Is ground from short-grain glutinous rice, aka sticky rice. This rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent for sauces or binder.

A blend of dried rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, with a vegetarian protein isolate that is an alternative to the more common whey and soy protein isolates. Brown rice can be treated with enzymes that will cause carbohydrates to separate from proteins.

Citrus fibers come from fruits like lemons, oranges, or grapefruits. They are neutral in taste, flavor and odor and their addition improves the texture and taste on final products. They are also low in fat and digestible carbohydrates with a low-calorie content. The naturally sourced fiber has the advantage of the presence of bioactive compounds like flavonoids, polyphenols and vitamin C

Whole vanilla beans, processed into a slightly moist powder. Able to withstand higher heat than vanilla extract, this is a forgiving and versatile ingredient