Incooking,syrup (less commonlysirup; fromArabic:شراب;sharāb, beverage, wine andLatin:sirupus)[1] is a condiment that is a thick,viscous liquid consisting primarily of asolution ofsugar in water, containing a large amount of dissolved sugars but showing little tendency to depositcrystals. In its concentrated form, its consistency is similar to that ofmolasses. The viscosity arises from the multiplehydrogen bonds between the dissolved sugar, which has manyhydroxyl (OH) groups.
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 inmixed drinks, making them superior alternatives to granulated sugar.
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 inethanol 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).
Combiningdemerara sugar, a type of natural brown sugar, with water in this process produces demerara syrup. Sugar substitutes such ashoney oragave 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 (orgum syrup;gomme isFrench 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 inmixed drinks.[7]
In Japan, liquid sweeteners foriced coffee are calledgum syrup, although they are actually simple syrup which contains no gum arabic.[11] Ingredients vary by brand; some areglucose–fructose syrup,[12] some are sugar, or blends of both.[13]
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 oforange flavorings andcinnamon water to simple syrup. This type of syrup is commonly used atcoffee bars, especially in theUnited States, to make flavored drinks. Infused simple syrups can be used to create desserts, or add sweetness and depth of flavor to cocktails.
Syrups can be made by dissolving sugar in water or byreducing naturally sweet juices such ascane juice,sorghum juice, ormaple sap.Corn syrup is made fromcorn starch using an enzymatic process that converts it to sugars.
^Whitehead, Jessup (1903) [1889]."Gum syrup".The steward's handbook Part first– Hotel stewarding. Chicago: Whitehead & Co. p. 337.hdl:2027/uc1.$b31773.OCLC612420970 – via Hathitrust.
^Stuart, Thomas (1904)."Gum syrup".Stuart's fancy drinks and how to mix them. New York: Excelsior publishing house. p. 68.LCCN06046581.OCLC1157739680 – 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.ISBN9780190670405 – 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. Retrieved2024-02-27.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. Retrieved2024-02-26.
^Dziedzic, S. Z.; Kearsley, M. W. (1995).Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional. p. 230.ISBN0-7514-0269-9.
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