Rice Syrup

Rice syrup, also known as rice malt or rice sweetener, is a liquid sweetener made from cooked rice that has been fermented with enzymes. The enzymes break down the rice starches into simpler sugars, creating a syrup. It is often used as a natural sweetener in various food products.

Rice syrup is primarily used as a sweetener in foods, providing a mild, sweet flavor. It can also contribute to texture and act as a binding agent. It is commonly found in snack bars, baked goods, cereals, and some sauces.

Rice syrup is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a source of carbohydrates and sugars. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated rice syrup, and the European Food Safety Authority (EFSA) has also assessed its use. Evidence on the health effects of consuming rice syrup at typical dietary levels is mixed, with some studies suggesting potential impacts on blood sugar levels due to its sugar content.