Malt extract 

Description
Malt extract is a concentrated product obtained from malted cereals, most commonly barley malt (Hordeum vulgare), less frequently wheat or other grains.
It is produced by mashing milled malt with water to convert starches into fermentable sugars, followed by clarification and concentration.
It is available as:

• liquid malt extract (LME) – viscous syrup,

• dried malt extract (DME) – spray-dried powder.

Malt extract provides fermentable sugars, colour, flavour, and nutrients, and is widely used in bakery, brewing, breakfast cereals, confectionery, beverages and nutritional products.

Indicative nutritional values per 100 g
(liquid barley malt extract, ≈ 75–80 °Brix – values indicative)

• Energy: 300–330 kcal

• Carbohydrates: 70–80 g

  • sugars (maltose, glucose, maltotriose, residual dextrins): 60–75 g

• Protein: 4–7 g

• Lipids: 0.5–1.5 g

  • SFA (first occurrence – saturated fatty acids): very low, typically <0.3 g; high SFA intake is generally negative for cardiovascular health, but here the contribution is negligible

  • MUFA: traces

  • PUFA: traces

  • TFA: not expected

• Fibre: typically <1 g

• Minerals: small amounts of potassium, magnesium, phosphorus and trace elements
  Values are higher on a dry-matter basis and vary with raw material and concentration.

Key constituents

• Carbohydrates:

  • maltose, glucose, maltotriose (main fermentable sugars),

  • limit dextrins and longer-chain carbohydrates (provide body and mouthfeel).

• Proteins and peptides:

  • soluble proteins, peptides and free amino acids derived from malted grain.

• Minor components:

  • colour compounds from Maillard reactions,

  • B-group vitamins (partially retained from malt),

  • minerals.

If produced from barley, malt extract may contain gluten.

Production process

1. Malting (of barley or other grains):

   • steeping, germination and kilning to activate enzymes and develop flavour.

2. Milling and mashing:

   • milled malt mixed with water at controlled temperatures;

   • enzymatic conversion of starch into fermentable sugars.

3. Lautering / filtration:

   • separation of sweet wort from spent grain.

4. Clarification:

   • removal of insoluble particles (trub, grain fines).

5. Concentration:

   • vacuum evaporation to desired solids content (for LME).

6. Spray-drying (for DME):

   • atomisation of concentrated wort into a hot air stream to form powder.

7. Cooling and packaging under GMP/HACCP.

Physical properties

• Liquid malt extract (LME):

  • Appearance: viscous syrup, golden to dark brown.

  • Brix: typically 75–80 °Brix.

  • Density: ~1.3–1.45 g/mL (Brix-dependent).

  • Solubility: fully soluble/dispersible in water.

• Dried malt extract (DME):

  • Appearance: free-flowing powder, light to medium brown.

  • Moisture: usually <5%.

  • Highly hygroscopic; readily soluble in water.

Sensory and technological properties

• Flavour: malty, sweet, cereal-like, with caramel and toasted notes (stronger in darker grades).

• Colour: ranges from light amber to dark brown; used as a natural colour and flavour contributor.

• Provides body, mouthfeel and viscosity in beverages and foods.

• Source of fermentable extract in brewing (maltose, maltotriose, glucose).

• Helps improve browning and crust colour in baked goods via Maillard reactions.

• Contributes to flavour complexity in breads, cookies, cereals and bars.

Food applications

• Brewing: key extract source in beer production, especially in all-extract brewing and homebrewing.

• Bakery: breads, malted breads, rolls, biscuits, cakes for colour, flavour and improved crust.

• Breakfast cereals & bars: granola, cereal clusters, cereal bars, energy bars.

• Beverages: malted drinks (non-alcoholic malt beverages, malted milk drinks, chocolate-malt beverages).

• Dairy & desserts: ice cream, malted milk shakes, puddings.

• Confectionery: caramels, toffees, fillings, coatings to add malty/caramel notes.

• Sports and nutritional products: as a carbohydrate and flavour source in some formulations.

Nutrition & health

• Malt extract is a source of carbohydrates, mainly as maltose, glucose and related sugars, providing quick energy.

• Contains small amounts of protein, minerals and B-group vitamins, but at typical use levels these contribute modestly to overall intake.

• Because of its high sugar content, excessive use may contribute to:

  • increased caloric intake,

  • dental caries,

  • less favourable glycaemic profile for some individuals.

• Can be included in a balanced diet when used in moderation and within recommended limits for added sugars.

Portion note
Typical usage levels:

• Bakery: 1–10% of flour weight (as syrup or powder), depending on flavour and colour desired.

• Brewing: variable; LME/DME can replace part or all of the malt grist (in homebrew, often 1.5–3 kg extract per 20 L batch).

• Breakfast cereals / bars: 2–15% of total recipe.

• Beverages: 1–10%, depending on sweetness and malt flavour intensity.

Allergens & intolerances

• Malt extract from barley or other gluten-containing cereals contains gluten unless specially processed and validated as low-gluten.

• Not suitable for individuals with coeliac disease or gluten-related disorders unless certified to meet regulatory gluten limits.

• Naturally lactose-free and egg-free.

• Sulphites or other processing aids may be present in some industrial processes and must be declared where applicable.

Storage & shelf-life

• Liquid malt extract (LME):

  • Store in cool, dry conditions, protected from heat and direct sunlight.

