This post will inform on the various types of syrups.
In most food products, and beverages, sugar is added as a key ingredient; among them syrups and sweeteners that offer wide-ranging applications in the food industry. Syrups are liquid solutions that contain high sugar content. They are formed through the mixing of water or juices with sugars, while thickening through either agitation, percolation or evaporation processes. Their physical properties enable them to impart supplementary applications and benefits in products they are added to. Syrups are liquid solutions and differ from granulated sugars, which are solid, in their physical properties and chemical structures.
As high-sugar concentrated solutions that are dense and viscous, they are utilized as flavour enhancers and sweeteners, in medical and pharmaceutical use and in cookery applications. Further, their varied forms and consistencies contribute to their extensive diversity of tastes of which facilitate their applications in culinary use, baking, and mixology.
Syrups can either occur naturally, be applied for industrial or medicinal functions or be flavoured as;
Golden syrup –light molasses. It contain a pale colour and is sweeter than the dark molasses due to its higher sucrose content of approximately 65%.It is obtained by either treating a sugar solution with an acid or by boiling sugar cane juice.
Dark molasses-It has a dark colour .It contains about 55% of sucrose .While it is sweet, it also tastes slightly bitter. It is a by-product of sugar refining and is collected at the latter stages of the process.
Cane syrup-It is sweeter than molasses due to its higher sucrose content. It is made by obtaining a concentration of about 65%-70% of sucrose and 30% of water by boiling the cane sap.
Agave syrup-It is obtained from the agave plant and is used as a sweetener.
Birch syrup-The birch tree sap is concentrated to produce a syrup that is sweet and savory.
Date syrup-This syrup is produced from dates. It is thick in texture and sweet.
Honey syrup –It constitutes a amixture of honey and hot water.
Corn syrup-It is composed of short chains of starch molecules known as dextrin, along with some ash and some water. It is formed by hydrolyzing corn starch with the use of an acid.
Maple syrup-The sap extracted from the maple tree is evaporated to produce a concentration of about 60% sucrose, 30% water and less than 5% of other sugars such as fructose and glucose.
Flavoured syrups
Flavoured syrups are used in cocktails, desserts, coffee, yoghurt etc. They include:
- Herb syrup such as cinnamon, vanilla, lavender
- Fruit syrups-They are obtained mainly from berries.
- Nutty syrups-From nuts such as almonds, hazel nut
- Others –Other syrups i.e. peppermint, caramel etc.
Industrial Syrups
They are important in extending the shelf-life of products and ensuring their stability. They prevent crystallization in confectionaries, and maintain texture in baked products and beverages.They include:
Glucose syrup-Used to prevent crystallization form occurring in confectionaries.
High-fructose Corn Syrup-Used as a sweetener in various processed foods.
Medicinal Syrups- Cough syrup, paracetamol syrup
Syrups are obtained by mixing water and sugars in the presence of heat for thickening. There are different types of syrups that vary in taste and consistency. They are used in various applications either in the food industry, pharmaceutical industry or in cooking.