Rice syrup is easily obtained industrially, is cheap and is practically colourless as it is clarified. It is produced by adding some bacterial enzymes to brown rice.

It basically consists of glucose which is a monosaccharide, the main source of carbon for cell biosynthesis and energy generation in the human body, whereas there is no fructose in rice syrup. Fructose, unlike glucose, has a negative influence on our liver.

Brown rice syrup has a sucrose content similar to molasses, about 42%, and is rich in carbohydrates, about 22%.

It is a natural humectant consisting of maltose, dextrin and amylase.

In general, rice contains more than 100 bioactive substances mainly in its bran layer including phytic acid, isovitexin, gamma-oryzanol, phytosterols, octacosanol, squalene, gamma-aminobutyric acid, tocopherol, tocotrienol derivatives with antioxidant activity.