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Brown rice syrup

From Wikipedia, the free encyclopedia

Brown rice syrup
Rice syrup.JPG
Rice syrup
물엿, 조청
Revised Romanizationmullyeot / jocheong
McCune–Reischauermullyǒt / choch'ǒng
IPA[mul.ljʌt̚] / [tɕo.tɕʰʌŋ]

Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by culturing cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method).

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  • ✪ Five Best Sugar Substitutes
  • ✪ Organic Brown Rice Syrup | California Natural Products
  • ✪ Healthy Cooking with Val Brown Rice Syrup


Hey, guys. Dr. Axe here, Doctor of Functional Medicine and Founder of Today I'm here to share with you my top five natural sweeteners and sugar substitutes, and so this is a big deal today. So many people are over consuming high fructose corn syrup, processed sugar, and just carbs in general. And what I'm going to go over here are my top five natural sweeteners that many of them, not all of them, that many of them still have sugar, but it's much easier for your body to digest and process, and is going to bring the most health benefits to your body. So whether you're looking for sugar substitutes for baking or cooking, or let's say just something to add in your morning tea or smoothie, these are going to be the best five natural sweeteners you can use. And to start with, I'm going to go for my number one natural sweetener, and that's pure, raw honey. Now when you're buying honey, you want it to say raw. You want it to ideally even be from a local source. And so for me, this is an area here in the area of Nashville, Tennessee, where I'm located. And so again, this is a form of honey that I love. And let me say this about honey. One of the reasons it's so beneficial is that honey that is not just a sugar. It's actually a food. Honey doesn't just contain sugar. It also contains amino acids. It contains specific types of electrolytes and antioxidants, and antimicrobial compounds that can really support your body and the health of your body. So pure, raw honey. Now again, you want to use it sparingly, as the proverbs say. You don't want to go overboard with using these sweeteners. But one tablespoon, one to two times daily, is a good, healthy amount that most people can do well with. So again, pure, raw honey. A few other benefit here of honey is that it helps reduce allergy symptoms. And the reason it does it is this local pollen, and this is if you buy local honey, it actually really helps with allergies because it helps your body adapt to local pollen. It's kind of natural immunizations over time, the truth of how we were supposed to adapt to our surroundings, we have in bee pollen, which is found in pure raw, honey. By the way, there was a study at Texas A&M University. They found that about 80% of honey on supermarket shelves don't contain any pollen whatsoever. That's why you've really got to buy the raw stuff if you want the real deal. Also, raw honey contains antimicrobial properties. So I don't just eat honey. I actually use honey, when I get a cut or a wound, I put it in the area. If you have acne or skin issues, you can put it right on the area. So it can actually even be used as a form of natural medicine. And some of my favorite ways to use honey is I use it in the morning with my sprouted, soaked oatmeal sometimes. I'll put it in a breakfast smoothie. I'll use it when I'm making gluten-free pancakes. I'll use it with some green tea. Just a little bit of honey in there to sweeten it up. But again, honey, probably my most used sweetener that I use here on a regular basis. The number two sweetener you should really consider using on a regular basis, and this is especially good if you have blood sugar issues, if you're overweight, or if you have something like diabetes, and that's Stevia. Stevia is a no-calorie, all-natural sweetener that comes from the leaf of, actually, a flowering plant. And Stevia, there are many types of Stevia. Ideally you get full, green-leaf Stevia. Another form of Stevia that's suitable is doing Stevia that is basically just ground and part of it is extracted. Now there are other brands out there today that I am not a fan of, like Truvia, because it's so highly processed. And they'll also add in other chemicals, and they come from GMO corn or add in GMO corn derivatives, and we all know we don't want GMOs in our diet. But SweetLeaf, this is one of my favorite brands I use, this is Stevia. In fact, they even have Stevia flavors. This is, you can get chocolate Stevia, vanilla Stevia, chocolate-raspberry Stevia, pumpkin pie spice Stevia. So there's a lot of different brands. But the great thing about Stevia is there's no sugar involved. And so if you do have diabetes or blood sugar issues, or are looking to lose weight fast, this is a great no-carbohydrate solution. And again, just like using honey sparingly, you shouldn't be dumping this in your foods and going overboard, but just a little bit goes a long way. Just