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Aunt Patty's

Non-GMO Brown Rice Syrup 42DE

  • Non-GMONon-GMO image
  • KosherKosher image

Item# 20414

Size: 3100 Pound

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Description

Details

Our non-GMO project verified brown rice syrup is extracted from premium quality non-GMO project verified brown rice through a process that involves the mixing of cooked rice starch with saccharifing enzymes. The addition of the enzymes allow for the starch in the rice to break down into sugars. Once the starch is broken down, the liquid is strained to remove impurities and then heated to further reduce into a syrup until it reaches the desired consistency. No synthetic materials or chemicals are used in this process.   "DE" stands for dextrose equivalent and is a measure of the amount of reducing sugars present in a sweetener, relative to dextrose (a.k.a. glucose).  It is expressed as a percentage on a dry basis.  For example, brown rice syrup with a DE of 42 would have 42% of the reducing power of dextrose (which has a DE of 100).  

Also commonly known as rice malt or maltose syrup, brown rice syrup is used as an alternative natural sweetener. It is high in the simple sugar maltose and low in glucose and fructose. With its unique, slightly-nutty flavor, it can be used as a substitute for sugar in any recipe. To sub for sugar, use 1 1/4 cups of brown rice syrup for one cup of sugar and reduce another liquid in the recipe by 1/4 cup. In the food industry, it is commonly used to sweeten granola, bars and cereals but can also be used to sweeten baked goods such as cookies, cakes and brownies. 

Color: Light to medium amber
Flavor:  Clean and sweet with a hint of a mild buttery flavor
Dextrose Equivalent (DE):  38 - 44
pH:  4.8 -6.0
Brix Refractometer:  79-81% solids
Ash:  Less than 1%
Carbohydrate Composition:

  • Dextrose (DP1): 11-20%
  • Maltose (DP2):  11-20%

Attributes

  • Non-GMO Project Verified
  • Kosher
  • Stored in AIB Superior Rated Facility

Storage Recommendations

The product shelf life is dependent on storage conditions and is highly variable.  Brown rice syrup should be stored under cool, dry conditions and in a humidity controlled environment.  The industry standard for shelf life, when stored under optimum conditions, is 12 months from the date of manufacturer.  

Note: The information listed above for color, DE, Brix, pH, etc. are averages only. For information on specific lots, please request via our sales department.

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