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:
“No habit or quality is more easily acquired than hypocrisy, nor any thing sooner learned than to deny the sentiments of our hearts and the principle we act from: but the seeds of every passion are innate to us, and nobody comes into the world without them.”
—Bernard Mandeville (1670–1733)
“Thus Winter falls,
A heavy gloom oppressive o’er the world
Through Nature shedding influence malign,
And rouses up the seeds of dark disease.
The soul of man dies in him, loathing life,
And black with more than melancholy views.”
—James Thomson (1700–1748)