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:
“Friends, the soil is poor, we must sow seeds in plenty
for us to garner even modest harvests.”
—Novalis [Friedrich Von Hardenberg] (1772–1801)
“The history of any nation follows an undulatory course. In the trough of the wave we find more or less complete anarchy; but the crest is not more or less complete Utopia, but only, at best, a tolerably humane, partially free and fairly just society that invariably carries within itself the seeds of its own decadence.”
—Aldous Huxley (1894–1963)