Ok. I'll assume it's not diastatic and probably throw it away. The site is not clear and is it safe to assume that no one ever uses diastatic as a sweetner? I'll just stick with barley syrup or honey.
Barley Malt is a natural sweetener derived from an extract of sprouted barley. As a sugar substitute, Barley Malt is a natural whole food. We blend 1% maltodextrin (from corn) to limit clumping and allow for free flowing. Maltodextrin is a pure carbohydrate that is a synergistic and complementary sweetener. NOW provides a full line of unique sweeteners including Beet Sugar, Date Sugar, Dextrose, Fructose, Lactose, Maple Syrup, Sorbitol, Turbinado and Xylitol Sugars. NOW also produces full lines of vitamins, herbs, pure cosmetics, whole grains, and flours.