*Barley malt syrup is a natural sweetener produced from the sprouted barley.
*It is dark brown in color, and thick and sticky in consistency.
*It has a rich malty flavor with half as sweet as white sugar, and looks very similar to molasses.
*Available in syrup and powder forms.
*Barley grains are allowed to sprout, and then the sprouted barley are dried quickly. These dried sprouted barley are then cooked slowly until they form a sweet, dark syrupy liquid. This is then filtered to remove impurities and bottled or dried and made into powder.
*This whole malting process results in the grains producing maltose, a disaccharide sugar, from complex carbohydrates, which gives it its malty taste.
*The main sugars in barley malt syrup are 42% maltose and 40% complex carbohydrates.
*It can be used as a table sweetener and also in baking to make cakes, muffins, breads, etc.
*It is always best used in combination with other natural sweeteners and also can be used to substitute molasses.
*Buying and storage: Buy pure, good quality, barley malt syrup and store in an airtight container or jar in a cool, dry, dark place in the cup board at room temperature before opening. Once opened, refrigerate it in an airtight container and use it quickly. It is stable, has a good shelf life and keeps well for up to a year at room temperature.
Is it raw?
Yes and No.
*Yes, pure barley malt syrup is raw and expensive, as its own enzymes from sprouting are used to break down complex carbohydrates to maltose during malting process.
*No, because sometimes commercial barley malt syrup is contaminated with corn syrup. Make sure you read the label.
1. Barley malt syrup has a low glycemic value, which means it does not cause a sugar rush or a sudden spike in blood sugar after consuming it. This is because the main sugars present in it are maltose (42%) and complex carbohydrates (40%), which are metabolized slowly in the body.
2. As it is less sweeter than refined sugar, it also prevents decay of teeth, sudden spike in blood sugars, resulting hypoglycemia, irritability and craving for more sweets.
3. Good source of minerals like calcium, potassium, magnesium and phosphorus and moderate source of other trace minerals, which are essential for maintaining the metabolic processes.
4. As maltose eventually breaks down to glucose in the body, barley malt syrup should be used in moderation by non diabetics and with caution by diabetics.