Syrup
In Kitchen, a syrup (of the Latin siropus , itself of the Arab sharab ) is a Liquide viscous and thick in which an important quantity of Sucre was dissolved, so much so that, by places, this last crystallizes. The Viscosité comes from many the hydrogen bonds between the dissolved sugar molecules, carrying groupings hydroxyl and the Eau. Technically, the syrup term is as employed to qualify viscous liquids containing another thing as sugar in solution.
Because of their very strong sugar content, the syrups are denatured very little by attacks microbial (by Osmose, water is attracted towards the outside of the germs, which desiccates them), and preserve themselves a long time.
The flavors of these syrups often artificial and are especially recognized when they are associated with the color which corresponds to the original fruit. Tests on children showed that those had evil to recognize the perfume of a syrup of which the color " normale" had been modifée, taking an orange syrup of strawberry for a syrup with fishing. A syrup famous brand has besides, a few years ago, surfant on the vagueness of the bio, launched a range of syrups without dyes (thus transparent). It was a failure because the consumers did not identify the flavor…
Many a Médicament S is presented in the form of syrups. The current trend is to replace them by syrups without sugar , which, obviously, are not any more of syrups in a strict sense term, but of the suspensions.
See too
- Syrup of blackcurrant
- Maple syrup (North America)
- Syrup of Liege
- Syrup of glucose
- Syrup of grenadine
- Sweetening Mint beverage
- , molasses, syrups, and sugars
Simple: Syrup
| Random links: | Cumbrie | Vosgean gymnasium | Ornithoptère | Duchy of Franconie | Route main road 186 | Weed_de_culture |