Rice Based Products

Rice Products

Introduction

Producer: Shafi Gluco Chem (Pvt.) Ltd. in Pakistan The leading Pakistani producer and exporter of rice syrup and rice protein The production plant is certified according to − FSSC 22000, ISO 9001 and HACCP − Organic certification by the Control Union Certifications − Kosher certification (certified by the OK Kosher certification) − Halal: The products are halal, but not certified, because • Pakistan is an Islamic country • Therefore all food products produced in Pakistan have to be “halal”

Rice: Introduction Belongs to the seven most important types of grain (wheat, rye, barley, oat, rice, corn, sorghum/millet) Cereals are used both as stable food for humans as well as for animal feed Rice is gluten-free by nature and can be consumed by persons suffering from the celiac desease

Product Overview

Rice Syrups Brown Rice Syrups or Clarified Brown Rice Syrups Clarified Rice Syrups or Rice Syrup Solids Rice Maltodextrin Rice Protein Rice Flour Rice Drink Powder

All of these products are available both as organic products and as conventional products!

Rice Syrup

Rice Syrup is a natural Sweetener Compared to other sweeteners, rice syrup has only a slight taste of its own Rice syrup contains high amounts of long chain sugars (oligosaccarides) which are converted inside of the body to monosaccarides. Therefore, the sugar absorption into the blood is delayed, a valuable physiological property.

Rice Syrup

Sweetness is a gustatorial preception A gustatorial preception is a subjective experienced feeling, initiated by the feeling of degustation caused by the stimulation of specific organs of preception such as the taste bulbs At adult humans these organs of preception are situated in the mucosa of tongue and throat They are able to „detect“ five (or six) basic qualities

Rice Syrup

Basic qualitites of taste: Sweet – initiated by sugars and sugar derivatives as well as by some amino acids, peptides and alcohols Salty – initiated by table salt as well as by other kind of mineral salts Sour – initiated by acid solutions and organic acids Bitter – initiated by a variety of substances (bitterns) Umami – initiated by amino acids, glutamic acid and aspartic acid „Fatty" as possible further quality of taste – initiated by fat compounts such as fatty acids

Rice Syrup

Preception of sweet taste:

Occurs at humans by means of a heterodimeric receptor Imparts the sweet taste of all substances considered as sweet-tasting by humans, although these substances own quite different molecular structures

Rice Syrup

Intensitiy of a sweetener (sweetness): Due to the broad range of sweet tasting substances the determination of sweetness is difficult There is no analytical equipment available to mesure the sweetness The sweetness is a nondimensional value giving the sweetness of a certain substance compared with common table sugar (saccharose) Determination of the sweetness: − Preparation of a 10 % solution of the certain sweetener − Degustation: Evaluation of the sweetness by a number of test persons − These values are compared with the sweetness of saccharose having a sweetness of 1 (or of 100 %) by definition

Rice Syrup

Approximate values for estimating the sweetness:

Rice Syrup

Production process: … is a little bit more difficult than shown here:

Rice Syrup

Production process: Intake section

Milling

Slurry-up system

Converter Enzymatic reaction

Filter press

Protein dryer

Packing Rice Protein

Rice Syrup

Hydroloysis Enzymatic reaction

Candle filter Further possible process steps:

Evaporation Treatment in an ion-exchanger: Clarified Rice Syrup Filling Treatment in an ion-exchanger and spray drying: Rice Syrup Solids Brown Rice Syrup

Rice Syrup

Basic types of Rice Syrups: Appearance of the final products depends both − On the used raw material − Production process

Rice Syrup

Current Product List

* Typical values

Rice Syrup

Application: Cookies, Cakes and Muffins − Stabilizes Moisture − Moderates texture − Partial egg white replacement Hard candies − Controls sugar bloom − Moderates stickiness Jelly and gum candies − Improves processing viscosity − Clean flavor Panned candies: − Barrier coating − Provides shine

Rice Syrup

Application: Salad dressings − Provide stability − Improves texture − Smooth mouth feel Ice cream − Partial or complete gum stabilizer replacement − Fat reduction − Optimize sweetness and freezing point − Improve body and melt character − Inhibit crystal formation

Rice Syrup

Application: Processed meat − Maximizes moisture binding and stability − Optimizes texture and yield − Seasoning carrier Seasonings and coatings − Low sweetness − Browning control − Moisture binder − Adhesion and barrier properties Energy bars − Improve sweetness and softness − Help to maintain texture − Adhesion properties

Rice Syrup

Application: Nutritional supplements, beverages, infant formula − Complete solubility − Low sweetness and clean flavor − Instant dispersable Whipped toppings − Increase foam stability − Moderate sweetness Spray drying, encapsulation − Low hygroscopicity − High solubility − Film former − Clean flavor

