General Information
NameSyrup
Scientific NameNot Available
DescriptionIn cooking, a syrup or sirup 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. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. 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. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution.
Primary IDFOOD00673
Picture695
Classification
GroupBaking goods
Sub-GroupBaking goods
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDSyrup
Composition
Compounds
CompoundStructureContent Range AverageReference
CompoundReference
Nutrients
NutrientContent Range AverageReference
NutrientReference
References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.