Dehydrated rice syrup
Dehydrated rice syrup is a powdered sweetener obtained from rice (Oryza sativa, family Poaceae) through starch hydrolysis followed by removal of the water.
The process converts much of the starch into simpler carbohydrates, mainly maltose, glucose and dextrins, in proportions that vary according to the manufacturing process.
It is used in bars, cereals, baked goods, powdered beverages and formulated foods as a sweetener, bulking agent and source of carbohydrates.
Compared with liquid rice syrup, the dehydrated form is more concentrated and easier to incorporate into dry mixtures.
From a nutritional point of view, it consists almost entirely of carbohydrates and provides negligible amounts of fat, protein, fibre and micronutrients.
It should not be considered nutritionally equivalent to wholegrain rice, since processing removes most of the characteristics associated with the whole cereal.
It may cause a rapid rise in blood glucose, particularly when it contains high levels of glucose and maltose. Its metabolic impact nevertheless depends on the product composition and the amount consumed.
Calories
It provides approximately 370–390 kcal per 100 g, with variations depending on residual moisture and carbohydrate composition.
Allergens
Rice is not among the major food allergens requiring mandatory declaration in the European Union. The product is normally gluten-free, unless contamination or additional ingredients are present.
Assessment
It is primarily a concentrated sweetener and a source of rapidly available carbohydrates. It offers no particular nutritional advantage over other sugars or dehydrated syrups.
Cons. Sugars
