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Rice Syrup

Rice Syrup:

Rice Syrup, sometimes referred to as Brown Rice Syrup, Rice Malt Syrup or simply, Glucose Syrup, is a vegan and gluten-free functional sweetener that is used in a variety of applications. At Shafi Gluco Chem our Rice Syrup is available in two variants. Brown Rice syrup, is a caramel to light amber coloured syrup that is made from Brown Rice. And Clarified Rice Syrup is a clear to a pale-coloured syrup that is made from White Rice. With light buttery and honey flavour notes, Rice Syrup is one of the healthiest sugar substitutes available.

Rice Syrup is prepared by fermenting Rice Flour with non-GMO enzymes. This disintegrates the natural starch content of Rice into a mixture of simple and complex carbohydrates. The mixture is then filtered to separate the solids from the liquid. Once filtered the solution is then boiled to evaporate the moisture until a thick, viscous consistency of the syrup is reached.

Promising a simple and cleaner label while enabling numerous functionalities for all food and drink formulations. Our Rice Syrups are used in a variety of different applications including:

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  • In baking it helps to control moisture, regulating browning and adding to the texture of the product. Commercial Bakeries use rice syrups for pies, cream fillings, éclairs & other baked goods.
  • In beverages and confectionery, it controls crystallization, manages sweetness, regulates browning and provides a source for sugar fermentation.
  • In Ice Creams, Rice syrups not only prevents crystallization but also imparts a smoother texture.
  • It also binds various ingredients together making it an ideal sweetener for energy bars.
  • In the Pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetness, which is preferable to the excessive sweetness of sugar.

Litrature Downloads

Specifications Brown Rice Syrup 28 DE Brown Rice Syrup 42 DE Brown Rice Syrup 60 DE Clarified Rice Syrup 28 DE Clarified Rice Syrup 42 DE Clarified Rice Syrup 60 DE Rice Maltose Syrup 45 DE (Brown) Rice Maltose Syrup 45 DE (Clarified)
Syrup Color Brown Brown Brown Clear Clear Clear Pale Clear
Dextrose Equivalent % 27-33 38-44 58-64 27-33 38-44 58-64 42-48 42-48
Total Carbohydrates g/100g 98.5 98.5 98.5 98.5 98.5 98.5 98.5 98.5
Glucose (g/100g) 2-10 9-17 27-35 2-10 9-17 27-35 3-11 3-11
Maltose (g/100g) 9-17 13-21 34-42 9-17 13-21 34-42 42-50 42-50
Other Carbohydrates (g/100g) 74-82 62-70 26-34 74-82 62-70 26-34 40-48 40-48
pH 4.5-6.5 4.5-6.5 4.5-6.5 4.5-6.5 4.5-6.5 4.5-6.5 4.5-6.5 4.5-6.5
Water Activity % 0.82 0.80 0.60-0.72 0.82 0.80 0.60-0.72 0.80 0.80
Protein % ≤ 0.5 ≤ 0.5 ≤ 0.5 ≤ 0.5 ≤ 0.5 ≤ 0.5 ≤ 0.5 ≤ 0.5
Shelf Life 18 months 18 months 18 months 18 months 18 months 18 months 18 months 18 months
Technical data icon icon icon icon icon icon icon icon

FAQs

Rice Syrup is made from an enzymatic process using GMO-free natural enzymes whereby rice is filtered and concentrated to a syrup. It can be brown (extracted from brown rice) and clarified (extracted from white rice).
Brown rice syrup is made using brown rice flour using non-GMO natural enzymes. The syrup extracted has a caramel brown color with honey flavored notes.
Clarified Rice Syrup is made using white rice as a base using GMO free natural enzymes. The sweet liquid produced is then boiled and reduced down into a syrup. Clarified Rice Syrups are lighter in taste, flavor and color compared to Brown Rice Syrups.
Sugar profile of our syrups can be seen in the specification sheet above.
Rice Syrup either brown or clarified is used just like any other sweetener. Its unique functional properties makes it suitable for a whole variety of products. From gum to jellies, from confectionaries to bakery products, from beverages to pharmaceuticals, everyone loves Rice Syrup. In place of honey, maple syrup, or agave, Rice Syrup shines in dressings and sauces, glazes for protein and roasted vegetables, or as a simple syrup base in cocktails. Bake it into cakes or cookies or toss it in granola for a slight toasty flavor.
Rice Syrup goes with different names as per different geographical nomenclatures. Some of the common names are: Glucose Syrup, Korean Rice Syrup, Rice Glucose Syrup etc.
Rice naturally is gluten free hence the syrup is gluten free too. The enzymes used for the process are also 100% gluten free making Rice Syrup an ingredient of choice.
Rice Syrup is a low FODMAP sweetener derived from enzymatic treatment of brown rice. The natural extraction process with the ease of digestibility positions Rice Syrup in low FODMAP ingredients list.
Korean traditions and cuisines as rich as they are uses rice syrup as a natural sweetener and to add a shiny glaze to dishes. Korean Rice Syrup or Rice Syrup are basically the same. Rice syrup goes with different names based on different geographical locations.
Brown rice syrup is a 100% vegan sugar substitute derived from brown rice using natural enzymes.