Uncovering the Benefits of Brown Rice Syrup
Brown rice syrup – also called rice malt syrup or maltose syrup — is a vegan, fructose- and gluten-free liquid sugar substitute. It can often be found in Asian cuisine and many people find it a plant-based sweetener alternative to traditional refined sugar. It is made by cooking whole grain brown rice that’s been treated with enzymes down to turn its starches into sugars, resulting in a sweet light brown syrup.
One tablespoon of rice syrup has 55 to 75 calories, depending on the brand; sugar has 48 calories per tablespoon. While half as sweet as sugar, brown rice syrup has a high glycemic index of 98 (compared to sugar’s 65), and can be used as a sugar substitute in baking and cooking with some minor adjustments to the recipe.
A Flexible, Versatile Sweetener
What makes brown rice syrup such an attractive ingredient in the wide range of products it can be used in as a substitute for high-fructose corn syrup – from candy and breakfast cereals to snack bars and ice cream.
Additional applications include:
- Dairy and Non-Dairy
- Dressings and Sauces
- Frozen Desserts
- Frozen Meals
- Fruit Preps and Preserves
- Icings and Frostings
- Infant and Toddler Nutrition
- Margarine and Spreads
- Meat and Meat Substitutes
- Pet and Animal Nutrition
- Prepared Meals
- Sweet and Savory Snacks
- Nutritional Supplements
And unlike high-fructose corn syrup, rice syrup adds a slightly nutty flavor to foods and beverages.
Additionally, brown rice syrup can be used just like any other liquid sweetener such as honey, maple syrup, or stevia. Many people enjoy adding it to their coffee or tea or as a dessert topping.
A Highly Functional Additive
Brown rice syrup doesn’t just sweeten, it can also act as a binder, humectant, browning agent, flavor enhancer, and texture modifier.
Additional functions include improving a product’s:
- Crystal Control
- Fat Replacement
- Freeze Thaw Stability
- Low-Tack Coating
- Extended Shelf Life
- Water Activity Control
- Yeast Fermentation
Conventional non-GMO brown and clarified rice syrups are available in the same DE levels.
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.
Learn more about the benefits of brown rice syrup – and the wide range of products Sweetener Products offers. Contact us.