PRODUCTS - Ingredients Manufacturing
 

Today's food manufacturer wants a reliable source of ingredients with natural purity, quality, and goodness. They want their ingredients produced and supplied quickly, consistently, and responsibly. California Natural Products is your partner in providing the behind the scenes research and development necessary to meet your growing demand for high quality, innovative ingredients.

At CNP, we develop and manufacture unique, high-quality ingredients from rice for the food industry. We apply advanced technology to develop processes and products that are compatible with the environment and that compliment the growing trends towards natural, whole foods.

We manufacture a wide variety of made to order rice syrups and syrup solids; custom rice fermentation premixes; rice protein concentrates, rice oligodextrin and rice starches based on polished (white), brown and organically grown rice. Our patented enzymatic processes yield consistent products. We use technology to compliment and master the processes that to us nature has given.
 
CNP Fat Replacement

CNP Fat Replacement provides the texture and functionality of solid fat. CNP Fat Replacement can replace up to 100% of the fat in reduced fat or fat-free products. Shortening and other fats in foods represent very high calorie sources for peoples' diets. Many individuals attempt to lose weight and reduce their cholesterol levels by eating foods low in fat. One way to do this is to eliminate fat altogether, and still keep the original taste and texture of the fat. CNP Fat Replacement may be easily incorporated into a wide variety of products. It is available in 50-pound cubes, ready to cut or spoon into food products. It is used exactly like solid fat.


TECHNICAL DATA SHEET CNP Fat Replacer
 

CNP Fat Replacer

CNP Fat Replacer provides the texture and functionality of solid fat. Fat Replacer can replace up to 100 % of the fat in reduced fat or fat-free products. Shortening and other fats in foods represent very high calorie sources for people's diets. Many people are attempting to lose weight  and reduce their cholesterol  levels by eating foods low in fat.  One way to do this is to eliminate fat altogether, and still keep the original taste and texture of the fat.

CNP Fat Replacer may be easily incorporated into a wide variety of products. It is available in 50-pound cubes, ready to cut or spoon into food products, and used exactly like solid fat.

 
NUTRIENT LABELING INFORMATION 2 PRODUCT SPECIFICATIONS
PER 100 GRAMS
Total Calories 340 Moisture, % 14
    Calories from fat 10 Color White to Straw
Total Fat (g) 1.0 pH 6.0-6.6
    Saturated Fat (g)  0.5 Taste Waxy, sweet
    Cholesterol (mg) 0 Water Activity (Max) 65
Sodium (mg) 50
Total Carbohydrates (g) 83 MISCELLANEOUS 2
    Dietary Fiber (g) 0.5 Ash, % 0.5
    Sugars (g) 18 Density (lbs/gal) 10.0
    Other Carbohydrates (g) 64 Microbiology (Typical Values):
Protein (g) 4    Std. Plate Count < 100/g
Vitamin A (µg as beta carotene) < 5    Total Coliforms < 3/g
Vitamin C (mg) < 1.2    Yeasts < 10/g
Calcium (mg) 23    Molds < 10/g
Iron (mg) 0.7
LABEL DECLARATION: RICE SYRUP
STORAGE CONDITIONS: 60-90oF food grade warehouse. For ease of handling, heat product to at least 90oF.
Packaging: 50-pound poly-lined corrugated box.
1 Low conversion brown rice syrup is only offered from     partially polished brown rice.
U.S. PATENTS 4,756,912; 4,876,096 2 All values typical; not to be construed as specifications.
5-1-01 3 No added acids or alkali. No sulfite is used.
"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."
 

