rice syrup

The rice syrup in the bottle and value pack can be stored unchilled (but not hot) before opening.

Rice syrup

Rice syrup is a glucose syrup obtained from rice, mostly brown rice. Rice syrup has a honey-brown color and is slightly sweet, with a pleasant, honey-like flavor of its own. It can be used like honey on bread, in salad dressings, tea, or as a general sweetener.

Compared to other sweeteners such as honey, maple syrup or granulated sugar rice syrup is distinguished by its low fructose and sucrose content , as it is composed of glucose , maltose(= two glucose molecules bonded together) and longer glucose chains.. Additionally, rice syrup has a high natural mineral content.

The rice syrup in the bottle and value pack can be stored unchilled (but not hot) before opening.

Tip: Rice syrup becomes quite viscous in the refrigerator. To make it liquid, just put it in the microwave for a few seconds.


We are often asked what is the difference between rice syrup and rice malt? Rice malt contains one part germinated barley and therefore contains more fructose and sucrose than rice syrup.

How is this unique sweet taste made?

First of all, the rice used as a raw material is glutinous rice that is safely grown using a method similar to natural farming that does not use pesticides or chemical fertilizers. After steaming, add water and malt, adjust the temperature to 60 degrees, wrap it in a cloth and let it rest overnight. When it turns brown, squeeze it with a cloth to extract the scarified liquid. It is said that it is boiled down for 4 to 5 hours while carefully removing the lye to make a syrup.

Rice syrup is rich in B vitamins and minerals, so it is said that it has been useful as a health food for children and sick people due to its high nutritional value. It is also attractive that it contains oligosaccharides. Oligosaccharides are well-known for their ability to act as food for beneficial bacteria such as bifid bacteria that exist in the intestines, and to promote their activity, thereby regulating the intestinal environment.



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