a few drops in your morning tea. I love this with my herbal teas in the morning. I add a little bit sometimes to something like a morning smoothie, a little bit to baking goods or if I'm making homemade pudding. I'll put this in there with some chia seeds and coconut milk and coconut oil. But again, a little bit of Stevia is great, especially if you've got blood sugar issues or weight loss issues. Try some Stevia, my second favorite natural sweetener. My number three natural sweetener are dates. Now dates, we could throw other fruits here into the category, things like raisins, apricots, other dried fruit, pineapple juices. But the great thing about dates are they're also very high in fiber and potassium, as well as other vitamins and minerals. In fact, of all the sweeteners I'm going to go over, dates have the highest nutrient value. Now in terms of phytochemicals that heal the body, honey is the highest, but in terms of actually vitamins and minerals and fiber content, dates are the highest. And that fiber actually slows down sugar absorption. So remember, if we're comparing this to white sugar or high fructose corn syrup, dates are not sugar. Dates are a food that contain sugar, and this food also has fiber and antioxidants, and minerals like potassium, that helps you slowly absorb sugar and really helps regulate sugar within your body. And so dates are very sweet. And I actually love making homemade pecan pie. And so when we do different baking at home and do some of our ingredients, like you'll find in my "Real Food Diet Cookbook", you're going to see we use dates all the time. You mix some dates with some nut butter, and you can make food bars at home. You can make protein bars. You can make pies. This is amazing to add with some pecans and cashews and make a homemade pie crust. And so in baking especially. I make a smoothie at home with some cashew butter and peaches, and you throw some dates in there. Dates are great, actually, just to throw in smoothies. And it's really great if you're into raw food and vegan foods. Dates are probably the number one naturally sweetener used. And again, potassium is great for flushing out toxins. It's great for balancing electrolytes in the body, so this is great for athletes. And again, you don't want to go overboard, but again, dates, a fantastic sweetener. My number three favorite sweetener. Number four on my list is coconut sugar. You can see here we have organic coconut palm sugar. We actually have a vanilla flavor. It's unrefined. It's vegan. It's not GMO. And especially when you're baking, if you're looking for an equal comparison, let's say you're baking a cake and you want a recipe that has the equal amounts of one cup of sugar to one cup of an alternative natural sweetener, well, here you go. Coconut sugar or coconut palm sugar here is the ideal replacement. We know coconut, juice especially, which is where a lot of this comes from, the coconut juice is full of potassium. It's full of electrolytes and nutrients. So again, if you're looking for equal comparison that's nontoxic, non-GMO, that your body's going to be able to digest better, organic coconut palm sugar is better. All of these sweeteners, by the way, they're lower on the glycemic index. Where regular table sugar scores 100, many of these sweeteners score closer to a 50, so half the glycemic index. So it's going to affect your body in a lesser amount to where it's not going to cause your energy levels to drop or increase, spike your insulin levels, increasing your risk of diabetes like a lot of the other sugars out there today. So this is a great replacement, equal replacement, to actual table sugar, especially in baking cookies and pies and things like that. And last but not necessarily least in terms of a natural sweetener is 100% pure, organic maple syrup. And when you buy it, look for Grade B or even a lower grade, even Grade C. But you want a Grade B maple syrup. This is USDA organic. And maple syrup we know is a fantastic sweetener. It's good especially over things like pancakes and waffles. It's good in certain recipes where you want more of that, sort of that earthy flavor along with it. And so again, 100% pure organic maple syrup, another good sweetener to add in. What I would do is get rid of the sugar. By the way, if you just are using regular sugar in your baking and cooking, the majority of that sugar is genetically modified. It comes from genetically modified beets and GMO corn. And so if you just see sugar on a food label that you're buying or you're using regular sugar in baking, we know that that is highly toxic to the body. And why not? It is so easy to replace those fake sugars with real sugar, these natural sugar substitutes and natural sweeteners to use instead. So remember these five natural sweeteners. Raw honey; Stevia; dates; coconut sugar; and pure, organic maple syrup. Use those five natural sugar substitutes and you're going to be a lot healthier for it while satisfying your sweet tooth.