Applications Guide


Baking Spreads Eggs Icings Reduced fat snack foods Stable emultions
Beef Burgers Fermented Foods Italian Dressings Salsas Tomato Sauces
Bread Improvers Fillings Ketchups Sauces Toppings
Cakes Foams Laminated goods Sausages Viscosity
Cereals Freeze/Thaw stability Margarine Snacks Whipped Toppings
Cheese Products Frozen Desserts Meat Products Soft Drink Concentrate Yeast-raised Bread Dough
Cookies Frozen Dough Microwaveable Bakery Products Soups Yogurts
Creamy Mouthfeel Fruit Based Desserts Nutrition bars Sour Cream
Dairy Drinks Functional Foods Pate Sports Drinks
Dairy Products Glazes Peanut Butter Spreadable Frostings
Diabetic Foods Ice Cream Puddings Stability
 

Recipes

Muffin Mix

Sugar 20.0%
Self-rising Flour 21.1%
CNP Fat Replacer 10.0%
Fat-free Milk 30.0%
Whole Eggs 16.6%
Vanilla Extract 1.7%
Salt 0.6%
  100.0%

   Cream together all ingredients except Flour and Milk

Add Flour and Milk and mix until smooth

Pour into molds and bake at 365° F. for 18 minutes

 

Rice Syrups

California Natural Products makes a wide variety of rice syrups, all made enzymatically (enzyme/enzyme hydrolysis, no acid hydrolysis) by our patented process from 100% whole rice. Our rice syrups can be made from white rice, brown rice, or certified organic rice. Depending on your application, you may choose from "traditional" or "clarified syrups" in D.E. ranging from 26 to 70.

 
TECHNICAL DATA

RICE SYRUP

WRS

 

CNP Rice Syrups are made enzymatically from 100 % whole rice and are available in a variety of conversions as shown below. These syrups have been lightly filtered to produce a translucent syrup. Similar syrup conversions are also available in "clarified" form and/or prepared from brown or organically grown rices. Kosher certified.

Product Description Low Conversion High Maltose Medium Conversion High Glucose
Rice Syrup Rice Syrup Rice Syrup Rice Syrup
Product Code WRSRD WRSHM WRSMC30 WRSHG40
Dextrose Equivalent (D.E., %) 26 42 57 70
TYPICAL CARBOHYDRATE CONTENT 1
Glucose (DP1), g/100g 6 3 25 42
Maltose (DP2), g/100 g 13 31 27 19
    TOTAL SUGARS, g/100 g 19 34 52 61
    OTHER CARBOHYDRATES, g/100 g 57 42 24 15
Viscosity, poise @ 100oF 150 125 100 100
NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 310 Brix 78% min. (Except 77% on RD)
    Calories from fat 5 Color Straw to amber
Total Fat (g) 0.5 pH (5% dilution) 6.0-6.6 (natural pH) 2
    Saturated Fat (g) 0.25 Taste Sweet, match standard
    Cholesterol (mg) 0
Sodium (mg) 15 MISCELLANEOUS 1
Total Carbohydrates (g) 76 Ash, % 0.4
    Dietary Fiber (g) 0 Density (lbs/gal) 11.8 @ 100°F
    Sugars (g) see detail above   Microbiology (Typical Values):
    Other Carbohydrates (g) see detail above     Std. Plate Count < 100/g
Protein (g) 0.5     Total Coliforms < 3/g
Vitamin A (µg as beta carotene) < 5     Yeasts < 10/g
Vitamin C (mg) < 1.2     Molds < 10/g
Calcium (mg) 20
Iron (mg) 0.9
LABEL DECLARATION: RICE SYRUP
STORAGE CONDITIONS: 60-90°F food grade warehouse.  For ease of handling, heat to at least 90°F.
SHELF LIFE: Unopened, minimum 6 months. Refrigerate after opening.
1 All values typical; not to be construed as specifications.
U.S. PATENTS 4,756,912; 4,876,096 2 No added acids or alkali. No sulfite is used.

5-1-01

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

TECHNICAL DATA SHEET

CLARIFIED RICE SYRUP

"WRS....CL"

 

CLARIFIED RICE SYRUP "WRS..CL"

 

CNP Clarified "CL" Rice Syrups are made enzymatically from 100 % whole rice and are available in a variety of conversions as shown below. These syrups have been filtered to produce a clear syrup with low flavor impact. Similar syrup are also available in "traditional" form (lightly filtered syrup) and/or prepared from brown or organically grown rice. Some products are subject to minimum purchase quantities. Kosher certified.

