"Sirup" redirects here. For 1990 drama film, see Sirup (film).
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. 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.
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.
Inverted sugar syrup, also known as simple 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 syrupEdit
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 syrupEdit
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 syrupEdit
Gomme syrup (or gum syrup; gomme is 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.
It is an ingredient commonly used in mixed drinks, and as a sweetener for iced coffee in Japan.
ProductionEdit
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.
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.
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.[9]
^Online Etymology Dictionary: syrup 2012-08-21 at the Wayback Machine
^Tyler James Wiltgen (August 2007). "An Economic History of the United States Sugar Program" (PDF). (PDF) from the original on 2015-02-09. Masters thesis.
^. SugarCane.org. Archived from the original on 2015-02-11. Retrieved 2015-02-11.
^. Institute for Agriculture and Trade Policy. November 2006. Archived from the original on 2007-09-27.
^"Corn Production/Value". Allcountries.org. 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.
^Rintala, E; Toivari, M; Pitkänen, JP; Wiebe, MG; Ruohonen, L; Penttilä, 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. PMC2767370. 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. PMC152411. PMID 12513985.
^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.
syrup, other, uses, disambiguation, sirup, redirects, here, 1990, drama, film, sirup, film, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, . For other uses see Syrup disambiguation Sirup redirects here For 1990 drama film see Sirup film This article needs additional citations for verification Please help improve this article by adding 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 template message In cooking syrup less commonly sirup from Arabic شراب sharab 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 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 Dense inverted sugar syrup Trimoline Contents 1 Culinary syrup 2 Common syrups 2 1 Simple sugar syrups 2 1 1 Inverted sugar syrup 2 1 2 Demerara syrup 2 2 Flavored syrup 2 3 Gomme syrup 3 Production 3 1 For fermentation 4 See also 5 References 6 External linksCulinary syrup Edit nbsp Bottles of syrupThere 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 syrupCommon syrups Edit nbsp 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 Inverted sugar syrup Edit Main article Inverted sugar syrup Inverted sugar syrup also known as simple 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 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 It is an ingredient commonly used in mixed drinks and as a sweetener for iced coffee in Japan Production EditSyrups 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 7 but the fermentation rate increases during the stationary phase in the presence of oxygen 8 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 9 See also Edit nbsp Food portalList of syrups Kithul treacle Meringue Sharbat Squash drink Stevia Sugar beet syrup Torani Vincotto Vino cottoReferences 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 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 amp Professional p 230 ISBN 0 7514 0269 9 External links Edit nbsp Wikimedia Commons has media related to Syrups nbsp The dictionary definition of syrup at Wiktionary Syrup Encyclopaedia Britannica 11th ed 1911 Retrieved from https en wikipedia org w index php title Syrup amp oldid 1176707239, wikipedia, wiki, book, books, library,
