Rice malt is a sweetener derived from brown rice. The production process involves fermenting cooked rice with enzymes, which break down the starches into simpler sugars. The resulting liquid is then filtered and evaporated, yielding a thick, viscous syrup. As an ingredient, it finds use in a variety of food products, including baked goods, sauces, and confectioneries, offering a subtle, less intensely sweet alternative to refined sugar or high-fructose corn syrup.
For individuals with celiac disease or gluten sensitivity, the absence of gluten in food products is a primary concern. Rice, in its natural state, is inherently gluten-free. The production method for rice malt syrup typically does not involve any gluten-containing ingredients. Consequently, rice malt syrup is generally considered a safe sweetener for those adhering to a gluten-free diet. Its use allows for greater dietary flexibility and broader food choices for individuals managing gluten-related health conditions.