Clarified Clarified Clarified
Product Description Low Conversion High Maltose Medium Conversion
Rice Syrup Rice Syrup Rice Syrup
Product Code WRSRDCL WRSHMCL WRSMC30CL
Dextrose Equivalent (D.E., %) 26 42 57
TYPICAL CARBOHYDRATE CONTENT1
Glucose (DP1), g/100 g 6 4 25
Maltose (DP2), g/100 g 13 36 25
   TOTAL SUGARS, g/100 g 19 40 50
   OTHER CARBOHYDRATES, g/100 g 58 37 27
Viscosity, poise @ 100oF 150 125 100
NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 310 Brix 78% min. (Except 77% on RD)
    Calories from fat 0 Clarity (5%, 800nm) > 85% transmission
Total Fat (g) 0.2 pH (5% dilution)    6.0 - 6.6 2
    Saturated Fat (g) 0.1 Color  Gold to amber
    Cholesterol (mg) 0 Taste Sweet, match standard
Sodium (mg) 100
Total Carbohydrates (g) 77 MISCELLANEOUS 1
    Dietary Fiber (g) 0 Ash, % 0.4
    Sugars (g) see detail above Density (lbs/gal) 11.8 @ 100oF
    Other Carbohydrates (g) see detail above Microbiology (Typical Values):
Protein (g) 0.7     Std. Plate Count < 100/g
Vitamin A (µg as beta carotene) < 5     Total Coliforms < 3/g
Vitamin C (mg) < 1.2     Yeasts < 10/g
Calcium (mg) 20     Molds < 10/g
Iron (mg) 0.9

LABEL DECLARATION: RICE SYRUP
STORAGE CONDITIONS: 60-90oF food grade warehouse. For ease of handling, heat to at least 90oF.
U.S. PATENTS 4,756,912; 4,876,096.

 

 1 All values typical; not to be construed as specifications.
5-1-01 2 No added acids or alkali. No sulfite is used.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

TECHNICAL DATA SHEET

BROWN RICE SYRUP

"BRS"

 

BROWN RICE SYRUP "BRS"

CNP Brown Rice Syrups are made enzymatically from brown rice and are available in a variety of conversion types ranging from D.E. 26 to D.E. 70. Brown Rice Syrups are made by lightly filtering the enzymatically digested rice, thus producing a translucent syrup with a mild buttery flavor note that integrates especially well with soy. Similar syrup conversions are also available in "clarified" form (filtered to yield a clear syrup) and/or prepared from organic and white rice. Kosher certified.

Product Description   
High Maltose Brown

Medium Conversion Brown

High Glucose Brown

Rice Syrup Rice Syrup Rice Syrup Rice Syrup Rice Syrup
Product Code BRSHM BRSMC10 BRSMC20 BRSMC35 BRSHG40
Dextrose Equivalent (D.E., %) 42 50 55 60 70
TYPICAL CARBOHYDRATE CONTENT 2
Glucose (DP1), g/100 g 4 14 24 27 41
Maltose (DP2), g/100 g 31 25 25 21 17
TOTAL SUGARS, g/100 g 35 39 49 48 58
OTHER CARBOHYDRATES, g/100 g 40 36 26 27 17
Viscosity, poise @ 100°F 125 125 100 100 100
NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 320 Brix 78 % minimum
     Calories from fat 18 Color Translucent straw to amber
Total Fat (g) 2 pH (5% dilution) 6.0-6.6 (natural pH) 2
     Saturated Fat (g) 1 Taste Sweet, match standard
     Cholesterol (mg) 0
Sodium (mg) 100 MISCELLANEOUS 1
Total Carbohydrates (g) 75 Ash, % 0.7
    Dietary Fiber (g)  0 Density (lbs/gal) 11.8 @ 100oF
     Sugars (g) see detail above Microbiology (Typical Values):
     Other Carbohydrates (g) see detail above   Std. Plate Count < 100/g
Protein (g) 0.6   Total Coliforms < 3/g
Vitamin A (µg as beta carotene)  < 5   Yeast < 10/g
Vitamin C (mg)  < 1.2   Mold < 10/g
Calcium (mg) 4 Potassium (mg/100g) 120
Iron (mg) 0.1
LABEL DECLARATION: BROWN RICE SYRUP
STORAGE CONDITIONS: 60-90°F food grade warehouse. For ease of handling, heat product to at least 90°F.
U.S. PATENTS 4,756,912; 4,876,096 1 All values typical; not to be construed as specifications.
5-1-01 2 No added acids or alkali. No sulfite is used.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

