Brown Rice Syrup

Brown rice syrup is a sweetener made from brown rice. It is produced by cooking brown rice and then using enzymes to break down its starches into simpler sugars, primarily maltose. The resulting liquid is then filtered and concentrated into a syrup.

Manufacturers use brown rice syrup as a sweetener and a binding agent in various food products. It is commonly found in snack bars, granola bars, cereals, and some baked goods. It provides a less sweet flavor than table sugar and contributes to texture.

Brown rice syrup is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. As an added sugar, the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars. While often perceived as a healthier alternative to other sugars, brown rice syrup is still a concentrated source of carbohydrates and sugars, primarily maltose, which is quickly digested. JECFA has not evaluated brown rice syrup as a food additive, as it is considered a food ingredient.