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Malt is the dried product of barley germinated under controlled conditions. Malt syrup and malt extract are interchangeable terms for a viscous concentrate of a water extract of malt powder. The Food and Drug Administration defines malt syrup and malt extract as liquid products made from barley alone, with or without the addition of safe preservatives. If such extracts of malt are evaporated to dryness, the product is called dried malt extract. When another grain is included with barley, alternate terms must be used. In these cases, examples of proper terms would be "malted cereal syrup" and "extract of malted barley and com." In order to produce malt, barley is first cleaned and softened by a series of steeping operations in water at 10-15 °C until the moisture content of the kernels reaches 44-45%. The grain is then germinated under controlled conditions of moisture, temperature, and aeration for 5-7 days. In the process the cellular structure of the endosperm and the component starches and pentosans are enzymatically degraded. The product is finally dried in a kiln until the moisture content reaches 1.5-3%. Conditions of time and temperature may be varied to fix the color, flavor, and enzymatic activity (α- and (3-amylases). After removal of the rootlets, the product is called malt. The malt is ground and extracted with water to provide a medium called wort. The desired content of enzymatic activity, dextrins, fermentable sugars, proteins, and amino acids is obtained by manipulating the time, temperature, pH, and concentration of the malt-water mixture. After filtering off the hulls, the suspended solids are allowed to settle. The wort, consisting of 10-12% solids, is evaporated to produce malt syrup or extract with 75-80% solids or a dried malt extract. Malt syrup is usually a brown, sweet, and viscous liquid containing varying amounts of amylolytic enzymes and plant constituents. It is soluble in cold water but more readily in hot water. The specific gravity approximates 1.4 at 25°C. The principal components of malt syrup and extract are reducing sugars and proteins. The energy content of dry malt extract is 3.7 kcal/g. Analyses of commercial batches of malt syrup and extract show that the content of reducing sugars ranges from 54-73% and of proteins from 1-6%. Immunoelectrophoresis of malt protein has shown 54 "immunochemically distinct" components.

Light-brown, sweet, viscous liquid; contains dextrin, maltose, a little glucose, and an amylolytic enzyme. It is capable of converting not less than five times its weight of starch into watersoluble sugars; soluble in cold water but more readily soluble i

Malt is the dried product of barley germinated under controlled conditions. Malt syrup and malt extract are interchange able terms for a viscous concentrate of a water extract of malt powder. The Food and Drug Administration (FDA) defines malt syrup and malt extract as liquid products made from barley alone, with or without the addition of safe preservatives. If such extracts of malt are evaporated to dryness, the product is called dried malt extract. When another grain is included with barley, alternate terms must be used. In these cases, examples of proper terms would be “malted cereal syrup” and “extract of malted barely and corn.” Malt syrup is usually a brown, sweet and viscous liquid containing varying amounts of amylolytic enzymes and plant constituents.

Soluble in cold water, but more readily in hot water. The specific gravity approximates 1.4 at 25°C.

Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Hordeum, Gramineae.