TECHNICAL DATA CLARIFIED BROWN RICE SYRUPS
SHEET "BRS....CL"

 

CLARIFIED BROWN RICE SYRUPS

CNP Clarified "CL" Brown Rice Syrups are made enzymatically from brown rice and are available in a variety of conversion types as shown below. These are clear syrups with low flavor impact. Similar syrups are available in lightly filtered form to yield a translucent syrup and/or prepared from white or organically grown rice. Kosher certified. Some products are subject to minimum purchase quantities.

Clarified Clarified Clarified Clarified
Product Description Low Conversion High Maltose Med. Conversion Med. Conversion
Partially Polished1 Brown Brown Brown
Brown Rice Syrup Rice Syrup Rice Syrup Rice Syrup
Product Code PPRSRDCL BRSHMCL BRSDE42CL BRSMC35CL
Dextrose Equivalent (D.E., %) 26 42 45 60
TYPICAL CARBOHYDRATE CONTENT 2
Glucose (DP1), g/100 g 5 4 21 29
Maltose (DP2), g/100 g 11 34 19 25
TOTAL SUGARS, g/100 g 16 38 40 54
   OTHER CARBOHYDRATES, g/100 g 60 38 36 22
Viscosity, poise @ 100oF 150 125 125 100
NUTRIENT LABELING INFORMATION 2 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 310 Brix 78% min. (except 77% on RD)
    Calories from fat 3 Color Straw to amber
Total Fat (g) 0.3 pH (5% dilution) 6.0-6.6 (natural pH) 3
    Saturated Fat (g) 0.15 Taste Sweet, match standard
    Cholesterol (mg) 0 Clarity (@5%, 800nm) > 85% transmission
Sodium (mg) 110
Total Carbohydrates (g) 76 MISCELLANEOUS 2
    Dietary Fiber (g) 0 Ash, % 0.7
    Sugars (g) see detail above Density (lbs/gal) 11.8 @ 100oF
    Other Carbohydrates (g) see detail above Microbiology (Typical Values):
Protein (g) 0.8    Std. Plate Count < 100/g
Vitamin A (µg as beta carotene)  < 5    Total Coliforms < 3/g
Vitamin C (mg) < 1.2    Yeasts < 10/g
Calcium (mg) 11    Molds < 10/g
Iron (mg) 0.6
Potassium (mg) 80
LABEL DECLARATION: BROWN RICE SYRUP (or Partially Polished Brown Rice Syrup for PPRSRDCL)
STORAGE CONDITIONS: 60-90oF food grade warehouse. For ease of handling, heat product to at least 90oF.
1 Low conversion brown rice syrup is only offered from     partially polished brown rice.
U.S. PATENTS 4,756,912; 4,876,096 2 All values typical; not to be construed as specifications.
5-1-01 3 No added acids or alkali. No sulfite is used.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

TECHNICAL DATA ORGANIC* BROWN RICE SYRUP
SHEET "ORS"

 

ORGANIC* BROWN RICE SYRUP "ORS"

CNP Organic* Brown Rice Syrups are made enzymatically from brown rice that has been grown under "organic" conditions as defined in California State statutes and are available in a variety of conversions. These syrups have been lightly filtered to produce a translucent syrup with a mild buttery flavor note. Similar syrups are also available as clear syrups and/or prepared from white organic and ordinary white and brown rice. Some organic products are subject to minimum purchase quantities. Organic third party certification by Quality Assurance International. Kosher certified.

