Malt extract is produced from malted barley through a process of hot water extraction without chemicals. The extract is a yellow-brown viscous liquid with a pleasant malty flavor. It contains gluten and must be declared in ingredients lists due to potential allergens. Malt extract is used as a flavoring, coloring, and texture agent in various baked goods, beverages, cereals, and snacks. However, people with celiac disease must avoid it due to potential immune reactions to gluten.

1. Malted Barley Extract
Pranabesh Guru
ID: 000710812
FPPD, NRI
Food Safety and Quality Management

2.  Malt Extract is the hot water extract of malted barley.
 The extraction method does not involve the use of any
chemicals.
 Only the hot water and physical separation processes
using residual grain as a natural filter are involved.
 The resulting worth is carefully evaporated to 80%
solids to be naturally preserving and to protect the
valuable flavours and nutrients produced.
 The extract yellow brown viscous liquid has a pleasant
characteristic odour and a mild sweet malty flavour.

3.  In line with EU allergen labelling legislation barley
malt extract must be declared in a product ingredients
list regardless of the amount used.
 As it contain gluten, consumer may suffer from coeliac
disease.
 Coeliac disease is an auto-immune disease. Gluten,
which is found in barley triggers an immune reaction
in people with coeliac disease. This means that eating
gluten damages the lining of the small intestine. Other
parts of the body may be affected.

4.  Malt extracts are used as food ingredients for one or
more of their wide range of attributes.
 These may be used for flavour and flavour
enhancement;
 Use as a natural colour or for colour enhancement
through browning;
 Texture modifier
 Sweeteners

5. APPLICATIONS
 Malt Extracts, both Liquid and Dry, have a wide range
of applications including Bakery, Beverages (Alcoholic
and Non-Alcoholic), Breads, Cereal, Cookies,
Confections, Desserts, Granola, Ice Cream, Pizza,
Ready Meals, Sauces, Snack Bars, Syrups, and even Pet
Foods.

6. Barley grains
Malting
Transportation to
Malt Extract Plant

8. Packaging
Transportation

9. •Gluten allergic person should avoid .
•Grain can be discoloured by “weathering", or
mould infection,
•May be presence of chemical hazards like
mycotoxins
Longer duration of heating might causes burnt flavour.

10.  http://www.barryfarm.com/nutri_info/sugars/maltsyr
up.html
 http://www.yaax.com/products/malt.html
 http://www.healthysupplies.co.uk/barley-malt-
extract-meridian.html#
 http://www.sspindia.com/malt-extract-plant.html
 http://www.indiamart.com/mahalaxmimalt/barely-
products.html
 http://www.indiamart.com/mahalaxmimalt/barely-
products.html