{"items": [{"author": "Mac", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442", "anchor": "fb-792088865442", "service": "fb", "text": "Rice Dream is my bland white beverage of choice.  10 g or 2 tsp sugar per 8 oz.", "timestamp": "1465563696"}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792090567032", "anchor": "fb-792088865442_792090567032", "service": "fb", "text": "&rarr;&nbsp;10g of which sugar?", "timestamp": "1465564584"}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792093301552", "anchor": "fb-792088865442_792093301552", "service": "fb", "text": "&rarr;&nbsp;Looks like you can make it with anywhere from 100% glucose to 20-80 glucose-maltose. glucose is 74% as sweet as table sugar; maltose is 50%. https://www.google.com/patents/US4744992", "timestamp": "1465565574"}, {"author": "Mac", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792097553032", "anchor": "fb-792088865442_792097553032", "service": "fb", "text": "&rarr;&nbsp;It just says \"sugar\".  Don't know which.  Sugar is not a listed ingredient, so it might just be part of the rice.", "timestamp": "1465567479"}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792098017102", "anchor": "fb-792088865442_792098017102", "service": "fb", "text": "&rarr;&nbsp;In the US you just have to list \"sugar\" or \"sugars\", but not anything about which sugars.  This makes sense, since the differences between sugars are mostly in how they taste and not in their nutritional value.<br><br>But this does mean your converting from 10g to 2tsp is only valid nutritionally, and not for figuring out how sweet the drink will taste.<br><br>(And yes, if it's unsweetened rice milk then all the sugar present comes from a processing step where they break some of the rice starch down into sugars.)", "timestamp": "1465567797"}, {"author": "Avi", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792104978152", "anchor": "fb-792088865442_792104978152", "service": "fb", "text": "&rarr;&nbsp;Interesting. So the sugars in rice milk are from the rice itself, broken down via enzymes.<br><br>Interesting that neither the sugar nor the enzymes are on the ingredients list:<br><br>http://www.walmart.com/.../Rice-Dream-Classic.../31197514", "timestamp": "1465571434"}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/792006415672?comment_id=792088865442&reply_comment_id=792123161712", "anchor": "fb-792088865442_792123161712", "service": "fb", "text": "&rarr;&nbsp;If they used heat to break A down into B, would you expect to see either heat or B as an ingredient?", "timestamp": "1465579778"}, {"author": "Jan-Willem", "source_link": "https://plus.google.com/100580955183019057735", "anchor": "gp-1465591602311", "service": "gp", "text": "Some of the sugar in recipes inverts if it's cooked or placed in an acidic environment, which might account for your father's and sister's observations, but I'd have to think about this harder than I can right now.", "timestamp": 1465591602}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1465593988097", "service": "gp", "text": "@Jan-Willem\n\u00a0In this case I just dissolved 1/3tsp of table sugar in 1/4c of milk.  But I didn't have a 1/3t measure, so I used a 1/4t measure and then added a bit more, so it was pretty rough.", "timestamp": 1465593988}]}