What is Malt Diastase?
Malt diastase refers to a group of naturally occurring digestive enzymes, primarily amylase enzymes, produced during the germination of cereal grains such as barley. When grains begin to sprout, enzymes develop that convert stored starch into simpler sugars to support plant growth. These enzymes are then dried and preserved to create diastatic malt powder or extract.
Health Benefits:
Supports Digestion
Malt diastase can enhance digestion by mimicking the human body's natural digestive enzymes and supporting the break down of complex carbohydrates into simpler sugars such as maltose. Poor digestion of carbohydrates is associated with digestive discomfort such as bloating, gas and abdominal pain. Therefore, by reducing undigested carbohydrates which can become fermented in the gut, malt diastase may be an effective way to alleviate digestive discomfort and treat indigestion.
May Improve Nutrient Availability
Through its potential digestive benefits, malt diastase may also improve nutrient availability. For example, sugars such as maltose and glucose, which are produced during the digestion of starches, are highly bioavailable, meaning they are easily absorbed by the body and readily available as an energy source.
Typical Use:
In food production, malt diastase is valued for its ability to break down complex carbohydrates into fermentable sugars. This makes it a functional ingredient in baking, for foods such as bread, and brewing. Malt diastase is also often used within digestive health supplement formulations due to its ability to support the break down of carbohydrates. Such supplement products are typically taken with meals to maximise the health benefits and digestive discomfort relief they can provide.
