About Briess: News
Briess unveils organic tapioca maltodextrins &
more natural syrups at Nat'l Products West
March 26, 2006-Several new certified organic ingredients were unveiled by
Briess Malt & Ingredients Company at the 2006 Natural Products West Show in
Anaheim, March 24-26. Organic BriesSweet(tm) Tapioca Maltodextrins and three new
styles of BriesSweet(tm) natural sweeteners were featured at the show.
Briess introduced two dextrose equivalents of Organic BriesSweet(tm) Tapioca
Maltodextrins, 3DE and 10DE. Agglomerated, free-flowing white powders, Organic
BriesSweet(tm) Tapioca Maltodextrins flow freely, have increased dispersability
and dissolve easily. With neutral flavor and low sweetness, Organic
BriesSweet(tm) Tapioca Maltodextrins offer a wide range of functions to many
foods and beverages. They make an ideal carrier or bulking agent for dry blend
applications; increased viscosity, gloss and body in products from dressings to
glazes to jams; and improved viscosity, mouthfeel and lubricity to mimic fat in
low- or reduced-fat applications. They also function as a binder, coating agent,
extender, filler, gelling agent, thickener, and stabilizer.
BriesSweet(tm) Tapioca, White Rice and White Sorghum Syrups join the extensive
Briess line of natural sweeteners which already includes brown rice syrups,
malted barley extracts and malted milk powder. Four dextrose equivalents of
conventional BriesSweet(tm) Tapioca Syrups were introduced: 28DE, 42DE,
45DE High Maltose and 63DE. The four styles are available as USDA Certified
Organic. BriesSweet(tm) White Rice Syrup 45DE High Maltose is available as
conventional and USDA Certified Organic. With neutral flavor and varying degrees
of sweetness, BriesSweet(tm) Tapioca and White Rice Syrups offer a range of
functions beneficial to the development and production of many foods and
beverages including bars, bakery, cereal, confectionery, ice cream, beverages
and more. They act as a binder, enhance fermentability and browning, improve
viscosity and help control sugar crystallization. They are also a foam
stabilizer, improve humectancy, and produce sheen.
BriesSweet(tm) White Sorghum Syrups were introduced in two dextrose
equivalents, 45DE High Maltose and 60DE. Briess sorghum syrups are produced from
the grain of the sorghum plant, not the cane, and has a slight characteristic
sorghum flavor and aroma.
All of the new ingredients are produced by a natural enzymatic process, and are
hypoallergenic and well suited to the development of gluten-free foods and
beverages.
 Back
to News Archives |
