To catalogue
Suzanne's Specialties 28DE Brown Rice Syrup
28DE Brown Rice Syrup is a natural sweetener produced by steeping brown rice with natural enzyme preparations, which convert the mashed grain into a smooth flavored and pleasantly sweet liquid extract. The mash is then filtered to remove insolubles and the sweet extract is finally concentrated under vacuum to a rich, heavy syrup having a light amber color. This brown rice syrup has been specially processed to have a composition that is fairly low in simple saccharides and high in complex carbohydrates.
Properties
- Physical Form
- Liquid
Product families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Other characteristics
- Functions
- Nutritive Sweetener
- Ingredient Name
- Brown Rice Syrups
- Labeling Claims
- Kosher, Natural, Non-GMO
- Kosher
- Natural
- Non-GMO
- Calories (Energy)
- 316.0 - 316.0 Cal/100 g
- PACKAGING
- 60 lbs. Plastic Pail
- 640 lbs. Plastic Drum
- 3000 lbs. Paper Tote
- 3000 lbs. Plastic Tote
- 47,500 lbs. Bulk Tanker
- Shelf LIfe
- 12 months
- Ingredient
- Brown Rice Syrups
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Pails
- Totes (IBC)
- Country of Origin
- Pakistan
- Storage Condition
Store away from sunlight in a cool, dry environment under ambient conditions 10 to 27°C (50-80°F) with 70% max humidity.
- Food Ingredients Functions
- Nutritive Sweetener
- Certifications and Compliance
- FDA Compliant
- GFSI Certified
- Generally Recognized As Safe (GRAS)
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
Technical data
Table 1 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 1000 | cfu/g | BAM-FDA online Chapter 3 |
| Total Coliforms | max. 10 | cfu/g | BAM-FDA online Chapter 4 |
| E.coli | max. 10 | cfu/g | BAM-FDA online Chapter 4 |
| Osmophilic Yeast | max. 200 | cfu/g | BAM-FDA online Chapter 18 |
| Osmophilic Mold | max. 100 | cfu/g | BAM-FDA online Chapter 18 |
| Salmonella | Negative | cfu/25g | BAM-FDA online Chapter 5 |
Table 2 of 4
20 rows| Characteristic | Value | Unit |
|---|---|---|
| Glucose (DP1) | 6 | g/100g |
| Maltose (DP2) | 13 | g/100g |
| Total Calories | 316 | Kcal/100g |
| Total Fat | max. 0.1 | g/100g |
| Saturated Fat | max. 0.1 | g/100g |
| Trans Fat | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium Content | max. 10 | mg/100g |
| Total Carbohydrates | 79 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Sugar | 19 | g/100g |
| Added Sugar | 19 | g/100g |
Table 3 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead Content | max. 0.05 | ppm | ICP-MS/MS |
| Arsenic Content | max. 0.1 | ppm | ICP-MS/MS |
| Cadmium Content | max. 0.05 | ppm | ICP-MS/MS |
| Mercury Content | max. 0.01 | ppm | ICP-MS/MS |
Table 4 of 4
12 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Dextrose Equivalent | 27 - 33 | % | Lane Eynon |
| Glucose Content | 2 - 10 | g/100g | HPLC |
| Maltose Content | 9 - 19 | g/100g | HPLC |
| Other Carbohydrates | 74 - 82 | g/100g | Calculated |
| Brix | 79 - 81 | % | Refractometer |
| pH Value | 4 - 6.5 | — | pH Meter |
| Ash Content | max. 0.5 | % | AOAC 923.03 |
| Water Activity | 0.82 | Aw | Water Activity Meter |
| Energy | 316 | Kcal/100g | Calculated |
| Starch Content | Negative | % | AOAC 935.24 |
| Protein Content | max. 0.5 | % | Kjeldahl method |
| Fat Content | max. 0.5 | % | AOAC 2003.06 |
