syrup
Sign in to savethumb|upright=1.35|Maltose syrup
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Article
13 sectionsContents
- Types
- Uses
- For beverages
- Simple sugar syrups
- Simple syrup
- Demerara syrup
- Gomme syrup
- Flavored syrup
- Feedstock for fermentation
- Production
- See also
- References
- External links
thumb|upright=1.35|Maltose syrup
In cooking, syrup (less commonly sirup; from , from earlier ; , beverage, wine) is a thick, viscous, liquid condiment consisting primarily of a solution of sugar in water. It typically contains a large amount of dissolved sugars but shows 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.