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{{Short description|Thick, viscous solution of sugar in water}}
{{Short description|Thick, viscous solution of sugar in water}}
⚫
{{Redirect|Sirup|1990 drama film|Sirup (film)}}
{{Other uses}}
{{Other uses}}
⚫
{{Redirect|Sirup|1990 drama film|Sirup (film)}}
{{More citations needed|date=June 2012}}
{{More citations needed|date=June 2012}}
[[File:Inverted sugar syrup (Trimoline).jpg|thumb|Dense [[inverted sugar syrup]] (Trimoline).]]
[[File:Inverted sugar syrup (Trimoline).jpg|thumb|Dense [[inverted sugar syrup]] (Trimoline).]]


In [[cooking]], a '''syrup''' (less commonly '''sirup'''; from {{lang-ar|شراب}}; {{transl|ar|sharāb}}, beverage, wine and {{lang-la|sirupus}})<ref>[http://www.etymonline.com/index.php?term=syrup&allowed_in_frame=0 Online Etymology Dictionary: syrup] {{webarchive|url=https://web.archive.org/web/20120821120108/http://www.etymonline.com/index.php?term=syrup&allowed_in_frame=0 |date=2012-08-21 }}</ref> is a condiment that is a thick, [[viscous]] liquid consisting primarily of a [[Solution (chemistry)|solution]] of [[sugar]] in water, containing a large amount of dissolved sugars but showing little tendency to deposit [[crystal]]s. Its consistency is similar to that of [[molasses]]. The viscosity arises from the multiple [[hydrogen bond]]s between the dissolved sugar, which has many [[hydroxyl]] (OH) groups.
In [[cooking]], '''syrup''' (less commonly '''sirup'''; from {{langx|ar|شراب}}; {{transl|ar|sharāb}}, beverage, wine and {{langx|la|sirupus}})<ref>[http://www.etymonline.com/index.php?term=syrup&allowed_in_frame=0 Online Etymology Dictionary: syrup] {{webarchive|url=https://web.archive.org/web/20120821120108/http://www.etymonline.com/index.php?term=syrup&allowed_in_frame=0 |date=2012-08-21 }}</ref> is a condiment that is a thick, [[viscous]] liquid consisting primarily of a [[Solution (chemistry)|solution]] of [[sugar]] in water, containing a large amount of dissolved sugars but showing little tendency to deposit [[crystal]]s. In its concentrated form, its consistency is similar to that of [[molasses]]. The viscosity arises from the multiple [[hydrogen bond]]s between the dissolved sugar, which has many [[hydroxyl]] (OH) groups.

⚫
==Culinary syrup==
⚫
[[File:Sirup vom Sirupier de Berne.jpg|thumb|right|240px|Bottles of syrup]]


