malten

Malten refers to a group of carbohydrate-rich compounds derived from malt, which is produced by germinating cereal grains, typically barley. These compounds are formed during the malting process, where enzymes break down starches into simpler sugars like maltose. Malten can also be produced through enzymatic or acid hydrolysis of starches, a process that mimics the breakdown occurring during malting.

These substances are characterized by their sweet taste and their composition, which primarily includes maltose, but also other dextrins and sugars. Malten is widely used in the food and beverage industry as a sweetener and flavoring agent. It is a common ingredient in malted milk, cereals, baked goods, and brewing, where it contributes to the flavor profile and fermentable sugars. In brewing, malten provides the substrate for yeast to produce alcohol and carbon dioxide.

The production of malten involves careful control of temperature and enzymatic activity to achieve the desired sugar profile. Different hydrolysis conditions can yield malten with varying degrees of sweetness and viscosity. Its nutritional value is mainly as a source of carbohydrates.