  • Keep containers tightly closed to minimise moisture uptake and oxidation.

  • Typical shelf-life: 6–12 months unopened; viscosity may increase with time.

• Dried malt extract (DME):

  • Store in airtight, moisture-barrier packaging.

  • Highly hygroscopic; exposure to humidity leads to caking and quality loss.

  • Typical shelf-life: 12–24 months unopened under proper storage.

Main deterioration mechanisms:

• Maillard browning and flavour changes during prolonged storage or high temperature.

• Oxidation of minor lipids and flavour compounds.

• Caking or hardening (DME) due to moisture.

Safety & regulatory

• Classified as a cereal-based food ingredient.

• Must comply with:

  • cereal and malt quality standards;

  • limits for mycotoxins, pesticide residues, heavy metals;

  • microbiological criteria appropriate for low-water-activity ingredients.

• Production must follow GMP/HACCP, with full traceability from grain to finished extract.

• In some jurisdictions, malt extract may be considered both a flavouring and a nutritive ingredient depending on usage.

Labeling

• Possible ingredient declarations:

  • “malt extract”,

  • “barley malt extract” (recommended when barley is source),

  • “wheat malt extract” or other cereal source if relevant.

• In composite foods, must be listed in descending order of weight.

• Where gluten labelling is required, the cereal source (e.g., barley) must be clearly identified.

• If used mainly as a flavouring component, may also be indicated in connection with “malt flavour”.

Troubleshooting

• Too strong colour or flavour:

  • use a lighter-colour grade or reduce dosage.

• Insufficient malty character:

  • increase inclusion level or choose a darker/more flavourful extract.

• Caking of powder (DME):

  • moisture exposure → improve packaging and storage; consider anti-caking measures.

• Variable fermentability in brewing:

  • check degree of fermentability and solids; some extracts are formulated for specific beer styles.

• Thick handling (LME):

  • warm slightly (within safe limits) to reduce viscosity; dilute with water if permitted by formulation.

Sustainability & supply chain

• Derived mainly from barley and other cereals grown in temperate regions.

• Key sustainability aspects:

  • responsible grain cultivation (soil conservation, fertiliser and pesticide management),

  • efficient water and energy use in malting and evaporation,

  • management of by-products (spent grain) for feed or other uses,

  • treatment of process wastewater, often monitored via BOD/COD.

• Malt and malt extract can be sourced from certified sustainable, organic or local supply chains.

Main INCI functions (cosmetics)
(e.g., “Hordeum Vulgare Extract”, “Malt Extract”)

• Skin conditioning (due to sugars, amino acids and minerals).

• Humectant – helps retain moisture.

• Mild antioxidant properties from polyphenols and Maillard products.
  Used in some shampoos, skin-care products and “beer/malt” themed cosmetics.

Conclusion
Malt extract is a versatile, functional cereal ingredient that contributes flavour, colour, body and fermentable extract to a wide range of foods and beverages, particularly bakery products, breakfast cereals and beer.
When produced from quality malt under GMP/HACCP and stored correctly as liquid or powder, it offers a safe, stable and high-performance ingredient suitable for both industrial and artisanal applications.

Mini-glossary

• SFA – Saturated fatty acids: a class of fats linked with cardiovascular risk when consumed in excess; present only at very low levels in malt extract and nutritionally negligible at typical use levels.

• MUFA – Monounsaturated fatty acids: generally neutral or beneficial fats; present only in traces in malt extract.

• PUFA – Polyunsaturated fatty acids: essential fats more prone to oxidation; present only in traces here.

• TFA – Trans fatty acids: fats associated with negative health effects; not expected in malt extract as a primary component.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems to ensure hygiene, safety and process control in food production.

• BOD/COD – Biological / Chemical Oxygen Demand, indicators of the organic and chemical load of wastewater, used to assess environmental impact.

• Brix – Measure of soluble solids (mainly sugars) in a solution; used to define malt extract concentration.

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  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.

Abstract. Background: 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. Objective: To investigate whether Lactobacillus rhamnosus 271, Lactobacillus paracasei 87002, Lactobacillus plantarum HEAL 9 and 19, and Bifidobacterium infantis CURE 21 affect the levels of short-chain fatty acids and glutamine in caecum and portal blood of rats fed barley malt. Design: The experimental diets were fed for 12 days. The daily dose of the probiotic strain was 1×10(9) colony forming units and the intake of fibre 0.82 g/day. Results: The malt mostly contained insoluble fibre polymers (93%), consisting of glucose and xylose (38-41 g/kg) and some arabinose (21 g/kg). The fibre polysaccharides were quite resistant to fermentation in the rats, regardless of whether or not probiotics were added (25-30% were fermented). Caecal and portal levels of acetic acid decreased in the rats after the addition of L. plantarum HEAL 9 and L. rhamnosus 271, and also the levels of butyric acid. Viable counts of Lactobacillus, Bifidobacterium and Enterobacteriaceae were unaffected, while the caecal composition of Lactobacilli was influenced by the type of strain administrated. Portal levels of glutamine were unchanged, but glycine levels increased with L. plantarum HEAL 9 and 19 and phenylalanine with L. rhamnosus 271. Conclusions: Although the probiotic strains survived and reached the caecum, except B. infantis CURE 21, there were no effects on viable counts or in the fermentation of different fibre components, but the formation of some bacterial metabolites decreased. This may be due to the high proportion of insoluble fibres in the malt.