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Brown Rice Syrup
Brown rice syrup is an extremely versatile and relatively healthy sweetener
which is derived by culturing rice with enzymes to break down the starches,
then straining off the liquid and cooking it until the desired consistency
is reached. The final product is roughly 50% soluble complex carbohydrates,
45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream
immediately, the maltose takes up to one and a half hours to be digested,
and the complex carbohydrates take from two to three hours, providing
a steady supply of energy. Rice syrup has a shelf life of about a year,
and once opened, should be stored in a cool, dry place.
http://www.starch.dk/isi/starch/ricesyrup.htm
Barley Malt Syrup
Barley malt is a thick, dark, slow-digesting sweetener made from sprouted
barley. It has a malt-like flavor. Some say barley malt is to beer as
grapes are to wine. It is ideally suited to brewing for many reasons:
Malted barley has a high complement of enzymes for converting its starch
supply into simple sugars; it also contains protein, which is needed for
yeast nutrition. Another important element is its flavor. Pure malt extract,
which is relatively expensive, is sometimes adulterated with corn syrup,
which is cheap. Barley malt extract (available in powder and liquid forms)
is also used medicinally as a bulking agent to promote bowel regularity.
http://www.kroger.com/hn/Food_Guide/Natural_Sweeteners.htm
Molasses
70 percent sucrose. The dark, syrupy "leftovers" from the sugar-refining
process. Marginally qualifies as a natural sweetener, but it does contain
most, if not all, of the redeeming value of the original cane plant--such
as thiamine, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium,
potassium, and chromium, as well as other micronutrients. Very strong
flavor. A source of iron.
http://www.livrite.com/sweeten.htm
Honey
Honey is a sweet substance made from plant nectar (sucrose) by the honeybee.
The source of the nectar determines the color, flavor, and texture of
honey. Honey is sold in liquid or crystallized form, and is available
raw or pasteurized. Commercial honey is heated to 150 to 160°F (65.5
to 71°C) to prevent crystallization and yeast formation. "Raw"
honey has not been heat-treated. About 40% of the sugar in honey is fructose.
Honey may contain Clostridium botulinum spores, the bacterium that
causes botulism. Heat treatment is not sufficient to destroy C. botulinum
spores, but the high sugar content of the honey prevents the spores from
germinating, thus preventing the risk of deadly botulism. Normal adults
are not at risk of botulism from eating honey; however, the gastrointestinal
tracts of young infants (under one year of age) may promote spore germination.
For this reason, infants under one year of age should not consume honey
in any form.
http://www.kroger.com/hn/Food_Guide/Natural_Sweeteners.htm
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