==Types==
⚫
[[File:Sirup vom Sirupier de Berne.jpg|thumb|upright=0.9|Bottles of syrup]]
{{See also|List of syrups}}
There are a range of syrups used in food production, including:
There are a range of syrups used in food production, including:
* [[Agave nectar|Agave syrup]], made from [[agave]] stem
* [[Agave nectar|Agave syrup]], made from [[agave]] stem
Line 17: Line 17:
* [[Glucose syrup]]
* [[Glucose syrup]]
* [[Golden syrup]], a by-product of refining crystallized [[sugar]]
* [[Golden syrup]], a by-product of refining crystallized [[sugar]]
* [[High fructose corn syrup]], widely used in the US<ref>{{Cite web |url=http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |title=An Economic History of the United States Sugar Program |last=Tyler James Wiltgen |date=August 2007 |url-status=live |archive-url=https://web.archive.org/web/20150209072011/http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |archive-date=2015-02-09}} Masters thesis.</ref><ref>{{Cite web |url=http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |title=U.S. Sugar Policy |website=SugarCane.org |url-status=dead |archive-url=https://web.archive.org/web/20150211120646/http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |archive-date=2015-02-11 |access-date=2015-02-11}}</ref><ref>{{Cite web |url=http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |title=Food without Thought: How U.S. Farm Policy Contributes to Obesity |date=November 2006 |publisher=Institute for Agriculture and Trade Policy |archive-url=https://web.archive.org/web/20070927203158/http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |archive-date=2007-09-27}}</ref><ref>{{Cite web |url=http://www.allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |title=Corn Production/Value |publisher=Allcountries.org |url-status=live |archive-url=https://web.archive.org/web/20101025183152/http://allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |archive-date=2010-10-25 |access-date=2010-11-06}}</ref>
* [[High fructose corn syrup]], widely used in the US<ref>{{Cite web |url=http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |title=An Economic History of the United States Sugar Program |last=Tyler James Wiltgen |date=August 2007 |url-status=live |archive-url=https://web.archive.org/web/20150209072011/http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |archive-date=2015-02-09}} Masters thesis.</ref><ref>{{Cite web |url=http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |title=U.S. Sugar Policy |website=SugarCane.org |url-status=dead |archive-url=https://web.archive.org/web/20150211120646/http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |archive-date=2015-02-11 |access-date=2015-02-11}}</ref><ref>{{Cite web |url=http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |title=Food without Thought: How U.S. Farm Policy Contributes to Obesity |date=November 2006 |publisher=Institute for Agriculture and Trade Policy |archive-url=https://web.archive.org/web/20070927203158/http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |archive-date=2007-09-27|author-first1=Heather|author-last1=Schoonover|author-first2=Mark|author-last2=Muller}}</ref><ref>{{Cite web |url=http://www.allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |title=Corn Production/Value |publisher=Allcountries.org |url-status=live |archive-url=https://web.archive.org/web/20101025183152/http://allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |archive-date=2010-10-25 |access-date=2010-11-06}}</ref>
* [[Maple syrup]]
* [[Maple syrup]]
⚫
* [[Table syrup]]


==Common syrups==
==Uses==
===For beverages===
[[File:7-Up Bottlers Flavor jug.jpg|alt=A large green jug|thumb|A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.]]
[[File:7-Up Bottlers Flavor jug.jpg|alt=A large green jug|thumb|A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.]]
A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in [[mixed drink]]s, making them superior alternatives to granulated sugar.
A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since syrups are liquids, they are easily mixed with other liquids in [[mixed drink]]s, making them superior alternatives to granulated sugar.


===Simple sugar syrups===
====Simple sugar syrups====
⚫
=====Simple syrup=====

⚫
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in [[ethanol fermentation]].
⚫
====Inverted sugar syrup====
{{main|Inverted sugar syrup}}

⚫
Inverted sugar syrup, also known as simple syrup, is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in [[ethanol fermentation]].


The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.<ref>{{Cite web |url=https://drinks.seriouseats.com/2011/03/cocktail-101-how-to-make-simple-syrup-technique-rich-syrup-recipe.html |title=Cocktail 101: How to Make Simple Syrup |last=Dietsch |first=Michael |website=[[Serious Eats]] |access-date=1 July 2018}}</ref> For pure sucrose the saturation limit is about 5:1 ({{convert|500|g}} sucrose to {{convert|100|ml}} water).
The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.<ref>{{Cite web |url=https://drinks.seriouseats.com/2011/03/cocktail-101-how-to-make-simple-syrup-technique-rich-syrup-recipe.html |title=Cocktail 101: How to Make Simple Syrup |last=Dietsch |first=Michael |website=[[Serious Eats]] |access-date=1 July 2018}}</ref> For pure sucrose the saturation limit is about 5:1 ({{convert|500|g}} sucrose to {{convert|100|ml}} water).


====Demerara syrup====
=====Demerara syrup=====
Combining [[demerara sugar]], a type of natural brown sugar, with water in this process produces demerara syrup. Sugar substitutes such as [[honey]] or [[agave nectar]] can also be used to make syrups. [[Spice]]s can be added to the ingredients during the process, resulting in a spiced simple syrup.
Combining [[demerara sugar]], a type of natural brown sugar, with water in this process produces demerara syrup. Sugar substitutes such as [[honey]] or [[agave nectar]] can also be used to make syrups. [[Spice]]s can be added to the ingredients during the process, resulting in a spiced simple syrup.


