Definition:

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SWEETEST®Brown rice syrup Health Benefits:

SWEETEST®Brown rice syrup is produced from brown rice via an enzymatic process that breaks down starch into smaller sugar molecules. The final product is primarily made up of maltose (40%-60%), alongside 10%-20% glucose, 20%-30% maltotriose, and higher oligosaccharides. It contains no added sucrose and retains the key nutrients found in brown rice, such as B vitamins and minerals. Maltose is its primary component, complemented by glucose and maltose oligosaccharides, which give it a rich flavour profile. It is widely used in natural foods and health beverages.

■ Source

The production of SWEETEST®Brown rice syrup depends heavily on the quality of the raw material: brown rice. The key lies in selecting suitable varieties of brown rice for enzymatic hydrolysis, which must undergo rigorous pre-treatment to ensure the efficiency of subsequent processes. Early- and late-maturing indica brown rice varieties are preferred due to their high starch content (approximately 70%-75%), moderate protein and fibre levels, and high enzymatic conversion rates. Japonica brown rice, with its denser starch structure, demonstrates slightly lower enzymatic efficiency and is consequently less favoured as a primary raw material. Brown rice retains the bran layer (containing oils and vitamins) and the germ (containing protein and minerals). During enzymatic hydrolysis, some of the rice's water-soluble nutrients dissolve into the syrup, making it more nutritious than refined white rice syrup.

Particularities of SWEETEST®Brown rice syrup:

Product Specifications:

SWEETEST®Brown rice syrup is available in the following specification and contents:

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☑ SWEETEST®Brown rice syrup DE 28/42/60

Product quality standards:

● Food grade, In-house

▶ Retains some natural nutrients

▶ Lower metabolic burden

SWEETEST®Brown rice syrup Applications:

SWEETEST®Brown rice syrup has multiple applications in the food industry, spanning various subcategories. Typically added at a rate ranging from 1% to 15% (adjusted according to product requirements), it is primarily used to 'regulate sweetness, improve processing and enhance nutritional value'. In baked goods, for example, it improves texture and extends shelf life. In dairy products, it optimises flavour and enhances nutritional benefits by neutralising milk's tartness and adding richness to sugar-free yoghurt's sour-bitter taste. In beverages, brown rice syrup offers low GI compatibility and process adaptability. It can partially replace fructose-glucose syrup or sucrose, thereby reducing the GI value of beverages. This makes it suitable for the general health-conscious population and those with mild sugar restriction needs. It is stable below 120°C and withstands UHT instantaneous sterilisation without imparting off-flavours. Adding a low dose (0.5-2%) increases beverage viscosity, prevents separation and enhances a smooth mouthfeel.

SWEETEST®Brown rice syrup is primarily used in dietary supplements as a natural sweetener or functional excipient. For a healthy general population and individuals with mild sugar control requirements, the typical addition rate ranges from 5% to 20% (adjusted according to dosage form). In solid beverage supplements, it balances palatability and solubility, masking the bitterness or astringency of the vitamins, minerals or dietary fibre contained within. It promotes the dispersion of poorly soluble components, leaving no sediment after preparation. Additionally, its moisture-retaining properties prevent solid powders from absorbing moisture and clumping together, thereby extending storage stability. In capsule and tablet supplements, it serves as a low-sweetness, odourless filler and moulding aid. As a natural tablet excipient, it improves tablet formability and hardness without adding extra sugar. When added in small quantities to the core material of oil-based extract capsules, it neutralises off-flavours in the extract, thereby improving compliance. Its mild metabolic profile makes it suitable for diverse populations. In special medical purpose foods containing non-strictly controlled types of sugar, it provides energy and optimises taste.

Unlike fully refined sugars such as corn syrup and white sugar, SWEETEST®Brown rice syrup retains certain nutritional advantages because the production process does not completely remove the water-soluble nutrients present in brown rice. It contains small amounts of vitamins B1, B2 and niacin, which play a role in human energy metabolism and support nervous system and skin health. Its mineral content includes calcium, magnesium and potassium. Though present in modest quantities, these contrast with the ‘pure calories with no nutritional value’ of refined sugars, supplementing diets with trace nutrients. Produced through the enzymatic hydrolysis and concentration of brown rice, without the addition of sucrose or preservatives, its natural attributes align more closely with the demands of health-conscious consumers.

SWEETEST®Brown rice syrup is only 50%-70% as sweet as sucrose. When used in food preparation to achieve an equivalent level of sweetness, it contains fewer calories than sucrose (approximately 80% fewer calories than sucrose at an equivalent level of sweetness). This aids the control of overall calorie intake and is suitable for low-sugar diets. With a glycemic index (GI) of 55-65, brown rice syrup has a lower GI than sucrose (GI 65-70) and glucose (GI 100). Its relatively gradual rise in blood sugar levels helps to avoid the metabolic stress caused by sharp blood glucose fluctuations. It is a suitable refined sugar substitute for generally healthy individuals without extremely strict blood sugar requirements, though it should not be consumed in large quantities by diabetic patients.

