Thick, viscous solution of sugar in water
"Sirup" redirects here. For 1990 drama film, see
Sirup (film)
.
Dense
inverted sugar syrup
(Trimoline).
In
cooking
,
syrup
(less commonly
sirup
; from
Arabic
:
????
;
shar?b
, 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
[
edit
]
Bottles of syrup
There are a range of syrups used in food production, including:
For beverages
[
edit
]
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 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.
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.
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]
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.
For fermentation
[
edit
]
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:
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
[
edit
]
References
[
edit
]
- ^
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.
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??シロップ" [P-29 Sugar syrup].
喫茶店のメニュ?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?ヒ?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?や糖質量はどれくらい?管理?養士が砂糖との違いを解?
[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
.
- ^
Rintala, E; Toivari, M; Pitkanen, JP; Wiebe, MG; Ruohonen, L; Penttila, M (5 October 2009).
"Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae"
.
BMC Genomics
.
10
: 461.
doi
:
10.1186/1471-2164-10-461
.
PMC
2767370
.
PMID
19804647
.
- ^
Rosenfeld, E; Beauvoit, B; Blondin, B; Salmon, JM (January 2003).
"Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics"
.
Applied and Environmental Microbiology
.
69
(1): 113?21.
Bibcode
:
2003ApEnM..69..113R
.
doi
:
10.1128/AEM.69.1.113-121.2003
.
PMC
152411
.
PMID
12513985
.
- ^
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
[
edit
]
Wikimedia Commons has media related to
Syrups
.