Brown rice syrup

Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested (see glycemic index), and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.

Brown Rice Syrup is produced commercially by cooking brown rice flour or brown rice starch with enzymes. These enzymes are usually GMO-free although sometimes synthetic or GM enzymes are also used by some producers. The final carbohydrate profile is adjustable depending upon the desired sweetness and application. The syrup is then filtered and excess water is evaporated to achieve desired consistency. These are produced on a commercial scale by several companies in the United States, Europe, and Asia.

Brown rice syrup is also the main ingredient in home-made power gel, which is an energizing food many use for camping, hiking and emergency survival purposes.