Rice Maltodextrin

Rice Maltodextrin is an oligosaccharid It is a water-soluble powder Very low sweetness Further wise it is suitable as − thickener, − fat-replacer, − carrier and as − energy supplier for food

Rice Maltodextrin

Production process: Intake section

Milling

Slurry-up system

Converter Enzymatic reaction

Filter press

Protein dryer

Packing Rice Protein

Rice Maltodextrin

Hydroloysis

Filter press

Ion-exchanger

Evaporation

Spray drying

Filling

Rice Maltodextrin

Application: Main application is the fortification of dietetic nutritional compounds with carbohydrates Often used for sports nutrition Flavored drinks − Improves body − Low sweetness Beverage dry mixes − Low hygroscopicity − Instant dispersibility − Clean flavor Confectionery coatings − Aids in fat reduction − Helps to control bloom

Rice Maltodextrin

Application: Ice cream − Partial or complete gum stabilizer replacement − Aids in fat reduction Nut and snack coatings − Film forming − Binder − Flavor carrier − Tack coating without oil Instant sauces and gravies − Aids in dispersibility of other ingredients − High solubility − Developes viscosity in hot water

Rice Maltodextrin

Application: Soups, sauces and frozen entrees − Low sweetness profile − Viscosity stability − Moisture management − Retort and high temperature stability Energy beverages − Soluble glucose polymers − Low sweetness − Clean flavor − Instant dispersiblity

Rice Maltodextrin

Application: Fruit toppings − Heat, shear, acid and freeze/thaw stability − Reduced hydration temperature − Shorter processing times − Clean flavor Agglomeration / granulation binder − Cold water soluble − Good adhesion − Low hygroscopicity

Rice Protein

Rice protein compounds are free from allergens Easily digestable Purely vegetable-based Own a pleasant taste

IMPORTANT: Due to a temporary problem with the protein dryer Rice Protein is currently not available! We will inform you as soon as the problem will be solved.

Rice Protein

Production process: Intake section

Milling

Slurry-up system

Converter Enzymatic reaction

Filter press

Protein dryer

Packing Rice Protein

Rice Protein

Application: Health enhancing protein source Excellent source of protein for humans especially for athletes Replacement of animal based proteins Can be consumed directly Can be applied in a number of food products such as − Smoothies, shakes, juices and drinks − Soups − Ice cream − Yoghurts − Breakfast cereals − Desserts

Rice Drink Powder

Rice Drink Powder is a non-dairy alternative to common milk powder Owns a pleasant taste Low fat content It is excellent for use in the “free from” food market as it does not contain − lactose, − fructose − soy or − gluten

Rice Drink Powder

Manufacture − Produced in a similar way as Rice Syrups − Contains some further ingredients − Treated by evaporation, ion-exchanging and spray drying

Composition − Consists mainly of carbohydrates − Owns a certain fat content due to the added ingredients − Has got a very low protein content (because Rice Protein is separated during the production process)

Rice Drink Powder

Application − It can be used in drinks and in several kind of food products in a similar way as common milk powder, e.g. in • Non-dairy drinks • Bakery products • Sauces • Ice cream − IMPORTANT! Please consider the different composition; it is difficult or impossible to use Rice Drink Powder for the production of certain dairy- based food products such as • Cheese, cottage cheese • Butter • Chocolate

Rice Drink Powder

Please note: The product must not be declared as „Rice Milk Powder“ Definition of „milk“: − According to COUNCIL REGULATION (EEC) No 1898/87 of 2 July 1987 on the protection of designations used in marketing of milk and milk products”, article 2, part 1 − CITATION: “The term ‘milk’ shall mean exclusively the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom.” Most of our customers declare this product as „Rice Drink Powder“

Rice Flour

Rice flour is a gluten-free binder with a typical rice flavor. It is a blend of medium and fine particles of rice flour in the range of 100 to 230 mesh Situation: − Transport and storage are difficult − We are just working on a solution for this problem: In future Rice Flour shall be milled in Germany

Rice Flour

Application − Extruded rice pastes − Chips and other snacks − Cereals − Ready to use Breakfast − Bakery Dough − Sweets

Packaging

Rice Syrups: − Drums à 300 kg

− Space Kraft Totes à 1365 kg

− Schütz IBC à 1400 kg

Packaging

Rice Syrup Solids, Rice Drink Powder, Rice Flour, Rice Protein: − Bags à 20 kg or 25 kg

Additional note

HARKE Pharma GmbH offers its products for B-to-B business only We do not deliver our products to end consumers In Germany our Rice Products are assembled for end consumers by our partner naVitalo UG

Thank you very much for your interest!

Let‘s taste a selection of our Rice Products later! Please enjoy it! ☺