syrup
syrup A solution of sugar which may be from a variety of sources, such as maple or sorghum, or stages in refining cane and beet sugar such as top syrup, refiners' syrup, sugar syrup, golden syrup, or by hydrolysis of starch (glucose or corn syrup).
Glucose syrup is the concentrated solution of sugars from the acid or enzymic hydrolysis of starch (usually maize or potato starch); a mixture of varying amounts of glucose, maltose, and glucose complexes. Usually 70% total solids by weight, containing glucose, maltose, and oligomers of glucose of three, four, or more units. May be in dried form. Used as a sweetening agent in sugar confectionery; also termed corn syrup, corn starch hydrolysate, starch syrup, confectioners' glucose, and uncrystallizable syrup.
Pancake syrup or maple flavour syrup is flavoured glucose syrup.
See also corn syrup; dextrose equivalent value.
Glucose syrup is the concentrated solution of sugars from the acid or enzymic hydrolysis of starch (usually maize or potato starch); a mixture of varying amounts of glucose, maltose, and glucose complexes. Usually 70% total solids by weight, containing glucose, maltose, and oligomers of glucose of three, four, or more units. May be in dried form. Used as a sweetening agent in sugar confectionery; also termed corn syrup, corn starch hydrolysate, starch syrup, confectioners' glucose, and uncrystallizable syrup.
Pancake syrup or maple flavour syrup is flavoured glucose syrup.
See also corn syrup; dextrose equivalent value.
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syrup