Product Description High Maltose High Glucose
Organic Brown

Medium Conversion Organic Brown

 Organic Brown
Rice Syrup Rice Syrup Rice Syrup Rice Syrup Rice Syrup
Product Code ORSHM ORSMC10 ORSMC20 ORSMC35 ORSHG40
Dextrose Equivalent (D.E., %) 42 50 55 60 70
TYPICAL CARBOHYDRATE CONTENT 2
Glucose (DP1), g/100 g 3 13 20 33 40
Maltose (DP2), g/100 g 29 33 19 23 16
   TOTAL SUGARS, g/100 g 32 46 39 56 56
   OTHER CARBOHYDRATES, g/100 g 43 29 36 19 19
Viscosity, poise @ 100oF 150 125 100 100 100
NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 320 Brix 78 % minimum
     Calories from fat 18 Color Straw to amber
Total Fat (g) 2 pH (5% dilution) 6.0 - 6.6 (natural pH) 2
     Saturated Fat (g) 1 Taste Sweet, match standard
     Cholesterol (mg) 0
Sodium (mg) 100 MISCELLANEOUS 1
Total Carbohydrates (g) 75 Ash, % 0.7
     Dietary Fiber (g) 0 Density (lbs/gal) 11.8 @ 100oF
     Sugars (g) see detail above Microbiology (Typical Values):
     Other Carbohydrates (g) see detail above    Std. Plate Count < 100/g
Protein (g) 0.6    Total Coliforms < 3/g
Vitamin A (µg as beta carotene) < 5    Yeasts < 10/g
Vitamin C (mg) < 1.2    Molds < 10/g
Calcium (mg) 4
Iron (mg) 0.1
LABEL DECLARATION: ORGANIC BROWN RICE SYRUP
STORAGE CONDITIONS: 60-90oF food grade warehouse. For ease of handling, heat product to > 90oF.
1 All values typical; not to be construed as specifications.
U.S. PATENTS 4,756,912; 4,876,096 2 No added acids or alkali. No sulfite is used.
* Organically grown and processed in accordance with
5-1-01    the California Organic Foods Act of 1990.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

TECHNICAL DATA CLARIFIED ORGANIC*
BROWN RICE SYRUP
ORS..CL

 

CLARIFIED ORGANIC* BROWN RICE SYRUP

CNP's Clarified Organic* Brown Rice Syrups are made enzymatically from organically grown brown rice as defined in California State statutes and are available in a variety of conversions. These syrups have been filtered to produce a clear syrup with less flavor impact than our traditional product. Some organic products are subject to minimum purchase quantities. Kosher certified. Independent, third party organic certification by Quality Assurance International.

Clarified Organic Clarified Organic
Product Description High Maltose Medium Conversion
Brown Rice Syrup Brown Rice Syrup
Product Code ORSHMCL ORSMC35CL
Dextrose Equivalent (D.E., %) 42 60
TYPICAL CARBOHYDRATE CONTENT 1
Glucose (DP1), g/100 g 4 29
Maltose (DP2), g/100 g 31 25
TOTAL SUGARS, g/100 g 35 54
OTHER CARBOHYDRATES, g/100 g 41 22
Viscosity, poise @ 100oF 125 100
NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS
PER 100 GRAMS Sugar Profile Chromatogram typical
Total Calories 310 Brix 78 % minimum
     Calories from fat 3 Clarity (@ 5%, 800nm) > 85% transmission
Total Fat (g) 0.3 Color Golden to amber
     Saturated Fat (g) 0.15 pH (5% dilution) 6.0 - 6.6 (natural pH) 2
    Cholesterol (mg) 0 Taste Sweet, match standard
Protein (g) 1
Total Carbohydrates (g) 76 MISCELLANEOUS 1
     Dietary Fiber (g) 0 Ash, % 0.7
     Sugars (g) see detail above Density (lbs/gal) 11.8 @ 100oF
     Other Carbohydrates (g) see detail above Microbiology (Typical Values):
Sodium (mg) 100     Std. Plate Count < 100/g
Vitamin A (µg as beta carotene) < 5     Total Coliforms < 3/g
Vitamin C (mg) < 1.2      Yeasts < 10/g
Calcium (mg) 20      Molds < 10/g
Iron (mg) 0.1
LABEL DECLARATION: ORGANIC BROWN RICE SYRUP
STORAGE CONDITIONS: 60-90oF food grade warehouse. For ease of handling, heat to at least 90oF.
U.S. PATENTS 4,756,912; 4,876,096
1 All values typical; not to be construed as specifications.
5-1-01 2 No added acids or alkali. No sulfite is used.
* Organically grown and processed in accordance with
   the California Organic Foods Act of 1990.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the Purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP (or to be implied from negotiations between CNP and the Purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

Rice Syrup Variations Available From CNP

Products shown in BOLD ü are produced regularly, and inventories maintained for customer convenience. Items indicated by are available on special order basis (24 drum minimum initial order).

