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Rice Fructose syrup is a natural sweetener made from rice of Oryza Sativa (Asian Rice) origin, which is Allergen Free and Non GM. Rice Fructose syrup can be made with either conventional rice or organic rice. Organic Rice Fructose is made with Organic Rice. Organic Rice is a produce of pesticide free farming, which gives lower yield, but higher quality in terms of minimum undesirable content in the grain.
Organic Rice Fructose finds wide application in health foods and beverages, due to its inherent nature of being ‘Natural’, ‘Non GM’, ‘Allergen Free’, ‘Gluten Free’ ‘Organic’ and has ‘Low Glycemic Index’ (fewer calories). Being a plant source, Rice Fructose is suitable for ‘Vegan’ and ‘Vegetarian’ foods. Rice Fructose makes a great base for pollen-free table top sweeteners, such as pancake syrup, breakfast sweetener, honey substitute, etc. Rice Fructose is a good bulking agent for natural and blended sweeteners. Rice Fructose is a perfect healthy alternate to High Fructose Corn Syrup (HFCS).
Rice Fructose Syrup is very sweet with Fructose content ranging from 40-90%. As a substitute of sucrose, Rice Fructose syrup contains higher sweetness than sucrose and has wider applications. Commercially it is widely used in food, canned fruit, jam, dairy products, beverage, tobacco, cold drink, fruit juice, preserved fruit, wines, heath food, salad dressings, household seasonings and chemicals. High Fructose Rice Syrup can partially or totally replace sucrose in beverage production or food processing.
Rice Fructose syrup & High Fructose Corn Syrup (HFCS) have similar application in wide variety of food products including cookies, crackers, cereals, flavored yogurts, ice cream, preserved meats, canned fruits and vegetables, soups, beers, and many others. One of the main applications of High Fructose Corn Syrup (HFCS) is in beverage industry where it is used as a sweetener in soft drinks, as fructose is sweeter than sugar but contains fewer calories to that of sucrose.
Rice Fructose Syrup is a ‘Natural Sweetener’ and has major benefits over High Fructose Corn Syrup (HFCS). Rice fructose is produced from Non GM rice whereas High Fructose Corn Syrup (HFCS) is normally produced from GM corn. Non GM rice grain is rich in nutrients, vitamins & carbohydrates and other essential nutrients which is healthier for human beings. GM grains cause the degradation of foods to the point where everything that we eat will be artificial and genetically engineered. In the long run these types of non-natural foods will cause a variety of health problems.
Rice fructose syrup is allergen free as its natural raw material, Rice, is itself allergen free. Allergen which is caused due to corn is difficult to diagnose which may lead to mild to severe effects of skin rash, Nausea, stomach cramps, indigestion, vomiting or diarrhea, Stuffy or runny nose & Sneezing etc.
The primary reason that fructose is used commercially in foods and beverage is because it has high relative sweetness. It is the sweetest of all naturally occurring sugars. In general, fructose is regarded as being 1.73 times as sweet as sucrose.
Rice Fructose has higher solubility than other sugars as well as other sugar alcohols. Rice Fructose is, therefore, difficult to crystallize from an aqueous solution. Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.
Rice Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH). Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.
The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Also glycemic index (GI) is a number associated with a particular type of food that reflects the food's effect on a person's blood glucose (blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose.
Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and have proven benefits for health.
This implies that Rice Fructose syrup has high sweetness index value in comparison to the sucrose (cane sugar) but contains fewer calories to that of sucrose. Also the glycemic index value is lower for fructose -90 & fructose – 48 in comparison to sucrose.
This implies that Rice Fructose syrup has high sweetness index value in comparison to the sucrose (cane sugar) but contains fewer calories to that of sucrose. Also the glycemic index value is lower for fructose -90 & fructose – 48 in comparison to sucrose.
High Fructose Rice Syrup should be stored at an ambient temperature in a cool, dry environment, away from sunlight.