Malt Products Corporation


International Molasses
Malt Products Corporation
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Food companies are hearing from consumers that the food they wish to consume must conform to a definite profile. These foods must have good flavor, must be fresh, must be natural, must be healthy (not loaded with salt, sugar, fat, additives or cholesterol), just be varietal (ethnic, gourmet), must be convenient, portion controlled and also provide value. In short, our food products should be profiled to satisfy a consumer that is more sophisticated, value conscious and knowledgeable than ever before.

As food processors and technicians, as well as consumers ourselves, natural ingredients are always, particularly those which offer practical production characteristics. Malts are natural products which provide the Food Industry sources of flavor, color, sweetness, humectancy and perhaps best of all, consumer awareness and acceptance.


The definition of malt syrup and malt extract used during their 1982 GRAS reaffirmation is quite succinct and provides an excellent review of malt processing procedures. "Malt is the product obtained from germinated barley. Barley is first softened after cleaning by steeping with water and then allowed to germinate under controlled conditions. The germinated grain then undergoes the stages of drying, grinding, extracting, filtering, and evaporating, to produce Malt Extract with 78 to 80% solids content."

Malt Syrup and Malt Extract are terms for the viscous concentrate of a water extract of germinated barley and/or other cereal grains. Malt Extract and Malt Syrup are brown, sweet, viscous liquids which may or may not contain amylolytic (diastatic) enzymes. Malts can be used in foods with no limitation other than good manufacturing practices.


The food processor has various types of malts available: extracts, syrups, liquid or dry, enzymatic or non-enzymatic, dark or light colored. The best type malt to use depends, of course, on the flavor and color, enzyme systems, texture, and eye appeal desired in the finished product. The type malt selected for use thus should be determined by considering its solids content, enzymatic activity, color, pH, reducing sugar level, protein, ash and microbiological profiles.

The relatively high physiological and nutritional values of malts are based on their very easily digested carbohydrates, low sucrose content, enzymatically hydrolyzed proteins, vitamins, minerals, enzymes and highly distinctive flavor and malt extract shows 1-2% fructose, 7 - 10% glucose, 1 - 3% sucrose, 39-42% maltose, 10-15% maltotriose and 25-30% higher saccharides.


Malts are used by many segments of the food industry. Some examples of products using malt are:

  • Cereal
  • Baked Foods
  • Crackers/Cookies
  • Variety Breads/Rolls
  • Pretzels
  • Bagels
  • Confections
  • Soy Milk
  • Beverages
  • Infant Foods
  • Waffles/Pancakes
  • Tabletting
  • Imitation Coffee
  • Pet Food
  • Ice Cream
  • Chocolate Based Items
  • Pharmaceuticals
  • Vinegar
  • Granola

Malt has been, and is, mixed with vitamins, hop extracts, cod liver oil, powdered milk, vegetable fats, medicines, and various tonics. Ice cream and yogurt products, particularly those with hazelnuts, mocha, or chocolate flavors, are enhanced by the addition of malt.

For many years, malt has been added to the diets of infants and elderly persons as nutritious supplements. An aqueous mixture of sugars and malt extract has been used very successfully as a pediatric laxative.

Biochemically, the effects of malt extract versus glucose within the muscles of athletes after exercise has been compared and malt extract was found to improve the sugar and lactic acid blood levels the most - maybe a malted "gatorade" would have promise?

The following table compares food values of granulated sugar, high fructose corn syrup (42) medium brown sugar, refiners molasses, honey and malt extract. note that malt extract is a nutritionally valuable food product in that it contributes a wider range of vitamins and minerals than the other listed sweeteners, plus, malt extract has distinctive flavor and color.

Malt Extract Versus Other Sweeteners
(100 gram portion)

Calories 325 325 380 330 279 385
Moisture (gm) 20 20 2.5 18 24 0.2
Protein (gm) 4.4 0 0 0.2 Trace 0
Ash (gm) 1.3 2.5 0.3 4.3 0.05 0.07
Carbohydrates (gm) 74.3 77.5 97.2 77.5 76 99.73
  --Complex 34.3 0 0 9.0 0 0
  --Sugars 40.0 77.5 97.2 68.5 76 99.73
Vitamin C (mg) 9.0 - - 5.0 - -
Thiamin (mg) 0.26 - - 0.01 - -
Niacin (mg) 11.1 1.0 - Trace - -
Riboflavin (mg) 0.77 Trace - 0.07 - -
Fat (gm) 0 0 0 0 0 0
Cholesterol (gm) 0 0 0 0 0 0
Fiber (gm) 0 0 0 0 0 0
Iron (mg) 0.26 50 5 1.0 - -
Calcium (mg) 14 260 26 20 Trace 0
Sodium (mg) 22 30 3 - Trace -
Potassium (mg) 630 950 95 - - -

When formulating food products for the "natural" market, the flavor, color and sweetness contributions of malt should be considered. If standard malts are not quite compatible for a given food profile, a special malt can be custom produced to meet those specific applications. Existing products needing that "something extra" can benefit from the addition of malt.

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