===Flavored syrup===
=====Gomme syrup=====
''Gomme syrup'' (or ''gum syrup''; {{lang|fr|gomme}} is [[French language|French]] for "gum") is a boiled mixture of sugar and water, made with the highest ratio of sugar to water possible.<ref name="Embury1961"/> In old recipes, [[gum arabic]] is added,<ref name="Whitehead1903">{{Cite encyclopedia |title=Gum syrup |encyclopedia=The steward's handbook Part first– Hotel stewarding |last=Whitehead |first=Jessup |year=1903 |publisher=Whitehead & Co. |location=Chicago |url=https://babel.hathitrust.org/cgi/pt?id=uc1.$b31773&seq=349&q1=%22gum+syrup%22 |via=Hathitrust |orig-date=1889 |page=337 |hdl=2027/uc1.$b31773?urlappend=%3Bseq=349%3B |oclc=612420970}}</ref> in the belief that it prevents the sugar from crystallizing and adds a smooth texture.<ref name="Embury1961">{{Cite book |title=[[The Fine Art of Mixing Drinks]] |last=Embury |first=David A. |author-link=David A. Embury |publisher=Dolphin Books |year=1961 |edition=American |location=New York |page=100 |chapter=Sugar syrup |isbn=978-0-385-09683-6 |chapter-url=https://archive.org/details/fineartofmixingd0000embu/page/100/mode/1up?q=%22gum+syrup%22+gomme|via=Archive.org |oclc=4183957 |chapter-url-access=registration}}</ref> Some recipes omit the gum arabic,<ref name="Stuart1904">{{Cite encyclopedia |title=Gum syrup |encyclopedia=Stuart's fancy drinks and how to mix them |last=Stuart |first=Thomas |year=1904 |publisher=Excelsior publishing house |location=New York |url=https://www.loc.gov/resource/gdcmassbookdig.stuartsfancydrin00stua/?sp=72&st=text|via=Library of Congress |page=68 |lccn=06046581 |oclc=1157739680}}</ref> thus are just simple syrup, considering the gum undesired,<ref name="Embury1961"/> or to reduce cost.<ref name="OxfordSpirits2021">{{Cite encyclopedia |title=gum syrup |encyclopedia=The Oxford Companion to Spirits and Cocktails |last=Rowley |first=Matthew |year=2021 |publisher=Oxford University Press |location=New York |url=https://books.google.com/books?id=holNEAAAQBAJ&dq=%22gum%20syrup%22%20gomme&pg=PA339 |via=Google Books|url-access=limited |editor-last1=Wondrich |editor-first1=David |editor-last2=Rothbaum |editor-first2=Noah |page=339 |isbn=9780190670405}}</ref>
⚫
[[Flavored syrup]]s are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with each other, such as herbs, spices, or aromatics. For instance, ''syrupus aromaticus'' is prepared by adding certain quantities of [[orange (fruit)|orange flavouring]] and [[cinnamon]] water to simple syrup. This type of syrup is commonly used at [[coffee bar]]s, especially in the [[United States]], to make flavoured drinks. Infused simple syrups can be used to create desserts, or, to add sweetness and depth of flavour to cocktails.


⚫
''Gomme syrup'' is an ingredient commonly used in [[mixed drinks]].<ref name="Embury1961"/>
===Gomme syrup===
Gomme syrup (or gum syrup; {{lang|fr|gomme}} is [[French language|French]] for "gum") is [[inverted sugar syrup]] added with [[gum arabic]]. Gomme syrup is made with the highest ratio of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.


