Blue Agave

USDA Organic

Non-GMO Project

Star-K Kosher

RSPO

CIRANDA

Organic tapioca syrup is a translucent, viscous liquid produced from organic tapioca starch using enzymes. Ciranda supplies tapioca glucose, maltose and fructose syrups in a dextrose equivalent (DE) range of DE 27 to 95.

TapiOK® organic tapioca syrups are colorless, neutral-flavored syrups that add sweetness and functionality in a variety of applications from cookies to ice cream to beverages and beyond. Ciranda supplies tapioca syrups in a range of sugar profiles, from DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but sweeter. Many manufacturers find success combining multiple DE's to achieve the desired balance of sweetness and texture.

As the first major organic supplier to introduce organic tapioca syrup to the North American market in the early 2000's, Ciranda has decades of experience helping manufacturers formulate with syrups from grains and tubers. Compared to glucose syrups from grains, tapioca syrups have specific advantages — like a lower protein content which positively affects shelf life. Tapioca syrup is also superior for film-forming and low-tack coatings, which is beneficial in granola bars and confections to prevent the product from adhering to the packaging.

Organic and non-GMO tapioca syrups can often be substituted at a one-to-one ratio for corn syrup at the same DE. Unlike syrups from corn, genetically modified tapioca currently does not currently exist commercially.

Conventional non-GMO tapioca syrups are available in the same DE levels.

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FU

Tapioca Syrup

Organic

Conventional (Non-GMO)

Organic rice syrup is a nutritive sweetener and functional source of carbohydrates. Ciranda offers brown and clarified (clear) rice syrups in a dextrose equivalency (DE) range of DE 28 - 60. Even sweeter, our rice syrups include a social program that impacts the lives of area rice farmers.
		
Organic rice syrup is produced from organic rice using enzymes. The conversion process creates viscous syrups that provide sweetness and functionality in applications like bakery, confections and frozen desserts. Ciranda supplies glucose and high maltose varieties of brown and clarified rice syrups in a range of DE levels. 

In applications like ice cream, bars, granola, and gummy confections, rice syrup functions as a binder, humectant, browning agent, flavor enhancer, and texture modifier. In most cases, lower DE syrups have a higher viscosity and a lower sweetening power, while higher DE syrups have a lower viscosity and higher sweetening power. 

Organic and non-GMO rice syrup is an excellent replacement for corn syrup, and can often be substituted at a one-to-one ratio.

Ciranda's rice syrups are produced with solar energy and impact the livelihood of area rice farmers under the Kisan Dost "Farmer's Friend" platform that provides farmer services like direct purchase of paddy, mobile agro-consultancy services, and fair minimum pricing.

Conventional non-GMO brown and clarified rice syrups are available in the same DE levels.

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FUNCTIONALITY
Binding - Slight
Binding - Strong
Body
Browning
Chewiness
Crispiness
Crystal Control
Energy - Balance

Rice Syrup

Organic tapioca syrup solids are a slightly sweet, white-to-off-white powder used for thickening, bulking, binding, solids building and freeze point depression in bakery, confections and numerous other applications.

Organic tapioca syrup solids are also known as dried glucose syrup or glucose syrup solids. Ciranda's TapiOK® organic tapioca syrup solids are the powdered equivalent of our DE 27 organic tapioca glucose syrup.

Manufacturers of cereal clusters and granola use syrup solids for cluster adhesion and improved texture. Tapioca syrup solids are a popular choice in ice creams and frozen desserts for freeze-point depression, and in yogurts for mild sweetening, solids building and water activity control. Use syrup solids as a carrier for powdered flavors; in gummy confections for chewiness and hydrocolloid replacement; and in infant formulas to replace milk solids as a source of non-dairy carbohydrates. 

Organic tapioca syrup solids are an excellent option for manufacturers looking to replace corn syrup solids as genetically modified tapioca is currently not available commercially.

Conventional non-GMO tapioca syrup solids are also available.

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FUNCTIONALITY
Binding - Strong
Body
Browning
Bulking Agent
Crystal Control
Fat Replacement
Stabilizer
Thickening

Tapioca Syrup Solids

Organic tapioca maltodextrin is a neutral-flavored, slightly sweet, white-to-off-white powder used as a bulking and thickening agent, carrier and texturizer. Select from DE 10 or DE 16 tapioca maltodextrin.

