Malt syrup

Malt syrup, also known as malt extract, is a viscous liquid sweetener derived from malted barley. The malting process involves steeping barley grains in water, allowing them to germinate, and then drying them with hot air. Enzymes naturally present in the grain are activated during germination, breaking down starches into simpler sugars, which are then extracted to form the syrup.

Manufacturers use malt syrup primarily as a sweetener and flavouring agent, imparting a distinct malty taste and a rich, dark colour to foods. Its viscosity also contributes to texture in baked goods, and it can act as a humectant, helping to retain moisture. It is commonly found in biscuits, crackers, breakfast cereals, and some confectionery.

Malt syrup is not typically considered a food additive and does not have an E-number. It is a source of carbohydrates, including sugars. As with other sugars, excessive consumption can contribute to increased calorie intake. The UK government's Eatwell Guide advises limiting the intake of free sugars. EFSA has evaluated malt extract as a food ingredient, but no specific regulatory limits for its use as a sweetener are set by them in this context.