Rice Malt

Rice malt, also known as rice syrup or malted rice extract, is a sweetener derived from the starch of cooked rice. The starch is broken down into simpler sugars using enzymes, typically from barley malt, and then concentrated into a thick, amber-colored syrup.

Manufacturers use rice malt primarily as a sweetener due to its mild, slightly malty flavor and viscous texture. It is often found in baked goods, cereals, energy bars, and confections, where it provides sweetness and contributes to chewiness.

Rice malt is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of carbohydrates, including maltose and glucose, and is digested like other sugars. Regulatory bodies like JECFA have evaluated rice malt and its components. Evidence regarding the health effects of rice malt at typical consumption levels is consistent with other caloric sweeteners.