Organic tapioca maltodextrin, dextrose and syrup solids are powdered ingredients produced from organic tapioca starch using enzymes. Although produced using a similar process, each ingredient has a different nutritional profile with unique functionality.

TapiOK® organic tapioca maltodextrin naturally absorbs oil and can transform it into a powder, making it useful as a carrier for powdered flavors and colors. It is commonly used for spray drying ingredients like sunflower oil or coconut oil to create powdered oils used in instant puddings, coffee creamers, and infant formulas. With excellent fat mimicking properties, maltodextrin is also useful in reduced fat dairy and non-dairy applications, creating a familiar mouthfeel without the added fat.

Maltodextrin has excellent binding properties and acts as a texture modifier in gummy and jelly candies to replace more expensive hydrocolloids and gums. It helps create a glossy film in panned confections and lozenges.

Conventional non-GMO tapioca maltodextrin is also available.

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FUNCTIONALITY
Binding - Slight
Binding - Strong
Bulking Agent
Carrier
Compressibility
Crystal Control
Fat Replacement
Freeze Thaw Stability
Gelling Agent
Low Tack Coating
Mouthfeel
Shelf Life Extension
Stabilizer
Sweetness - Low
Thickening
Yeast Fermentation

Tapioca Maltodextrin

Organic tapioca dextrose (glucose) is a sweet, white-to-off-white fine powder used as a functional sweetener, dispersant, humectant, bulking agent, fermentation agent and carrier for flavors and colors.

Organic dextrose is widely used across the food, beverage, nutritional, and personal care industries. Dextrose functions as a moisturizing and browning agent in baked goods, provides an immediate energy source in sports nutrition products, and is a common flavor carrier in dry seasoning blends and beverage mixes. It is useful for freeze point depression in frozen desserts and as a fermentation agent in alcoholic beverages.

Ciranda's TapiOK® organic tapioca dextrose is a premium dextrose with a unique and patented spherical shape, producing a dextrose with superior flowability, solubility, compressibility and reduced dusting. It is an excellent performer for mints and tablets in the supplement and confectionery industries, producing a slight cooling effect.

In the personal care industry you'll find dextrose in lotions and face creams where it acts as an aroma carrier and humectant for moisturizing. The pet industry uses dextrose as an energy source, and to improve aroma and palatability in wet and dry pet food and treats.

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FUNCTIONALITY
Browning
Bulking Agent
Carrier
Chewiness
Compressibility
Cooling Sensation
Energy - Quick
Humectant
Shelf Life Extension
Sweetness - Low
Yeast Fermentation

Tapioca Dextrose

Organic inulin is a mildly sweet, fine white powder used as a functional dietary fiber source in applications like granola bars, frozen desserts and nutritional beverage powders. Ciranda's organic inulin is produced from the agave plant.

Organic agave inulin is a prebiotic dietary fiber that is extracted from the agave tequilana plant — a plant which naturally contains a high concentration of inulin fructans. It is an odorless, clean tasting, white powder that is highly soluble in liquid.

Inulin from agave adds fiber and carbohydrates to cookies, powdered beverage mixes and pet food, while also providing numerous functional benefits. Agave inulin has natural water-absorption properties. It acts as a fat mimetic to improve the texture and mouthfeel in reduced sugar or reduced fat applications like ice cream or yogurt. It can partially replace flour or starch in baked goods, and partially replace sugar in confections.

Try organic agave inulin in baking mixes, meal replacement shakes, sweet spreads, powdered creamers and non-dairy milk alternatives.

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FUNCTIONALITY
Fiber Enrichment
Prebiotic
Shelf Life Extension
Sweetness - Low

Agave Inulin

Organic high oleic sunflower oil is a stable, neutral-flavored oil containing a high percentage of oleic fatty acids. Use it in baked goods, vegan spreads or for frying snack chips.

Expeller pressed, crude organic high oleic sunflower oil is refined, bleached and deodorized to produce a stable, non-hydrogenated oil with a light yellow color and neutral flavor.  It contains a combination of palmitic, stearic, and linoleic fatty acids, but is most desired for its high concentration of monounsaturated oleic acid.