Traditional Rice Syrups - Lightly filtered, translucent amber color with characteristic "buttery" flavor note of rice syrups.

  RD HM MC10 MC20 MC30

MC35

 HG40

Dextrose Equivalent, D.E.

 26 42 50 55 60 70

Rice Source

           
White Riceü ü ü ü
Brown Rice  ü ü ü ü ü
Organic Brown Rice  ü ü   ü ü

Clarified Rice Syrups - Extra fine mechanical filtration to produce a transparent amber syrup with a lighter flavor profile.

Clarified Rice Syrups RDCL HMCL DE42CL UHMCL MC10CL MC20CL MC30CL

MC35CL

Dextrose Equivalent, D.E.

 26 42 42 50 50 55 60
Rice Source              
White Riceü ü ü  
Brown Rice  ü ü ü
Partially Polished Brown Riceü           ü
Organic Brown Rice  ü
Organic Brown Rice Partially Polished Brown Rice ü          

Products shown in BOLD TYPE üare produced regularly, and inventories maintained for customer convenience. Items indicated by are available on special order basis (24 drum/15000 pound minimum order).

 

Typical Carbohydrate Profiles For Rice Syrups

Product Code RD HM DE42 MC10 MC20 MC30/35 HG40
D.E. 26 42 42 50 55 60 70
Glucose 5 5 21 18 22 32 56
Maltose 14 44 19 43 38 29 23
Maltotriose 16 15 14 8 3 3 3
Maltotetraose 8 4 6 2 2 1 3
Maltopentaose 17 5 4 2 2 3 3
Maltohexaose 10 2 2 2 2 2 2
Maltoheptaose 2 1 2 1 1 2 1
Above DP7 28 24 32 24 30 28 9

(Values shown are as % total carbohydrate)

Typical Rice Syrup Composition

  White Rice

Syrups

 Clarified White Rice Syrups Brown Rice Syrups Clarified Brown Rice Syrups
  Percentage Percentage Percentage Percentage
Water 21.1 20.6 21 20.9
Fat 0.6 .02 1.8 0.4
Protein 0.7 0.8 0.9 1.1
Ash 0.6 0.4 0.7 0.6
Carbohydrate 77 78 75.6 77
 

Rice Syrup Solids | Rice Oligodextrins | Fermentation Pre-mix | StarchPlus Rice Starches
 

Rice Syrup Solids

Many of our rice syrups are also available as dry powders. Spray-dried products are available in 26, 42 and 50 D.E. while drum-dried products are offered in 42, 50 and 70 D.E. options.

Rice Syrup Solids "RSS" Dried traditional white rice syrup; spray-dried type frequently used in protein beverages.
Clarified Rice Syrup Solids "RSS....CL" Clarified syrup solids, drum-dried and milled to -30 mesh are our lowest cost solids option. The mellow taste of the 50 D.E. UHM High Maltose version makes it our most popular syrup solids.
Brown Rice Syrup Solids "BRSS" Our 70 D.E. High Glucose, drum dried brown rice syrup solids are often used in dry soup mixes or in baking. Spray-dried high maltose solids best for dry soymilk.
Clarified Brown Rice Syrup Solids "BRSS...CL" Same options as our traditional clarified rice syrups.
Organic Rice Syrup Solids "ORSS" "OPPRSS...CL" Organic syrup solids are generally custom order due to special methods required to meet this category's strict requirements.

Products shown in BOLD TYPE ü are produced regularly, and inventories maintained for customer convenience. Items indicated by are available on special order basis (2000 pound minimum order).

Rice Syrup Solids SPRAY DRIED DRUM DRIED

Dextrose Equivalent, D.E.

