GLOSSARY

Organic:	Designates any product originating from organic agriculture (vegetable or animal). This form of agriculture favours good management practices rather than resorting to production factors of external origin. In this perspective, mechanical cultivation methods replace chemically synthesised products. For the transformation of these products, the same legislation applies (EEC n° 2092/91) ensuring specifications, whose application is controlled by an authority mandated by the national government and in our case, this is Ecocert (B).
Starch:	Main component of cereals (+/- 60%), present in the form of a glucose polymer.
Hydrolysis:	Fractionation of the long starch molecule into smaller molecules, through the intervention of enzymes (from barley malt for example). This results in an extensive range of syrups with a broad variety of molecules ranging from dextrose (DP1) to the higher molecular fractions (DPn), including maltose (DP2) and maltotriose (DP3).
Glucose:	Monosaccharide coming mainly from the complete hydrolysis of starch and also present in numerous vegetables or fruits (grape sugar).
Fructose:	Monosaccharide coming from fruits, the transformation of cereals, sucrose, or inulin; fructose has a higher sweetening power than glucose.
Dextrose:	Synonym of glucose (sometimes used for the powder obtained from the crystallisation of a glucose solution).
Maltose:	Disaccharide (2 glucose molecules) coming from the hydrolysis of starch.
DE:	Indicator of the level of hydrolysis. Depending on the level reached, the functional properties of the syrups vary (sweet taste, viscosity, hygroscopicity, browning,…)
Malto-dextrine:	Dehydrated glucose syrup with a low DE level (< 20), presented in the form of a white powder with no sweet taste and a high viscosity when diluted in water.
Enzymes:	These are the proteins composed of amino acids that all living organisms produce. They serve as catalysts for numerous reactions and therefore facilitate biological activity in the life of plants, animals and human beings. Thanks to enzymes, the transformation of starch into a chain of shorter molecules can take place and thus give rise to the different cereal-based syrups. One of the indispensable properties for sectors producing organic products is that the enzymes must come from organisms that have not been genetically modified. Thanks to the enzymatic capacity acquired during the malting process, barley malt can replace the enzymes in certain applications.
Malting process:	Consists of submitting the barley to three operations: soaking, germination and drying. Through this process, enzymes (alpha and beta amylase) are created by a natural method.
Diastatic capacity:	The ability of an enzyme or barley malt to transform starch into sugars.
Gluten free:	A product containing less than 200 ppm gluten (according to Codex Alimentarius). Certain cereals are by their very nature gluten free (rice and corn); the syrups obtained from manioc starch are also naturally gluten free. Thanks to an appropriate physical process, the gluten content can be significantly reduced (e.g. in wheat starches and syrups).
Demineralisation:	An operation that consists of passing the (hydrolysed) juices through ion-exchange resins (synthetic material), in order to retain the minerals and miscellaneous substances (coming from the raw materials or technical agents added during the process), and thereby facilitating large scale production of syrups with very little mineral content. The product thus obtained after demineralisation is perfectly limpid and has an aspect comparable to that of water. Since these synthetic resins are not among the filtering materials authorised by legislation on organic production, demineralisation cannot be applied in the framework of organic production.