Corn malt

Corn malt, also known as malt extract, is a syrup derived from malted barley or other grains. The grains are steeped in water, allowed to germinate, and then dried and milled. Enzymes released during germination convert starches into sugars, which are then extracted and concentrated into a syrup.

Manufacturers use corn malt primarily as a sweetener and flavouring agent, imparting a distinct malty taste. It also contributes to browning and texture in baked goods. It is commonly found in confectionery, biscuits, breakfast cereals, and some beverages.

Corn malt is not typically classified as a food additive in the UK, but rather as a food ingredient. It is a source of carbohydrates and sugars. While it provides some B vitamins and minerals, its primary nutritional contribution is energy. The NHS Eatwell Guide advises limiting free sugars in the diet, and corn malt contributes to overall sugar intake.