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RiceSweet™ CL 42 LS

RiceSweet™ CL 42 LS is a 42 DE Brown Rice Syrup, made by a natural enzymatic hydrolysis process with lower sugars than traditional 42DE syrups. RiceSweet™ CL 42 LS is a pleasingly sweet concentrated syrup. RiceSweet™ CL 42 LS is Non-GMO, and naturally free of allergens and gluten. Manufactured in the USA.

Properties

Physical Form
Liquid

Product families

Applications

Food & Nutrition — Beverage
  • Other Non-Alcoholic Beverages
Food & Nutrition — Food
  • Cereals & Snacks
  • Confectionery
  • Desserts & Fruit Preparations
  • Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor
  • Sweeteners & Syrups
Food Ingredients — Texture & Consistency
  • Other Texture & Consistency Products

Other characteristics

Brand
RiceSweet
Functions
Mouthfeel Improvement, Nutritive Sweetener
Packaging Type
Totes (IBC)
Ingredient Name
Brown Rice Syrups
Labeling Claims

Allergen-free, Gluten-free, Hypoallergenic, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based; Allergen-free; Gluten-free; Hypoallergenic; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based

Ingredient Origin
  • Natural Origin, Plant Origin
  • Natural Origin
  • Plant Origin
Markets
Food & Nutrition
PACKAGING
275 gallon Disposable Totes
Technology
Food Ingredients
Country of Origin
United States of America (USA)
Food Ingredients Functions
  • Mouthfeel Improvement
  • Nutritive Sweetener
Certifications and Compliance
  • Gluten-free
  • Kosher
  • Level 3 SQF Certified
  • Non-GMO Project Verified
  • Organic Certified
  • USDA NOP Certified
  • USDA Organic
Food and Nutrition Applications
  • Breakfast Cereals
  • Cereal Bars
  • Fermented Foods
  • Frozen Desserts
  • Gummies
  • Hard Boiled Candy
  • Sauces
  • Tabletop Condiments
Ingredient Features and Attributes

Highly soluble with a balanced carbohydrate profile.; Natural source of mild sweetness.; Dissolves easily and improves viscosity.; Provides excellent crystallization control and inhibits crystallization.; Enhances mouthfeel and promotes chewiness.; Aids in color development in baked goods.; Supports yeast fermentation processes.; Demonstrates good binding properties and offers low tack coatings.; Improved water retention capabilities.

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