 26 42 50 42 50 70

Rice Source

  
White Rice ü ü
Clarified White Rice ü ü ü ü
Brown Rice   ü ü ü
Clarified Brown Rice   ü ü
Clarified Partially Polished Brown Rice ü
Organic Brown Rice  
Clarified Organic Partially

Polished Brown Rice

ü
 

DextriPlus Rice Oligodextrins

We manufacture rice oligodextrin solids in a variety of D.E.'s, without using acid, alkali or sulfite. They are bland in taste and disperse readily in aqueous solutions. Rice Oligodextrins are used for many of the same applications as maltodextrins, including viscosity and body modification of liquid systems, flavor carriers, hypoallergenic products, oral dehydration and sports beverages or carbohydrate loading products, control of osmolality, and as a bulking agent. By regulation, "maltodextrin" must contain a maximum of 0.5% protein. CNP's oligodextrin's contain about 3% protein, so they cannot be called maltodextrin, although they do have similar D.E. and functionality. Products are currently available in D.E.'s of 5, 10, and 18.

Certified organic DextriPlus™ is available by special order.

Osmolality of Selected Rice Syrups and Rice Oligodextrins

Product Code & Description @ 5 Brix @ 10 Brix
HSPR05, 5 D.E. Rice Oligodextrin 60 82
HSPR18, 18 D.E. Rice Oligodextrin 84 141
WRSRDCL, 26 D.E. Clarified Rice Syrup 106 198
WRSHMCL, 42 D.E. Clarified Rice Syrup 132 235
BRSHM, 42 D.E. Brown Rice Syrup 120 235
PPRSMC30CL, 60 D.E. Clarified Partially Polished Brown Rice Syrup 191 345
BRSMC35, 60 D.E. Brown Rice Syrup 199 377
 

Rice Fermentation Premix

CNP's Rice Fermentation Premix is made enzymatically from 100% white rice. Over 90% of the carbohydrate content is glucose. The premix is currently available in bulk truck loads at a solids of approximately 27 brix. It may be shipped hot or cold, depending on distance to the fermentation site and customer's preference. Fermentation premix from organically grown rice is also available.

Product Description Fermentation Premix
Product Code WRVPHG90CL
Dextrose Equivalent (D.E., %)
 90

Typical Carbohydrate Content

1
Glucose (DP1), g/100 g 25
Maltose (DP2), g/100 g 1
Total Sugars, g/100 g 26
Other Carbohydrates, g/100 g 1

 

Nutrient Labeling Information

 1

Product Specifications

Per 100 Grams Sugar Profile

Chromatogram Typical

Total Calories

110

 Brix, %

24-30

Calories from fat

 0 Color Light Golden
Total Fat (g) <0.1 Appearance Clear Solution

Saturated Fat (g)

 <0.05

Cholesterol (mg)

 0

Miscellaneous

 1
Sodium (mg) 33 pH (as is)

5.7 - 6.1

  2
Total Carbohydrates (g) 27 Moisture, % 71.5 (approx.)
Dietary Fiber (g) 0 Ash, % 0.1
Sugars (g) see detail above Specific Gravity (g/100g) 1.07 - 1.12
Other Carbohydrates (g) see detail above Bulk Density (lb/gal) 8.9 - 9.3
Protein (g) 0.6 Microbiology:
Vitamin A (ug as beta carotene) <5

Std. Plate Count

 <1,000/g
Vitamin C (mg) <1.2 Total Coliforms <10/g
Calcium (mg) 7 Yeasts <10/g
Iron (mg) 0.3 Molds <10/g

 E. coli Negative/g

1All values typical; not to be construed as specifications.
2No added acids or alkali. No sulfite is used.

"All descriptions, specifications, suggestions and data ("Technical Data") supplied above are believed to be reliable but (i) California Natural Products (CNP) shall
incur no liability by reason of inaccuracies or omissions in Technical Data; (ii) the purchaser is solely responsible to ensure that the product as supplied by CNP is in conformity with all the relevant food legislation; (iii) no statutory or other warranty, condition, description or representation of any kind is given by CNP ( or to be implied from negotiations between CNP and the purchaser) concerning the quality fitness for a particular purpose; and (iv) Technical Data outlined above must not be construed as permission to infringe any patent."

