Brown rice syrup is a natural sweetener made by fermenting the starches from brown rice, then cooking them into a syrup. This syrup has a mildly sweet flavor and a consistency similar to honey. It is often used as an alternative to refined sugar and honey in baked goods, cereals, energy bars, and beverages.

Nutritional Profile (per 100 grams):

• Calories Approximately 300 kcal.
• Protein Trace amounts.
• Fat None.
• Carbohydrates About 75 grams, primarily in the form of simple sugars like maltose.
• Fiber Minimal or none.
• Vitamins and Minerals Contains small amounts of minerals but is generally not a significant source of nutrients.

Industrial Production Process

The production of brown rice syrup involves a series of steps that transform whole brown rice grains into a sweet, viscous syrup. This natural sweetener is often used as an alternative to refined sugars and artificial sweeteners, providing a milder sweetness and a range of nutrients not typically found in other sweeteners. Here's a detailed look at the process:

• Brown rice selection and cleaning. Brown rice is selected and cleaned to remove impurities and debris.
• Rice cooking. The rice is cooked until it is soft, preparing it for the next step of liquefaction.
• Liquefaction. Specific enzymes (amylase) are added to the cooked rice to break down the starches into simpler sugars.
• Saccharification. Additional enzymes are added to further convert the sugars into a sweeter, more digestible form.
• Filtration. The mixture is filtered to remove undissolved solids, leaving behind a clear liquid.
• Concentration. The clear liquid is concentrated by evaporation to achieve the desired syrup consistency.
• Cooling and packaging. The syrup is cooled and then packaged in containers for sale.

Considerations

Brown rice syrup is valued for its relatively low glycemic index compared to other natural sweeteners, making it a popular choice among those looking to moderate blood sugar spikes. However, it primarily contains simple sugars, so its consumption should be limited in diets where sugar intake is being reduced.

Culinary Use It is versatile in use and can replace other liquid sweeteners in cooking and baking to sweeten beverages, make desserts, and prepare sauces.

Allergies and Sensitivities It is a good alternative for those who are allergic to wheat or gluten, as brown rice does not contain gluten.

Storage Should be stored in an airtight container in a cool, dry place to maintain its quality and freshness.

Wholemeal rice is the first to be harvested and from its processing and refining comes refined rice, or, more commonly, rice.

Its color is slightly darker than refined rice and is also called Brown rice.

Rice is a grass and one of the most common and oldest foods. Just think that its history dates back 7,000 years.

It is harvested from September to October from a small plant called Oryza, which is fed by flooded soil.

The genus Oryza has many species, here some of the best known:

• Oryza sativa, white rice grown all over the world
• Oryza glaberrima, cultivated in Africa
• Oryza officinalis, cultivated in Vietnam
• Oryza australiensis, cultivated in Australia
• Oryza rhizomatis
• etc.

Italy is the first European producer with crops in the provinces of Vercelli, Novara, Pavia, Biella, Milan, Lodi and others.

The rice is composed of the grain and its husk and husk wrapper.

Once harvested, it is not edible and must be worked to remove the husk and other parts.

After the processing that is called dehusking you get the

• brown rice, edible

Wholemeal rice, with a subsequent refining process, is used to produce the

• refined rice, edible

The varieties of rice are numerous, over 100,000 and each has different taste and cooking times.

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 and derived from tocotrienol (1), antioxidants.

It does not contain beta carotene (provitamin A) and has a very low iron and zinc content (2).

In rice bran there are bioactive phytochemicals that exert protective actions against cancer that involve the metabolism of the host and the intestinal microbiome. A diet based on rice bran has shown positive effects in reducing the risk of colon cancer (3).

Rice studies

Allergies: Be careful, rice contains a certain amount of lactose.

