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Extractum Malti, U. S. Extract of Malt.

Botanical name:

Ext. Malt.

Related entries: Barley

Essence (Extrait) de Malt, Fr.; Malzextrakt, G.

"Malt, in coarse powder, not finer than No. 12, one thousand grammes [or 35 ounces av., 120 grains]; Water, a sufficient quantity. Pour one thousand mils [or 33 fluidounces, 6 1/2 fluidrachms] of water upon the powder contained in a, suitable vessel and macerate for six hours, then add four thousand mils [or 135 fluidounces, 122 minims] of water, heated to 60° C. (140° F.), and digest the mixture for one hour on a water bath at a temperature not exceeding 60° C. (140° F.). Strain the mixture, express, filter the strained liquid, and, by means of a water bath or vacuum apparatus, evaporate the liquid, at a temperature not exceeding 60° C. (140° F.), until it has a specific gravity of not less than 1.350 nor more than 1.400 at 25° C. (77° F.)." U.S.

Under the name of extract of malt, two distinct preparations have been put upon the market, the one being a liquid similar to beer, the other, the official extract prepared from malt, composed chiefly of dextrin and glucose, with some albumen and phosphates. The object of the U. S. process is to obtain all of the soluble principles of malt in a permanent form. To secure this, strict attention to the details of the process is necessary. Good extract of malt should contain no starch, have the consistence of thick honey, a brown color, and should be free from empyreumatic taste. A great deal of commercial extract of malt is adulterated with glucose to a surprising extent. A dry extract of malt has come into extensive use as an infant's food, made by artificially drying the thick syrupy extract. It is in the form of a straw-colored, coarse powder, and is given dissolved in milk or water.

O. F. Romer and H. R. Randoll of Brooklyn, have patented several improvements in the process of making extract of malt,—namely, 1, the properly ground malt is treated with an alkaline solution, in order to neutralize the fatty acids which usually impart a bad taste to the product; 2, the extract is separated from the solid matters by pressing in press cloths, whereby it is obtained as a clear liquid with scarcely any loss. (N. R., 1880, 179.) Pharmaceutically, extract of malt has been used as an emulsifying agent; it makes a good basis for a cod liver oil emulsion, for which purpose it is admirably adapted therapeutically. For therapeutic properties see Maltum.

Dose, from one to four fluidrachms (3.75 to 15 mils).

Off. Prep.—Emulsum Olei Morrhuae cum Malto, N. F.


The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.



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