Tapioca syrup is a sweetener derived from the cassava root, a tuber native to South America. It is also increasingly being recognized as a healthier alternative to traditional sweeteners such as glucose, high fructose corn syrup, and other corn-derived sweeteners.
Both tapioca syrup, along with brown rice syrup as an alternative ingredient option, contribute more than just sweetness. They also provide nutritive solids, body, mouthfeel, and crystallization control, with physical and sensory properties comparable to other syrups. Rice Syrup is a natural sweetener derived from rice and a popular alternative to traditional sweeteners. Brown rice syrup is widely accepted by consumers as a recognizable ingredient from a better-for-you source.
Tapioca syrup and brown rice syrup can be used to replace traditional corn syrups in various food and beverage products.
Tapioca and rice syrups are naturally non-GMO and also available in organic versions. The dextrose equivalent (DE) varies from 26 up to 63, mirroring the traditional corn syrups that they replace.
In conclusion, both tapioca syrup and brown rice syrup offer a unique blend of benefits for food and beverage manufacturers. Their nutritional profile, versatility, and appeal to health-conscious consumers make them attractive options to traditional corn-based sweeteners like high fructose corn syrup and glucose. Blendtek can help you select the best option for your products.
