*Brown rice syrup is a natural sweetener produced from fermented cooked rice by treating it naturally with enzymes from sprouted barley.
*It has a mild sweetness, thick syrupy consistency (the desired consistency can be adjusted by evaporating the liquid), and brown in color.
*This syrup can be used as table sweetener and also in baking to replace refined sugar. One cup of the syrup can be replaced for one cup of sugar.
*Baked foods cooked with brown rice syrup have a very crisp texture.
*Conventionally, brown rice syrup is produced by fermenting the cooked brown rice or brown rice flour by adding sprouted barley to it that has active enzymes, which helps to break down the complex carbohydrates to soluble carbohydrates, maltose and some glucose. This fermented rice liquid is cooked for more time until it becomes thick and syrupy, then it is filtered and bottled.
*Buying and storage: Buy pure, good quality, brown rice syrup and store the unopened container or jar in a cool, dry, dark place in the cup board at room temperature. Once opened, refrigerate it in an airtight container and use it quickly. It is stable, has a good shelf life and keeps well for up to a year at room temperature.
Is it raw?
Yes and No.
*Yes, pure brown rice syrup is raw, as active enzymes from sprouted barley are used to break down complex carbohydrates to soluble carbohydrates, maltose and glucose.
*No, because sometimes commercial brown rice syrup is produced by using GM enzymes. Make sure you read the label.
1. Brown rice syrup has a low glycemic value, which means it does not cause a sugar rush or a sudden spike in blood sugar after consuming it. This is because the sugar profile in this syrup is 50% soluble carbohydrates, 45% maltose and 3% glucose. The glucose is immediately absorbed and metabolized, maltose takes from an hour to an hour and a half, and soluble carbohydrates take 2-3 hours to be metabolized and energy released. This results in constant supply of energy spread over a long time rather than a sudden rush.
2. Brown rice is a good source of minerals, which are carried over to its byproducts like brown rice syrup.
3. As this is completely natural and has a lot of minor nutrients unlike refined sugars, snack manufacturers are using brown rice syrup more and more for making granola bars, muffins, cookies, etc.
4. Good source of magnesium. It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
5. Good source of potassium; this along with low amounts of sodium helps to maintain blood pressure and reduces water retention.
6. Good source of iron that in respiration at the cellular level by synthesizing hemoglobin that helps to carry oxygen to cells.
7. Very good source of manganese, which is an essential cofactor in many enzymatic reactions in the body, especially in the production of energy and antioxidants defenses.
8. Very good source of B-group vitamins which are essential cofactors in many enzymatic reactions in the body.