Brown rice syrup

A thick, amber sweetener made by breaking rice starch into simpler sugars (mostly maltose and maltotriose). It’s less sweet than table sugar but has a very high glycemic index.

Should I eat Brown rice syrup?

Brown rice syrup is a fructose-free, highly refined sweetener that binds well but offers little nutrition and spikes blood sugar; arsenic carryover from rice is an added concern for young children.

Summary

Made by enzymatically breaking down rice starch, brown rice syrup is mostly maltose and maltotriose and contains little to no fructose. Its glycemic index is about 98, so it raises blood sugar faster than table sugar. A 2012 study found inorganic arsenic in brown rice syrup and products containing it, prompting attention to rice-based ingredients in infant foods and FDA guidance for infant rice cereal. Some batches may be made with barley-derived enzymes, so people with celiac disease should choose certified gluten-free products. For most adults, occasional small amounts are unlikely to pose major risks, but it should be limited like other added sugars.

Key Research Benefits

Very low in fructose

Brown rice syrup is mostly maltose and maltotriose with little to no fructose, which some people who must limit fructose may prefer.

Vegan-friendly binder

Its neutral taste and sticky texture help hold bars and cereals together while avoiding fructose-containing sweeteners.

Key Research Risks

Rapid blood sugar spikes

With a GI near 98, it can spike blood sugar more than table sugar, which matters for diabetes and insulin resistance.

Inorganic arsenic exposure

Rice-based ingredients can contribute inorganic arsenic; studies detected it in brown rice syrup and products containing it, and FDA issued infant cereal guidance.

Potential gluten traces

If barley-derived enzymes are used, trace gluten may remain; people with celiac disease should choose certified gluten-free products.

Overview

What is it?

Source: Brown rice

Method: Liquefy & saccharify, then filter and evaporate

Processing Level: 5 / 10

Why is it used?

Purpose: Sweetener and binder that holds moisture.

Commonly found in: granola bars, protein bars, cereals, rice milk, sauces

Why manufacturers choose it: Neutral taste with strong binding and humectant performance at a competitive cost.

Origin

Rice syrups have roots in East Asian grain-malt sweeteners made by sprouting grains (malt) to release enzymes that break down starch into sugar. Modern brown rice syrup scaled up in the late 20th century with purified enzymes and vacuum evaporation; it spread in natural/organic products in the 2000s as a clean-label alternative to high-fructose corn syrup, especially in bars and rice beverages. Reports in 2012 drew attention to inorganic arsenic carried over from rice into products using organic brown rice syrup, prompting risk assessments and FDA guidance for infant rice cereals.

Process: Liquefy & saccharify, then filter and evaporate

Steps

1. Cook: Gelatinize brown-rice starch in water.

2. Liquefy: Add α-amylase to cut starch chains into dextrins.

3. Saccharify: Add glucoamylase/other enzymes to yield maltose/maltotriose/glucose.

4. Clarify: Filter; optionally decolorize/deodorize (e.g., activated carbon).

5. Concentrate: Vacuum-evaporate to syrup solids and viscosity target.

6. Standardize: Adjust solids DE profile; pack.

Chemicals

Enzymes (α-amylase, glucoamylase; microbial or barley-malt derived)

Activated carbon (optional for decolorization)

Research & Safety

Research Summary

Brown rice syrup is made by using enzymes to break cooked brown-rice starch into simpler sugars, then filtering and concentrating it into a thick syrup. Analyses show it is mostly maltose and maltotriose with little to no fructose, so it is a fructose-free sweetener. However, its glycemic index (GI—a measure of how fast a carbohydrate raises blood sugar) is very high at about 98, meaning it raises blood glucose quickly compared with most sweeteners. For day-to-day health, this fast rise matters most for people with diabetes, prediabetes, or insulin resistance. A 2012 study detected inorganic arsenic in organic brown rice syrup and in products made with it, including toddler formula and snack bars. In response to concerns about rice-based arsenic exposure in early life, the FDA set an action level of 100 ppb for inorganic arsenic in infant rice cereal, highlighting the need to limit arsenic from rice-derived ingredients in foods for babies. Another nuance: if barley-derived enzymes are used to make the syrup, trace gluten can remain; celiac groups advise relying on certified gluten-free labeling. Overall, the main health issues are the syrup’s high glycemic impact and potential arsenic carryover from rice; the syrup itself adds calories without meaningful nutrients.

Digestive Effects

Large servings of concentrated sugars can draw water into the gut and may cause bloating or loose stools in some people. Because rice syrup is mostly glucose-based sugars (maltose/maltotriose), people with fructose malabsorption may tolerate it better than high-fructose sweeteners. The rapid rise in blood glucose can also make some people feel jittery, then tired or hungry as levels fall. Individuals with diabetes or insulin resistance are more likely to notice these swings and should monitor their response.

Limit Consumption

Infants and toddlers are most vulnerable to inorganic arsenic; avoid rice-based sweeteners in their foods and follow FDA guidance for rice cereals. People with diabetes, prediabetes, or insulin resistance should be cautious due to the very high GI (about 98), which can spike blood sugar. Those with celiac disease or gluten sensitivity should choose products labeled or certified gluten-free because barley-derived enzymes can introduce trace gluten. People with fructose malabsorption may find rice syrup more tolerable than fructose-rich sweeteners because it is largely fructose-free.

Fact Sheet

Regulatory Status

US FDA: Conventional food ingredient (sweetener); not an FDA food additive with an ADI; subject to general food safety and contaminant limits.

EU Status: Conventional ingredient (no E-number); permitted as a food; contaminants regulated under general food law.

Codex INS: None (not assigned as a food additive).

JECFA ADI: Not established (not an additive).

ESG & Sustainability

Environmental Footprint: Tied to rice cultivation, which is water-intensive and methane-emitting; sourcing from farms using AWD or other mitigation can lower impact.

Sustainability: Choose suppliers with contaminant testing (arsenic) and paddy methane mitigation practices; diversify grains in product lines.

Animal Welfare: Not applicable (plant-derived).

Carbon Footprint: Influenced by methane from flooded paddies; improvements via irrigation management (e.g., alternate wetting and drying).

Allergens and Diet

Allergen Status: None

Diet Compatibility: Vegan, Vegetarian, Dairy-free, Gluten-free, Non-GMO

Natural Alternatives

Date paste

Source: Pitted dates

Processing Level: Light

Common Uses: Bars, cookies, smoothies

Replacement Benefit: Adds fiber and potassium with slower glycemic response than pure sugars.

Why it's not used: Rice syrup binds better at lower water activity and has cleaner flavor/flow in manufacturing.

Honey

Source: Honeycomb (nectar processed by bees)

Processing Level: Light

Common Uses: Bars, granola, sauces

Replacement Benefit: Similar binding with some minerals/antioxidants; lower GI than rice syrup in many tests.

Why it's not used: Vegan restriction, neutral flavor, simpler labeling in vegan products.

Maple syrup

Source: Maple tree sap

Processing Level: Light

Common Uses: Bars, glazes, cereals

Replacement Benefit: Contains trace minerals and polyphenols; medium GI (~54) vs. ~98 for rice syrup.

Why it's not used: Maple flavor can dominate and is pricier; rice syrup’s neutral taste and texture make it versatile and cheaper for large-scale bars.