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barley malt

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Flavor Demo Formulas
Name:hordeum vulgare l. seed (partially germinated and dried )
FDA internal no.: 977023-73-6
Category:enzyme preparations and microorganisms
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JECFA Food Additive: Malt Carbohydrase
FDA Mainterm (SATF):977023-73-6 ; MALT
FDA Regulation:
Subpart H--Other Specific Usage Additives
Sec. 172.725 Gibberellic acid and its potassium salt.

Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1443a Malt.
Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Cargill, Inc.
Brewers base malt
Flavor: malt
Brewers base malt is produced from premium 2-row or 6-row malting barley varieties or white wheat. Cargill's supply chain expertise will allow you the recipe solution and consistency you require.
Cargill, Inc.
Clear malt
Flavor: bland
Clear malt is a pale malt that gives very low color and neutral flavor. Use for Flavored Malt beverage applications.
Cargill, Inc.
Diastaic malt
Flavor: bland
Diastaic malt is a high-enzyme malt used to provide natural enzymes to baking formulations. Also used extensively as an ingredient in food applications.
Cargill, Inc.
Distillers malt
Flavor: malt
Distillers malt is a highly modified with low alpha amylase (>70) and high alpha amylase (>90) levels available.
Cargill, Inc.
Gambrinus Malting Corporation – British Columbia, Canada
Flavor: malt
Gambrinus Malting Corporation, located in British Columbia’s Okanagan Valley, began production in 1992 to provide the finest quality specialty malts to the brewing industry. With a production capacity of 5,000 tonnes and a desire to serve, Gambrinus is able to meet the specific needs of regional microbrewers.
Cargill, Inc.
Pauls malt – Suffolk, UK (Greencore malt)
Flavor: malt
Pauls malt started life in the first half of the 19th century on the east coast of England. Today it is a modern company and the UK’s largest maltster, producing in excess of 310,000 tones of malt per year with malting plants well placed to select the best barley from each harvest. Pauls Malt is committed to maintaining traditions of quality and service.
Cargill, Inc.
Specialty brewers malts
Flavor: malt
Specialty malts are to brewing like herbs and spices are to cooking. They give you color, aromas and unique flavors.
Cargill, Inc.
Warminster maltings – Wilts, UK
Flavor: malt
Warminster maltings has been supplying malt to the brewing industry since before 1879, and is one of only a few remaining floor maltings in England and Wales. It produces malt of a quality that the purists would describe as a more natural product as compared to the malt produced in a modern pneumatic malt factory.
Chr. Hansen A/S
Flavor: characteristic
Made from roasted barley, malt has long been enjoyed for its mild flavor in a wide range of beverages, such as whisky and beer. Malt's natural dark brown color is favored in many products, including bakery foods, ice cream and cereals. Malt also displays superb light, pH and heat stability. Chr. Hansen offers malt as both liquid and powder.
Domino Foods
Malt Liquid (Organic & Natural)
Flavor: malt
Malted barley is a flavorful natural sweetener that is steeped, germinated, and extracted from the whole barley grain. The complex characteristics of malt provide a hearty character as well as improved aesthetic appeal and a rich, distinctive flavor and aroma. This maltose-based nutritive sweetener is an excellent alternative to highly refined sugar and non-nutritive syrups. Domino Maltoline®; Liquid and Dry malts are available in a number of different flavor and color grades from 100% pure extract to blended concentrates.
Domino Foods
Maltoline® CME
Flavor: malt
a dry malt option that is prepared by blending high quality corn solids and dehydrated malted barley extracts into a dry nondiastatic powder. Maltoline®; CME is blended to promote uniformity and consistency in your finished product. No anti-caking agents are used.
Domino Foods
Maltoline® ER Light, Medium and Dark
Flavor: malt
A quality extract of pure malted barley. This syrup’s flavor and color options range from light to a rich and robust malt flavor with a slightly sweet note and from amber to dark hues of reddish brown. Maltoline®; ER Light, Medium, and Dark accents a variety of flavors from delicate tropical to full bodied flavors such as cinnamon, coffee, chocolate, nutmeg, dried fruit, and nuts without overpowering the balance of the product.
