From Seeds
The starchy seeds of certain plants are transformed into sweeteners by using the enzymes formed during germination or from bacterian cultures. Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes, such as corn syrup.
- Barley malt syrup is made from germinated barley grains.
- Brown rice malt syrup is made from rice grains cooked and then cultured with malt enzymes.
- Amazake is made from rice fermented with Koji (Aspergillus oryzae).
Read more about this topic: List Of Unrefined Sweeteners
Famous quotes containing the word seeds:
“The seeds of the life of fishes are everywhere disseminated, whether the winds waft them, or the waters float them, or the deep earth holds them; wherever a pond is dug, straightway it is stocked with this vivacious race. They have a lease of nature, and it is not yet out.”
—Henry David Thoreau (1817–1862)
“There is a patent office at the seat of government of the universe, whose managers are as much interested in the dispersion of seeds as anybody at Washington can be, and their operations are infinitely more extensive and regular.”
—Henry David Thoreau (1817–1862)