Our organic brown rice syrup is extracted from premium quality brown rice through a process that involves the mixing of cooked rice starch with saccharifying enzymes. The addition of the enzymes allows for the starch in the rice to break down into sugars. Once the starch is broken down, the liquid is strained to remove impurities and then heated to further reduce into syrup until it reaches the desired consistency. No synthetic materials or chemicals are used in this process. DE stands for dextrose equivalent and is a measure of the amount of reducing sugars present in a sweetener, relative to dextrose (a.k.a. glucose). It is expressed as a percentage on a dry basis. For example, brown rice syrup with a DE of 60 would have 60 percent of the reducing power of dextrose (which has a DE of 100).