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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use rice malt syrup primarily as a sweetener, often as a substitute for …
What it is
Rice malt syrup, also known as rice syrup or brown rice syrup, is a sweetener made from fermented rice. It is produced by cooking rice, then adding an enzyme (often from barley or Aspergillus oryzae) to break down the starches into sugars. The liquid is then strained and reduced to a thick syrup.
Why it's used
Manufacturers use rice malt syrup primarily as a sweetener, often as a substitute for corn syrup or honey. Its mild, slightly nutty flavor and thick texture make it suitable for a variety of products, including baked goods, energy bars, popcorn, and candies.
Health notes
Rice malt syrup is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of maltose, a sugar that is metabolized similarly to other sugars. While it contains some trace minerals, it is not a significant source of nutrients. Some research has explored the glycemic impact of rice malt syrup, but it is typically consumed in small amounts as part of a varied diet.
Allergen info
Rice malt syrup is not derived from any of the nine FDA major allergens. It is gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.