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Olivia Kogler wrote:

>Some is made from barley.  (Wonder why they call it
>rice syrup?)  Another of life's litte mysteries.

Because it is made from rice, never from barley. But some use barley
enzymes to break down the rice starch to a sugar. Afterwards the enzyme is
washed out, but not all of it can be.

Don.

The problem is that the manufacturers of these kind of syrups may not use
purified barley enzymes but just a crude source of this enzyme: malted
barley!  This is also customary e.g. in beer production where the starch
splitting activity of the malt can be exploited by adding all other kinds
of starch containing cereals to the mash, for example corn or rice. The
starches from these cereals are then broken down to sugars by the excess
starch splitting activity of the malt.
It is almost impossible to wash out the enzyme because the enzyme (which is
not a gluten like protein) and the sugar are both water soluble! The only
way to get rid of the residual gluten from the malt is to wash the product
with e.g. 70% alcohol and this would be too expensive!
The only solution for this kind of products would be to use an enzyme from
microbial origin.

Frederik Willem Janssen