Syrup

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

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^[2]^[3]^[4]^[5]
Maple syrup
Table syrup

Uses

For beverages

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.^[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

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; 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

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.^[14]

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.

References

^ Online Etymology Dictionary: syrup Archived 2012-08-21 at the Wayback Machine
^ 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.
^ "U.S. Sugar Policy". SugarCane.org. Archived from the original on 2015-02-11. Retrieved 2015-02-11.
^ "Food without Thought: How U.S. Farm Policy Contributes to Obesity". Institute for Agriculture and Trade Policy. November 2006. Archived from the original on 2007-09-27.
^ "Corn Production/Value". Allcountries.org. Archived from the original on 2010-10-25. Retrieved 2010-11-06.
^ Dietsch, Michael. "Cocktail 101: How to Make Simple Syrup". Serious Eats. Retrieved 1 July 2018.
^ ^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.
^ 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.
^ 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.
^ 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.
^ 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.
^ 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.]
^ 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.
^ 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.

External links

The dictionary definition of syrup at Wiktionary
"Syrup" . Encyclopædia Britannica (11th ed.). 1911.

[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] "Food without Thought: How U.S. Farm Policy Contributes to Obesity". Institute for Agriculture and Trade Policy. November 2006. 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.

[Embury1961-7] 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.

[Whitehead1903-8] 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.

[Stuart1904-9] 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.

[OxfordSpirits2021-10] 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.

[Oguma1968-11] 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.

[ALIC2015-12] 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.]

[macaroni2015-13] 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.

[isbn0-7514-0269-9-14] 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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v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle