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:
“Every institution not only carries within it the seeds of its own dissolution, but prepares the way for its most hated rival.”
—W.R. (William Ralph)
“The city mouse eats bread and cheese;—
The garden mouse eats what he can;
We will not grudge him seeds and stocks,
Poor little timid furry man.”
—Christina Georgina Rossetti (1830–1894)