Item #: Rice_Syrup
Rice Syrup
Organic rice syrup is a nutritive sweetener and functional source of carbohydrates. Ciranda offers brown and clarified (clear) rice syrups in a dextrose equivalency (DE) range of DE 28 - 60. Even sweeter, our rice syrups include a social program that impacts the lives of area rice farmers.
SKU: 76107
Origin: Pakistan
Weight: 3007.11 LB
Ships In: Request a Quote
Description
Organic rice syrup is produced from organic rice using enzymes. The conversion process creates viscous syrups that provide sweetness and functionality in applications like bakery, confections and frozen desserts. Ciranda supplies glucose and high maltose varieties of brown and clarified rice syrups in a range of DE levels.
In applications like ice cream, bars, granola, and gummy confections, rice syrup functions as a binder, humectant, browning agent, flavor enhancer, and texture modifier. In most cases, lower DE syrups have a higher viscosity and a lower sweetening power, while higher DE syrups have a lower viscosity and higher sweetening power.
Organic and non-GMO rice syrup is an excellent replacement for corn syrup, and can often be substituted at a one-to-one ratio. Contact us for help selecting the appropriate DE level for your application.
Ciranda's rice syrups are produced with solar energy and impact the livelihood of area rice farmers under the Kisan Dost "Farmer's Friend" platform that provides farmer services like direct purchase of paddy, mobile agro-consultancy services, and fair minimum pricing.
Conventional non-GMO brown and clarified rice syrups are available in the same DE levels. Contact us for full program details.
Product FAQ
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Rice syrup helps to retain moisture in baked goods, improving texture and extending shelf life by preventing the products from drying out.
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Rice syrup is a natural sweetener that provides a mild flavor, is allergen-free, and is suitable for use in organic and non-GMO products.
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Rice syrup has a mild sweetness compared to other sweeteners like sugar or high fructose corn syrup. This can be beneficial in products where a less intense sweetness is desire but the functionality is still desired.
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Yes, rice syrup can be used in baking as a sweetener and a binder. It helps provide moisture and chewiness to baked goods and can be a suitable replacement for other liquid sweeteners like honey or maple syrup.
Grower Story: Asma Shabbir
The Sheikhupura District in Pakistan’s Punjab province boasts a rich clay soil that is ideal for farming. Since childhood, 45-year-old Asma Shabbir has worked this land, producing wheat, corn, and the aromatic, long-grained basmati rice for which the region is famous.
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Tapioca Syrup
TapiOK® organic tapioca syrups are colorless, neutral-flavored syrups that add sweetness and functionality in a variety of applications from cookies to ice cream to beverages and beyond. Ciranda supplies tapioca syrups with a range of sugar profiles in a dextrose equivalent (DE) range of DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but often sweeter. Many manufacturers find success combining multiple DE's to achieve the desired balance of sweetness and texture. As the first supplier to introduce organic tapioca syrup commercially to the North American market, Ciranda has decades of experience helping manufacturers formulate with a variety of syrups from different plant sources. Compared to syrups from grains, tapioca syrups are beloved for their exceptional film-forming and low-tack properties, which is beneficial in granola bars and confections to prevent the product from adhering to the packaging. Organic and non-GMO tapioca syrups can often be substituted at a one-to-one ratio for corn syrup at the same or similar DE. Unlike syrups from corn, genetically modified tapioca currently does not currently exist commercially. Conventional non-GMO tapioca syrups are available in the same DE levels.
Rice Maltodextrin
Organic rice maltodextrin is produced from organic and non-GMO rice starch using enzymes. It functions as a bulking, carrying and texturizing agent, and is a suitable replacement for corn maltodextrin. Rice maltodextrin is commonly used in dry spice mixes, seasonings and marinades; as well as in instant products like oatmeal and coffee creamers. As a fast-digesting carbohydrate, it is useful in sports and nutritional powders. Maltodextrin is highly absorbent and converts liquid oils, sweeteners and fruit juices into powdered food ingredients during the spray drying process. With excellent thickening and fat mimicking properties, maltodextrin can create dairy and dairy alternative products with a creamier and more luxurious mouthfeel.
Rice Syrup Solids
Our organic rice syrup solids are produced from organic and non-GMO rice which is grown and harvested in Pakistan. Rice syrup solids are also known as dried glucose syrup or glucose syrup solids and are an excellent option for manufacturers looking to replace corn syrup solids. Manufacturers of formed bars, powdered supplements and granola clusters use rice syrup solids as a source of energy and to improve the texture of the final product. Syrup solids are a popular choice in confections and gummy supplements for building solids and controlling water activity. Use syrup solids as a flavor carrier in powdered seasonings and rehydration mixes.
Agave Syrup
Organic agave syrup is produced from the juice of the piña from the azul variety of the agave tequilana plant, commonly called blue agave. This medium-colored, golden amber syrup is truly a labor of love with piñas taking approximately seven years to grow before they can be harvested by the jimadors (agave farmers). Agave syrup naturally contains a high percentage of fructose. It functions as a sweetener, slight binder, and browning agent in applications like granola, biscuits, bread, sauces, ice cream and yogurt. It is especially popular in flavored table and beverage syrups and alcoholic and non-alcoholic beverages. Agave syrup is also sometimes known as agave nectar.