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.