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Organic & Conventional Rice Syrup

Organic & Conventional Rice Syrup

Shafi Gluco Chem produces a wide variety of rice syrups; all made enzymatically by our patented process from 100% whole rice. Our rice syrups can be made from white rice, brown rice. Depending on your application, you may choose from “traditional brown” or “clarified syrups” in D.E. ranging from 26 to 70.

Clarified Rice Syrups:

Clarified brown rice syrup is a popular sweetener in the baking and confections industry owing to its high proteins and amino acid levels. The syrup usually consists of a base made out of Whit Rice, lightly filtered to produce clear amber syrup with a low flavor profile. The clarified rice syrup is mostly opaque, with a buttery flavor and free of any additives, resulting in a premium quality.Preferred in high usage, delicately flavored or frozen applications.

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Brown Rice Syrups:
Brown rice syrup, also known as rice malt syrup, is a light-tasting sugar substitute that is allergen-free, low in calories, and comes in various levels of sweetness. With a consistency similar to that of honey, Brown Rice Syrup has established itself as a popular alternative to sugar in the beverage and confections industry.

Using Brown Rice Syrup also serves as a healthier alternate to refined sugar, since it contains lower calories. The starch and carbohydrates release a slow but steady stream of energy in the body, making it great complement for desserts, snacks, and cereal bars. At SGC, we produce Brown Rice Syrup using the finest quality of rice, which ensures a premium quality product. Brown Rice Syrup is available in different DE levels in both Conventional and Organic types.

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Clarified Brown Rice Syrups:
Clarified Brown Rice Syrup is among the most popular sweeteners available, owing to its nutritional value and a healthy raw material base. Clarified Brown Rice Syrup is derived from brown rice syrup, which is processed further with the help of certain enzymes to produce a clarified rice syrup. The fermentation process does not involve the use of any synthetic chemicals, which results in an end product free of artificial agents. Further filtration produces transparent but golden colored syrup with a lower flavor profile.

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