Syrup#Simple syrup

File:Maltose syrup.jpg syrup]]

In cooking, syrup (less commonly sirup; from {{langx|ar|شراب}}; {{Transliteration|ar|sharāb}}, beverage, wine and {{langx|la|sirupus}})[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 }} 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

File:Sirup vom Sirupier de Berne.jpg

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

Agave syrup, made from agave stem
Cane syrup, made from sugar canes
Chocolate syrup
Corn syrup
Glucose syrup
Golden syrup, a by-product of refining crystallized sugar
High fructose corn syrup, widely used in the US{{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.{{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}}{{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}}{{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}}
Maple syrup
Table syrup

Uses

=For beverages=

File:7-Up Bottlers Flavor jug.jpg

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==

===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.

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.{{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}} For pure sucrose the saturation limit is about 5:1 ({{convert|500|g}} sucrose to {{convert|100|ml}} water).

===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. Spices can be added to the ingredients during the process, resulting in a spiced simple syrup.

===Gomme syrup===

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

Gomme syrup is an ingredient commonly used in mixed drinks.

In Japan, liquid sweeteners for iced coffee are called gum syrup, although they are actually simple syrup which contains no gum arabic.{{Cite book |script-title=ja:喫茶店のメニューブック |last=Oguma |first=Tokio |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 |first2=Ryoji |chapter=P-29 シュガー・シロップ |trans-chapter=P-29 Sugar syrup |doi=10.11501/2517173 |url-access=registration}} Ingredients vary by brand; some are glucose–fructose syrup,{{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.}} some are sugar, or blends of both.{{Cite web |url=https://macaro-ni.jp/98819?page=3 |date=2021-04-23 |access-date=2024-02-26 |website=macaroni |author=Sakida Miki |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?}}

==Flavored syrup==

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 =

Glucose syrups rating over 90 DE (dextrose equivalent) are used in industrial fermentation.{{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}}

Production

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.