Brown rice syrup

Brown rice syrup is notable for FODMAPs, oligosaccharides, gluten and sucrose. Clear on lactose, histamine, fructose, sorbitol, tyramine, salicylate, nickel and oxalates.

Brown rice syrup contains moderate levels of FODMAPs. Brown rice syrup is made by breaking rice starch down enzymatically, which yields glucose and maltose and no fructose at all. It is the sweetener that avoids both this axis and the fructose one, and the reason it is recommended on low-FODMAP lists. The grain behind it measured 0 g of fructan a portion, alone among the 55 grain products surveyed - though a syrup is an enzymatic digest of that grain and was not itself measured.

Brown rice syrup contains moderate levels of oligosaccharides. What remains after enzymes break rice starch down is glucose, maltose and short glucose chains - malto-oligosaccharides. They are three to ten units long, which is the oligosaccharide definition, but they are alpha-1,4 linked and human maltase splits them. The level reflects the fraction long enough to escape it. The malto-oligosaccharide composition is the measured part.

Brown rice syrup contains only low levels of gluten. Brown rice syrup is the one to know about: the rice starch is broken down using enzymes from SPROUTED BARLEY, so barley is in the process even though it is not in the name. Whether hordein comes with those enzymes depends on how they were produced, and it is hard to measure once the protein has been fragmented - which is why the advice is not to judge it by the ingredient list but to use only a syrup labelled gluten-free. It sweetens exactly the products bought to avoid wheat: cereal bars, baby food, gluten-free biscuits.

Brown rice syrup contains only low levels of sucrose. Brown rice syrup is made by enzymatically breaking down rice starch, which yields glucose and maltose - no sucrose and no fructose. It is the sweetener that avoids both axes at once. Amounts vary by brand and recipe, so always check the label of the exact product.