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 allows 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 syrup until it reaches the desired consistency. No synthetic materials or chemicals are used in this process. "DE" stands for dextrose equivalent and is a measure of the amount of reducing sugars present in a sweetener, relative to dextrose (a.k.a. glucose). It is expressed as a percentage on a dry basis. For example, brown rice syrup with a DE of 60 would have 60% of the reducing power of dextrose (which has a DE of 100).
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
- Dextrose (DP1): 22-30%
- Maltose (DP2): 24-34%
- Gluten Free
- 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 storing in a cool, dry, humidity controlled environment. The industry standard for shelf life is 24 months from the date of manufacture if stored in recommended conditions.
Note: The information listed above for color, DE, Brix, pH, etc. are averages only.