinofuranosidase and β-xylosidase.

(2)  Robertson JA, I'Anson KJA, Treimo J, Faulds CB, Brocklehurst TF, Eijsink VGH, et al. Profiling brewers’ spent grain for composition and microbial ecology at the site of production. LWT Food Sci Technol. 2010;43:890–6

Abstract. Brewers' spent grain (BSG) is a readily available, high volume low cost byproduct of brewing and is a potentially valuable resource for industrial exploitation. The variation in BSG composition and the implications for microbiological spoilage by a resident microflora might affect the potential to use BSG as a reliable food-grade industrial feedstock for value-added downstream processing. Fresh samples of BSG from a range of 10 breweries have been analysed for their microbial and chemical composition. The results show that a resident microflora of mainly thermophilic aerobic bacteria (<107g-1 fresh weight) persists on BSG. This population is susceptible to rapid change but at the point of production BSG can be considered microbiologically stable. Chemically, BSG is rich in polysaccharides, protein and lignin. Residual starch can contribute up to 13% of the dry weight and BSG from lager malts has higher protein content than that from ale. In general, at the point of production, BSG is a relatively uniform chemical feedstock available for industrial upgrading. Differences between breweries should not present problems when considering BSG for industrial exploitation but susceptibility to microbial colonisation is identified as a potential problem area which might restrict its successful exploitation.

(3) Kanauchi O, Agata K Protein, and dietary fiber-rich new foodstuff from brewer's spent grain increased excretion of feces and jejunum mucosal protein content in rats  Kanauchi O, Agata K Biosci Biotechnol Biochem. 1997 Jan; 61(1):29-33.

Abstract. We made a new protein-rich and fibrous foodstuff by milling and sieving brewer’s spent grain. This product contained glutamine-rich protein and the dietary fibers cellulose, hemicellulose, and lignin. We called this product germinated barley foodstuff (GBF). GBF had the effect of increasing fecal dry weight and number of feces and of significantly increasing jejunum mucosal protein content in rats over the cellulose group. In GBF, Gln-rich protein is thought to have strong chemical bonds with dietary fiber, an arrangement which would be important in the way these physiological effects arise. As dietary supplements of Gln or dietary fibers (i.e., cellulose, hemicellulose, lignin, and a mixture of these) did not improve defecation and jejunum mucosal protein simultaneously, the effects of GBF are thought to be caused not by the individual ingredients, but by the combination of protein with dietary fiber.

(4) Zhong Y, Nyman M. Prebiotic and synbiotic effects on rats fed malted barley with selected bacteria strains.   Food Nutr Res. 2014 Oct 6;58. doi: 10.3402/fnr.v58.24848. eCollection 2014.