In Japan, liquid sweeteners for [[iced coffee]] are called ''gum syrup'', although they are actually simple syrup which contains no gum arabic.<ref name="Oguma1968">{{Cite book |script-title=ja:喫茶店のメニューブック |last=Oguma<!--小熊--> |first=Tokio<!--辰夫 ときお[https://dl.ndl.go.jp/pid/2517173/1/185]--> |publisher=柴田書店 (Shibata Publishing Co.) |year=1968 |location=Tokyo, Japan |pages=53 |language=ja |trans-title=Cafe menu book |url=https://dl.ndl.go.jp/pid/2517173/1/36 |last2=Akado<!--赤土--> |first2=Ryoji<!--亮二--> |chapter=P-29 シュガー・シロップ |trans-chapter=P-29 Sugar syrup |doi=10.11501/2517173 |url-access=registration}}</ref> Ingredients vary by brand; some are [[glucose–fructose syrup]],<ref name="ALIC2015">{{Cite web |url=https://www.alic.go.jp/koho/mng01_000043.html |date=2015-01-06 |access-date=2024-02-27 |website=Agriculture & Livestock Industries Corporation |archive-url=https://web.archive.org/web/20221229025504/https://www.alic.go.jp/koho/mng01_000043.html |archive-date=2022-12-29 |url-status=live |language=ja |script-title=ja:でん粉からできる異性化糖 |trans-title=High-fructose syrup made from starch |quote=アイスコーヒーに加えるガムシロップなどで目にすることができます |trans-quote={{Interp|HFCS}} can be found in gum syrup added in iced coffee.}}</ref> some are sugar, or blends of both.<ref name="macaroni2015">{{Cite web |url=https://macaro-ni.jp/98819?page=3 |date=2021-04-23 |access-date=2024-02-26 |website=macaroni |author=Sakida Miki<!--さきだみき--> |archive-url=https://archive.today/20240226183233/https://macaro-ni.jp/98819?page=3 |archive-date=2024-02-26 |url-status=live |page=3 |language=ja |script-title=ja:ガムシロップのカロリーや糖質量はどれくらい？管理栄養士が砂糖との違いを解説 |trans-title=How much calories and saccharides in gum syrup?}}</ref>
⚫
It is an ingredient commonly used in [[mixed drinks]], and as a sweetener for [[iced coffee]] in Japan.


⚫
====Flavored syrup====
⚫
==Production==
⚫
[[Flavored syrup]]s are made by infusing simple syrups with flavoring agents during the cooking process. A wide variety of flavoring agents can be used, often in combination with each other, such as herbs, spices, or aromatics. For instance, ''syrups' aromatics'' is prepared by adding certain quantities of [[orange (fruit)|orange flavorings]] and [[cinnamon]] water to simple syrup. This type of syrup is commonly used at [[coffee bar]]s, especially in the [[United States]], to make flavored drinks. Infused simple syrups can be used to create desserts, or add sweetness and depth of flavor to cocktails.
Syrup is commonly produced by milking a maple cow. The maple cow (native to Canada) is an endangered animal that has been used to carry supplies for the great maple wars in 1346.


===For fermentation===
{{Anchor|For fermentation}}
=== Feedstock for fermentation ===
Syrup is used to feed microbiological life. Syrup consists of carbohydrates and water. Cold [[drinking water]] (from [[tap water]] (even without a [[faucet aerator]]), lakes, etc) can hold more dissolved oxygen than warm water.
⚫
[[Glucose syrup]]s rating over 90 DE ([[dextrose equivalent]]) are used in [[industrial fermentation]].<ref name="isbn0-7514-0269-9">{{cite book |author1=Dziedzic, S. Z. |author2=Kearsley, M. W. |title=Handbook of starch hydrolysis products and their derivatives |publisher=Blackie Academic & Professional |location=London|year=1995 |isbn=0-7514-0269-9 |page=230}}</ref>


