Brown Rice Syrup Apple Cider Vinegar

Brown rice syrup, also known as rice malt or rice syrup, is a sweetener made from the starch of brown rice. The rice is typically cooked, then fermented with enzymes to break down the starches into sugars, which are then concentrated into a syrup.

Manufacturers use brown rice syrup primarily as a sweetener, providing a mild, slightly nutty flavor and a thick, syrupy texture. It's often found in granola bars, cereals, baked goods, and some sauces and marinades.

Brown rice syrup is considered safe by the FDA as a food ingredient. It is primarily composed of complex carbohydrates, but its processing breaks them down into simpler sugars, including maltose. While it is not a major source of added sugars, it does contribute to the overall sugar content of foods. JECFA has evaluated it and set an acceptable daily intake. There are no major controversies or regulatory concerns surrounding its use in typical food applications.