Rice concentrate
(concentrated extract from rice, typically as syrup or spray-dried solids from milled white or brown rice)
Description
Functional carbohydrate ingredient obtained by enzymatic hydrolysis of rice starch and subsequent concentration or drying.
Available as rice syrup (viscous liquid, ~70–80% solids) or rice syrup solids/rice concentrate powder (free-flowing powder, ≥94–98% solids).
Neutral to mildly sweet taste, light color, often used as a “label-friendly” alternative to refined sugar or glucose syrup and as a bulking agent/carrier in flavors and nutrient premixes.
Indicative nutritional values (per 100 g, powder as is)
Values vary with degree of hydrolysis and solids content.
Energy: 380–400 kcal
Carbohydrates: 94–99 g (mainly maltose, oligosaccharides, and glucose; sugars typically 40–70 g depending on DE)
Protein: ≤ 2 g
Fat: ≤ 1 g
Fiber: ≤ 1–2 g
Sodium: ≤ 20 mg
(For liquid rice concentrate/syrup at ~79–80% solids: energy ≈ 310–320 kcal/100 g, carbohydrates ≈ 78–80 g/100 g.)
Key constituents
Carbohydrates derived from rice starch: mixture of maltodextrins, maltose, and smaller amounts of glucose and higher saccharides (DE typically 20–65).
Trace minerals (potassium, magnesium) depending on polish level and whether brown or white rice is used.
Very low lipids (mainly rice oil traces) and protein.
Optional minerals, vitamins, flavors or emulsifiers when used as a carrier.
Production process
Milled rice (white or brown) → slurry preparation → enzymatic liquefaction and saccharification of starch (α-amylase, glucoamylase) → filtration/clarification → evaporation to syrup or → further spray drying to powder (rice concentrate solids) → cooling, sieving/agglomeration → packing under moisture barrier.
Process parameters (enzyme choice, time, temperature) determine DE, sweetness, viscosity, and functional properties.
Physical properties
Liquid concentrate/syrup: amber to light golden, viscous, high osmotic pressure; solids typically 70–80%.
Powder: off-white to light cream, fine to agglomerated, moderately hygroscopic; bulk density ~0.4–0.7 g/mL (grade dependent).
Soluble in water; stable over typical food pH ranges (≈3–8).
Sensory and technological properties
Mild to moderate sweetness (generally slightly less sweet than sucrose at equal solids), with clean flavor and minimal aftertaste.
Contributes body, viscosity, and mouthfeel in beverages, dairy, and sauces.
Acts as a bulking agent and carrier for flavors, colors, and nutrients; helps control water activity in dry blends and bars.
Low tendency to crystallize vs sucrose, useful in coatings and confectionery.
Food applications
Beverages: ready-to-drink and powdered drinks, smoothies, plant-based beverages as a gentle sweetener and body builder.
Bakery & snacks: bars, granola, biscuits, cakes, extruded snacks for binding and sweetness.
Confectionery: chewy candies, coatings, fillings as a partial substitute for glucose syrup/corn syrup.
Dairy & plant-based analogs: yogurts, desserts, frozen desserts for sweetness and texture.
Savory & sauces: marinades, glazes, dressings where a mild sweetness and browning control are needed.
Nutraceuticals and infant/clinical nutrition (where permitted): as carbohydrate source and carrier.
Nutrition & health
Provides predominantly digestible carbohydrates and energy; fat and protein are negligible.
Glycemic response depends on DE and matrix; higher DE syrups are generally high-glycemic.
Offers no significant micronutrient contribution unless fortified.
May be perceived as a “less refined” sweetener on labels, but nutritionally it is still mainly a sugar/oligosaccharide source.
Serving note (formulation guidance)
Beverage bases: typically 2–10% (as is) depending on sweetness target and combination with high-intensity sweeteners.
Bars and bakery: 5–25% of formulation as binder and sweetener.
Confectionery: often replaces part of corn/glucose syrup on a solids-equivalent basis.
When converting from sucrose, account for relative sweetness (often 50–75% of sucrose per equal solids).
Allergens and intolerances
Derived from rice, which is not a major allergen in EU/US; rare rice allergy exists but is uncommon.
Products are typically gluten-free when processed in gluten-controlled facilities; verify with supplier if “gluten-free” claims are used.
No lactose or milk proteins unless added as separate ingredients.
Quality and specifications (typical)
Solids (syrup): 70–80% • Moisture (powder): ≤ 4–6%
Color: low color (often Gardner or Lovibond scale) within agreed limits.
DE or sugar profile within target range.
Ash and mineral content within spec; low off-flavors.
Microbiology (powder): low total counts; Salmonella absent/25 g; yeasts/moulds within defined limits.
Storage and shelf-life
Syrup: store cool (≈15–25 °C), dry, protected from contamination; typical shelf-life 6–18 months unopened depending on solids and packaging.
Powder: store cool, dry, and protected from humidity (RH < 60%) in sealed, moisture-barrier packaging; typical shelf-life 12–24 months.
Avoid moisture uptake (caking) and strong odors (odor absorption).
Safety and regulatory
Produced under GMP/HACCP with raw materials approved for food use.
May be labeled and regulated similarly to rice syrup, rice syrup solids, or rice extract depending on jurisdiction.
Additives (e.g., antioxidants, processing aids) must be permitted and declared where required.
Labeling
Possible ingredient declarations: “Rice concentrate”, “Rice Syrup”, “Rice Syrup Solids”, or “Rice Extract (carbohydrate)” according to local rules and functional use.
For gluten-free positioning, ensure compliance with legal limits and appropriate allergen/“may contain” statements.
Troubleshooting
Caking in powder → excess humidity or poor packaging → improve barrier, use desiccants, or specify agglomerated grade.
Too low sweetness → DE too low or dose insufficient → select higher DE grade or increase inclusion; optionally blend with other sweeteners.
Stickiness in bars/confectionery → high syrup level or high DE → reduce level, blend with other solids, or adjust water activity.
Color darkening during storage → Maillard reactions or caramelization at high temperature → lower storage temperature and/or choose lower DE grade.
Sustainability and supply chain
Can be produced from rice surplus or by-products (e.g., broken rice), supporting resource efficiency.
Plants should optimize water and energy use, recover heat from evaporators and dryers, and treat effluents with BOD/COD reduction.
Use recyclable or mono-material packaging and FIFO stock rotation to minimize food waste.
Main INCI functions (cosmetics)
Related cosmetic ingredients include Oryza Sativa (Rice) Extract or Oryza Sativa (Rice) Starch/Syrup Solids used as humectant, skin conditioning agent, and viscosity modifier, produced to cosmetic-grade specifications.
Conclusion
Rice concentrate is a versatile carbohydrate source and functional sweetener offering mild flavor, good solubility, and useful binding and bulking properties. With appropriate control of DE, moisture, and processing, it provides consistent performance in beverages, bakery, confectionery, dairy alternatives, and nutritional products while fitting well into clean-label formulations.
Mini-glossary
DE (dextrose equivalent) — Measure of starch hydrolysis; higher DE means more small sugars, higher sweetness, and higher osmotic pressure.
BOD/COD — Biochemical/Chemical oxygen demand; indicators of organic load in wastewater important for environmental management.
GMP/HACCP — Good Manufacturing Practices / Hazard Analysis and Critical Control Points; core food-safety systems.
FIFO — First In, First Out; inventory rotation principle to reduce ageing and waste.
Studies
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).
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