⚫
==Production==
''[[Saccharomyces cerevisiae]]'', is an important yeast in [[ethanol fermentation]] and [[winemaking]]. ''S. cerevisiae'' is able to grow both in the presence and absence of oxygen,<ref>{{cite journal |last1=Rintala |first1=E |last2=Toivari |first2=M |last3=Pitkänen |first3=JP |last4=Wiebe |first4=MG |last5=Ruohonen |first5=L |last6=Penttilä |first6=M |title=Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. |journal=BMC Genomics |date=5 October 2009 |volume=10 |pages=461 |doi=10.1186/1471-2164-10-461 |pmid=19804647|pmc=2767370 }}</ref> but the fermentation rate increases during the [[Bacterial_growth#Phases|stationary phase]] in the presence of oxygen.<ref>{{cite journal |last1=Rosenfeld |first1=E |last2=Beauvoit |first2=B |last3=Blondin |first3=B |last4=Salmon |first4=JM |title=Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. |journal=Applied and Environmental Microbiology |date=January 2003 |volume=69 |issue=1 |pages=113–21 |doi=10.1128/AEM.69.1.113-121.2003 |pmid=12513985|pmc=152411 |bibcode=2003ApEnM..69..113R }}</ref>
Syrups can be made by dissolving sugar in water or by [[reduction (cooking)|reducing]] naturally sweet juices such as [[sugarcane|cane]] juice, [[sweet sorghum|sorghum]] juice, or [[maple syrup|maple]] sap. [[Corn syrup]] is made from [[corn starch]] using an enzymatic process that converts it to sugars.


A [[must weight]]-type [[refractometer]] is used to determine the sugar content in the solution.
Examples of hydrolyzed sugars with high water ratio used in fermentation:
⚫
* [[Inverted sugar syrup]]
** [[Fermented water]]
** [[Kombucha]] is produced by fermenting sugared [[tea]] using a ''[[symbiotic]] culture of bacteria and yeast'' ([[SCOBY]]).
** [[Winemaking]] kits: Cheap winemaking kits usually instruct that the grape juice should be diluted [[sucrose]] (bought separately) should be dissolved in water.

⚫
However, concentrated syrups contain little water and thus have little impact in terms of oxygen. For example, [[glucose syrup]] containing over 90% [[glucose]] is used in industrial [[fermentation (food)|fermentation]].<ref name="isbn0-7514-0269-9">{{cite book |author1=Dziedzic, S. Z. |author2=Kearsley, M. W. |title=Handbook of starch hydrolysis products and their derivatives |publisher=Blackie Academic & Professional |location=London|year=1995 |isbn=0-7514-0269-9 |page=230}}</ref>


== See also ==
== See also ==
{{Portal|Food}}
{{Portal|Food}}
{{div col|colwidth=30em}}
{{div col|colwidth=30em}}
* [[List of syrups]]
* [[Inverted sugar syrup]]
* [[Kithul treacle]]
* [[Kithul treacle]]
* [[Meringue]]
* [[Meringue]]
* [[Sharbat]]
* [[Sharbat (beverage)|Sharbat]]
* [[Squash (drink)]]
* [[Squash (drink)]]
* [[Stevia]]
* [[Stevia]]
Line 90: Line 84:
[[Category:Syrup| ]]
[[Category:Syrup| ]]
[[Category:Drink mixers]]
[[Category:Drink mixers]]
[[Category:Sugar substitutes]]
[[Category:Demulcents]]
[[Category:Demulcents]]
[[Category:Dosage forms]]
[[Category:Dosage forms]]

Latest revision as of 03:00, 20 November 2024

For other uses, see Syrup (disambiguation).
"Sirup" redirects here. For 1990 drama film, see Sirup (film).
Dense inverted sugar syrup (Trimoline).

In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus)[1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Types

[edit]
Bottles of syrup
See also: List of syrups

There are a range of syrups used in food production, including:

Uses

[edit]

For beverages

[edit]
A large green jug
A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.

A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.

Simple sugar syrups

[edit]
Simple syrup
[edit]

Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation.

The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.[6] For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).

Demerara syrup
[edit]

Combining demerara sugar, a type of natural brown sugar, with water in this process produces demerara syrup. Sugar substitutes such as honey or agave nectar can also be used to make syrups. Spices can be added to the ingredients during the process, resulting in a spiced simple syrup.