 

StarchPlus™ Rice Starches

StarchPlus™ rice starches are unique products prepared without the use of alkali. By retaining a portion of the endosperm's native protein, we are able to offer starches that disperse readily and that exhibit gel properties that may contrast with alkali extracted rice starches.

SPR Regular Rice Starch

StarchPlus™ SPR is a short texture starch made from medium grain rice. It is most frequently used in pudding or sauce formulations where its short texture and very bland flavor prove advantageous. Applications include aseptically packaged puddings and beverages. SPR can also provide excellent acid stability in many applications.

In a rather unusual application, StarchPlus™ SPR may be converted into a shortening or fat substitute by exposing a 30% dispersion to moderate shear during cooking. The resulting gel looks and acts like a solid fat and may be substituted for up to 50% of the fat in a wide range of baked goods.

Organic StarchPlus™ OSPR is also available by special order.

SPW-LP Waxy Rice Starch

StarchPlus™ SPW-LP is a waxy rice starch (98%+ amylopectin) with application as an excellent fat substitute in frozen desserts and low fat 'ice creams'. SPW-LP also works synergistically with carrageenan. It has a very long, fatty texture. Small amounts may be added to retorted products to contribute to mouth-feel or overall product viscosity.

RVA Pasting Data (7.5% dry starch basis)

  SPR SPW-LP
Peak Viscosity (CP) 1300 1750
Cooked Viscosity (CP) 730 850
Cooled Viscosity (CP) 1530 1040
Peak Temperature (ºC) 95.3 79.6
 
Rice Protein Concentrates

CNP Rice Protein Concentrates are available in 50% protein and 70% protein forms.

Rice Protein Concentrate, 50% protein | Rice Protein Concentrate, 70% protein

 
Rice Protein Concentrate, 50% protein TECHNICAL DATA SHEET

Rice Protein Concentrate, 50% Protein (RPC) provides concentrated rice protein with low residual sugars. RPC70XFG is made by filtering protein and fiber from whole rice digested enzymatically to produce rice syrups. No acids, bases or other chemicals are used in this process. Residual carbohydrates have been converted into a mixture of simple sugars (glucose and maltose) and oligosaccharides (dextrins), and then washed away from the protein.

Rice Protein Concentrate, 50% Protein (RPC) may be easily incorporated into a wide variety of products. It is available as acoarse (-10 mesh) granule for baking applications such as protein fortification cookies, muffins and breads. Rpc is also available as a finely ground (greater than 90% - 140 mesh) powder that may be added to a wide range of dry mixes or prepared foods.

NUTRIENT LABELING INFORMATION 1 PRODUCT SPECIFICATIONS

 

  
Coarse
Extra Fine
  PER 100 GRAMS Product Code
cg
xfg
Total Calories 386 Moisture, % < 5 < 5
    Calories from fat 18 Protein, % >48 >48
  Granulation (90% less than) 10 mesh 140 mesh
Total Fat (g) 2 Microbiology:
    Saturated Fat (g) 1    Std. Plate Count < 5,000/g
    Cholesterol (mg) 0    Total Coliforms < 10/g
Sodium (mg)  64    Yeasts < 10/g
Total Carbohydrates (g) 42    Molds < 10/g
    Dietary Fiber (g) 7    E. coli Negative/g
    Sugars (g) 7-23  
    Other Carbohydrates (g)  12-28 MISCELLANEOUS 1

Protein (g)

 503 pH (5% dispersion) 2 6.0 - 6.6
Vitamin A (µg as beta carotene) < 5 Ash, % 2

Vitamin C (mg)

 < 1.2 Phosphorous,% 0.5
Calcium (mg) 100 Potassium, % 0.09
Iron (mg) 4 Magnesium, % 0.12
 
LABEL DECLARATION: RICE PROTEIN CONCENTRATE
AVAILABILITY: Rice protein concentrate is a by-product of rice syrup manufacturing. Availability of RPC is predicated upon production of sufficient rice syrup to generate the protein product. Made in USA.
KOSHER CERTIFIED 1 All values typical; not to be construed as specifications.
  2 No added acids or alkali. No sulfite is used.
4/7/03