Introduction 

Malt extract is a natural food derived entirely from grains. It is rich in maltose, fructose, glucose, protein, small peptides, essential amino acids and a variety of vitamins and minerals, and contains health-care β-glucan and tocopherol.

Due to the yearning for natural diet, flavor products are getting colder and colder, and wheat flavor is the mainstream flavor of people’s daily diet. Malt extract has received more and more attention and has developed rapidly.

Classification and application 

Malt extract has a history of hundreds of years in the history of international production. For example, the British company Muntons has a rich product line and a long history. Wheat flavor products are widely used in various foods, especially in the bakery food industry. For some foods, this is a must. Malt extract products can be divided into the following five categories:

(1) Active malt extract: Barley produces a lot of beneficial enzymes during the germination process. They can produce prebiotics that are beneficial to human health.

(2) Nutritional malt extract: Barley can be rich in folic acid, VA, VB1, VB2, VB6 and VB12 during the germination process. It is a healthy food ingredient for pregnant women, babies and vegetarians.

(3) Flavored malt extract: natural, safe, attractive, heat-resistant and durable. Mainly used in food fields such as bread, biscuits, and West Point Military Academy.

(4) Colored malt extract: It can make the food show a natural color from light yellow to yellow to brown, and can be used instead of caramel.

(5) Functional malt extract: Add functional ingredients such as isoflavones to health foods to improve the nutrition and flavor of health foods and enrich the functional properties of health foods.