Skip to content
SupplyList
Menu

Malt extract

Malt extract suppliers and sourcing guide

Malt extract is a concentrated water extract of malted barley (Hordeum vulgare). Barley is steeped, germinated and kilned to make malt, which is ground and mashed with water so its own enzymes convert starch to sugars; the liquid is filtered and evaporated to a thick syrup or dried to a powder. Brands buy liquid (about 75 to 80 percent solids) or dried extract in light to dark colors, in diastatic (enzyme-active) or non-diastatic grades for baking, cereals, drinks and confectionery.

See suppliersWhat to ask for on the COA
Also known as
Malt syrup · Barley malt extract · Dried malt extract · Diastatic malt extract
Facts checked
November 2026

Forms and grades of malt extract

Suppliers sell different products under the same name. Specify the one you need.

  • Liquid malt extract

    Viscous syrup at about 75 to 80 percent solids, delivered in pails, drums or totes.

  • Dried malt extract

    Spray- or vacuum-dried powder that is easier to dose in dry mixes; hygroscopic.

  • Diastatic

    Retains active amylase enzymes for yeast-raised bakery, where it feeds fermentation and browning.

  • Non-diastatic

    Heat-treated so enzymes are inactive, used mainly for flavor, color and sweetness.

  • Color grades

    Light, amber and dark extracts, including grades made with roasted malts for color and flavor.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Solids or moisture
Refractometric solids (Brix) for syrup and moisture for dried extract, which set how much extract each kilogram delivers.
Color
Color in EBC or Lovibond units, matched to the grade ordered.
Diastatic power
Enzyme activity in degrees Lintner (or Windisch-Kolbach) for diastatic grades; non-diastatic grades should show none.
Sugar profile and protein
Maltose, glucose and other sugars by HPLC, plus protein, which affect sweetness and browning.
Microbiology
Total plate count, yeast and mold (including osmophilic yeasts in syrup) and coliforms.
pH
pH of a standard dilution, which shifts with malt type and processing.

Storage, lots and expiry

Storage and shelf life

Keep liquid extract in closed drums or totes at moderate room temperature; heat darkens the color and lowers enzyme activity, while cold storage makes syrup hard to pump. Dried extract is hygroscopic and must be kept sealed and dry. Shelf life follows the supplier's specification, and older diastatic stock should be retested for enzyme activity.

Lots and expiry dates

Color, solids and diastatic power vary by malt type and production batch. Record them for each lot and keep the gluten and allergen status on file, since malt extract comes from barley.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1445 affirms malt syrup (malt extract) as generally recognized as safe (GRAS) as a direct human food ingredient, used as a flavoring agent and adjuvant at levels not exceeding current good manufacturing practice.

    Source: ecfr.gov (opens in a new tab)

  • The same section describes malt syrup and malt extract as interchangeable terms for a viscous concentrate of water extract of germinated barley, made at 75 to 80 percent solids or dried to higher solids.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 101.91 defines barley, including any species of the genus Hordeum, as a gluten-containing grain for gluten-free labeling.

    Source: ecfr.gov (opens in a new tab)

  • The EU Novel Food status Catalogue entry for Hordeum vulgare (POL-NF-00409) covers seed, grains, malt, juice and juice powder from leaves (grass), with the status NOT_NOVEL_IN_FOOD.

    Source: ec.europa.eu (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Malt extract suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking malt extract suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell malt extract? Request a listing

Frequently asked questions

What forms of malt extract can brands buy?

Common forms include liquid malt extract, dried malt extract, diastatic, non-diastatic and color grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for malt extract include?

Expect solids or moisture, color, diastatic power, sugar profile and protein, microbiology and pH, each with its method, specification and result for that lot.

How should malt extract be stored?

Keep liquid extract in closed drums or totes at moderate room temperature; heat darkens the color and lowers enzyme activity, while cold storage makes syrup hard to pump. Dried extract is hygroscopic and must be kept sealed and dry. Shelf life follows the supplier's specification, and older diastatic stock should be retested for enzyme activity.

What is the regulatory status of malt extract?

21 CFR 184.1445 affirms malt syrup (malt extract) as generally recognized as safe (GRAS) as a direct human food ingredient, used as a flavoring agent and adjuvant at levels not exceeding current good manufacturing practice. The same section describes malt syrup and malt extract as interchangeable terms for a viscous concentrate of water extract of germinated barley, made at 75 to 80 percent solids or dried to higher solids. 21 CFR 101.91 defines barley, including any species of the genus Hordeum, as a gluten-containing grain for gluten-free labeling. The EU Novel Food status Catalogue entry for Hordeum vulgare (POL-NF-00409) covers seed, grains, malt, juice and juice powder from leaves (grass), with the status NOT_NOVEL_IN_FOOD.

More food staples and powders

All 85 food staples and powders

Sell ingredients to brands?

Request a free listing for the ingredients you make or distribute. No paid placement.

Request a listing