Wide variety of rice syrups, all made enzymatically with patented proess from 100% whole rice. 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. Rice Syrups Traditional syrups from white rice, lightly filtered to produce a translucent syrup with a light butter-flavor note. Clarified Rice Syrups Further filtration products a clear amber syrup with a low flavor profile. Preferred in high usage, delicately flavoured or frozen applications Brown Rice Syrups Preferred sweetners for soy based items. Traditional syrups from brown rice, lightly filtered to make an opaque syrup with buttery flavor notes from residual rice oils. Clarified Brown Rice Syrups Further filtration produces a transparent but golden colored syrup with a lower flavor profile. Preferred in high usage and non-fat product formulation. Low conversion (26 D. E. ) syrup is only available from partially polished brown rice. Organic Rice Syrups Organically grown white or brown rice may be used to make organic rice syrups over the same clarity and D. E. Ranges as non-certified syrups.