Use organic high oleic sunflower oil in baked goods or for frying snack chips. Spray it on cereals and crackers to add sheen and preserve shelf life, or on dried fruits to prevent stickiness and clumping. High oleic sunflower oil can be found in infant formulas, supplements, non-dairy creamers, milk alternatives and spreads. It is also used as an emollient in face creams, lotions and cosmetics.

Unlike other common sources of vegetable oils from corn, soybeans or canola, genetically modified (GM) sunflowers are not currently available commercially.

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FUNCTIONALITY
Frying
Release Agent
Shelf Life Extension

High Oleic Sunflower Oil

Organic palm stearin is the solid fraction of organic palm oil. The light yellow, neutral-flavored fat is commonly used as a stabilizer for nut butters and vegan butter alternatives.

When organic palm oil is cooled and filtered, the oil separates into organic palm olein (liquid) and organic palm stearin (solid) fractions. 

Organic palm stearin is solid at room temperature with a high melting point. Is is used in pie crusts, coatings and confections, and to stabilize nut butters, margarines and spreads to prevent ingredient separation. You will also find palm stearin used in soaps and cosmetics.

All of Ciranda's Palmfruit™ palm oil products are produced with Identity Preserved (IP) certification by the Roundtable on Sustainable Palm Oil (RSPO), the highest certification level offered by RSPO.

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FUNCTIONALITY
Creaming Agent
Frying
Shelf Life Extension
Stabilizer

Palm Stearin

Identity Preserved

Organic palm shortening is an all purpose, non-hydrogenated shortening that imparts a light flaky texture in baked goods. It is also useful as a creaming agent in frostings and spreads.

Ciranda's organic palm shortening is a soft and creamy all purpose shortening blended from the stearin and olein fractions of organic palm oil. It has a melt point similar to butter, and provides zero grams of trans-fat per serving.

Organic palm shortening imparts a light, flaky texture in pastries, biscuits, pie crusts and cookies. Use it as a creaming agent in ice cream, frostings and sandwich cookie fillings.

All of Ciranda's Palmfruit™ palm oil products are produced with Identity Preserved (IP) certification by the Roundtable on Sustainable Palm Oil (RSPO), the highest certification level offered by RSPO.

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FUNCTIONALITY
Creaming Agent
Frying
Shelf Life Extension

Palm Shortening

Organic palm olein is the golden colored liquid fraction of organic palm oil. It is useful for frying baked goods or for spraying on crackers or snacks to add a glossy sheen and prevent sticking.

When organic palm oil is cooled and filtered, it results in organic palm olein (liquid) and organic palm stearin (solid) fractions. Organic palm olein is a golden yellow oil that is liquid at room temperature with a melting point around 60-65 degrees fahrenheit. 

As a frying oil, organic palm olein can be re-used more than most other vegetable oils due to its high temperature stability. It is useful in bakery and snacks to improve texture, extend shelf life, and aid as a delivery for flavor and salt toppings.

All of Ciranda's Palmfruit™ palm oil products are produced with Identity Preserved (IP) certification by the Roundtable on Sustainable Palm Oil (RSPO), the highest certification level offered by RSPO.

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FUNCTIONALITY
Frying
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Shelf Life Extension

Palm Olein

Organic palm oil is semi-solid at room temperature. It is widely used across the food, beverage, household and personal care industries. You can find it in everything from cookies to ice cream to shampoo to laundry detergent.

When organic virgin palm oil is extracted from fresh fruit bunches, it yields a strong-flavored, dark red oil. The refining of organic virgin palm oil results in a lighter yellow, neutral-flavored organic palm oil with a balanced composition of saturated and unsaturated fatty acids. It is semi-solid at room temperature and can be further separated into organic palm olein and organic palm stearin through fractionation - a series of precise cooling and filtering stages.

As one of the world's highest yielding and most functional oil crops, you'll find palm oil all around you. Use it in ice cream, baked or fried snacks, nutritional bars, frosting, supplements, lotion and shampoo.

All of Ciranda's Palmfruit™ palm oil products are produced with Identity Preserved (IP) certification by the Roundtable on Sustainable Palm Oil (RSPO), the highest certification level offered by RSPO.

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FUNCTIONALITY
Frying
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Shelf Life Extension

Palm Oil

Organic palm kernel oil is a shelf-stable, non-hydrogenated oil that is semi-solid at room temperature. It is used primarily in chocolate confections and for personal care products like soap, lotion and shampoo.

