Malt
1366416-29-6 · (2-(1H-Indol-3-yl)ethyl)(methyl)(prop-2-en-1-yl)amine · 1H-Indole-3-ethanamine, N-methyl-N-2-propen-1-yl- · Malt · N-(2-(1H-Indol-3-yl)ethyl)-N-methylprop-2-en-1-amine · N-Methyl-N-allyltryptamine · R3PSM6BEG8 · MaltMalt is sprouted and kilned grain, used for flavour, colour and as a source of the enzymes that convert starch to sugar. It is the basis of brewing and of malted bread.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Permitted | 21 CFR 184.1443aretrieved 2026-09-07 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Barley, or another grain, is steeped until it germinates, then dried and kilned. Germination develops the enzymes; kilning stops it and builds the colour and flavour.
- Vegan
- Vegetarian
- InChIKey
- GXCLVBGFBYZDAG-UHFFFAOYSA-N
- PubChem
- CID 155907915
Every name it appears under
8 recorded names. A label may use any of them.
CAS registry number
- 1366416-29-6
As it appears in regulation
- Malt
Other names
- (2-(1H-Indol-3-yl)ethyl)(methyl)(prop-2-en-1-yl)amine
- 1H-Indole-3-ethanamine, N-methyl-N-2-propen-1-yl-
- Malt
- N-(2-(1H-Indol-3-yl)ethyl)-N-methylprop-2-en-1-amine
- N-Methyl-N-allyltryptamine
- R3PSM6BEG8
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- ecfr retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/malt.json