malt extract


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malt extract

A viscous, light brown fluid obtained from malt steeped in water. Extract of malt was given to malnourished children in the early 20th century to increase their caloric intake.
See also: extract
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[USPRwire, Mon Jul 22 2019] Barley malt extract is a pale-dark colored natural sweetener, obtained from malted barley.
[ClickPress, Tue Jul 23 2019] Barley malt extract is a pale-dark colored natural sweetener, obtained from malted barley.
Malt can be further processed to produce liquid or powder sweeteners called malt extracts that are used in beverages (malted shakes, energy drinks), baked goods (cakes, pretzels, breads), cereals and snacks (protein bars, yoghurts, confections), and other foods.
As the endophyte Geosmithia pallida didn't sporulate, sporulation was induced using different media viz., potato dextrose agar, czapeck dox agar and malt extract agar amended with different concentrations of dextrose, peptone, yeast extract and sucrose.
The plant is using barley and cassava as major raw materials for the production of the malt extract. While cassava is initially being imported from Thailand, Nestle is now actively looking at using cassava sourced from farmers in the Philippines to create shared value, a move that is expected to help improve livelihood, further boost agriculture, and uplift the cassava industry in the country.
In the article "Brewing Beer: The Basics" (October/November 2017), there's a lot more to the process than the photo of combining malt extract with water would lead novices to believe.
Malt extract and food preparations of flour, groats, meal, starch or malt extract
The few available malt beverages in the market are just sugar water and malt essence, not even malt extract. We want to offer customers in this region a real malt beverage with various fruit flavours."
* Foods that contain any form of malt (malt extract, malted barley flour, malt syrup, malt vinegar)
edulis seedlings by wounding the seedling collar with an autoclaved tooth pick which had been incubated over the isolate for 7 days in Malt Extract at 2%.
Pathogen Isolation and Purification: Isolation of fungal pathogen was carried out on Malt Extract Agar (MEA) medium as described by Dhingra and Sinclair (1993).
Wheat, rye, and barley also find their way into soups, salad dressings, condiments (soy sauce and malt vinegar), beer, and cooking ingredients, such as brewers yeast and malt extract. Even some medications, cosmetics, and dietary supplements contain gluten.