Inside each fleshy, orange-colored palm fruit is a small white kernel. The pressing of this kernel yields palm kernel oil, a white-to-cream colored fat composed mostly of short chain saturated and unsaturated fatty acids.

Organic palm kernel oil is semi-solid at room temperature with a sharp melting curve, making it useful in chocolate coatings and bodycare products. It creates a shelf-stable product that melts upon contact with the body. Palm kernel oil is commonly referred to as cocoa butter substitute.

All of Ciranda's Palmfruit™ palm oil products are produced with Identity Preserved (IP) certification by the Roundtable on Sustainable Palm Oil (RSPO), the highest certification level offered by RSPO.

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FUNCTIONALITY
Creaming Agent
Mouthfeel
Release Agent
Shelf Life Extension

Palm Kernel Oil

Organic potato starch is a bright white, neutral-flavored powder that is highly functional as a thickening, gelling and anti-caking agent. Ciranda offers organic potato starch in native or pre-gelatinized (cold swelling) varieties.

Ciranda's organic potato starch is produced in the Baltic Sea region of Europe where weather conditions are ideal for producing potatoes with a high starch content. 

Compared to other starches, potato starch has a large granule size and low swelling temperature which adds to its function. In gluten-free baking, potato starch forms a film around the dough to prevent moisture migration, resulting in crispier crusts and moist interiors. In meat and vegan meat alternatives like sausages and patties, potato starch swells quickly, encapsulating liquids which are released later during cooking to create juicier-tasting meats and meat alternatives.

Organic potato starch is flavor-neutral and makes an excellent thickener in soups, puddings, gummy confections and fruit preparations due to its ability to create a transparent gel. It is also useful in replacing eggs, gums and hydrocolloids.

Ciranda offers both native and pre-gelatinized (pre-gel) potato starches. Native starch requires heat to activate the gelling and thickening properties, while pre-gelatinized potato starch has been partially pre-heated and dried, allowing the starch to activate without the use of heat. Pre-gelatinized starch is often referred to as "cold water swelling" starch.

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Potato Starch

Organic coconut oil is a highly stable oil that is solid at room temperature. Choose from virgin or refined coconut oil to suit your application.

Organic coconut oil can be produced using a wet or dry pressing method. Ciranda's Palmfruit™ brand coconut oil is pressed from the dried coconut meat for greater shelf stability.

Virgin coconut oil is pressed from shredded and dried coconut meat which is filtered and packaged. It tastes and smells like coconut. Refined coconut oil is produced from crude coconut oil that has been extracted from sun-dried copra. The oil is then deodorized, resulting in an odorless and flavor-neutral coconut oil. Both oils are white-to-pale yellow in color and solid at room temperature due to the high saturated fatty acid profile.

Organic coconut oil is used in hundreds of applications across the food, beverage, beauty, personal care, household care, nutritional and pet food industries as a versatile, shelf-stable oil. Recently it has been gaining popularity as a preferred carrier oil in cannabidiol (CBD) products. Try it in snacks, soaps, supplements and detergent, or just about anywhere else.

Fair trade coconut oil is available upon request.

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FUNCTIONALITY
Body
Carrier
Crispiness
Dough Improvement
Extrusion Aid
Flavor
Frying
Mouthfeel
Release Agent
Shelf Life Extension
Stabilizer

Coconut Oil

Organic deoiled sunflower lecithin powder is produced from liquid sunflower lecithin that has been dried to create a more concentrated form of lecithin in an easy-to-handle format. Use it in nutritional drink mixes, creamers, and frozen desserts.

Organic deoiled sunflower lecithin is a dark yellow-to-brown colored powder that functions as an emulsifier, wetting agent, stabilizer, instantizing agent, release agent, lubricant, antioxidant and dispersant in a variety of applications including food and beverage, cosmetics and pet food. It is easier to handle and incorporate into dry mixes for many manufacturers compared to liquid lecithin, and can often be applied at a dosage rate up to thirty percent less. 

When fluid lecithin is dried, it creates a concentrated form of powdered lecithin with a higher percentage of phospholipids and acetone insolubles — a measure of the surface active properties. Organic sunflower lecithin is popular in applications where allergen sensitivity is a consideration. Use sunflower lecithin powder in baking mixes, frozen dough systems for crystal control, or in dry nutritional drink mixes for instantizing and improving mixability with liquids. 

