syrop

Syrop, commonly rendered in English as syrup, is a viscous liquid produced by dissolving sugar in water or another solvent, often with flavorings or colorants. In culinary use, syrups sweeten and flavour foods and drinks; in pharmacy, medicinal syrups suspend or dissolve an active ingredient in a flavored base to facilitate dosing.

Etymology: The word derives from the Arabic sharāb meaning drink, passed to French as sirop and into English as syrup; related forms appear in many languages as syrop or sirop.

Main varieties include culinary syrups such as simple syrup (sugar dissolved in water), fruit syrups, maple syrup (sap from maple trees boiled down), and golden syrup (a light treated sucrose syrup). Industrially, glucose syrups and high-fructose corn syrup are used as sweeteners in processed foods. Medicinal syrups are flavored suspensions that carry active medicines; examples include cough syrups and expectorants.

Production typically involves concentrating a sugar solution by evaporation, sometimes with acid inversion, filtration, and flavoring. Preservation may involve acidity, sugar concentration, or added preservatives. Syrups are stored sealed in cool, dark conditions to extend shelf life.

Health and nutrition: syrups are high in sugars and calories; excessive consumption is associated with dental caries and weight gain. Medicinal syrups must be dosed according to instructions, and certain syrups can interact with medications or dietary restrictions.