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WEB PAGE
TRANSLATE:
Starch Index:
WEB PAGE
- Starch Index
- Corn Starch
- Potato Starch
- Wheat Starch
- EU Policy, FEOGA
- Danish Starch Industry
- Starch Slurry Density Table
- Laboratory Methods
- E-numbers
TABLES & METHODS
ONE-PAGE PDF

Rice Syrup, is an extremely
versatile and relatively healthy sweetener which is derived by culturing
rice with enzymes to break down the starches, then straining off the
liquid and cooking it until the desired consistency is reached. The
final product is roughly 50% soluble complex carbohydrates, 45% maltose,
and 3% glucose. The glucose is absorbed into the bloodstream immediately,
the maltose takes up to one and a half hours to be digested, and the
complex carbohydrates take from two to three hours, providing a steady
supply of energy. Rice syrup has a shelf life of about a year, and once
opened, should be stored in a cool, dry place.
Brown rice syrup is a traditional Asian sweetener. Rice syrup is the
mildest-flavored of the liquid sweeteners.