Conventional non-GMO deoiled sunflower lecithin powder is also available.

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FUNCTIONALITY
Antispattering
Chewiness
Creaming Agent
Crystal Control
Dispersibility
Dough Improvement
Emulsifier
Extrusion Aid
Fat Replacement
Freeze Thaw Stability
Release Agent
Shelf Life Extension
Stabilizer
Viscosity Reducer
Wetting Agent

Sunflower Lecithin Powder

Sunflower Lecithin Liquid

Organic deoiled soy lecithin powder is produced from liquid soy lecithin that has been dried, creating a more concentrated lecithin in a powdered format that's easier to dose and dispense. Try it in baked goods or drink powders.

Organic deoiled soy lecithin powder is a yellow-to-light brown powder that functions as an emulsifier, wetting agent, and instantizing agent. It is soluble in fat and dispersible in water, and is easy to dose and incorporate into dry blends like nutritional supplement powders and baking mixes.

Compared to liquid lecithin, powdered lecithin is a concentrated format with a higher percentage of acetone insolubles — a measure of the surface active properties. In many applications, powdered lecithin can be applied at a rate up to thirty percent less than liquid lecithin, offering manufactures advantages in reduced storage, transportation and packaging disposal costs.

Conventional non-GMO (non-organic) identity preserved (IP) deoiled soy lecithin powder is also available.

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FUNCTIONALITY
Antispattering
Chewiness
Creaming Agent
Crystal Control
Dispersibility
Dough Improvement
Emulsifier
Extrusion Aid
Fat Replacement
Freeze Thaw Stability
Release Agent
Shelf Life Extension
Stabilizer
Viscosity Reducer
Wetting Agent

Soy Lecithin Powder

Organic soy lecithin is a yellowish-brown viscous liquid that is a highly functional as an emulsifier, stabilizer, release agent and dispersant. Use it in salad dressing, gum confectionery and frozen bread dough.

Organic soy lecithin is a translucent, yellowish-brown, viscous liquid used across the food, beverage and personal care industries as an emulsifier, wetting agent, stabilizer, instantizing agent, release agent, lubricant, antioxidant and dispersant. It has a milder flavor, and can often be used in smaller quantities than sunflower lecithin.

Lecithin is a powerful emulsifier in applications like salad dressings, vegan spreads, nut milk alternatives and bodycare products to help prevent separation. It is also used in pan sprays, chewing gum and frozen dough systems.

Conventional identity preserved and monitored (IPM) liquid soy lecithin produced from non-GMO (non-organic) soybeans is also available.

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FUNCTIONALITY
Antispattering
Chewiness
Creaming Agent
Crystal Control
Dispersibility
Dough Improvement
Emulsifier
Extrusion Aid
Fat Replacement
Freeze Thaw Stability
Release Agent
Shelf Life Extension
Stabilizer
Viscosity Reducer
Wetting Agent

Soy Lecithin Liquid

Organic tapioca starch is a white, bland-flavored starch derived from the tapioca (cassava) root. It is used for bulking, thickening and gelling in a variety of applications. Choose from native or pre-gelatinized tapioca starch.

Tapioca starch is one of the world's largest starch sources, coming in behind corn (maize) starch. However, unlike corn starch, no GMO tapioca cultivars exist commercially.

Organic TapiOK® tapioca starch is a high amylopectin starch with excellent water absorption properties. It forms a semi-transparent gel when hydrated. In yogurt preparations, tapioca starch adds a glossy shine and is useful for preventing syneresis (liquid migration). In gluten-free bakery and snacks, you'll find tapioca starch in baking mixes, cookies, bars, crackers, pizza crusts, pasta and more. It is also used in the pet food and personal care industries.

Native tapioca starch requires heat to activate the gelling and thickening properties, while pre-gelatinized (pre-gel) tapioca starch is cold water swelling, immediately activating without the use of heat.

Conventional non-GMO native and pre-gel tapioca starch is also available.

