• Our syrup solids are made from the partial enzymatic conversion of rice, tapioca starch, or oat flour yielding a spray dried white, odorless powder with bland flavor.
  • These nutritive carbohydrates are highly versatile ingredients and can be used in a variety of applications. Syrup solids are available in a DE range between 28 and 42 and yield moderate sweetness and provide moisture retention, binding properties, solubility, low hygroscopicity, crystal growth inhibition, low browning tendency, viscosity/bodying agent, freezing point control, low osmotic pressure and film-forming properties.