‘Sugar’ has been proven to be the main culprit behind several fatal diseases, and hence, artificial sweeteners are ruling today’s market. Brown rice syrup is an alternative that is popular among people. This post will discuss whether you should include it in your diet. (1)
What is Brown Rice Syrup?
Brown rice syrup, also popularly called ‘rice malt’ or ‘rice syrup,’ is a sweetener mainly used as an alternative to sugar. It is derived from soaked and sprouted brown rice cultured by certain saccharifying enzymes to break the starches into smaller, sweeter carbohydrate molecules. The liquid is then strained off and reduced through evaporation by heating so that a honey-like substance of medium consistency and caramel undertone is achieved. Typically, brown rice syrup contains three types of sugar molecules, i.e., 52% maltotriose, 45% maltose, and 3% glucose. Though energy bars, rice milk, marinades, sauces, and other non-baked food items are used as a sweeteners, it is not as sweet as plain sugar or honey. Brown rice syrup is industrially produced on a large scale across Asia, Europe, and the USA.
Also Read – Brown Rice Vs. White Rice – The Most Efficient Pick for Weight Loss
How is Brown Rice Syrup Made?
As said before, the preparation of brown rice syrup is the saccharification of whole-grain brown rice, which turns the starch in the cooked grains into more straightforward and easy-to-digest sugars. Traditionally, the enzymatic reaction is carried out by adding sprouted barley grains (barley malt) to a mixture of brown rice starch and hot water. This procedure helps digest nutrients (carbohydrates, proteins, and lipids), filter out impurities, and separate smaller sugar molecules like maltose and maltotriose through liquefaction. The liquid is then strained off, boiled, and concentrated to produce a thick, sugary syrup high in carbohydrates, medium in amino acids, peptides, and lipids, and low in glucose and fructose.
Contrarily, the modern industrialized procedure uses purified enzyme isolates (alpha-amylases) derived from bacteria or fungi (organic bioreactors) for the same. In this method of preparation, the brown rice is processed with the enzyme isolates through heat-assisted liquefaction, which generates ‘pure solubilized rice dextrins’ (100% modified starch), ‘concentrated protein-hemicellulose-lipid complexes’, and ‘agro-residue.’ The solution is strained off to remove the residue, and the remaining complex substance is then turned into more straightforward maltose-rich syrup through heat-assisted saccharification, boiling, and partial evaporation. The end product of this commercial method contains only 2-3% glucose and no protein, lipid, or fiber.
Also Read – Why Brown Rice is a Healthier Choice than White Rice?
Nutrition Profile Of Brown Rice Syrup
The preparation methods of brown rice syrup should already have given you an idea about its nutrition profile. Even though it is derived from highly nutritious brown rice, the syrup is not rich in essential nutrients. Some of its notable nutritional features are given below:
- Around 75 calories per tablespoon
- Small amounts of trace minerals (calcium, potassium, magnesium, zinc, manganese, etc.)
- Very high Glycemic Index (GI), almost 98
Precisely, brown rice syrup provides lots of energy with almost zero nourishment. Compared with other refined sugars, it acts like nothing other than ‘empty calories.’
What Are Good About Brown Rice Syrup?
It is believed that brown rice syrup is a pretty healthy food due to some of its potential health benefits. Let’s explore what is so good about the liquid:
- Brown rice syrup contains more straightforward carbohydrates like glucose and no fructose, making it a healthier option than refined sugar. Adding sugar to your diet will include fructose in your guts, which is a total health disaster. While glucose molecules are metabolized in all cells and spread throughout the body, fructose gets metabolized only in our liver cells and is transformed into fat. If this fat is stored in our liver, we start suffering from fatty liver or insulin resistance. Conversely, if this fat goes out of the organ, it will increase the levels of triglycerides in our bloodstream. Being free of fructose, brown rice syrup neither hampers liver functions nor causes metabolic problems.
- Unlike other sweeteners, brown rice syrup has moderate to high antioxidant properties. Therefore, choosing it will be a great idea if you are not getting enough antioxidants from your regular diet.
Also Read – 6 Surprising Health Benefits of Wild Rice
What Are Bad About Brown Rice Syrup?
Now let’s have a look at some disadvantages of brown rice syrup that you should take into consideration as well:
- Brown rice syrup is found to have a Glycemic Index of 98, which is significantly higher than table sugar (having a Glycemic Index of 65) and other sugar alternatives available in the market. Consuming foods with high GI can cause sudden spikes in our blood sugar levels, which increases food cravings and eventually leads to obesity.
- Most rice varieties contain considerable arsenic; brown rice is not out of the loop. Hence, the syrup made from it also includes this toxic chemical to some extent, which is undoubtedly base for our overall health.
In a nutshell, brown rice syrup can be good and bad for our health. So, the key is to use it in moderation. Ensure you do not consume the liquid generously as a sugar alternative.
Summary
Brown rice syrup, a sweetener derived from sprouted brown rice, is considered an alternative to sugar. It is produced through enzyme saccharification, yielding a syrup with 52% maltotriose, 45% maltose, and 3% glucose. While lower in sweetness, it is used in non-baked food items. The syrup has a moderate nutrient profile, around 75 calories per tablespoon, with trace minerals. Brown rice syrup has potential health benefits, such as being free of fructose and moderate to high antioxidant properties. Still, drawbacks include a high glycemic index (98) and potential arsenic content, emphasizing moderation in consumption.