Gomme syrup
[edit]

Gomme syrup (or gum syrup; gomme is French for "gum") is a boiled mixture of sugar and water, made with the highest ratio of sugar to water possible.[7] In old recipes, gum arabic is added,[8] in the belief that it prevents the sugar from crystallizing and adds a smooth texture.[7] Some recipes omit the gum arabic,[9] thus are just simple syrup, considering the gum undesired,[7] or to reduce cost.[10]

Gomme syrup is an ingredient commonly used in mixed drinks.[7]

In Japan, liquid sweeteners for iced coffee are called gum syrup, although they are actually simple syrup which contains no gum arabic.[11] Ingredients vary by brand; some are glucose–fructose syrup,[12] some are sugar, or blends of both.[13]

Flavored syrup

[edit]

Flavored syrups are made by infusing simple syrups with flavoring agents during the cooking process. A wide variety of flavoring agents can be used, often in combination with each other, such as herbs, spices, or aromatics. For instance, syrups' aromatics is prepared by adding certain quantities of orange flavorings and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavored drinks. Infused simple syrups can be used to create desserts, or add sweetness and depth of flavor to cocktails.

Feedstock for fermentation

[edit]

Glucose syrups rating over 90 DE (dextrose equivalent) are used in industrial fermentation.[14]

Production

[edit]

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

A must weight-type refractometer is used to determine the sugar content in the solution.

See also

[edit]

References

[edit]
  1. ^ Online Etymology Dictionary: syrup Archived 2012-08-21 at the Wayback Machine
  2. ^ Tyler James Wiltgen (August 2007). "An Economic History of the United States Sugar Program" (PDF). Archived (PDF) from the original on 2015-02-09. Masters thesis.
  3. ^ "U.S. Sugar Policy". SugarCane.org. Archived from the original on 2015-02-11. Retrieved 2015-02-11.
  4. ^ Schoonover, Heather; Muller, Mark (November 2006). "Food without Thought: How U.S. Farm Policy Contributes to Obesity". Institute for Agriculture and Trade Policy. Archived from the original on 2007-09-27.
  5. ^ "Corn Production/Value". Allcountries.org. Archived from the original on 2010-10-25. Retrieved 2010-11-06.
  6. ^ Dietsch, Michael. "Cocktail 101: How to Make Simple Syrup". Serious Eats. Retrieved 1 July 2018.
  7. ^ a b c d Embury, David A. (1961). "Sugar syrup". The Fine Art of Mixing Drinks (American ed.). New York: Dolphin Books. p. 100. ISBN 978-0-385-09683-6. OCLC 4183957 – via Archive.org.
  8. ^ Whitehead, Jessup (1903) [1889]. "Gum syrup". The steward's handbook Part first– Hotel stewarding. Chicago: Whitehead & Co. p. 337. hdl:2027/uc1.$b31773. OCLC 612420970 – via Hathitrust.
  9. ^ Stuart, Thomas (1904). "Gum syrup". Stuart's fancy drinks and how to mix them. New York: Excelsior publishing house. p. 68. LCCN 06046581. OCLC 1157739680 – via Library of Congress.
  10. ^ Rowley, Matthew (2021). "gum syrup". In Wondrich, David; Rothbaum, Noah (eds.). The Oxford Companion to Spirits and Cocktails. New York: Oxford University Press. p. 339. ISBN 9780190670405 – via Google Books.
  11. ^ Oguma, Tokio; Akado, Ryoji (1968). "P-29 シュガー・シロップ" [P-29 Sugar syrup]. 喫茶店のメニューブック [Cafe menu book] (in Japanese). Tokyo, Japan: 柴田書店 (Shibata Publishing Co.). p. 53. doi:10.11501/2517173.
  12. ^ でん粉からできる異性化糖 [High-fructose syrup made from starch]. Agriculture & Livestock Industries Corporation (in Japanese). 2015-01-06. Archived from the original on 2022-12-29. Retrieved 2024-02-27. アイスコーヒーに加えるガムシロップなどで目にすることができます [[HFCS] can be found in gum syrup added in iced coffee.]
  13. ^ Sakida Miki (2021-04-23). ガムシロップのカロリーや糖質量はどれくらい？管理栄養士が砂糖との違いを解説 [How much calories and saccharides in gum syrup?]. macaroni (in Japanese). p. 3. Archived from the original on 2024-02-26. Retrieved 2024-02-26.
  14. ^ Dziedzic, S. Z.; Kearsley, M. W. (1995). Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional. p. 230. ISBN 0-7514-0269-9.
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