Ingredient
Malted barley extract
What is Malted barley extract?
Malted barley extract is produced by soaking barley grains in water to allow them to germinate and then drying them out to stop the germination process. This drying step effectively reduces the grains to a sugary, flavorful malt that can be used as a liquid or powdered extract.
This extract is often used in cereals and baking products for its sweet flavor and ability to enhance textures. In addition to sweetness, it can also impart a mild, malty flavor to foods. Health evidence does not indicate significant adverse effects, though those with barley or gluten sensitivity should avoid it.
When encountering malted barley extract on labels, it is key to remember it contributes both flavor and a small amount of nutrients like vitamins and minerals, as derived from the barley itself.
Commonly found in: Cereals, Baked goods, Snacks, Beverages, Sweeteners
What to watch
- Contains gluten, making it unsuitable for those with celiac disease or gluten sensitivities.
Benefits
- Provides a natural source of sweetness and flavor to foods.
- Contains small amounts of natural vitamins and minerals from the barley.
Malted barley extract is generally recognized as safe (GRAS) by the FDA for its intended uses in food.
Research shows malted barley extract is generally safe, though it is high in gluten, which may be problematic for some individuals.
Malted barley extract is derived from grains and is considered vegan-friendly.
Contains gluten, which can be harmful to those with celiac disease or gluten intolerance.
Sources: Generally Recognized as Safe (GRAS)
Scout's take
Malted barley extract is used as a flavoring and sweetening agent. It is derived from barley that has been malted, which involves soaking, germinating, and drying the grain. This process enhances its flavor but does not significantly alter its nutritional profile.
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