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DEFINITION: RISYR® is a liquid rice extract, water-soluble obtained from selected rice, by controlled hydrolysis process with different grades of conversion, producing a natural sweetener. BENEFITS: It is a natural sweetener of easy digeson with sweet typical flavor, which is dependent of the degree of conversion. It is a hypoallergenic product, that contribute simples saccharides as a maltose and dextrose, oligosaccharides, protein and minerals in less quanty. APPLICATIONS AND FUNCTIONALITY: Is a sweetener with sweet favor that depend of the degree of conversion, it have viscosity character- iscs, texture and cohesiveness which imparts to the other products. They are used in cereals, cere- als bars, salads dressings, dairy products, carbonated beverages or beverages in general, confecon- ary, jams, fillings for baking, confeconery and in products for allergic people. TYPES: Diverse formulaons with different flavor profiles that adjust to customer´s needs with products such as: RISYR® 3380, 4280 and 6080. RISYR® NUTRIMENTAL INFORMATION* Serving size: 100 g (g/100g) Amount per serving. Kcal 318.00 Kcal from fat 7.2 g/100 g Total fat 0.80 Polyunsaturated fats 0.00 Monounsaturated fats 0.00 Trans fat 0.00 Cholesterol (mg/100 g) 0.00 Total carbohydrates 76.50 Sugars 30.00 Total fiber 0.00 Protein 1.20 Kcal per gram: *Fat 9 *Carbohydrates 4 *Protein 4 PHYSICOCHEMICAL Soluble solids (°Brix) 78-82 pH (10% Soln.) 5.0-6.0 Reducing sugars (Dextrose) (%D.B.) 30-63 Ash (%D.B.) Max. 2.5 Color (8% Soln.)(Ax10 @430nm) (°SRM) Max. 3.0 MICROBIOLOGY Standard plate count SPC (CFU/g) Max. 5,000 Coliforms (Plate count) (CFU/g) Max. 10 Molds (CFU/g) Max. 250 Yeast (CFU/g) Max. 250 Salmonella sp (CFU/25g) Negave E. coli (CGU/g) Negave CERTIFICACIONES: Complementos Alimenticios S.A. de C.V. *“The nutrional informaon is given to the best of our knowledge. It is the result of typical values and do not represent a specificaon”. Contact: Poniente 146 No.789 Col. Industrial Vallejo 02300 Mexico City. Phones: +52(55)5567-4022, +52(55)5587-3163. E-mail: [email protected]
