Rice Syrup

MKS  is a leading turnkey plant provider for Rice Syrup.

What is Rice Syrup?

Conventional & Organic

Brown Rice Syrup or Rice Malt Syrup or Rice Syrup is a light sweet tasting Natural Sweetener made from rice of Oryza Sativa (Asian Rice) origin, which is Allergen Free and Non GM. It has neutral flavour and a smooth mouth feel. Brown rice syrup can be made with either Conventional or Organic Rice. Organic Rice Syrup is made with Organic Rice. Organic Rice is a produce of pesticide free farming, which gives lower yield, but higher quality produce in terms of minimum undesirable content in the grain.

Brown Rice Syrup or Rice Malt Syrup is derived by cooking rice slurry with saccharifying enzymes > Rice-dextrin undergoes a heat-assisted fermentation, involving addition of enzyme isolates, which convert complex carbohydrates into a solution rich in simple carbohydrates. This solution is then evaporated, until desired water content is achieved. The result is thick, light brown syrup with consistency of honey.

Rice Syrup Plant Manufacturers

Depending on application, syrup can be made as (traditional brown) Brown Rice Syrup or (clarified) Clarified Rice Syrup DE ranging from 26 to 70. Brown Rice Syrup contains three sugar profiles i.e. Malt triose (52%), Maltose (45%) and Glucose (3%). A little bit of syrup gives cakes and other baked goods a tenderer crumb, a finer texture and increased browning. Rice syrup will also give brownies and cookies a denser, fudgier texture. It tastes less sweet than white sugar and has a nutty flavor.

Glycemic Index Value

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating a food. The carbohydrate value depends upon the amount & type of carbohydrate profile i.e. Glucose, Maltose, Maltotriose and higher-saccharide present in a particular type of food that affects a person’s blood glucose level (blood sugar). A value of 100 represents the standard, an equivalent amount of pure glucose. Food having high glucose is high in GI value by virtue of which they are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and have proven benefits for health.

Name Sweetness Index Glycemic Index
Sucrose 1 65
Brown Rice Syrup 0.5 25


This implies that to get sweetness of 1 KG Cane Sugar i.e. sucrose with glycemic value of 65 needs 2 KG of Brown Rice Syrup with Glycemic value of 50.

Applications of Brown Rice Syrup

Natural food, beverages and syrups (Flavoured / Unflavoured), Energy bars, breakfast sweeteners, Pancake syrup, Bulking agent for Maple syrup, Pollen free vegetarian honey, bakery foods, cakes, pastries, fillings, toppings, candies, canned fruits, health drinks, juices, soft drinks, Dairy products, ice-creams and so on.