Barley malt extract

Barley malt extract is a viscous liquid derived from malted barley grains. The grains are steeped in water, then germinated to activate enzymes, which convert starches into sugars. This mixture is then heated to stop germination and concentrate the sugars, resulting in a sweet, malty syrup.

Manufacturers add barley malt extract primarily as a natural sweetener and flavouring agent, imparting a distinct malty taste. It also contributes to browning and colour in baked goods. It is commonly found in biscuits, breakfast cereals, bread, and some confectionery products.

Barley malt extract is not classified as a food additive in the UK and does not have an E-number. It is a source of carbohydrates, including sugars. While it contains some vitamins and minerals from the barley grain, these are present in small amounts in typical food uses. Evidence does not suggest adverse health effects from consuming foods containing barley malt extract at normal levels.