High Maltose Oat Syrup vs. Rice Syrup: Which Works Better in Granola Clusters?

In the current health-conscious market, granola clusters are currently one of the top favorite snacks. They are also nutritious, easy to use, and ideal in clean-label, gluten-free, and plant-based production. However, selecting an ideal binding syrup is the most crucial point that determines their ideal texture and taste.

Two of the most widely used natural sweeteners in granola clusters are High Maltose Oat Syrup and Brown Rice Syrup. These two are superbly functional but vary in sweetness, texture, and performance. This blog examines these variations so that you can see which one makes the most sense for your granola recipe or product line and make an informed decision.

What are Granola Clusters?

Granola clusters are smaller-sized pieces of chewy or crunchy clusters consisting of oats, nuts, seeds, and natural sweeteners. The clusters are formed using a binder, a syrup that binds the ingredients together when baked, unlike when loose granola is used.

Sweeteners such as high maltose oat syrup or organic rice syrup are not only used as a flavoring but are also important in the building of structure, shelf life, and the entire sensorial aspect of these granola clusters.

High Maltose Oat Syrup: Mild Sweetness & Smooth Texture

High Maltose Oat Syrup is made through the enzymatic conversion of rice, tapioca starch, or oats. Rich in maltose and low in fructose, it offers a balanced sweetness and excellent moisture retention, making it ideal for baked and extruded snack applications.

Key Benefits:

• Mild, balanced flavor that doesn’t overpower other ingredients
  

• Smooth, non-sticky texture that supports crisp granola clusters
  

• Moisture retention for longer shelf life and better crunch
  

• Fructose-free and oat-derived which is ideal for low-FODMAP or sensitive digestion products
  

• Can reduce sugar content by 30–50% compared to conventional syrups
  

• Suitable for clean-label and reduced-sugar claims

Common Applications:

Besides use in granola clusters and cereal clusters, High Maltose Oat Syrup is used in several different industries such as in:

• Gluten-free breads and baked goods
  

• Vegan dairy alternatives
  

• Energy drinks and infant nutrition
  

• Ice cream and frozen desserts
  

• Pharmaceutical syrups and supplements
  

If you're looking for a High Maltose Oat Syrup supplier in the USA, Glucorp offers consistent, certified solutions tailored for food and beverage manufacturers. As a trusted High Maltose Oat Syrup manufacturer in the USA, Glucorp provides reliable bulk supply and technical formulation support.

Brown Rice Syrup: Clean, Vegan, and Functional

Brown Rice Syrup is an enzyme-milled sweetener originating from non-GMO whole grain brown rice. Famous for its mild taste and high strength, it is utilized in vegan, gluten-free, and plant-based foods.

Key Benefits:

• Light, subtle sweetness that lets other flavors shine
  

• Strong binding ability, ideal for chewy granola clusters and bars
  

• Moisture control to prevent crumbling and extend freshness
  

• Non-GMO, gluten-free, vegan, kosher, and halal certified
  

• Made from whole grain brown rice for label transparency
  

Typical Applications:

Besides being a great ingredient in granola and cereal clusters, brown rice syrup can be used in the production of:

• Vegan snacks and bakery products
  

• Functional beverages and nutrition supplements
  

• Baby food, sauces, and dressings
  

• Nutraceuticals and desserts
  

If you’re sourcing a rice syrup manufacturer in the USA, Glucorp is a leading organic rice syrup supplier, offering multiple DE levels and clean-label formulations to fit your product’s texture and sweetness needs.

So… Which Syrup Is Better for Granola Clusters?

In the matter pertaining to the selection of either high maltose oat syrup or brown rice syrup, your decision should be based on what you want your end product to look, taste and feel like.

High Maltose Oat Syrup provides a non-sticky, smooth, and more neutral sweetness and is used in crunchy granola chunks and clean-label products. It helps to lower the total amount of sugar and gives a solid dry mouthfeel suitable for highly stable snacks that cannot clump in packaging.

Conversely, Brown Rice Syrup can provide better binding and chewier stickiness to an end product that would benefit from a tackier finish, like soft granola bars or clusters, where sticking together is important. It has a mild flavor that can complement any of those tastes; which is useful in wholesome, vegan-safe snacks that contain grains.

Both sweeteners offer clean-label positioning and oat and rice-derived labeling, respectively. High maltose oat syrup is also fructose-free, a plus in light of the digestive health and sugar-sensitive brands.

Final Take: Choose Based on Texture, Nutrition, and Label Strategy

High Maltose Oat Syrup is an effective option when your objective is to produce crunchy, reduced-sugar granola clusters with a clean flavor profile and a long shelf-life. To achieve chewier, plant-based clusters or snack bars with firm hold, Brown Rice Syrup provides the performance you want.

How to make the best decision? Test out the syrups on smaller batches. The variation in taste, baking performance, and feel will aid in giving your final product a fine-tuning.