Organic Malt Syrup

Our  certified organic malt syrup is a traditional liquid sweetener produced by enzymatic saccharification of organically grown barley or rice grains during the malting process. Rich in maltose and complex carbohydrates, it delivers mild sweetness, deep caramel-like notes, and excellent browning properties—without refined sugar, high-fructose corn syrup, or artificial additives.

Ideal for clean-label, vegan, and naturally sweetened formulations, our organic malt syrup supports both flavor development and functional performance in baking, brewing, confectionery, and plant-based foods.

What Is Organic Malt Syrup?

Organic malt syrup is made by soaking and germinating organic barley (or rice), which activates natural enzymes (amylases) that break down starch into sugars—primarily  maltose (40–60%), along with glucose, dextrins, and oligosaccharides. The resulting wort is gently concentrated under vacuum at low temperatures to preserve flavor and nutritional integrity.

Unlike refined syrups, organic malt syrup retains trace minerals (such as potassium, magnesium, and B vitamins) and has a  low Dextrose Equivalent (DE 20–35), providing mild sweetness and functional properties in food formulations.

We offer two base options upon request:

• Barley-based (contains trace gluten; not suitable for celiac)
• Rice-based (naturally gluten-free, ideal for GF applications)

Please specify your preference when ordering.

Technical Specifications

Parameter	Organic Malt Syrup
Source	Organic barley or organic rice (as specified)
Appearance	Thick, viscous liquid; amber to dark brown
Odor & Taste	Characteristic malty aroma; mildly sweet
Solids (Brix)	78–82%
Dextrose Equivalent (DE)	20 – 35
pH (20% solution)	4.5 – 5.5
Maltose Content	40 – 60%
Glucose + Fructose	≤10%
Ash Content	≤1.0%
Sulfur Dioxide (SO₂)	Not detected (<1 ppm)
Shelf Life	18 months (stored sealed, cool, dry)
Heavy Metals (Maximum Limits)
– Lead (Pb)	≤0.1 mg/kg
– Arsenic (As)	≤0.1 mg/kg
– Cadmium (Cd)	≤0.05 mg/kg
– Mercury (Hg)	≤0.01 mg/kg
Microbiological Criteria
– Total Plate Count	≤1,000 CFU/g
– Yeast & Mold	≤100 CFU/g
– Escherichia coli	Absent in 10 g
– Salmonella spp.	Absent in 25 g
– Listeria monocytogenes	Absent in 25 g
Allergen Status	Barley-based: Contains gluten (not GF) Rice-based: Gluten-Free (<5 ppm)
Certifications	USDA Organic, EU Organic, Non-GMO Project Verified, Kosher, Halal (available), Gluten-Free Certified (rice version only)

All testing conducted in ISO 17025-accredited labs using AOAC, ISO, and FCC methods. Complies with FDA 21 CFR and EU food additive regulations.

Sourcing, Certification and Regulatory Status

Jurisdiction / Standard	Regulatory status	Legal name	Notes
European Union	Food ingredient; organic labelling under Regulation (EU) 2018/848; cereal allergen declaration applies to the barley base	Malt extract	Barley is one of the cereals containing gluten listed in Annex II of Regulation (EU) No 1169/2011 and must be declared when the syrup is barley-based. Under Regulation (EU) No 828/2014 a gluten-free statement is allowed only at or below 20 mg/kg.
United States	GRAS as a direct food ingredient	Malt syrup (malt extract)	Affirmed as GRAS at 21 CFR 184.1445 and used as a flavoring agent up to current good manufacturing practice. That entry defines malt syrup from germinated barley, so a rice-based equivalent is not described by it and is handled on its own merits.
Japan	Food ingredient; organic labelling through the JAS system	Malt syrup (malt extract)	Handled as an ordinary food ingredient, and barley is not among the items for which allergen labelling is mandatory, although wheat is. Organic claims have to follow the JAS organic requirements for the destination.
Codex Alimentarius	Food ingredient; not covered by the Codex sugars standard	Malt extract	Not one of the sugars defined in CXS 212-1999, whose scope names products such as white sugar, glucose syrup, lactose and fructose. Where the base is barley, the gluten-containing cereal has to be declared under CXS 1-1985 (Section 4.2.1.4).

Compliance turns on the base grain, the solids and DE figures, the sulphite result and the microbiological limits rather than on the naming convention, so those are the values to line up when comparing offers. Confirm the legal name, the organic status and the allergen wording required by the destination market before the first shipment.

