The Sipal® & Seda ranges

Sipal Partners offers a wide variety of products grouped under two ranges: Sipal® and Seda.

The Sipal® range

  • The Sipal® range, produced by Meurens Natural, was the first on the market more than twenty years ago.
  • It is unique because of the variety of its range: Cereal syrups (rice, malted barley, corn and spelt), glucose syrups and glucose-fructose syrups (wheat and manioc), concentrated drinks (rice) and concentrated fruit juices (dates, figs and prunes).

What is original about the Sipal® range?

  • The Sipal range® is the result of a simple and clean processing procedure that respects the environment. It is the only process that respects organic legislation to the letter and in spirit.
  • Cereal syrups are extracted from the flour (wholegrain cereal) without using heavy and complex demineralisation processes (e.g. ion exchange resins) that ensures the maximum preservation of the nutriments, trace elements and unique organoleptic elements of the raw material (colour and flavour).

Seda Range

The Seda range, produced by the Sedamyl company, is made exclusively from wheat and offers organic starch, gluten and fructose syrup.

Fructose syrup (Seda-Fruct)

  • is the first organic fructose syrup on the market;
  • it has an exceptional fructose content of more than > 95%;
  • it has the highest sweetness on the organic market;
  • it strengthens the flavours of your preparations: drinks, yoghurts, fruit preparations, biscuits, baby food, ice creams, etc.
  • it meets the demand for products with a low glycemic index, ideal for diabetics.

Gluten and starch (Seda-Pro and Seda-Star)

The process for obtaining starch and gluten is by separation of the flour by wet method and is exclusively mechanical:

  • separation of the bran and wheat grain;
  • a fine grain milling is done to obtain a white flour;
  • the flour is mixed with water, the separation of the gluten and starch is done naturally by the difference in the density between the two components;
  • the gluten is then subject to washing, drying, microgrinding, sifting and storage operations;
  • starch suspended in water undergoes various stages of concentration, which allows the separation of the highest and lowest quality starches. These starch milks can be directly processed into syrups by hydrolysis or undergo the same final processing as gluten, i.e. drying, microgrinding, sifting and storage.