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Brown rice syrup is a light amber colored syrup, with a clean sweet flavor with light buttery and honey flavor notes. It is made from the enzymatic treatment of rice using GMO free natural enzymes which is filtered and concentrated to heavy syrup. It is a healthy alternative to refined sugar and is gluten-free, hypoallergenic. Our brown rice syrup is available from 20DE up to 70DE.
The Clarified Rice syrup is a colorless syrup that has a clean sweet flavor with light buttery and honey flavor notes. It is made from the enzymatic treatment of rice using GMO free natural enzymes which is filtered and concentrated to heavy syrup. It is a healthy alternative to refined sugar and is gluten-free, hypoallergenic. Our Clarified Rice Syrup is available from 20DE up to 70DE.
|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)|
|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|
|Other Carbohydrates (g/100g)||74-82||62-70||26-34||74-82||62-70||26-34||40-48||40-48|
|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|
Rice syrup, also known as rice malt syrup, is a light-tasting sugar substitute that is allergen-free, low in calories, and comes in various levels of sweetness. With a consistency like that of honey, Brown Rice Syrup has established itself as a popular alternative to sugar in the beverage and confections industry. Clarified Rice Syrup is also popular, especially in applications where maintaining a rtransparent or translucent color scheme takes precedence
The syrup is produced by processing Conventional or Organic rice to remove lipids and protein. Enzymes are then added to the mixture that form the base of the syrup. The enzymes are natural and not synthetic in any manner. The rice syrup produced in this manner is like glucose, with the syrup having a viscosity like honey or maple syrup, allowing it to be a popular alternative for consumers.