Barley Malt Syrup
Barley Malt Syrup is a natural sweetener produced by cooking sprouted barley malt.
Conclusions at End of Page - Click Here.
It is a dark brown syrup, with a pleasant malty taste. It is about half as sweet as honey, probably similar to brown rice
It contains some minerals and vitamins. It is a natural product and does not contain any chemicals. The enzymes that turn the
carbohydrates to sugar occur naturally in the sprouted grains. It is reputed to have a lower glycemic index than table sugar
(which is 65). However it contains about 60% maltose (by dry weight) which has a high glycemic index of 105. However it is
also a good source of soluble fiber, and this probably helps to reduce the glycemic index, which is probably in the range of about 40. It is useful as a treatment for constipation in infants and for treating irritable bowel syndrome.
Can be used like honey on bread or pancakes. It has a nice flavor and goes well in certain recipes. It is not quite as sweet as sugar so more is needed. Can also be used in home brewing.
High in maltose so should be taken in moderation. Although it has a lower glycemic index than sugar it is far less sweet.
Consequently, if it is used as a sweetener, more will be needed, so care needs to be taken. Like all sugars it is harmful to
teeth if taken to excess.
It is made from sprouted barley malt, which is dried then cooked. The resultant liquid is filtered and reduced down to the
Sold as a syrup like molasses or honey. It is often used as an ingredient in beer so any store specializing in wine or beer making is likely to sell it.
Care needs to be taken to ensure a genuine article. Some products have been fraudulently labeled as barley malt syrup when in fact they were mostly High Fructose Corn Syrup with flavoring added.
Does not require approval.
Conclusions and Summary:
It is a natural product, and is not refined in any way. It is useful in cooking and in certain recipes. It is a reasonably
good source of some minerals and vitamins. It contains almost no fructose or sucrose, and must consequently be regarded as
safer than high fructose corn syrup or ordinary sugar. It is not suitable for diabetics and care needs to be taken to avoid
excessive consumption. It should be used in place of, not in addition to ordinary sugar.
Taste: -------- Good
Aftertaste: ---- No
Concerns: ----- Some
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