Domino Foods
Maltoline® ER Organic
Flavor: malt
An organic malt syrup produced by steeping high-grade organic malted barley and allowing the naturally present enzymes to convert starches into soluble sugars. The resulting syrup is clarified and concentrated to produce an extract of pure malted barley. With a robust flavor and dark reddish brown hue, this non-diastatic syrup is a source of organic sugars and accents medium to full bodied flavors without overwhelming the product’s character.
Domino Foods
Maltoline® GS
Flavor: malt
a rich, sweet malt syrup with a light reddish brown color. This blend of corn syrup and malted barley extract accelerates yeast activity, acts as a dough conditioner, and extends shelf life in fresh baked goods. The distinctive nutritive properties of malt allows for a variety of beneficial applications.
Domino Foods
Maltoline® ME Medium
Flavor: malt
a natural sweetener that is prepared by spray drying a high quality malt extract to a non-diastatic powder. This powder has a deep, sweet malt flavor and contains no anti-caking agents. Maltoline®; ME Medium can be used in liquid and dry mixes.
Domino Foods
Maltoline® TC
Flavor: malt
a blend of corn syrup and malted barley extract with a rich, sweet malt flavor with a light reddish brown color. Maltoline®; TC soft color and flavor wash over grainy notes, boosting sweet and savory flavors while enhancing the taste and visual appeal in your finished product.
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
Category: enzyme preparations and microorganisms
Recommendation for malt usage levels up to:
 not for fragrance use.
Recommendation for malt flavor usage levels up to:
 not for flavor use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the substantiation of a health claim related to barley soup “Orzotto” and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf
Daily Med:search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
hordeum vulgare l. seed (partially germinated and dried )
 hordeum vulgare l. seed (partially germinated and dried )
Pubchem (sid):135274782
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FDA Listing of Food Additive Status:View
Potential Blenders and core components note
None Found
Potential Uses:
Occurrence (nature, food, other):note
Search Trop Picture
 barley bran
 barley malt
 barley malt syrup
 gambrinus malting corporation – british columbia, canada
 hordeum sativum seed (partially germinated and dried )
 hordeum vulgare seed (partially germinated and dried )
 ireks meussdoeffer german malts – kulmbach, germany
brewers base malt
clear malt
diastaic malt
distillers malt
mouterij dingemans belgium malt
pauls malt – suffolk, uk (greencore malt)
 malt liquid (organic & natural)
 maltoline CME
 maltoline ER light, medium and dark
 maltoline ER organic
 maltoline GS
 maltoline ME medium
 maltoline TC
specialty brewers malts
 warminster maltings – wilts, uk


PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
PubMed:Prebiotic and synbiotic effects on rats fed malted barley with selected bacteria strains.
PubMed:Characterization of barley serpin Z7 that plays multiple roles in malt and beer.
PubMed:Further insights into the role of melanoidins on the antioxidant potential of barley malt.
PubMed:Optimization of weaning mix based on malted and extruded pearl millet and barley.
PubMed:Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt.
PubMed:Astaxanthin Synthesis by Yeast Xanthophyllomyces dendrorhous and its Mutants on Media Based on Plant Extracts.
PubMed:Profermin is efficacious in patients with active ulcerative colitis--a randomized controlled trial.
PubMed:Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage.
PubMed:Evaluation of different validation strategies and long term effects in NIR calibration models.
PubMed:Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE.
PubMed:Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages.
PubMed:Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
PubMed:Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
PubMed:Proteome analysis of metabolic proteins (pI 4-7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination.
PubMed:Near Infrared Spectroscopy in the Brewing Industry.
PubMed:TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing.
PubMed:Effects of seeding rate, nitrogen rate and cultivar on barley malt quality.
PubMed:Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.
PubMed:Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
PubMed:Mutation analysis of barley malt protein Z4 and protein Z7 on beer foam stability.
PubMed:Changes in the phenolic acid content during wort boiling and whirlpool.
PubMed:Gas chromatographic-tandem mass spectrometric analysis of pesticides residues in produce using concurrent solvent recondensation-large volume injection.
PubMed:Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
PubMed:Comparative biochemical characterization of 5'-phosphodiesterase and phosphomonoesterase from barley malt sprouts.
