Also known as rice malt or maltose syrup, brown rice syrup is produced from the starch of whole brown rice. The syrup is derived from a process that involves the mixing of cooked rice starch with saccharifying enzymes which break down the starches. Once the starches are broken down, the liquid is strained to remove impurities and then it is further reduced into a syrup through heating until it reaches the desired consistency. No synthetic materials or chemicals are used in this modification of the rice starch. Brown rice syrup is used as an alternative natural sweetener. It is high in the simple sugar maltose and low in glucose and fructose. With its unique, nutty-sweet flavor, it can be used as substitute for sugar in any recipe. When subbing for sugar, use 1 1/4 cup brown rice syrup for one cup of sugar and reduce another liquid in the recipe by a 1/4 cup. It is commonly used to sweeten granola, bars and cereals but can also be used to sweeten other baked goods such as cookies, cakes and brownies.
Color: Translucent; Straw to Amber
Dextrose Equivalent (DE): 55
Density (lbs/gal): 11.8 @ 100 degrees F
Viscosity, poise @ 100 degrees F: 100
pH (5% dilution): 5.0 - 6.6 (natural pH)
Brix: 78% minimum
- Glucose (DP1), g/100 g: 24
- Maltose (DP2), g/100 g: 25
- Total Sugars, g/100 g: 49
- Other Carbohydrates, g/100 g: 26
- Gluten Free
- Stored in AIB Superior Rated Facility
The shelf life of our brown rice syrup is dependent on storage conditions and is highly variable. We recommend to store in a cool, dry, humidity controlled environment. The industry standard for shelf life is 18 months from date of manufacture if stored in recommended conditions.
Note: The information listed above for color, DE, Brix, pH, etc. are averages only. For information on specific lots, please request via our sales department.