Malt extract is the water-soluble portion of malted barley. It contains a high content of reduced sugars and lesser nitrogenous constituents. The carbohydrates mainly comprise the disaccharide maltose and fractions of hexoses such as glucose and fructose, the disaccharide sucrose, and other carbohydrates. The nitrogenous components include peptides, amino acids, purines, and vitamins. Malt extract favors the sporulation of molds such as Aspergillus and Penicillium.

Appearance (color): brownish-yellow

Appearance (description): fine powder

Identity: passes test

pH-value (2 %; water): 4.5 - 6.0

Sulfated ash (800 °C): ≤ 3.0 %

Loss on Drying (105 °C): ≤ 6.0 %

Suitability for microbiology: passes test