').replace('´','
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According to the latest European legislation (CE no. 41/2009), a product can be called a ‘gluten-free’ product if the gluten content of the foodstuff sold to the end consumer does not exceed 20 ppm.
A second threshold has been introduced allowing the end product to be labelled “very low gluten content” if the gluten content does not exceed 100 ppm.
Some cereals are naturally gluten-free (rice and maize f.i.), and the syrups obtained from manioc starch are also naturally gluten-free.
Thanks to a suitable physical process, the gluten content of wheat syrups can be greatly reduced to a level of less than 20 ppm.
"],['gluten *:? *(?:<|<) *[0-9]+ *ppm',"Did you know?
According to the latest European legislation (CE no. 41/2009), a product can be called a ‘gluten-free’ product if the gluten content of the foodstuff sold to the end consumer does not exceed 20 ppm.
A second threshold has been introduced allowing the end product to be labelled “very low gluten content” if the gluten content does not exceed 100 ppm.
Some cereals are naturally gluten-free (rice and maize f.i.), and the syrups obtained from manioc starch are also naturally gluten-free.
Thanks to a suitable physical process, the gluten content of wheat syrups can be greatly reduced to a level of less than 20 ppm.
"],['organic',"Did you know?
Refers to any product sourced from organic agriculture (vegetable or animal) that complies with European legislation (CE no. 834/2007 and no. 889/2008). This type of agriculture promotes good management practices rather than the use of externally sourced production factors.
With this approach, cultural and mechanical methods replace synthetic chemical products.
For processing these products, the same legislation requires compliance with strict specifications, the application of which is controlled by an organisation appointed by the national government, in this instance Certisys (B) for our company.
"],['hydrolysis',"Did you know?
Splitting into liquid-phase the long starch molecule into smaller sized molecules, thanks to the action of enzymes that can come from malted barley or the microorganism (GMO free).
This results in a wide range of syrups with a great variety of sugar molecules that go from the smallest, called glucose (DP1), to the largest molecular fractions (DPn), passing through maltose (DP2) and maltotriose (DP3).
"],['demineralisation',"Did you know?
An operation consisting of passing (hydrolysed) juices over ion exchange resins (synthetic materials), so as to retain the mineral materials and various substances (from the raw materials or technical agents added during the process) and so to allow continuous productions of a wide range of syrups containing very few minerals.
So the product obtained after demineralisation is perfectly clear with an appearance comparable to water.
The use of ion exchange resins is not explicitly authorised by the organic legislation.
"],['dextrose equivalents?',"Did you know?
Indicator of the progress of the hydrolysis.
The functional properties of the syrups vary depending on the level reached (sweetness, viscosity, hygroscopicity, browning reaction, etc.).
A dextrose equivalent of 100 corresponds to a total hydrolysis, which means that all the starch has been transformed into glucose.
We offer a range of DE going from 10 to 97.
"],['ISO 22000',"Did you know?
An international standard that defines the requirements of the safety management system for foodstuffs for all of the players in the food industry.
"],['ISO 9001',"Did you know?
An international standard defining the organisational requirements needed for the existence of a quality management system.
"],['starch',"Did you know?
Mainly composed of cereals (+/- 60%).
It appears in the form of a glucose polymer.
It is made up of two parts, amylose and amylopectin, and is present in cereals in the form of granules.
"],['bran',"Did you know?
This is the exterior envelope of the grain (+/- 20%).
It is mainly made up of dietary fibres (cellulose, etc.)
It eases digestion, purifies and fills you up.
"],['gluten',"Did you know?
It represents around 10% of some cereals (wheat, barley, oat, etc.)
It is the protein that is used to enrich bread, vegetable preparations, etc...
"],['enzymes?',"Did you know?
These proteins are present in a large number in all living organisms.
They are the catalyst for numerous reactions and therefore allow biological activity in the life of plants, animals, and human beings.
Thanks to enzymes, starch can be processed into a shorter chain of molecules and so provide the various cereal-based syrups.
One of the essential characteristics in the organic manufacturing sector is the obligation to use enzymes for which the microorganism producers have not been genetically modified.
"],['dextrose',"Did you know?
A synonym for glucose (sometimes used to denote the powder obtained from a glucose solution by crystallisation).
"],['diastasic index',"Did you know?
A measurement of the capacity of an enzyme or malted barley to transform starch into sugars.
"],['glucose',"Did you know?
Monosaccharide present in numerous fruits and vegetables or comes from processing cereals.
"],['fructose',"Did you know?
Monosaccharide present in numerous fruits and vegetables, or comes from processing cereals, saccharose or inulin; the sweetness of fructose is higher than that of glucose.
"],['maltose',"Did you know?
Disaccharide (2 glucose molecules) present in certain vegetables, or comes from the hydrolysis of starch.
"],['higher sugars?',"Did you know?
General term applied to polysaccharides with more than three glucose molecules.
"],['malting',"Did you know?
An operation that consists of subjecting the barley to three operations: soaking, germination and drying.
Thanks to this process, alpha and beta amylase enzymes are naturally created.
In this way, the malted barley has a diastatic power.
"],['maltodextrin',"Did you know?
A dehydrated glucose syrup with a low DE (< 20), which appears in the form of a white powder with no sweet flavour, and with a high viscosity when diluted in water.
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