Brown Rice Syrup1

Brown rice syrup, also called rice malt syrup, is a sweetener made from brown rice. It is produced by cooking brown rice, then fermenting it with enzymes to break down the starches into sugars. The resulting liquid is then strained and reduced to a thick syrup.

Manufacturers use brown rice syrup primarily as a sweetener. It has a mild, slightly nutty flavor and a thick, sticky texture. It is often found in granola bars, cereals, baked goods, and some meat products.

Brown rice syrup is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of maltose and some glucose, with a lower glycemic index than refined sugars. Some concerns have been raised about arsenic levels in rice products, though levels in brown rice syrup are typically low and within regulatory limits. JECFA has evaluated sweeteners and established acceptable daily intakes for some, but no specific ADI is listed for brown rice syrup.