Applications

• Bakery: Enhances crust color, volume, and softness in breads, bagels, and pretzels
• Craft Brewing: Natural fermentable sugar source for lagers, ales, and non-alcoholic malt beverages
• Confectionery: Base for chewy candies, malt balls, and nougat
• Breakfast Cereals & Granola: Binder and natural sweetener with clean label appeal
• Plant-Based Meats: Contributes savory depth and browning in meat analogues
• Infant & Clinical Nutrition: Easily digestible carbohydrate source (subject to formulation review)

Format and Grade Selection

Two questions settle a malt syrup specification: which base grain it comes from, and whether the enzymes are still active. Both change the gluten position and the way the syrup behaves in the process.

• Diastatic, enzyme-active – the grade that keeps its amylases and can go on breaking down starch in the mash or in the dough
• Non-diastatic, heat-inactivated – the grade used purely for sweetness, colour and body, where no further starch conversion is wanted
• Dextrose equivalent – the DE band that sets how sweet the syrup reads and how far browning develops on heating
• Barley base – the traditional, fuller-bodied grade, and the one that carries a gluten declaration
• Rice base – the alternative chosen where the finished label has to make a gluten-free claim
• Solids and viscosity – the total solids figure fixes the handling temperature and the pump and dosing setup

Handling Note: A malt syrup at high solids is viscous rather than pourable, so it is metered by weight and normally warmed before pumping. It belongs in the water phase of a formulation, and it cannot be turned into a powder without a separate drying step.

Tell us the base grain, whether the diastatic or the non-diastatic version is wanted, and the application, and we will quote the DE and the packaging that fit it.

Malt Syrup vs Corn Syrup vs Glucose Syrup: Choosing a Liquid Sugar

Three liquid sugars come up in almost every formulation meeting, and they are frequently confused because all three pour, all three brown, and all three add body. The difference lies in how they are made and what that does to the finished product. Malt syrup is produced by malting cereal and fermenting the resulting wort, so it carries a characteristic malt flavour and a darker colour. Corn syrup and glucose syrup are made by hydrolysing starch, so they are neutral in taste and their behaviour is governed by the Dextrose Equivalent of the grade.

Property	Malt syrup	Corn syrup	Glucose syrup
Production	Malted cereal, fermented	Hydrolysed corn starch	Hydrolysed starch, corn or tapioca
Flavour	Distinct malt note	Neutral	Neutral
Colour	Dark amber	Clear to light amber	Clear to light amber
Controlling parameter	Extract and fermentability	DE grade and source	DE grade and source
Typical use	Baking, brewing, spreads	Confectionery, sauces	Bakery, beverages, confectionery

Sweetness is the second difference. Malt syrup is the least sweet of the three, around 30% of sucrose, because the fermentation consumes much of the sugar and what remains is a mixture of maltose and dextrins. Glucose syrup at DE 40-60 delivers roughly 50-70% of sucrose, and at DE 20-40 much less. A formulation that moves from malt syrup to glucose syrup therefore needs the sugar level recalculated, and a formulation that moves in the other direction needs less added sweetener but more body.

The third difference is functional. Malt syrup brings unfermentable dextrins that hold moisture and slow staling in a crust, and its sugars are the ones a baker wants in a dough. Glucose syrup gives more control, because the DE grade determines body, water retention, browning rate and resistance to crystallisation, and it stays neutral in flavour so it does not fight with the other ingredients in the recipe. For a manufacturer replacing one liquid sugar with another, the DE range, the source and the solids content are the three numbers to match.

Why Choose Our Organic Malt Syrup?

We partner with certified organic grain growers and use traditional malting techniques combined with modern food safety controls. Our production avoids high-temperature degradation, acid hydrolysis, or synthetic enzymes—ensuring a pure, authentic product that meets global organic standards.

Every batch includes full documentation: Certificate of Analysis (CoA), Organic Certificate (specifying barley or rice origin), Allergen Statement, and SDS—for seamless integration into your supply chain and compliance systems.

Available packaging:

• 25 kg food-grade HDPE pails with tamper-evident lids
• 300 kg IBC totes (for industrial users)
• Custom drum sizes available upon request

Packing

Also Known As: Names and Synonyms in the Trade

Malt syrup is described under several names in specifications, freight documents and retail labels, and the term a document uses usually says whether it means the liquid itself or the enzyme-active version of it. The list below covers the forms that come up most often in enquiries and technical data sheets.

• Malt extract – the interchangeable term used in regulation and in most technical data sheets
• Barley malt syrup – the barley-based grade, and the name under which the gluten question is normally raised
• Rice malt syrup – the base mashed from rice rather than barley, and the route to a gluten-free declaration
• Non-diastatic malt syrup – the heat-inactivated grade, used for sweetness, colour and body with no live enzyme activity, where its diastatic counterpart keeps the amylases working
• Liquid malt syrup – the trade description that separates the syrup from the dried malt extract sold into dry blends

The name on the label has to match the name on the specification, and the specification has to state the base grain, the dextrose equivalent and whether the enzymes are active. Two offers both called malt syrup can differ on all three, so line those up before treating them as equivalent.

FAQs