In traditional practices, brown rice syrup is created by adding a small amount of sprouted barley grains (barley malt) to cooked, whole brown rice in a solution of heated water, similar to the production of beer wort. The enzymes supplied by the barley malt digest the carbohydrates, proteins and lipids to produce a sweet solution rich in simple carbohydrates with minor amounts of amino acid, peptides and lipids. The solution is strained off the grains and boiled to evaporate and concentrate the liquid to produce a low water syrup suitable for use as a sugar substitute. Such syrups are high in the simple sugar maltose and low in glucose and fructose, due to the enzymatic action of beta- and alpha amylase on starch supplied by the sprouted barley. These enzymes produce large amounts of maltose from starch digestion and generate very little glucose or fructose in the process.

The modern, commercial preparation of brown rice syrup differs slightly. The ingredients consist of 100% modified rice starch generated by processing brown rice to remove the protein, hemicellulose and lipid fractions. The modification usually involves heat-assisted liquefaction of brown rice with enzyme isolates to produce a solution full of solubilised dextrins (derived from the breakdown of starch) and heat coagulated protein-hemicellulose-lipid complexes. The undesirable components are easily separated and recovered as a separate food stuff or agro-residue, leaving a solution of nearly pure, rice dextrins.[1] A similar product to the rice-dextrin (modified starch) produced by this step is often sold under the name of malto-dextrin, but this commercial product often employs corn or wheat flour as the ingredient rather than rice.

The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates (rice-dextrins) into a solution rich in the simple carbohydrate maltose. The solution is then partially evaporated by boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65–85% maltose, 10–15% maltotriose, 5–20% dextrins and only 2–3% glucose. The final carbohydrate mix of brown rice syrups can be controlled and adjusted by the manufacturer.[1]

The enzymes used in the liquefaction step are usually alpha-amylases derived from bacterial or fungal bioreactors (Bacillus species or Aspergillus species are the most commonly used microbe engines in the bioreactors). These convert starch into dextrins of various molecular sizes and the modified starch end product is usually given an appropriate DE (dextrose equivalent) rating to signify the degree of starch conversion and the amount of reducing sugars produced in the process. The enzymes used in the saccharification step are the amylolytic enzyme, beta-amylase (usually derived from Bacillus species) and the debranching enzyme, pullulanase (derived from Aerobacter species). These convert the dextrinised starch into simple carbohydrates (sugars) and lower molecular weight dextrins.[1]

The modern industrial production of brown rice syrup does not involve the use of synthetic chemicals in the modification of flour and starch. The enzymes added in processing are naturally derived from organic bioreactors using methods similar to the creation of antibiotics.

Brown rice syrup is readily available in most western Chinese grocery stores as maltose or maltose syrup, in reference to the high maltose content of the sweetener. This product is almost always produced by the industrialized method.

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 the sweetener found in some drinks, such as rice milk.

Brown rice syrup is produced on a commercial scale by several companies in the United States, Europe, and Asia.

Glycemic index

Brown rice syrup (BRS) has a glycemic index (GI) of 98 which is higher than table sugar (65) and about the same as glucose (100), the sugar used as the baseline to measure other foods against.[2]


Brown rice syrup and products containing it were found in a 2012 study[3] to contain significant levels of arsenic (As), which is toxic to humans. This is presumably due to the high prevalence of arsenic in rice. The authors recommended that regulators establish legal limits for arsenic levels in food, particularly in infant and toddler formulas.

See also


  1. ^ a b c Shaw, Jei-Fu, and Jyh-Rong Sheu. "Production of high-maltose syrup and high-protein flour from rice by an enzymatic method." Bioscience, Biotechnology, and Biochemistry 56.7 (1992): 1071-1073.
  2. ^ "GI Database".
  3. ^ "Suspect Sweetener: Arsenic Detected in Organic Brown Rice Syrup". National Institutes of Health. PMC 3346801. Missing or empty |url= (help)
  • Human Nutrition Unit, School of Molecular Bioscience, University of Sydney.

External links

This page was last edited on 9 March 2019, at 12:37
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