Our organic brown rice syrup is extracted from premium quality brown rice through a process that involves the mixing of cooked rice starch with saccharifying enzymes. The addition of the enzymes allow for the starch in the rice to break down into sugars. Once the starch is broken down, the liquid is strained to remove impurities and then heated to further reduce into a syrup until it reaches the desired consistency. No synthetic materials or chemicals are used in this process. Also commonly known as rice malt or maltose syrup, 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, slightly-nutty flavor, it can be used as a substitute for sugar in any recipe. To sub for sugar, use 1 1/4 cups of brown rice syrup for one cup of sugar and reduce another liquid in the recipe by 1/4 cup. In the food industry, it is commonly used to sweeten granola, bars and cereals but can also be used to sweeten baked goods such as cookies, cakes and brownies.
Color: Translucent; Amber to Golden Dextrose Equivalent (DE): 56 - 65 pH: 5.2 -6.0 Brix Refractometer: 79-81% solids Sulphur Dioxide: Less than or equal to 10 ppm Carbohydrate Composition:
Dextrose (DP1): 22-30%
Maltose (DP2): 24-34%
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.