In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl groups.
Syrup
thick, viscous liquid consisting primarily of a solution of sugar in water
Subcategories:
Acetomelit
Agave syrup
Appelstroopnl
Balsamic syrup
Barley malt syrup
Birch syrup
Blackberry syrup
Blueberry syrup
Brown rice syrup
Capilè
Caramel syrup
Cherry syrup
Chocolate sauce
Cinnamon syrup
Coconut syrup
Corn syrup
Date syrup
Elderflower syrup
Falernum
Fassionola
Ginger syrup
Glucose syrup
Golden syrup
Gomme syrup
Grenadine
Gulab
Hazelnut syrup
Hibiscus syrup
Honey syrup
Inverted sugar syrup
Kaffir lime syrup
Kuromitsu
Lavender syrup
Lemon syrup
Lychee syrup
Maidenhair syrup
Maple syrup
Meladoes
Mint syrup
Mizuamejp-ro
Mool yutkr-ro
Orange squash
Orgeat
Palm syrup
Pancake syrup
Passion fruit syrup
Peach syrup
Pekmez
Pineapple syrup
Pomegranate molasses
Prickly pear syrup
Raspberry syrup
Rhubarb syrup
Rose water
Rose water syrup
Sala syrup
Sbitenru
Simple syrup
Sorghum syrup
Soumadael
Squash (beverage)
Strawberry syrup
Sugar syrup
Sugarcane juice
Tamarind syrup
Vanilla syrup
Violet syrup
Yacon syrup
Yeotkr-ro
Also known as:
French:
sirop
Wikidata ID:
Q6584340
Wikipedia title:
Syrup
References:
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