Siropes

Siropes are viscous, sweet liquids composed mainly of sugar dissolved in water, often with flavorings, colorings, and stabilizers. They function as sweeteners and flavor carriers in foods and drinks. The category covers simple homemade syrups and commercial products such as fruit syrups, maple syrup, corn syrup, and invert syrups, with wide variation in sweetness and thickness.

Common types include simple syrups (sugar dissolved in water, typically 1:1 or richer 2:1), fruit syrups made from concentrated fruit juice, and maple syrup made by boiling maple sap. Corn syrup, derived from starch, acts as a thickener and humectant in processed foods. Flavored syrups for coffee and desserts are also widespread.

Production generally involves dissolving sugar in water and heating to dissolve and, for concentrates, evaporate water to thicken. Fruit syrups require juice clarification and reduction. Syrups are used to sweeten beverages, decorate desserts, and provide consistent flavor in recipes and commercial products. Storage is in sealed containers.

Storage and safety: most syrups keep for months in a cool, dry place; opened fruit syrups require refrigeration and have shorter shelf life. Their high sugar content hinders microbial growth but spoilage and fermentation can occur; discard any with off odors, mold, or visible spoilage. They are calorie-dense and should be used in moderation.