Rice Syrup 6280 25 kg.

Brown Rice Syrup / Non-GMO Brown Rice Syrup

Brown rice syrup, or rice malt syrup, is a natural sweetener with a mild sweet taste, made from rice of the species Oryza sativa (Asian rice), which is allergen-free and non-GMO. It has a neutral flavor and a smooth mouthfeel. Our brown rice syrup is made from conventional rice.

Brown rice syrup or rice malt syrup is produced by cooking rice mash with saccharifying enzymes. Rice dextrin undergoes fermentation aided by heat, involving the addition of enzymes that convert complex carbohydrates into a solution rich in simple carbohydrates. This solution is then evaporated until the desired water content is reached. The result is a thick light brown syrup with a consistency similar to honey.

Brown rice syrup finds wide application in the food and beverage industry due to its inherent nature as a "natural," "non-GMO," "allergen-free," "gluten-free" product with a "low glycemic index."
Being a plant-based source, brown rice syrup is suitable for "vegan" and "vegetarian" foods.
Brown rice syrup is an excellent base for table sweeteners free of pollen, such as pancake syrup, breakfast sweeteners, honey substitutes, and more. It serves as a good bulking agent for natural syrups like maple, agave, apple juice, fruit puree, etc. Brown rice syrup is a perfect substitute and a healthier alternative to corn syrup. Brown rice syrup or rice malt syrup is used as a binding agent and sweetener in energy bars, granola bars, high-protein bars, and others. Brown rice syrup caters to discerning consumers who are health-conscious and seek sweetness with minimal harm to the body.

Depending on the application, the syrup can be made as traditional (brown) brown rice syrup or clarified syrup from clarified rice DE in the range of 26 to 70. Brown rice syrup contains three sugar profiles: maltotriose (52%), maltose (45%), and glucose (3%).

Organic Brown Rice Syrup vs. High-Fructose Corn Syrup (HFCS)
Brown rice syrup is 100% fructose-free. Most sweeteners use high-fructose corn syrup as a sweetener because it is sweeter than brown rice syrup. However, high-fructose corn syrup is made from GMO grains, whereas our brown rice syrup is made from non-GMO grains. HFCS is converted into fat that accumulates in the liver, causing fatty liver disease and insulin resistance, which leads to increased triglycerides in the blood. Brown rice syrup is a polysaccharide easily metabolized by every cell in the body, providing a steady flow of long-lasting energy. Fructose can only be metabolized in significant quantities by the liver, while brown rice syrup is fully metabolized by every cell in the body.
A small amount of syrup gives baked goods and other pastries a crumblier texture, finer crumb, and better browning. Rice syrup also imparts a denser, softer texture to brownies and cookies. It tastes less sweet than white sugar and has a nutty flavor.
In energy bars, syrups, and candies, brown rice syrup is used as a sweetener and binder.

Concerns about Arsenic in Rice Syrup

By its nature, rice crops absorb arsenic from the soil during growth. Arsenic levels are higher in North American soils but are very low in Asian soils, which is why Asia is considered the rice bowl of the world, and rice is a staple food for people of Asian descent.
* The concerns about arsenic through rice were emphasized to protect corn-based GMO products.

Glycemic Index Value (Sucrose vs. Brown Rice Syrup)

The glycemic index (GI) ranks carbohydrates on a scale from 0 to 100 based on how much they raise blood sugar levels after eating. The value depends on the amount and type of carbohydrate profile, i.e., glucose, maltose, maltotriose, and higher saccharides present in a particular food that affects a person's blood sugar level. A value of 100 represents the standard, equivalent to pure glucose. Foods high in glucose have a high GI because they are rapidly absorbed and cause sharp fluctuations in blood sugar levels. Foods with low GI, due to slower digestion and absorption, lead to a gradual increase in blood sugar and have proven health benefits.
 

This means that to achieve the sweetness of 1 kg of cane sugar (sucrose with a glycemic index of 65), 2 kg of brown rice syrup with a glycemic index of 25 are required.
Applications of Organic Brown Rice Syrup

Brown rice syrup is used as a sweetener in natural foods, beverages, and syrups (flavored/unflavored). It finds wide application in energy bars, breakfast sweeteners, pancake syrup, maple syrup fillers, vegetarian pollen-free honey, baked goods, cakes, pastries, fillings, toppings, candies, canned fruits, health drinks, juices, soft drinks, dairy products, ice creams, and more.