About Briess: News
Briess introduces gluten-free
malt extract substitute
January 31,
2007--To help formulators respond to the growing demand for gluten-free foods,
Briess Malt & Ingredients Company introduces BriesSweet(tm) White Sorghum Syrup,
a
gluten-free malt extract substitute that promotes browning in
cereals, snack foods and baked goods.
BriesSweet(tm) White Sorghum Syrup is enzymatically-produced from the starchy heads
of the grain, not the cane, of the white sorghum plant. A natural sweetener with
large amounts of maltose, it was originally developed by Briess for the
production of gluten-free beer. It is characterized by the same reducing sugars
and amino acids as malt extract which promote browning. The new application of
BriesSweet(tm) White Sorghum Syrup as a browning agent in foods greatly expands the
capability of formulators to develop more visually eye appealing gluten-free
foods.
Available in two dextrose equivalents, 45DE High Maltose and 60DE, BriesSweet(tm)
White Sorghum Syrup is all-natural, non-GMO and Kosher Certified for a clean
label.
BriesSweet(tm) White Sorghum Syrups are multi-functional, delivering a variety of
benefits including fermentable sugars and nutrients for baked goods, texture
control in frozen dairy desserts, and sweetness, body and bulk, extended shelf
life, and flavor masking to baked goods, bars, cereal, confectionery and more.
High maltose syrups match the carbohydrate profile of malt extracts and have
very similar characteristics such as moderate, long lasting sweetness,
humectancy and medium viscosity. BriesSweet(tm) White Sorghum Syrup 60 DE is a
higher conversion sweetener with increased browning, higher sweetness, lower
water activity and reduced viscosity.
Call Briess at 920.84.7711 to learn how BriesSweet(tm) Grain Sorghum Syrup can
deliver function while helping achieve gluten-free label claims for your food or
beverage.
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