PubMed:Experimental studies to obtain rice malt.
PubMed:Preparation and characterization of 5'-phosphodiesterase from barley malt rootlets.
PubMed:Fluctuation in the ergosterol and deoxynivalenol content in barley and malt during malting process.
PubMed:Phosphorus speciation in agro-industrial byproducts: sequential fractionation, solution (31)P NMR, and P K- and L(2,3)-edge XANES spectroscopy.
PubMed:Enzymatic degradation products from a marine polysaccharide YCP with different immunological activity and binding affinity to macrophages, hydrolyzed by alpha-amylases from different origins.
PubMed:Secretory expression of functional barley limit dextrinase by Pichia pastoris using high cell-density fermentation.
PubMed:Reduction of fumonisin B1 in extruded corn breakfast cereals with salt, malt and sugar in their formulation.
PubMed:Fractionation and characterization of brewers' spent grain protein hydrolysates.
PubMed:Quality assessment of lager brewery yeast samples and strains using barley malt extracts with anti-yeast activity.
PubMed:Influence of different proteomic protocols on degree of high-coverage identification of nonspecific lipid transfer protein 1 modified during malting.
PubMed:Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain.
PubMed:Determination of mortality of different life stages of Tribolium castaneum (Coleoptera: Tenebrionidae) in stored barley using microwaves.
PubMed:Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley.
PubMed:The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-I (BDAI-I) as a possible foam-promoting protein.
PubMed:Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
PubMed:Fumonisin B2 production by Aspergillus niger.
PubMed:Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain.
PubMed:Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysates.
PubMed:The incidence of fungi and mycotoxins in South African barley and barley products.
PubMed:Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions.
PubMed:New possibilities of matrix-assisted laser desorption ionization time of flight mass spectrometry to analyze barley malt quality. Highly sensitive detection of mycotoxins.
PubMed:Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley.
PubMed:Effect of processing flax in beef feedlot diets on performance, carcass characteristics, and trained sensory panel ratings.
PubMed:Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality.
PubMed:Polioencephalomalacia in cattle: a consequence of prolonged feeding barley malt sprouts.
PubMed:Production of enzymatically active recombinant full-length barley high pI alpha-glucosidase of glycoside family 31 by high cell-density fermentation of Pichia pastoris and affinity purification.
PubMed:Beer constituents as potential cancer chemopreventive agents.
PubMed:Nutraceutical resources for diabetes prevention--an update.
PubMed:Mathematical modeling for prediction of endo-xylanase activity and arabinoxylans concentration during mashing of barley malts for brewing.
PubMed:Anaphylaxis to wheat beer.
PubMed:Effect of field pea replacement level on intake and digestion in beef steers fed by-product-based medium-concentrate diets.
PubMed:Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
PubMed:Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:Self-limiting supplements fed to cattle grazing native mixed-grass prairie in the northern Great Plains.
PubMed:Trypsin/alpha-amylase inhibitors inactivate the endogenous barley/malt serine endoproteinase SEP-1.
PubMed:Partial purification and biochemical characterization of alkaline 5'-phosphodiesterase from barley malt sprouts.
PubMed:Nutritional and carbohydrate characteristics of wheat and chickpea based weaning foods.
PubMed:Chemoenzymatic syntheses of linear and branched hemithiomaltodextrins as potential inhibitors for starch-debranching enzymes.
PubMed:Size characterization of barley starch granules by gravitational field-flow fractionation: a rapid, low-cost method to assess the brewing capability of different strains.
PubMed:A novel type of arabinoxylan arabinofuranohydrolase isolated from germinated barley analysis of substrate preference and specificity by nano-probe NMR.
PubMed:Purification, enzymatic characterization, and nucleotide sequence of a high-isoelectric-point alpha-glucosidase from barley malt.
PubMed:Purification and characterization of barley dipeptidyl peptidase IV.
PubMed:Prediction of protein cleavage sites by the barley cysteine endoproteases EP-A and EP-B based on the kinetics of synthetic peptide hydrolysis.
PubMed:Beer-induced anaphylaxis: identification of allergens.
