Ingredient Information

Function

The extract obtained from drying (by a process called malting) germinated barley (family: pocaceae) is called malted barley extract. Malted barley extract is used in beer brewing. It is used as a coloring and natural flavoring agent. It is used in confectioneries, baking and as caramel substitute. It is also used in breakfast cereals and malted drinks.

Other Use and Industries

Malt barley extract is used in medicinal uses as well as in alcoholic beverages.

Health Effects

The major side effect of all the soluble fibers, including barley malt extract, is the development of intestinal gas or flatus. It is the beneficial bacteria in the colon that create intestinal gases from certain food sources such as soluble fiber. So you may be limited in how much barley malt extract you can tolerate by this side effect. Insoluble fiber, found in wheat bran and cereals, does not have this side effect. Malt extract is a good source of vitamin B.

100g extract contains 0.4mg thiamin (B1), 0.6mg riboflavin (B2), 6.2mg niacin (B3), 1.7mg pyridoxine (B6) and 7 mu g cobalmin (B12). It is used for treating irritable bowel syndrome and diarrhea. It is also used in treatment of common constipation. It can be used to cure spastic colon and hemorrhoids.

Malted barley extract is rich in carbohydrates but not in sugar.

Origins

Barley grain is immersed in water to promote germination. The grain sprouts give out enzymes that are necessary for the growth of the plant. The sprouting is then arrested, the enzymes being still active due to low temperature. Then mashing is done to extract the sugars. The concentrated liquid is the extract. Brewers use either the Dry Malt Extract (DME) or the Liquid Malt Extract (LME).