Organic Tapioca Syrup 28 DE
Description
Description
Organic Tapioca Syrup is produced by mixing the tapioca (manioc) starch with water, heating and treating with non-GMO enzymes to hydrolyze the starch into sugars. The sugar solution is filtered, then concentrated in an evaporator to standardize it to the proper solids range.
Our high-quality, sustainably-sourced organic tapioca syrup 28de, not only offers sweetness in food and beverage applications, but also a variety of functional benefits. With growing concern from concerns from consumers surrounding corn syrup and GMO’s, this tapioca-derived natural sweetener can meet consumer demands. Unlike corn, commercial cultivation of GMO tapioca doesn’t currently exist making this versatile sweetener 100% Non-GMO and Organic.
Specifications
pH (50% solution): 3.5 - 6.5
Dextrose Equivalent: 25% - 32%
Brix (25°C): 78.0% - 82.0%
Sulphur Dioxide: < 10 ppm
| Application | Example | Function |
| Bakery | Breads, Cookies, Muffins | Lower DE for complex carbohydrates and binding; higher DE for sweetness, humectancy, browning; yeast fermentation; shelf extension |
| Bars & Cereal | Nutrition bars; granola; cereal clusters, energy bites | Low-to-mid DE for chewiness, tack-free coating, shine; binding; higher DE for sweetness, humectancy, browning, soft texture |
| Beverages | Sparkling soda; sports drinks; cocktail mixes | Lower DE for body, mouthfeel and emulsion stabilization; higher DE for sweetness and use as a priming sugar; yeast fermentation |
| Confectionary | Lollipops; licorice; caramels; mashmallows; gum; mints | Low-to-mid DE for tack-free crystallization control, binding, texture; high DE for sweetness; good for color development |
| Dressings & Sauces | Salad dressings; marinades; dips; spreads; pudding | Lower DE for viscosity modification and mouthfeel; higher DE for sweetness and browning |
| Frozen Desserts | Ice cream; gelatos; novelty dessert bars | Lower DE for freeze-thaw stability, ice crystal inhibition, improved mouthfeel especially in low or reduced-fat ice cream; higher DE for sweetness, freeze point depression |
| Fruit Preps & Preserves | Jams; jellies; table syrups; fruit preparations | Lower DE for viscosity and body; higher DE for sweetness and water activity control |
| Nutra & Pharma | Gummy vitamins; lozenges; cough syrups | Creates softness and chewiness in gummy vitamins; low-tack coating in hard lozenges; improves viscosity of liquid suspensions |
| Snacks | Coated popcorn; pretzels; fruit strips; other snacks | Lower DE for low-tack coating and binding; higher DE for sweetness and soft texture |
Nutrition
This information is provided as an aid in your development work, but should not be used solely to determine your nutrient labeling. There is some natural variation in the nutritional composition. A zero value for a nutrient in the 100 gram column can indicate that information is not available. The nutrient may be present, but was not part of the nutrient analysis. You will need to analyze for these nutrients as they occur in your product as required by the Code of Federal Regulations, Title 21, Chapter 1, Subchapter B, Part 101.
Please feel free to contact GloryBee Quality Assurance Department with any additional questions or concerns regarding this or any other product we carry.
Shelf Life
Suggested Storage
Product shelf life is dependent on storage conditions and is highly variable. Products should be stored under cool, dry conditions and in a humidity controlled environment. Industry standard for product, when stored under optimum conditions, is 12 months from the date of manufacture.