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The Process
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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