Nondiastatic Malt
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What it is
Nondiastatic malt is a syrup made from barley that has been sprouted and then dried. Unlike diastatic malt, it has been heated to a temperature that stops the enzymes from converting starches into sugars.
Why it's used
Manufacturers add nondiastatic malt for its sweet flavor and dark color. It is often used in baked goods like breads, bagels, and biscuits, as well as in frozen appetizers.
Health notes
Nondiastatic malt is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some minerals. International bodies like JECFA have evaluated malt extracts, but no specific health concerns are typically associated with its consumption at normal levels in food.
Allergen info
Nondiastatic malt is derived from barley, which contains gluten. Therefore, it is not suitable for individuals with celiac disease or gluten sensitivity.
Products containing Nondiastatic Malt
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Pinnacle Foods Group LLC
Uncured Ham, Egg & Cheddar Served On Multi-Grain Flatbread, Uncured Ham, Egg & Cheddar
High in sodium — 22% DV per serving
High in saturated fat — 23% DV per serving
High in cholesterol — 30% DV per serving
202kcal
13.5Protein
9.6Fat
16.4Carbs