Syrup Explained

In cooking, syrup (less commonly sirup; from Arabic: شراب;, 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.

Culinary syrup

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

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 the following 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 (sucrose to 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.

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.

Gomme syrup

Gomme syrup (or gum syrup; French: 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,^[7] in the belief that it prevents the sugar from crystallizing and adds a smooth texture.^[8] Some recipes omit the gum arabic,^[9] thus are just simple syrup, considering the gum undesired,^[8] or to reduce cost.^[10]

Gomme syrup is an ingredient commonly used in mixed drinks.^[8]

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]

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.

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.

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,^[14] but the fermentation rate increases during the stationary phase in the presence of oxygen.^[15]

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.^[16]

See also

• Inverted sugar syrup
• List of syrups
• Kithul treacle
• Meringue
• Sharbat
• Squash (drink)
• Stevia
• Sugar beet syrup
• Torani
• Vincotto
• Vino cotto

External links

• • Syrup. x.

Notes and References

1. http://www.etymonline.com/index.php?term=syrup&allowed_in_frame=0 Online Etymology Dictionary: syrup
2. Web site: An Economic History of the United States Sugar Program . Tyler James Wiltgen . August 2007 . live . https://web.archive.org/web/20150209072011/http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 . 2015-02-09. Masters thesis.
3. Web site: U.S. Sugar Policy . SugarCane.org . dead . https://web.archive.org/web/20150211120646/http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states . 2015-02-11 . 2015-02-11.
4. Web site: Food without Thought: How U.S. Farm Policy Contributes to Obesity . November 2006 . Institute for Agriculture and Trade Policy . https://web.archive.org/web/20070927203158/http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 . 2007-09-27.
5. Web site: Corn Production/Value . Allcountries.org . live . https://web.archive.org/web/20101025183152/http://allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html . 2010-10-25 . 2010-11-06.
6. Web site: Cocktail 101: How to Make Simple Syrup . Dietsch . Michael . . 1 July 2018.
7. Encyclopedia: Gum syrup . The steward's handbook Part first– Hotel stewarding . Whitehead . Jessup . 1903 . Whitehead & Co. . Chicago . Hathitrust . 1889 . 337 . 2027/uc1.$b31773?urlappend=%3Bseq=349%3B . 612420970.
8. Book: Embury, David A. . . David A. Embury . Dolphin Books . 1961 . American . New York . 100 . Sugar syrup . https://archive.org/details/fineartofmixingd0000embu/page/100/mode/1up?q=%22gum+syrup%22+gomme. Archive.org . 4183957 . registration.
9. Encyclopedia: Gum syrup . Stuart's fancy drinks and how to mix them . Stuart . Thomas . 1904 . Excelsior publishing house . New York . Library of Congress . 68 . 06046581 . 1157739680.
10. Encyclopedia: gum syrup . The Oxford Companion to Spirits and Cocktails . Rowley . Matthew . 2021 . Oxford University Press . New York . Google Books. limited . Wondrich . David . Rothbaum . Noah . 339 . 9780190670405.
11. Book: Oguma<!--小熊-->, Tokio<!--辰夫 ときお[https://dl.ndl.go.jp/pid/2517173/1/185]--> . ja:喫茶店のメニューブック . 柴田書店 (Shibata Publishing Co.) . 1968 . Tokyo, Japan . 53 . ja . Cafe menu book . https://dl.ndl.go.jp/pid/2517173/1/36 . Akado . Ryoji . P-29 シュガー・シロップ . P-29 Sugar syrup . 10.11501/2517173 . registration.
12. Web site: https://www.alic.go.jp/koho/mng01_000043.html . 2015-01-06 . 2024-02-27 . Agriculture & Livestock Industries Corporation . https://web.archive.org/web/20221229025504/https://www.alic.go.jp/koho/mng01_000043.html . 2022-12-29 . live . ja . ja:でん粉からできる異性化糖 . High-fructose syrup made from starch . 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 . can be found in gum syrup added in iced coffee..
13. Web site: https://macaro-ni.jp/98819?page=3 . 2021-04-23 . 2024-02-26 . macaroni . Sakida Miki . https://archive.today/20240226183233/https://macaro-ni.jp/98819?page=3 . 2024-02-26 . live . 3 . ja . 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 . How much calories and saccharides in gum syrup?.
14. Rintala . E . Toivari . M . Pitkänen . JP . Wiebe . MG . Ruohonen . L . Penttilä . M . Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. . BMC Genomics . 5 October 2009 . 10 . 461 . 10.1186/1471-2164-10-461 . 19804647. 2767370 . free .
15. Rosenfeld . E . Beauvoit . B . Blondin . B . Salmon . JM . Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. . Applied and Environmental Microbiology . January 2003 . 69 . 1 . 113–21 . 10.1128/AEM.69.1.113-121.2003 . 12513985. 152411 . 2003ApEnM..69..113R .
16. Book: Dziedzic, S. Z. . Kearsley, M. W. . Handbook of starch hydrolysis products and their derivatives . Blackie Academic & Professional . London. 1995 . 0-7514-0269-9 . 230.