Barley is considered as the fourth abundant crop cultivated around the world. Usually it is produced for human consumption, pharmaceuticals, animal feed and alcoholic beverage products. Barley malt syrup is unrefined sweetener which is processed by extraction from sprouted or malted barley which contains about 65 percent maltose, 3% protein and 30 percent complex carbohydrate. This syrup is thick, dark brown and sticky possessing a strong and distinctive flavor mostly malty. It is as sweet as refined white sugar. Sometimes it is used in combination with other sweeteners for malt flavor. Malt syrups (clear spring) has rich and mellow taste and mild sweet in comparison to honey, sugar and maple syrup. It less likely beat the taste of other foods and also used for sweetening hot drinks or baked foods or used as a toppings for pancakes, cakes and desserts.
Barley Malt syrup contains some vitamins and minerals. Being a natural product, it does not have any chemicals. An enzyme which convert carbohydrates to sugar occur naturally in sprouted grains. It has low glycemic index in comparison to table sugar. It possesses 60% maltose with high glycemic index 105. It is an excellent source of soluble fiber that helps to lower glycemic index probably ranging 40. It i8s used for treating constipation and irritable bowel syndrome.
Precautions
Avoid its excessive intake to prevent any side effects.
Barley malt syrup is not an ideal sweetener for controlling blood sugar.
It is harmful for teeth because some bacteria in teeth use sweet tasting sugars found in Barley malt syrup for producing acids which harms tooth enamel that protects teeth.
How to Eat
Use it on pancakes or bread.
It is used as an ingredient in malted milk drinks and desserts.
Use it in cookies, cakes, brownies, beverages, chocolate syrup and ice cream.
