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:
“They say the seeds of what we will do are in all of us, but it always seemed to me that in those who make jokes in life the seeds are covered with better soil and with a higher grade of manure.”
—Ernest Hemingway (1899–1961)
“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)