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{{Short description|Thick, viscous solution of sugar in water}}
{{Redirect|Sirup|the film|Sirup (film)|other uses|Syrup (disambiguation)}}
{{More citations needed|date=June 2012}}
[[File:Maltose syrup.jpg|thumb|upright=1.35|[[Maltose]] syrup]]

In [[cooking]], '''syrup''' (less commonly '''sirup'''; from {{langx|ar|شراب}}; {{Transliteration|ar|sharāb}}, beverage, wine and {{langx|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 thick, [[viscous]], liquid condiment consisting primarily of a [[Solution (chemistry)|solution]] of [[sugar]] in water. It typically contains a large amount of dissolved sugars but shows 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.

==Types==
[[File:Sirup vom Sirupier de Berne.jpg|thumb|upright=0.9|Bottles of syrup]]
{{See also|List of syrups}}
There are a range of syrups used in food production, including:
* [[Agave nectar|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<ref>{{Cite web |url=http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |title=An Economic History of the United States Sugar Program |last=Tyler James Wiltgen |date=August 2007 |url-status=live |archive-url=https://web.archive.org/web/20150209072011/http://scholarworks.montana.edu/xmlui/bitstream/handle/1/2554/WiltgenT1207.pdf?sequence=1 |archive-date=2015-02-09}} Masters thesis.</ref><ref>{{Cite web |url=http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |title=U.S. Sugar Policy |website=SugarCane.org |url-status=dead |archive-url=https://web.archive.org/web/20150211120646/http://sugarcane.org/global-policies/policies-in-the-united-states/sugar-in-the-united-states |archive-date=2015-02-11 |access-date=2015-02-11}}</ref><ref>{{Cite web |url=http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |title=Food without Thought: How U.S. Farm Policy Contributes to Obesity |date=November 2006 |publisher=Institute for Agriculture and Trade Policy |archive-url=https://web.archive.org/web/20070927203158/http://www.iatp.org/iatp/factsheets.cfm?accountID=258&refID=89968 |archive-date=2007-09-27|author-first1=Heather|author-last1=Schoonover|author-first2=Mark|author-last2=Muller}}</ref><ref>{{Cite web |url=http://www.allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |title=Corn Production/Value |publisher=Allcountries.org |url-status=live |archive-url=https://web.archive.org/web/20101025183152/http://allcountries.org/uscensus/1127_corn_acreage_production_and_value_by.html |archive-date=2010-10-25 |access-date=2010-11-06}}</ref>
* [[Maple syrup]]
* [[Table syrup]]

==Uses==
===For beverages===
[[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.]]
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 syrups are liquids, they are easily mixed with other liquids in [[mixed drink]]s, making them superior alternatives to granulated sugar.

====Simple sugar syrups====
=====Simple syrup=====
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.<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).

=====Demerara syrup=====
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. [[Spice]]s can be added to the ingredients during the process, resulting in a spiced simple syrup.

=====Gomme syrup=====
''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 |isbn=978-0-385-09683-6 |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>

''Gomme syrup'' is an ingredient commonly used in [[mixed drinks]].<ref name="Embury1961"/>

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>

====Flavored syrup====
[[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.

{{Anchor|For fermentation}}

=== Feedstock for fermentation ===
[[Glucose syrup]]s rating over 90 DE ([[dextrose equivalent]]) are used in [[industrial fermentation]].<ref name="isbn0-7514-0269-9">{{cite book |author1=Dziedzic, S. Z. |author2=Kearsley, M. W. |title=Handbook of starch hydrolysis products and their derivatives |publisher=Blackie Academic & Professional |location=London|year=1995 |isbn=0-7514-0269-9 |page=230}}</ref>

==Production==
Syrups can be made by dissolving sugar in water or by [[reduction (cooking)|reducing]] naturally sweet juices such as [[sugarcane|cane]] juice, [[sweet sorghum|sorghum]] juice, or [[maple syrup|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.

== See also ==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Inverted sugar syrup]]
* [[Kithul treacle]]
* [[Meringue]]
* [[Sharbat (beverage)|Sharbat]]
* [[Squash (drink)]]
* [[Stevia]]
* [[Sugar beet syrup]]
* [[Torani]]
* [[Vincotto]]
* [[Vino cotto]]
{{div col end}}

== References ==
{{Reflist}}

==External links==
{{Commons category|Syrups}}
*{{wiktionary-inline}}
*{{Cite EB1911|wstitle=Syrup|short=x}}

{{Condiments}}
{{Bartending}}
{{Dosage forms}}
{{Authority control}}

[[Category:Syrup| ]]
[[Category:Drink mixers]]
[[Category:Demulcents]]
[[Category:Dosage forms]]
[[Category:Polymers]]
[[Category:Condiments]]