Bulk Rice Syrup
Bulk rice syrup is a glucose syrup made entirely from rice. Enzymes break rice starch down into maltose and glucose, and the syrup is concentrated to a thick, mildly sweet liquid. Manufacturers use it mainly for binding and body rather than intense sweetness, which is why it is a staple in granola bars, cereal clusters and gluten-free bakery.
Source86 supplies rice syrup in three formats:
- Brown rice syrup: amber, with a light malty note.
- Clarified rice syrup: filtered to a lighter, more neutral syrup.
- Rice syrup solids: a spray-dried powder for dry mixes.
Brown rice syrup is standardized at DE 42 and 79–81 Brix, in conventional and certified organic grades, and supplied in 300 kg drums and bulk totes. Organic, Kosher, Halal and Non-GMO documentation and heavy-metals testing, including arsenic, are available upon request.
Request a spec sheet or sample matched to your binding or sweetening target.
Product Data
| Source | Rice (Oryza sativa) |
|---|---|
| Common Names | Rice syrup, brown rice syrup, rice malt syrup |
| Ingredients | 100% rice (enzymatically converted) |
| Available Grades | Conventional, Organic |
| Dextrose Equivalent (brown, DE 42 grade) | 38–44 |
| Brix (brown, DE 42 grade) | 79–81 |
| Appearance | Brown to light amber viscous syrup (brown); lighter syrup (clarified); white to off-white powder (solids) |
| Flavor | Mildly sweet; light malty note in brown grades |
| pH | 4.5–6.5 |
| Water Activity | 0.80 max (liquid) |
| Origin | Pakistan |
| Packaging | 300 kg drums; 1,364 kg totes; 1,400 kg Schütz IBCs |
| Shelf Life | Up to 24 months in totes and drums |
| Storage Conditions | Below 32°C (90°F), cool and dry, away from sunlight |
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Certifications & Compliance
Source86 supplies bulk rice syrup with documentation commonly required for commercial ingredient sourcing and supplier qualification.
Documentation available upon request: Certificate of Analysis (COA) · Specification sheet · Nutritional information · Allergen statement · Heavy metals results (arsenic, lead, cadmium, mercury) · Country-of-origin documentation · Safety Data Sheet (SDS)
Certifications and statements (availability may vary by supplier, origin and production lot): USDA Organic (NOP) · EU Organic · Kosher · Halal · Non-GMO
Producing facilities hold food safety certifications that vary by supplier, including FSSC 22000.
Extended testing, including pesticide residue and microbiological reports, can be supplied per order.
Production & Sourcing
Source86 currently sources brown rice syrup from an organic- and FSSC 22000-certified processor in Pakistan, one of the world’s major rice-growing countries.
How It’s Produced
- Soaking and Cooking: Rice is soaked and cooked to gelatinize the starch.
- Enzymatic Conversion: Enzymes break the starch into maltose, glucose and maltotriose, controlled to the target DE.
- Filtration: The liquid is filtered to remove protein and fiber. Clarified grades receive further filtration.
- Evaporation: Water is evaporated until the syrup reaches 79–81 Brix.
- Spray Drying (solids): For rice syrup solids, the syrup is spray-dried into powder.
- Testing and Packing: Each lot is tested for DE, Brix, microbiology and heavy metals, then packed into drums or totes.
Applications
- Bars and Clusters: The main binding syrup in granola bars, protein bars, cereal clusters and rice crispy-style treats.
- Breakfast Cereals: Coating and binding for flakes, clusters and puffs.
- Gluten-Free Bakery: Moisture and chew in gluten-free cookies, breads and cakes.
- Confectionery: Caramels, nougats, chews and candy fillings.
- Frozen Desserts: Body and freeze-point control in ice cream and sorbet.
- Beverages and Dairy Alternatives: Sweetness and body in plant milks, yogurts and smoothies; clarified and solids grades suit light-colored products.
- Sports Nutrition: Carbohydrate source in energy gels and chews.
- Glazes and Coatings: Glossy finishes on nuts, granola and dried fruit.
Physical & Functional Characteristics
Thick, clear-to-amber syrup, or fine powder (solids).
Mild sweetness, about half that of sucrose, with a light malty note in brown grades.
Approx. 317 kcal, 79 g carbohydrate and 25 g sugars per 100 g, with under 0.5 g fat and protein.
Plant-based, vegan, gluten-free and non-GMO; free of major allergens.
Funcionality
- Binding: Holds dry particulates together in bars and clusters.
- Viscosity and Body: Adds thickness and chew without strong sweetness.
- Moisture Retention: Keeps baked goods and bars soft over shelf life.
- Crystallization Control: Limits sugar and ice crystal formation in candies and frozen desserts.
- Gloss: Provides shine as a glaze or coating.
Benefits for Commercial Manufacturing
- Three Formats: Liquid brown, clarified and dry solids from one ingredient program.
- Defined DE and Brix: A standardized DE 42, 79–81 Brix grade supports repeatable bar and cluster binding.
- Heavy Metals Documentation: Arsenic and lead results on each COA support rice-derived ingredient approval.
- Organic Certification: USDA NOP and EU organic options for organic product lines.
- Bulk Liquid Handling: Drums, totes and IBCs suit pumped syrup systems.
- 24-Month Shelf Life: Supports forward buying in bulk formats.