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Fruit Preps & Preserves
Icings & Frostings
Infant & Toddler Nutrition
Margarine & Spreads
Meat & Meat Substitutes
Pasta & Noodles
Personal care
Pet & Animal Nutrition
Seasonings & Dry Blends
Snacks - Savory
Snacks - Sweet
Soups
Supplements - Gummy
Supplements - Tablet & Capsule

FUNCTIONALITY
Binding - Slight
Binding - Strong
Bulking Agent
Cold Water Thickener
Crispiness
Crystal Control
Fat Replacement
Freeze Thaw Stability
Gelling Agent
Gluing Agent
Gluten Replacement
Gum Replacement
Shelf Life Extension
Stabilizer
Syneresis Control
Thickening
Water Activity Control
Water Binding

Tapioca Starch

Organic cocoa butter is the cream-colored fat that results from the pressing of organic cocoa liquor. It is used in chocolate production and across the personal care industry. Natural or deodorized cocoa butter is available.

The pressing of organic cocoa liquor produces two fractions in near equal parts - organic cocoa butter and organic cocoa cake (used to create cocoa powder).

In the food industry, cocoa butter is an important ingredient used in the production of chocolate to create shelf-stable chocolates with optimum viscosity, mouthfeel and melt-point. In the personal care industry, organic cocoa butter helps create nourishing, luxurious lotions, face creams and lip balms that are solid on the shelf, but soften when applied to the skin.

Ciranda offers both natural and deodorized CocoaRica® organic cocoa butter in blocks, disc wafers and kibbles. Natural cocoa butter has a mild cocoa flavor and aroma, while deodorized cocoa butter is aroma and flavor neutral with a paler color.

Fair trade cocoa butter is available upon request.

APPLICATIONS
Bakery
Bars & Cereals
Confectionery - Hard
Confectionery - Soft
Cosmetics
Frozen Desserts
Icings & Frostings
Infant & Toddler Nutrition
Margarine & Spreads
Personal care
Snacks - Savory
Snacks - Sweet

FUNCTIONALITY
Mouthfeel

Cocoa Butter

Container

We strive to supply our customers with certified organic and non-GMO ingredients of the highest quality at a fair price, while continually seeking innovation opportunities that improve and advance their brands and businesses.

We strive to develop profitable, long-term partnerships with our suppliers and farmers by successfully representing their products in the marketplace, communicating emerging market innovations and trends, and providing the expertise and support they need to succeed.

Ciranda supplies brands and manufacturers in the natural products industry with certified organic and non-GMO ingredients. We partner with producers across the globe to bring innovative, plant-based ingredient solutions, with a focus on sustainability and fair trade practices.

Areas of expertise include syrups and sweeteners; starches and flours; cocoa and chocolates; oils and fats; coconut products and lecithin.

Our employee-owned company operates from headquarters in Wisconsin with warehouses across North America for fast, responsive service.

Supplying certified organic, non-GMO and fair trade ingredients to businesses in the natural products industry

Organic agave syrup is a golden amber liquid with a high percentage of fructose. It is used primarily for sweetening in table syrups, ice cream, beverages and baked goods.

Organic agave syrup is produced from the juice of the piña from the azul variety of the agave tequilana plant, commonly called blue agave. This medium-colored, golden amber syrup is truly a labor of love with piñas taking approximately seven years to grow before they can be harvested by the jimadors (agave farmers).

Agave syrup naturally contains a high percentage of fructose. It functions as a sweetener, slight binder, and browning agent in applications like granola, biscuits, bread, sauces, ice cream and yogurt. It is especially popular in flavored table and beverage syrups and alcoholic and non-alcoholic beverages. Agave syrup is sometimes known as agave nectar.

APPLICATIONS
Bakery
Bars & Cereals
Beverages - Wet
Confectionery - Hard
Confectionery - Soft
Dairy & Non-Dairy
Dressings & Sauces
Frozen Desserts
Frozen Meals
Fruit Preps & Preserves
Icings & Frostings
Infant & Toddler Nutrition
Margarine & Spreads
Meat & Meat Substitutes
Prepared Meals
Snacks - Sweet
Soups
Supplements - Gummy
Supplements - Tablet & Capsule

FUNCTIONALITY
Binding - Slight
Browning
Chewiness
Crystal Control
Energy - Balanced
Flavor
Freeze Thaw Stability
Humectant
Shelf Life Extension
Sweetness - High
Water Activity Control
Yeast Fermentation


CIRANDA

Agave Syrup

CIRANDA