Brown rice syrup is a sweetener derived from brown rice. They make it by exposing cooked rice to enzymes that break down the starches and turn them into smaller sugars… then all the “impurities” are filtered out.

What is left is a thick, sugary syrup, which really doesn’t resemble brown rice at all.

Brown rice syrup contains three sugars: Maltotriose (52%), maltose (45%) and glucose (3%).

However, don’t be fooled by the names. Maltose is basically just two glucose molecules, while maltotriose is three glucose molecules.

So by the time rice syrup reaches your small intestine and gets broken down, it is basically just 100% glucose, the same sugar that raises blood sugar levels.

Brief Summary:

Brown rice syrup is made by breaking down the starch in cooked rice, turning it into easily digestible sugars.

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Brown rice syrup is a sweetener derived from brown rice. They make it by exposing cooked rice to enzymes that break down the starches and turn them into smaller sugars... then all the 'impurities' are filtered out. What is left is a thick, sugary syrup, which really doesn't resemble brown...
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