When it comes to sweetening options, brown rice syrup and sugar are two that are commonly used. Sugar, which is a generic term for sweet-tasting, soluble carbohydrates found in various food products, includes simple sugars like glucose, fructose, and galactose. The popular ‘sugar’ we often use, known as sucrose, is a combination of glucose and fructose extracted from sugar cane or sugar beet.
On the other hand, brown rice syrup is a sweetener rich in sugar compounds obtained by steeping cooked rice starch with enzymes to facilitate breakdown. Let’s explore the characteristics and distinctions between these two alternatives.
Comparing Brown Rice Syrup vs Sugar
| Brown Rice Syrup | Sugar | |
| Substitution ratio | 1 cup syrup: ¾ cup sugar | 1 cup sugar: ¾ cup syrup |
| Gluten-free? | Yes | Yes |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Common Allergens | Rice | Sugarcane |
| Pantry shelf life (unopened/sealed) | 1 year | 2 plus years |
| Best for baking | Granola bars, marinades, cereals | Light and flavorful pastries, desserts and baked goods |
Differences Between Brown Rice Syrup And Sugar
Brown rice syrup and sugar, specifically sucrose, are two distinct sweeteners with notable differences. While both provide sweetness, their composition, source and uses set them apart.
Sugar, commonly known as table sugar or sucrose, is a combination of glucose and fructose. It is typically derived from sugar cane or sugar beets through a refining process. Sucrose constitutes equal parts glucose and fructose and is widely used as a sweetening agent in various food products. However, its refined nature means it lacks nutrients in its natural sources. It serves multiple purposes in food technology, including enhancing sweetness, preserving food, modifying texture, and acting as a fermentation substrate and coloring agent.
Brown rice syrup has a more complex composition, primarily consisting of maltotriose (52%), maltose (45%), and glucose (3%). Unlike sugar, brown rice syrup is not extensively processed, therefore retaining some of the nutrients present in brown rice itself. It can be used as a liquid sweetener without any preparation and finds application in a wide range of recipes, from beverages like coffee and tea to baked goods, pancakes, and even ice cream.
Taste and Culinary Uses
Brown rice syrup is known for its mild taste, which sets it apart from regular sugar. Some describe its flavor as slightly nutty, while others detect hints of butterscotch. This unique taste makes it a versatile ingredient that can be used in both sweet and savory dishes.
When it comes to sweetness, sugar is often considered the gold standard. It offers a clean and pleasant sweetness that hits quickly and doesn’t linger. On the other hand, brown rice syrup provides a milder sweetness that may not be as pronounced as traditional sugar. However, this can be advantageous when trying to achieve a more subtly sweet flavor profile.
Culinary-wise, sugar is widely used in baked goods, acting not only as a sweetener but also as a preservative, flavor enhancer, and bulking agent. It adds color and richness to recipes, making it a staple in many kitchen pantries. Sugar is also commonly found in sauces, syrups, and beverages, where it helps increase viscosity for a thicker consistency and improved mouthfeel.
The mild flavor of brown rice syrup works well in recipes that call for whole grain flours like whole wheat, as the nutty profiles of the syrup and the flour complement each other beautifully. However, the culinary uses of brown rice syrup are not limited to baking. It can also be added to sauces and beverages as a sugar substitute or flavor enhancer.
Are Brown Rice Syrup and Sugar Substitutes for Each Other?
To substitute sugar for brown rice syrup, try 3/4 cup of sugar for every 1 cup of rice syrup. However, it’s important to note that the dish’s texture might be affected when switching from a liquid to a dry sweetener.
Nutritional Profile And Health Benefits
- Name: Table sugar (granulated sugar, sucrose)
- Serving Size: 2 tsp.
- Calories: 30
- Total Carbs: 8 g
- Sugars: 8 g
- GI: 65
- Name: Brown rice syrup
- Serving Size: 2 tbsp.
- Calories: 150
- Total Carbs: 37 g
- Sugars: 17 g
- GI: 98
Sugar is a simple carbohydrate that supplies the body with a rapid source of energy in the form of glucose, which is crucial for the function of cells, tissues, and organs. Additionally, sugar plays a role in food processing. Brown rice syrup, on the other hand, offers health benefits due to its lack of fructose, thereby avoiding negative impacts on liver function and metabolic health commonly associated with other fructose-containing sweeteners.
Diet Suitability
Brown syrup is an excellent alternative for individuals following specific dietary restrictions. Unlike white sugar, which is not considered vegan due to its refining process involving bone char, brown rice syrup is vegan-friendly. It also offers advantages for individuals following specific dietary plans, such as a low-fructose diet.
Brown rice syrup and table sugar are not keto, paleo, or Whole30 friendly.
How to Store Brown Rice Syrup and Sugar
Regular sugar is best stored at room temperature in an airtight container. Brown rice syrup should be in a cool and dry place and tightly sealed. While it does not need to be refrigerated, even once opened, this may help to extend its shelf life.
Price and Availability
Sugar is available for as low as 25 cents per pound, making it an affordable option for sweetening. On the other hand, brown rice syrup, often sold in jars, is considered one of the pricier liquid sweeteners on the market, ranging from a few dollars to 20 USD per pound.
Environmental Impact
Burning sugarcane has a detrimental impact on the environment, primarily by contributing to air pollution. When the leafy parts of sugarcane are burned, it releases harmful substances that can impair air quality. These substances are associated with the problem of climate change.
Another concern is related to brown rice syrup, as it has been found to occasionally contain small amounts of arsenic. Although the trace levels of arsenic may not present an immediate health hazard, it is still important to choose brands certified as free from arsenic and other heavy metals, particularly if added to baby formula.
Brown Rice Syrup vs. Sugar: The Ultimate Verdict
Brown rice syrup makes a good sweetener alternative for those on a low FODMAP diet, but overall, I would prefer to use honey or maple syrup. In baking, I’ll stick with table sugar as it works much better for structure and texture. Ultimately, it’s important to take into account the health benefits and drawbacks of each sweetener to decide what works for you.
FAQs
In general, health experts suggest that rice syrup is only beneficial when other sweeteners are unavailable. Its high glycemic index should be a pivotal factor in assessing its usage: it contains nearly twice the calories compared to an equivalent quantity of white sugar.
When a recipe requires 1 cup of brown rice syrup, you can substitute it with 3/4 cup of honey or other syrups. This also applies to white granulated sugar, where you can use 3/4 cup of sugar instead of 1 cup of brown rice syrup. However, keep in mind that switching from a liquid to a dry sweetener may alter the consistency of the food.
Brown rice syrup is generally safe for consumption, but the high levels of sugar and calories in it can be dangerous for those with diabetes or metabolic syndrome. Some years ago, traces of arsenic were found in organic brown rice syrup, so you might want to look for brands that state they are low in arsenic.
Leave a Comment