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Uniquely Briess - BriesSweet^™ White Sorghum Syrup

BriesSweet^™ White Sorghum Syrup functions as a gluten-free substitute to malt extract, and offers a gluten-free solution to the challenge of browning cereals, crackers, snack foods, particulates, baked goods and other foods that are formulated gluten-free.

Enzymatically produced from the starchy heads of the grain, not the cane, of the sorghum plant, BriesSweet^™ White Sorghum Syrup contains the same reducing sugars and amino acids as malt extract to promote browning. A natural sweetener with large amounts of maltose, it was originally developed by Briess for the production of gluten-free beer. The new application of BriesSweet^™ White Sorghum Syrup as a browning agent in foods greatly expands the capability of formulators to develop more visually eye appealing gluten-free foods. In addition to matching the carbohydrate profile of malt extracts, BriesSweet^™ White Sorghum Syrup has very similar characteristics such as moderate, long lasting sweetness and medium viscosity. It also delivers the same funtionality to finished foods including improved humectancy. Call Briess today to learn how all-natural BriesSweet^™ White Sorghum Syrup can help solve your formulating challenges and achieve label claims for many foods and beverages, gluten-free or otherwise.

Click here for more features, benefits, applications and product information about this innovative sorghum syrup produced exclusively by Briess in North America.