The most common types of rice used are :

• Arborio : large grains,  the most common in Italy
• Ribe : elongated grains.
• Thaibonnet : medium, elongated and fine grains
• Rome : large grains
• Basmati : thin and elongated grains. Grown in Pakistan and India
• Carnaroli : large grains
• Vialone nano : large, round grains
• Original or Balilla : small round grains
• Jasmine : fine grains of Asian origin
• Red : red, small and narrow grains
• Wild : Zizania palustris
• Baldo : large, shiny grains
• Ganges : from India
• Footboard : releases a lot of starch
• Venus : from China and the Po Valley
• Patna : from Thailand. Long and narrow grains
• Sant'Andrea : Thick and long grains. Releases a lot of starch

Rice viruses and pests: Pseudomonas aeruginosa, Rice yellow mottle virus, Magnaporthe oryzae , Rice Tungro Bacilliform Virus , Lissorhoptrus oryzophilus Kuschel, Oebalus pugnax, Xanthomonas oryzae

References________________________________________

(1)  Bidlack W. Phytochemicals as bioacive agents. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc; 1999. pp. 25–36.

(2) Singh SP, Gruissem W, Bhullar NK. Single genetic locus improvement of iron, zinc and β-carotene content in rice grains. Sci Rep. 2017 Jul 31;7(1):6883. doi: 10.1038/s41598-017-07198-5.

Abstract. Nearly half of the world's population obtains its daily calories from rice grains, which lack or have insufficient levels of essential micronutrients. The deficiency of micronutrients vital for normal growth is a global health problem, and iron, zinc and vitamin A deficiencies are the most prevalent ones. We developed rice lines expressing Arabidopsis NICOTIANAMINE SYNTHASE 1 (AtNAS1), bean FERRITIN (PvFERRITIN), bacterial CAROTENE DESATURASE (CRTI) and maize PHYTOENE SYNTHASE (ZmPSY) in a single genetic locus in order to increase iron, zinc and β-carotene content in the rice endosperm. NAS catalyzes the synthesis of nicotianamine (NA), which is a precursor of deoxymugeneic acid (DMA) iron and zinc chelators, and also chelate iron and zinc for long distance transport. FERRITIN provides efficient storage of up to 4500 iron ions. PSY catalyzes the conversion of GGDP to phytoene, and CRTI performs the function of desaturases required for the synthesis of β-carotene from phytoene. All transgenic rice lines have significantly increased β-carotene, iron, and zinc content in the polished rice grains. Our results establish a proof-of-concept for multi-nutrient enrichment of rice grains from a single genetic locus, thus offering a sustainable and effective approach to address different micronutrient deficiencies at once.

(3) Modulation of plasma and urine metabolome in colorectal cancer survivors consuming rice bran.  Zarei I, Oppel RC, Borresen EC, Brown RJ, Ryan EP.  Integr Food Nutr Metab. 2019 May;6(3). doi: 10.15761/IFNM.1000252.

Abstract. Rice bran has bioactive phytochemicals with cancer protective actions that involve metabolism by the host and the gut microbiome. Globally, colorectal cancer (CRC) is the third leading cause of cancer-related death and the increased incidence is largely attributed to poor dietary patterns, including low daily fiber intake. A dietary intervention trial was performed to investigate the impact of rice bran consumption on the plasma and urine metabolome of CRC survivors. Nineteen CRC survivors participated in a randomized-controlled trial that included consumption of heat-stabilized rice bran (30 g/day) or a control diet without rice bran for 4 weeks. A fasting plasma and first void of the morning urine sample were analyzed by non-targeted metabolomics using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). After 4 weeks of either rice bran or control diets, 12 plasma and 16 urine metabolites were significantly different between the groups (p≤0.05). Rice bran intake increased relative abundance of plasma mannose (1.373-fold) and beta-citrylglutamate (BCG) (1.593-fold), as well as increased urine N-formylphenylalanine (2.191-fold) and dehydroisoandrosterone sulfate (DHEA-S) (4.488-fold). Diet affected metabolites, such as benzoate, mannose, eicosapentaenoate (20:5n3) (EPA), and N-formylphenylalanine have been previously reported for cancer protection and were identified from the rice bran food metabolome. Nutritional metabolome changes following increased consumption of whole grains such as rice bran warrants continued investigation for colon cancer control and prevention attributes as dietary biomarkers for positive effects are needed to reduce high risk for colorectal cancer recurrence.