e/Brown rice syrup

Information
has gloss	eng: Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose . Glucose, which has a glycemic index of approximately 100, passes through the stomach and into the liver where it is digested very quickly, as does maltose, which has a slightly higher glycemic index of 105, The more complex carbohydrate, maltotriose, takes 2-3 hours to digest. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
lexicalization	eng: Brown rice syrup
lexicalization	eng: Rice syrup
instance of	c/Sweeteners

Meaning
French
has gloss	fra: Le sirop de riz brun (ou sirop de riz) est un concentré édulcorant produit à partir de la fermentation de grains de riz et dorge entier (ou malté). __NOTOC__ La fermentation enzymatique de lamidon contenu dans le riz et lorge, est transformé pour moitié en sucres complexes (oligoside) et pour moitié en sucres simples (45 % de maltose et 3 % de glucose). Le ratio entre les différents types de sucre dépendra des paramètres de la fermentation (temps, température et origine de lenzyme). Le mélange est filtré et concentré par évaporation de leau afin dobtenir au final un sirop épais qui possède une légère saveur de caramel.
lexicalization	fra: sirop de riz brun

Media
media:img	Rice syrup.JPG