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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add malted barley flour primarily as a natural source of enzymes, especially amylase, …
What it is
Malted barley flour is made from barley grains that have been sprouted (malted) and then dried and ground. This process activates enzymes within the grain, particularly amylase, which breaks down starches into sugars.
Why it's used
Manufacturers add malted barley flour primarily as a natural source of enzymes, especially amylase, to improve dough handling and crust color in baked goods. It also acts as a mild sweetener and contributes to flavor. It is commonly found in bread, crackers, and other baked snacks.
Health notes
Malted barley flour is generally recognized as safe (GRAS) by the FDA for use in food. The enzymes it contains are naturally occurring and break down carbohydrates. International bodies like JECFA have evaluated enzymes used in food processing, and EFSA has also assessed enzymes for food use. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Malted barley flour is derived from barley, which is a grain. It contains gluten, a protein found in barley, wheat, and rye. Barley is not one of the FDA's 9 major food allergens, but gluten can be a concern for individuals with celiac disease or gluten sensitivity.
Products containing Malted Barley Flour As An Enzyme Additive
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.