Rice Syrup
Rice Syrup
A Natural and Versatile Sweetener
Rice Syrup is a natural liquid sweetener made from brown / white rice, known for its mild sweetness and slightly malty flavor. It’s an excellent alternative to refined sugar, corn syrup, and other sweeteners, particularly in health-conscious products. Rice syrup is free from common allergens and provides a more complex sweetness profile compared to other syrups, making it suitable for a range of culinary applications. Available in Organic type.
APPLICATIONS
Applications of Rice Syrup
Rice Syrup is versatile and used widely across various food and beverage sectors, including:
- Energy Bars
- Baked Goods
- Beverages
- Confectionery
- Sauces and Dressings
- Dairy Alternatives
- Plant-Based Foods
- Organic Products
Processing
Enzymatic Hydrolisis & Filtration
Rice Syrup is produced through enzymatic hydrolysis of brown rice starch, where it is broken down into simple sugars, including glucose, maltose, and dextrins. The syrup undergoes filtration and purification to ensure the final product has the desired sweetness, consistency, and clarity. This process results in a natural, high-quality syrup with a smoother, more delicate sweetness than other syrup options.
Key Properties of Rice Syrup
- Natural Sweetener
- Mild, Malty Flavor with Complex Sweetness
- Allergen-Free, Non-GMO and Gluten-Free, Clean-Label Ingredient
- Good Solubility
- Provides Moisture Retention
- Available in Various DE Levels (Dextrose Equivalent)
- Lower Glycemic Index Compared to Corn Syrup
Differences from Tapioca Syrup
Flavor Profile:
Rice Syrup has a mild, malty flavor with a more complex sweetness, while Tapioca Syrup has a neutral, clean flavor.
Glycemic Index:
Rice Syrup typically has a lower glycemic index compared to Tapioca Syrup, making it a preferred option for those managing blood sugar levels.
Nutrient Content:
Rice Syrup may contain trace amounts of nutrients from rice, such as B-vitamins, while Tapioca Syrup is mostly pure sugar without significant nutrients.
Consistency:
Rice Syrup tends to be slightly thicker and more viscous than Tapioca Syrup, which can influence texture in certain products.