Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice syrup may be a good choice for you.
Why brown rice syrup?
Considered a premium sweetener, it adds more than sweetness. A few things it adds:
- Moist cake and bread crumb
- Food for yeast
- Desirable flavor
- Crumb and crust coloring
- Shelf‐life extension
- Masking of beany flavors in formulations rich in soy
How does it bake?
Rice syrup contains a mix of glucose, maltose, and higher saccharides. It is mostly sold as a low DE sweetener, which means it’s less sweet and has a lower amount of fermentable solids than regular sucrose and corn syrups.
How does it compare to other sweeteners?
| Brown rice syrup | 92–95 DE glucose syrup / 42 HFCS | Table sugar (granulated sucrose) | |
| Browning power | Medium | High | High |
| Fermentability | Low to medium | High | High |
| Humectancy | Medium | High | – |
| Hygroscopicity (competition for water) | Medium | High | High |
| Osmotic control on fermentation | Medium | High | High |
| Sweetness | Low to medium | High | High |
| Viscosity (ease for handling) | High | Medium | – |
| Creaming power (batter cakes) | Very low | Very low | High |
| Compatibility with clean label, organic/natural trends | Compatible | Not compatible | Compatible |
