If yousearch in Wikipedia you'll find this.Maltose is OK . .

The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates (rice-dextrins) into a solution rich in the simple carbohydrate maltose. The solution is then partially evaporated by boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65-85% maltose, 10-15% maltotriose, 5-20% dextrins and only 2-3& glucose. The final carbohydrate mix of brown rice syrups can be controlled and adjusted by the manufactuer

.JohnN.