Barley malt is similar to
rice syrup in that it is processed from
grain, and retains about 40% of its complex carbohydrates. The remaining
sugar composition is 42% maltose, 6% glucose, and about 1% fructose.
It is used mainly in candies and soy milks and imparts a rich, distinct
flavor. Avoid products that have been mixed with corn syrup, which will
speed up the absorption of the sugars.