▶ Supporting intestinal health regulation

SWEETEST®Brown rice syrup contains 20-30% maltotriose and higher oligosaccharides. These components are poorly digested and absorbed in the upper digestive tract, reaching the large intestine where they are partially utilised by beneficial bacteria, such as bifidobacteria and lactobacilli. This exhibits mild prebiotic potential. This assists in improving the balance of gut microbiota, promoting intestinal motility and providing some relief for mild functional constipation. The short-chain fatty acids (SCFAs) produced by these bacteria enhance intestinal barrier function and reduce the absorption of harmful bacterial toxins, providing fundamental maintenance for gut health.

■ Physical and chemical properties

SWEETEST®Brown rice syrup is a viscous liquid ranging in colour from pale yellow to dark brown at room temperature. The colour intensity correlates with the degree of the Maillard reaction: higher cooking temperatures and longer durations yield darker hues. When decolourised, it may appear pale golden yellow. It is approximately 50-70% as sweet as sucrose, with the sweetness increasing slightly at elevated temperatures (e.g. reaching 70% of sucrose sweetness at 60°C). It has no bitterness or astringency and offers a mellow flavour profile. It has a moderate GI of approximately 55-65. It contains glucose, which rapidly raises blood sugar, and maltose, which raises blood sugar to a lesser extent. The blood sugar rise rate is lower than that of sucrose (GI=65-70) but higher than that of maltodextrin (GI=35-50). It is suitable for healthy individuals without stringent blood sugar requirements. It has excellent thermal stability and remains intact without decomposing or scorching when heated below 120°C for 30 minutes. It withstands baking and high-temperature sterilisation processes, making it suitable for heat-processed foods. It is stable within a pH range of 3.5-7.5 and may undergo slow hydrolysis below pH 3.0; therefore, it is better suited to neutral or mildly acidic foods. Due to its multiple hydroxyl groups, it absorbs ambient moisture. When added to baked goods, it delays moisture loss, helping pastries to retain their soft texture. It exhibits no significant tendency to crystallise. Even when stored at low temperatures (5-10°C), crystallisation is unlikely to occur, thereby preventing any adverse effects on the texture of food. In addition to sugars, each 100 g of brown rice syrup contains B vitamins and minerals. Its nutritional density surpasses that of standard corn syrup, but is lower than that of honey or malt syrup.

■ Production technology characteristics

The core of SWEETEST®Brown rice syrup production is the enzymatic conversion of starch. This process requires the adjustment of various parameters to accommodate the structural characteristics of brown rice, which contains bran and presents a high level of difficulty in terms of starch gelatinisation. The standard production process comprises six main steps. First, raw materials undergo impurity removal via vibrating screens, followed by magnetic separation to eliminate metallic particles and ensure purity. The brown rice is then placed in soaking tanks containing water at 25-30°C (liquid-to-solid ratio of 1.5:1) for 8-12 hours. Surface moisture is then removed using a dewatering machine. The soaked rice is then steamed in a steam cooker for 30-40 minutes to fully gelatinise the starch (gelatinisation degree ≥ 95%), forming a viscous rice paste. Insufficient cooking can prevent the enzymatic breakdown of starch, which reduces syrup yield. Cool the steamed rice slurry to between 85 and 90°C. Dilute with warm water to achieve a solids content of between 30 and 35%. Then, adjust the pH to between 6.0 and 6.5 using sodium hydroxide. Add heat-resistant α-amylase, stir, and leave to react for 30-45 minutes. Determine the liquefaction endpoint by testing with an iodine solution (the solution should not turn blue).

By this point, the starch will have broken down into dextrins with a degree of polymerisation of 10-20, and the viscosity of the rice slurry will have decreased significantly. Increase the temperature to 100-105°C and hold for 10 minutes to inactivate the α-amylase and prevent interference from residual enzyme activity during subsequent saccharification. Cool the liquefied mixture to 55-60°C, then adjust the pH to 4.5-5.0 using hydrochloric acid to ensure optimal saccharification enzyme activity.

Add the saccharification enzymes and stir for 12-16 hours. Monitor sugar composition via high-performance liquid chromatography (HPLC). Terminate the reaction when the maltose content reaches 40-60% and the glucose content is ≤20%. Increase the temperature to 85-90°C and maintain it for 15 minutes to deactivate the saccharification enzymes, yielding a crude syrup. Pass the syrup through a plate-and-frame filter lined with two layers of filter paper to remove undecomposed rice bran, proteins and other residues. This will produce a clear, filtered syrup. If excessive residue remains, repeat the filtration process. Heat the filtered syrup to 60-70°C, add activated carbon and stir for 30-60 minutes to decolourise. Remove the activated carbon using the plate-and-frame filter to transform the syrup colour from dark brown to pale yellow or light golden. Transfer the decolourised syrup to an ion exchange column to remove sodium and chloride ions, as well as other salts, in order to reduce the ash content to ≤0.3%, thus preventing salty or bitter flavours. Convey the desalted syrup to a vacuum evaporator to concentrate it to different levels of solids. Ensure continuous stirring during this process to prevent localised overheating, which could result in scorched flavours. Finally, cool to ambient temperature before bottling.

☑ SWEETEST®Brown rice syrup DE 28/42/60, organic