PubMed:Urticaria from beer: an immediate hypersensitivity reaction due to a 10-kDa protein derived from barley.
PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
PubMed:Detection of ergot (Claviceps purpurea) in a dairy feed component by gas chromatography and mass spectrometry.
PubMed:Overexpression, purification, and characterization of recombinant barley alpha-amylases 1 and 2 secreted by the methylotrophic yeast Pichia pastoris.
PubMed:Purification of secreted alpha-amylases by immunoaffinity chromatography with cross-reactive antibody.
PubMed:Dietary components of malt extract such as maltodextrins, proteins and inorganic salts have distinct effects on glucose uptake and glycogen concentrations in rats.
PubMed:Crystal and molecular structure of barley alpha-amylase.
PubMed:Purification of UDP-glucose pyrophosphorylase from germinated barley (malt).
PubMed:Models for the action of barley alpha-amylase isozymes on linear substrates.
PubMed:Effect of modifying histidine residues on the action of Bacillus amyloliquefaciens and barley-malt alpha-amylases.
PubMed:Characterization, crystallization and preliminary X-ray crystallographic analysis of the complex between barley alpha-amylase and the bifunctional alpha-amylase/subtilisin inhibitor from barley seeds.
PubMed:Comparison of barley malt alpha-amylase isozymes 1 and 2: construction of cDNA hybrids by in vivo recombination and their expression in yeast.
PubMed:Barley malt-alpha-amylase. Purification, action pattern, and subsite mapping of isozyme 1 and two members of the isozyme 2 subfamily using p-nitrophenylated maltooligosaccharide substrates.
PubMed:Sorghum brewing using sweet potato enzymic flour to increase saccharification.
PubMed:Developments in the malting and brewing trials with sorghum.
PubMed:The technology and properties of beer produced from unmalted sorghum or maize grains.
PubMed:Expression of cDNAs encoding barley alpha-amylase 1 and 2 in yeast and characterization of the secreted proteins.
PubMed:Malting and brewing qualities of some Nigerian rice (Oryza sativa L.) varieties and some thoughts on the assessment of malts from tropical cereals.
PubMed:Purification and characterization of an insect alpha-amylase inhibitor/endochitinase from seeds of Job's Tears (Coix lachryma-jobi).
PubMed:Aluminium, calcium and magnesium content of Hungarian foods and dietary intakes by children aged 3.9 and 14 years.
PubMed:Identification of minor nitrosation products of the alkaloid gramine by mass spectrometry.
PubMed:Crystallization of barley malt alpha-amylases and preliminary x-ray diffraction studies of the high pI isozyme, alpha-amylase 2.
PubMed:Isolation and characterization of products from the nitrosation of the alkaloid gramine.
PubMed:Rapid formation of N-nitrosodimethylamine from gramine, a naturally occurring precursor in barley malt.
PubMed:Specific Determination of alpha-Amylase Activity in Crude Plant Extracts Containing beta-Amylase.
PubMed:II.3.c Determination of N-nitrosodimethylamine in barley malt by the wort procedure.
PubMed:High performance liquid chromatography with fluorescence and ultraviolet detection of polynuclear aromatic hydrocarbons in barley malt.
PubMed:Nitrosation of N-methyltyramine and N-methyl-3-aminomethylindole, two barley malt alkaloids.
PubMed:[Mechanism of amylase action on glucoside starch bonds].
PubMed:Immunochemical quantitation of isoenzymes. Alpha-amylase isoenzymes in barley malt.
PubMed:[The acid proteases of barley and barley malt].
PubMed:[Vitamins of barley, malt and beer].
PubMed:Inhibition of barley malt alpha-glucosidase by Tris(hydroxymethyl)aminomethane and erythritol.
PubMed:Glucose-isomerase in barley malt.
PubMed:Reducing-group production from starch by the action of alpha- and beta-amylases of barley malt. Activity of alpha- and beta-amylases.
PubMed:Crystalline alpha-amylase from barley malt.
PubMed:Purification of alpha-amylase from barley malt extracts.
PubMed:The Dietetic Value of Barley, Malt and Malted Liquors as Determined by their Vitamin Content.
Used as a food additive [EAFUS]
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