Specific Application

Product

Properties & Benefits

Baked Goods

Cookies, Cakes and Muffins

Rice syrup solids 21-24 DE
Clarified rice syrup 60 DE

Stabilizes moisture, moderates texture Partial egg white replacement Excellent freeze/thaw stability

Confections

Hard Candies

Clarified rice syrup 42 DE

Controls sugar bloom, moderates stickiness

Jelly and Gum Candies

Clarified rice syrup 60 DE

Good choice of processing viscosity, Clean flavor

Dressings and Spreads

Salad Dressings

Clarified rice syrup 42 DE

Provide stability, texture, smooth mouth feel

Parameters

Rice Syrup      60 DE

Rice Syrup     42 DE

Rice Syrup       28 DE

High Maltose Syrup 45 DE

Syrup Color

Brown/ Clarified

Brown/ Clarified

Brown/ Clarified

Brown/ Clarified

Dextrose Equivalent (DE)

60

42

28

45

Total Carbohydrates g/100g

98.5

98.5

98.5

98.5

Dextrose

31

12

6

9

Maltose

36

16

13

43

Other Carbohydrates

31.5

70.5

70.5

46.5

Dry Solid Substance%

80

80

80

80

pH

5.5

5.5

5.5

5.5

Water Activity

0.67

0.80

0.82

0.80

Protein

≤ 0.10%

≤ 0.10%

≤ 0.10%

≤ 0.10%

Boiling Point

105°C

130°C

155°C

Storage time (days)

240

240

240

365

Specific Application

Product

Properties & Benefits

Baked Goods

Cookies, Cakes and Muffins

Rice syrup solids 21-24 DE
Clarified rice syrup 60 DE

Stabilizes moisture, moderates texture Partial egg white replacement Excellent freeze/thaw stability

Confections

Hard Candies

Clarified rice syrup 42 DE

Controls sugar bloom, moderates stickiness

Jelly and Gum Candies

Clarified rice syrup 60 DE

Good choice of processing viscosity, Clean flavor

Dressings and Spreads

Salad Dressings

Clarified rice syrup 42 DE

Provide stability, texture, smooth mouth feel

Parameters

Rice Syrup      60 DE

Rice Syrup     42 DE

Rice Syrup       28 DE

High Maltose Syrup 45 DE

Syrup Color

Brown/ Clarified

Brown/ Clarified

Brown/ Clarified

Brown/ Clarified

Dextrose Equivalent (DE)

60

42

28

45

Total Carbohydrates g/100g

98.5

98.5

98.5

98.5

Dextrose

31

12

6

9

Maltose

36

16

13

43

Other Carbohydrates

31.5

70.5

70.5

46.5

Dry Solid Substance%

80

80

80

80

pH

5.5

5.5

5.5

5.5

Water Activity

0.67

0.80

0.82

0.80

Protein

≤ 0.10%

≤ 0.10%

≤ 0.10%

≤ 0.10%

Boiling Point

105°C

130°C

155°C

Storage time (days)

240

240

240

365