Malt Extract (Liquid)

The concentrated syrup form of malted-barley wort, evaporated under vacuum to a stable 78 to 85 Brix concentration. Rich in maltose, fermentable sugars, soluble proteins, amino acids, and the natural malt flavor characteristic of the malt variety and kilning regime.

Light to dark amber viscous syrup. Total sugars 65 percent or higher, with maltose dominant at 40 to 70 percent. Sterile-filtered or pasteurized for shelf stability without preservatives. Density 1.38 to 1.42 g per mL at 20 °C.

We supply food-grade Malt Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include pale, amber, and dark by color, with diastatic and non-diastatic forms. Diastatic liquid extract retains active alpha and beta amylase from the malt; non-diastatic liquid extract is pasteurized to deactivate enzymes.

Bulk and reduced-MOQ shipments. Batch-level COA covering Brix, total sugars, maltose, color, protein, density, and microbiology.

Liquid malt extract is the historical foundation of the malt extract category. Concentrated wort was marketed as nutritive syrup in 19th-century England and gained scale through the dispensing-chemist trade before transitioning into industrial brewing and bakery supply in the 20th century.

Production starts from malted barley. The malt is milled, mashed with hot water to activate native amylase and convert starch to maltose, lautered to separate wort from spent grain, and evaporated under vacuum to 78 to 85 Brix. Color and flavor are controlled through malt selection, mash temperature program, and evaporation regime.

Regulated as a food ingredient in all major markets and assigned HS code 19019011 for the liquid form. No numerical use limit. Allergen status is gluten-positive due to the barley origin.

In bakery the function is delivery of maltose as fermentable sugar, reducing sugars for Maillard browning, amino acids for malt flavor, and in the diastatic grade native alpha and beta amylase activity to supplement flour enzymes. In brewing the function is fermentable sugar contribution to wort and characteristic malt flavor and color.

Strategically, liquid malt extract competes with dry malt extract on handling and shelf life, with concentrated wort sold to brewers, and with refined sugars on flavor and color contribution. The liquid form remains preferred where dosing accuracy at low addition rates favors a measured volume over a weighed powder.

• Yeast nutrition and crust color in lean-formula bread, bagels, and pretzels
• All-malt and adjunct-recipe brewing across beer styles
• Malt-flavored milkshakes and Horlicks-style beverages
• Caramel, toffee, and malt confectionery for natural color and flavor
• Breakfast cereals, granola binders, and malted snack bars
• Rye and pumpernickel bakery for traditional dark flavor
• Infant nutrition and malt-based dietary supplements
• Sauce and gravy base for natural malty depth