Brown Rice Syrup/ Brown Rice Syrup Non GMO

Brown Rice Syrup or Rice Malt Syrup is a light sweet tasting Natural Sweetener made from rice of Oryza Sativa (Asian Rice) origin, which is Allergen Free and Non GM. It has neutral flavor and a smooth mouth feel. Our Brown rice syrup is made with either Conventional or Organic Rice. Organic Rice Syrup is made with Organic Rice. Organic Rice is a produce of pesticide free farming, which gives lower yield, but higher quality produce in terms of minimum undesirable content in the grain.

Brown Rice Syrup or Rice Malt Syrup is derived by cooking rice slurry with saccharifying enzymes > Rice-dextrin undergoes a heat-assisted fermentation, involving addition of enzyme isolates, which convert complex carbohydrates into a solution rich in simple carbohydrates. This solution is then evaporated, until desired water content is achieved. The result is thick, light brown syrup with consistency of honey.

Organic Brown Rice Syrup finds wide application in food industry and beverages, due to its inherent nature of being ‘Natural’, ‘Non GM’, ‘Allergen Free’, ‘Gluten Free’, ‘Organic’ and has ‘Low Glycemic Index’. Being a plant source, Brown Rice Syrup is suitable for ‘Vegan’ and ‘Vegetarian’ foods. Brown Rice Syrup makes a great base for pollen-free table top sweeteners, such as pancake syrup, breakfast sweetener, honey substitute, etc. Brown Rice Syrup is a good bulking agent for natural syrups like Maple, Agave, Apple Juice, Fruit Puree, etc. Brown Rice Syrup is a perfect replacer and healthier alternate to Corn Syrup. Brown Rice Syrup or Rice Malt syrup is used as a binder and sweetener in energy bars, granola bars, high protein bars, etc. Brown Rice Syrup caters to the sophisticated health conscious consumers, who are looking for sweetness with minimum damage to body.

Depending on application, syrup can be made as (traditional brown) Brown Rice Syrup or (clarified) Clarified Rice Syrup DE ranging from 26 to 70. Brown Rice Syrup contains three sugar profiles i.e. Maltotriose (52%), Maltose (45%) and Glucose (3%).

Organic Brown Rice Syrup over High Fructose Corn Syrup (HFCS)

Brown rice syrup is 100 % free from fructose. In most of the sweetener, High Fructose Corn Syrup is used as a sweetening agent, because of higher sweetness than Brown Rice Syrup. However, High Fructose Corn Syrup, itself is made from GM grain whereas our Brown Rice Syrup is made from Non-GM grain. High Fructose Corn Syrup gets turned into fat which collects in liver causing fatty liver and insulin resistance having effects of raising blood triglycerides, whereas Brown rice syrup is a polysaccharide which can be metabolized easily by every cell in the body resulting higher flow of long lasting energy. Fructose can only be metabolized in significant amounts by the liver whereas brown rice syrup is fully metabolized by every cell in body.

A little bit of syrup gives cakes and other baked goods a tenderer crumb, a finer texture and increased browning. Rice syrup will also give brownies and cookies a denser, fudgier texture. It tastes less sweet than white sugar and has a nutty flavor.

In energy bar, syrups and candies, Brown rice syrup is used as sweetener and binder.

Arsenic concern in Rice Syrup

By inherent nature of paddy, Rice crop absorbs arsenic from soil during growth. Arsenic levels are higher in North American soil, however it is very low in Asian soil, which is why Asia is the rice bowl of the world and Rice is the primary diet of people from Asian origin.

*Side effects of arsenic through rice were highlighted to protect corn based products, which are of GM Origin.

Glycemic Index Value( sucrose vs Brown rice syrup)

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating a food. The carbohydrate value depends upon the amount & type of carbohydrate profile i.e. Glucose, Maltose, Maltotriose and higher-saccharide present in a particular type of food that affects a person’s blood glucose level (blood sugar). A value of 100 represents the standard, an equivalent amount of pure glucose. Food having high glucose is high in GI value by virtue of which they are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and have proven benefits for health.

This implies that to get sweetness of 1 KG Cane Sugar i.e. sucrose with glycemic value of 65 needs 2 KG of Brown Rice Syrup with Glycemic value of 50.

Applications of Organic Brown Rice Syrup

Brown Rice syrup is used as sweetener in Natural food, beverages and syrups (Flavored / Unflavored). It finds wide application in Energy bars, breakfast sweeteners, Pancake syrup, Bulking agent for Maple syrup, Pollen free vegetarian honey, bakery foods, cakes, pastries, fillings, toppings, candies, canned fruits, health drinks, juices, soft drinks, Dairy products, ice-creams and so on.

This implies that to get sweetness of 1 KG Cane Sugar i.e. sucrose with glycemic value of 65 needs 2 KG of Brown Rice Syrup with Glycemic value of 50.

Certifications of organic syrup

This implies that Rice Fructose syrup has high sweetness index value in comparison to the sucrose (cane sugar) but contains fewer calories to that of sucrose. Also the glycemic index value is lower for fructose -90 & fructose – 48 in comparison to sucrose.

• US FDA
• BRC
• ISO 22000
• Organic
• HACCP
• FSSAI
• KOSHER
• Non-GMO

Storage condition for Rice Malt Syrup

Brown Rice Syrup should be stored at an ambient temperature in a cool, dry environment, away from sunlight.

Packaging for Brown Rice Syrup

• Material: IBC Tanks / Paper IBC / Steel drums / HDPE drums
• Size: 1400 kg / 1400kg / 270 kg / 300 kg

Product Specification of rice syrup