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[[File:Inverted sugar syrup (Trimoline).jpg|thumb|Dense [[inverted sugar syrup]] (Trimoline).]] |
[[File:Inverted sugar syrup (Trimoline).jpg|thumb|Dense [[inverted sugar syrup]] (Trimoline).]] |
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In [[cooking]], '''syrup''' |
In [[cooking]], '''syrup''' (less commonly '''sirup'''; from {{lang-ar|شراب}}; {{transl|ar|sharāb}}, beverage, wine and {{lang-la|sirupus}})<ref>[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 }}</ref> is a condiment that is a thick, [[viscous]] liquid consisting primarily of a [[Solution (chemistry)|solution]] of [[sugar]] in water, containing a large amount of dissolved sugars but showing little tendency to deposit [[crystal]]s. In its concentrated form, its consistency is similar to that of [[molasses]]. The viscosity arises from the multiple [[hydrogen bond]]s between the dissolved sugar, which has many [[hydroxyl]] (OH) groups. |
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==Culinary syrup== |
==Culinary syrup== |
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* [[Table syrup]] |
* [[Table syrup]] |
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==For beverages== |
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[[File:7-Up Bottlers Flavor jug.jpg|alt=A large green jug|thumb|A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.]] |
[[File:7-Up Bottlers Flavor jug.jpg|alt=A large green jug|thumb|A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.]] |
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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 drink]]s, making them superior alternatives to granulated sugar. |
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 drink]]s, making them superior alternatives to granulated sugar. |
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===Simple sugar syrups=== |
===Simple sugar syrups=== |
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====Simple syrup==== |
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| ⚫ | 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]]. |
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| ⚫ | 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.<ref>{{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}}</ref> For pure sucrose the saturation limit is about 5:1 ({{convert|500|g}} sucrose to {{convert|100|ml}} water). |
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The ratio of sugar to water is 1:1 |
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====Demerara syrup==== |
====Demerara syrup==== |
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===Flavored syrup=== |
===Flavored syrup=== |
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[[Flavored syrup]]s 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 (fruit)|orange flavorings]] and [[ |
[[Flavored syrup]]s 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 (fruit)|orange flavorings]] and [[cinnamon]] water to simple syrup. This type of syrup is commonly used at [[coffee bar]]s, 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. |
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===Gomme syrup=== |
===Gomme syrup=== |
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''Gomme syrup'' (or ''gum syrup''; {{lang|fr|gomme}} is [[French language|French]] for "gum") is a boiled mixture of sugar and water, made with the highest ratio of sugar to water possible.<ref name="Embury1961"/> In old recipes, [[gum arabic]] is added,<ref name="Whitehead1903">{{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}}</ref> in the belief that it prevents the sugar from crystallizing and adds a smooth texture.<ref name="Embury1961">{{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 |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}}</ref> Some recipes omit the gum arabic,<ref name="Stuart1904">{{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}}</ref> thus are just simple syrup, considering the gum undesired,<ref name="Embury1961"/> or to reduce cost.<ref name="OxfordSpirits2021">{{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}}</ref> |
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Gomme syrup (or gum syrup; {{lang|fr|gomme}} is [[French language|French]] for "gum") is [[inverted sugar syrup]] added with [[gum arabic]]. Gomme syrup is made with the highest ratio of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture. |
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''Gomme syrup'' is an ingredient commonly used in [[mixed drinks]].<ref name="Embury1961"/> |
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In Japan, liquid sweeteners for [[iced coffee]] are called ''gum syrup'', although they are actually simple syrup which contains no gum arabic.<ref name="Oguma1968">{{Cite book |script-title=ja:喫茶店のメニューブック |last=Oguma<!--小熊--> |first=Tokio<!--辰夫 ときお[https://dl.ndl.go.jp/pid/2517173/1/185]--> |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<!--赤土--> |first2=Ryoji<!--亮二--> |chapter=P-29 シュガー・シロップ |trans-chapter=P-29 Sugar syrup |doi=10.11501/2517173 |url-access=registration}}</ref> Ingredients vary by brand; some are [[glucose–fructose syrup]],<ref name="ALIC2015">{{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.}}</ref> some are sugar, or blends of both.<ref name="macaroni2015">{{Cite web |url=https://macaro-ni.jp/98819?page=3 |date=2021-04-23 |access-date=2024-02-26 |website=macaroni |author=Sakida Miki<!--さきだみき--> |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?}}</ref> |
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==Production== |
==Production== |
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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. |
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. |
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''[[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,<ref>{{cite journal |last1=Rintala |first1=E |last2=Toivari |first2=M |last3=Pitkänen |first3=JP |last4=Wiebe |first4=MG |last5=Ruohonen |first5=L |last6=Penttilä |first6=M |title=Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. |journal=BMC Genomics |date=5 October 2009 |volume=10 |pages=461 |doi=10.1186/1471-2164-10-461 |pmid=19804647|pmc=2767370 }}</ref> but the fermentation rate increases during the [[Bacterial_growth#Phases|stationary phase]] in the presence of oxygen.<ref>{{cite journal |last1=Rosenfeld |first1=E |last2=Beauvoit |first2=B |last3=Blondin |first3=B |last4=Salmon |first4=JM |title=Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. |journal=Applied and Environmental Microbiology |date=January 2003 |volume=69 |issue=1 |pages=113–21 |doi=10.1128/AEM.69.1.113-121.2003 |pmid=12513985|pmc=152411 |bibcode=2003ApEnM..69..113R }}</ref> |
''[[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,<ref>{{cite journal |last1=Rintala |first1=E |last2=Toivari |first2=M |last3=Pitkänen |first3=JP |last4=Wiebe |first4=MG |last5=Ruohonen |first5=L |last6=Penttilä |first6=M |title=Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. |journal=BMC Genomics |date=5 October 2009 |volume=10 |pages=461 |doi=10.1186/1471-2164-10-461 |pmid=19804647|pmc=2767370 |doi-access=free }}</ref> but the fermentation rate increases during the [[Bacterial_growth#Phases|stationary phase]] in the presence of oxygen.<ref>{{cite journal |last1=Rosenfeld |first1=E |last2=Beauvoit |first2=B |last3=Blondin |first3=B |last4=Salmon |first4=JM |title=Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. |journal=Applied and Environmental Microbiology |date=January 2003 |volume=69 |issue=1 |pages=113–21 |doi=10.1128/AEM.69.1.113-121.2003 |pmid=12513985|pmc=152411 |bibcode=2003ApEnM..69..113R }}</ref> |
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Examples of hydrolyzed sugars with high water ratio used in fermentation: |
Examples of hydrolyzed sugars with high water ratio used in fermentation: |
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{{Portal|Food}} |
{{Portal|Food}} |
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{{div col|colwidth=30em}} |
{{div col|colwidth=30em}} |
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* [[List of syrups]] |
* [[List of syrups]] |
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* [[Kithul treacle]] |
* [[Kithul treacle]] |
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This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Syrup" – news · newspapers · books · scholar · JSTOR (June 2012) (Learn how and when to remove this message) |
Incooking, 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 solutionofsugar 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.
There are a range of syrups used in food production, including:
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 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).
Combining demerara sugar, a type of natural brown sugar, with water in this process produces demerara syrup. Sugar substitutes such as honeyoragave 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 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 (orgum syrup; gommeisFrench 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]
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.
Amust weight-type refractometer is used to determine the sugar content in the solution.
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]
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.]
The dictionary definition of syrup at Wiktionary|
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