Organic Brown Rice Syrup Powder

  Inverted brown rice syrup powder is understood from cosmology as transformed syrup. Its difference from other syrups is that some transformations took place during the cooking process. When we boil sugar and water together, as water continuously evaporates, the concentration of sugar water will become higher and higher. When the concentration reaches a certain level, the result will precipitate after cooling. In fact, that's how candy is made. If we want the syrup to keep a certain concentration and not crystallize after cooling, we need to add acidic substances such as citric acid or tartarine during the syrup boiling process, or we can use lemon juice to replace these acidic substances. When boiled, the acid will decompose the sugar into monosaccharides, which are not easy to crystallize, thus preventing the syrup from crystallizing after cooling. Is brown rice syrup good or bad?   While some fructose from fruit is perfectly normal, large amounts of added sugar can h