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Brown Rice Syrup

Brown Rice Syrup is a liquid nutritive sweetener produced through starch hydrolysis using rice as the raw material. The syrup is purified and concentrated to achieve the required solids content and is also known as glucose syrup or liquid glucose.

It is widely used as a natural sweetener and functional ingredient across the food, pharmaceutical, and nutrition industries. Brown Rice Syrup offers excellent moisture retention, texture enhancement, and stability while remaining anti-crystalline with a low freezing point.

Brown Rice Syrup product image

APPLICATIONS

  • Snack Bars
  • Confectionery
  • Sweeteners
  • Baked goods
  • Dairy products
  • Dietary supplements
  • Infant foods
  • Pharmaceutical syrups
  • Skin care products
  • Animal nutrition

KEY FEATURES

  • Organic & Conventional grades available
  • Mild sweet flavor
  • Odorless
  • Hypoallergenic
  • Retains moisture
  • Anti-crystallizing properties
  • Maintains the freshness of food
  • Suitable for vegetarians
  • Extracted from GMO-free rice
Brown Rice Syrup application

Certifications & Quality

Our syrups are produced under internationally audited food-safety systems. Shipments include a Certificate of Analysis; organic lots include transaction certificates. Halal, Kosher and phytosanitary documentation is available on request.

ISO 9001 quality management certification
BRC Food Safety certification
HACCP food safety certification
GMP Plus Feed Safety Assurance certification
Kosher certification
USDA Organic certification
Control Union certification
Non-GMO Project Verified certification
FSSC 22000 food safety certification
Halal certification
Sedex responsible sourcing membership
Australian Certified Organic certification

Selection Guide

Suggested DE ranges by formulation objective.
Formulation objective Suggested DE Primary benefit
Bars and granola 28–42 DE Strong binding and chewy texture
Bakery and dairy 42–60 DE Balanced sweetness and body
Confectionery and beverages 60–64 DE Greater sweetness

Why Matco Foods

Vertically Integrated

More than 50 years in rice with control from paddy procurement to finished syrup.

Global Supply

Nine processing facilities serving more than 1,000 customers across 65+ countries.

Transparent Partner

An IFC equity investee and PSX-listed public company built for long-term supply.

Packaging

  • Brown Rice Syrup packaging: Cardboard IBC 1,400kg

    Cardboard IBC 1,400kg

  • Brown Rice Syrup packaging: Plastic Caged IBC – 1,400kg

    Plastic Caged IBC – 1,400kg

  • Brown Rice Syrup packaging: SS Tanker (Bulk Buying) – 18 tons / 30 tons

    SS Tanker (Bulk Buying) – 18 tons / 30 tons

  • Brown Rice Syrup packaging: HDPE Jerry Can – 25kg

    HDPE Jerry Can – 25kg

  • Brown Rice Syrup packaging: HDPE Drum – 300kg

    HDPE Drum – 300kg

Specification

Product Name Organic / Conventional Color DE% Brix% pH Glucose% Maltose% Other Carbohydrates% Total Carbohydrates Total Sugars% Shelf Life
Brown Rice Syrup 60 DE Conventional Extra light amber-Light Amber 58-64 79-81 4.5-6.5 28-34 34-40 25-35 79 52-56 18 Months
Brown Rice Syrup 42 DE Conventional Extra light amber-Light Amber 38-44 79-81 4.5-6.5 9.5-16 12.5-24 65-75 79 26-30 18 Months
Brown Rice Syrup 38 DE Conventional Extra light amber-Light Amber 36-40 79-81 4.5-6.5 <4 34-39 60-68 79 30-34 18 Months
Brown Rice Syrup 28 DE Conventional Extra light amber-Light Amber 26-32 79-81 4.5-6.5 3.5-8.5 8.5-16 75-85 79 15-18 18 Months
Clarified Rice Syrup 60 DE Conventional Water white-light Yellow 58-64 79-81 4.5-6.0 28-34 34-40 25-35 79 52-56 18 Months
Clarified Rice Syrup 42 DE Conventional Water white-light Yellow 38-44 79-81 4.5-6.0 9.5-16 12.5-24 65-75 79 26-30 18 Months
Clarified Rice Syrup 38 DE Conventional Water white-light Yellow 36-40 79-81 4.5-6.0 <4 34-39 60-68 79 30-34 18 Months
Clarified Rice Syrup 28 DE Conventional Water white-light Yellow 26-32 79-81 4.5-6.0 3.5-8.5 8.5-16 75-85 79 15-18 18 Months

Sales

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Frequently Asked Questions

For bars and granola, start with 28–42 DE. For balanced sweetness and body, consider 42–60 DE. For confectionery and beverages, consider 60–64 DE. Our technical team can recommend a grade.
Shelf life is 24 months from production when sealed in original packaging and stored in a cool, dry place away from direct sunlight.
Minimum order quantity depends on packaging and destination. Sample quantities are available for first-time laboratory evaluation.
Yes. Rice contains no gluten, the process uses no animal-derived inputs, and the syrup is produced from GMO-free rice.
Yes. Organic and conventional grades are available in brown, clarified and hi-maltose variants. Organic shipments include transaction certificates.
Rice starch is converted with enzymes into maltose, glucose and longer-chain carbohydrates, then filtered and concentrated. No colors, flavors, preservatives or other sweeteners are added.
Depending on its DE level, brown rice syrup provides approximately one-half to three-quarters of sucrose sweetness.
Rice syrup, brown rice syrup and rice malt syrup generally describe the same enzymatically produced sweetener. Malt refers to conversion, not barley, so the syrup remains gluten-free.