"two lemons, half a pound of double refined sugar."" After whipping the ingredients together, they were poured into glasses. The curdled cream separated and floated to the top of the glass. Syllabub Syllabub is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, and often sweetened and flavoured. The dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. Syllabub (or solybubbe, sullabub,"
"Syrup In cooking, a syrup or sirup (from ; ""sharāb"", beverage, wine and ) 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 (OH) groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn"
"Syrup In cooking, a syrup or sirup (from ; ""sharāb"", beverage, wine and ) 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 (OH) groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn"
"sugar, with water produces Demerara syrup. Sugar substitutes such as honey or agave nectar can also be used to make simple syrups. Flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, ""syrupus aromaticus"" is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States,"
"is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose. The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose, and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids, further contributing to flavor. When the yeast cells die,"
"syrup is made from corn starch using an enzymatic process that converts it to sugars. There are a range of syrups used in food production, including: A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar. Simple syrup was invented in 1895 by Simple Samuel. It is a basic sugar-and-water syrup used by bartenders as a"
"lower quality with more colour and impurities, and is the main source of the sugar dissolved again into the mother liquor. The syrup from the raw (Low green syrup) is boiled for a long time in AP Pans and sent to slowly flow around a series of about eight crystallisers. From this, a very low-quality sugar crystal is produced (known in some systems as ""AP sugar"") that is also redissolved. The syrup separated is molasses, which still contains sugar, but contains too much impurity to undergo further processing economically. The molasses is stored on site and is added to dried"
"may be added. After sugar is added to the must, naturally occurring enzymes break down the sucrose molecules in sugar into glucose and fructose, which are then fermented by the yeast and converted into alcohol and carbon dioxide. In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of California, where if the must has excess sugar for normal fermentation, water may be added to lower the concentration. In acidification, tartaric acid is added to the must to compensate for the high"
"sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:4 by volume. Syrup can be used as a sweetener. However, since the syrup jells readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves. Combining Demerara sugar, a type of natural brown"
"has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does. Once the syrup reaches or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring. Cotton candy, also known as candy floss, is a form of spun sugar. Typical machines used to make cotton candy include a spinning head enclosing a small bowl into which granulated sugar is poured. Colored sugar or separate sugar and food coloring are used"
"to make flavoured drinks. Infused simple syrups can be used to create desserts, or, to add sweetness and depth of flavour to cocktails. Gomme syrup (or gum syrup; ""gomme"" is French for ""gum"") is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a 2:1 sugar and water mixture, but has an added ingredient of gum arabic. Gomme syrup is made with the highest ratio of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture."
"to the crystallizers. Recycled sugar is dissolved into it, and the resulting syrup is called mother liquor. The liquor is concentrated further by boiling under a vacuum in large vessels (the so-called vacuum pans) and seeded with fine sugar crystals. These crystals grow as sugar from the mother liquor forms around them. The resulting sugar crystal and syrup mix is called a ""massecuite"", from ""cooked mass"" in French. The massecuite is passed to a centrifuge, where the High Green syrup is removed from the massecuite by centrifugal force. After a predetermined time, water is then sprayed into the centrifuge via"
"Sugar alcohol Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols. They are white, water-soluble solids that can occur naturally or be produced industrially from sugars. They are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness. Xylitol and sorbitol are popular sugar alcohols in commercial foods. Sugar alcohols have the general formula HOCH(CHOH)CHOH. In contrast, sugars have"
"sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups will provide a chewier texture, while higher-DE syrups will make the product more tender. In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce which is why candy companies love using this product. Invert sugar is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in"
"much lower amygdalin content. Typically, of ""soju"" (of 20% ABV) and of sugar is used per of plums. Sugar can be substituted with slightly more honey, and ""soju"" of 20% ABV can be substituted by ""soju"" (or any other unflavored spirit) of 30% ABV and of water. Plums are washed in cold water and dried on a tray for a day. Dried plums and ""soju"" are added to a sterilized glass or earthenware jug and infused for about 100 days. The fruits are then removed by sieving, and sugar is added to the plum wine. The wine can be consumed"
"of this first boiling is called ""first syrup"", and it has the highest sugar content. First syrup is usually referred to in the Southern states of the United States as ""cane syrup"", as opposed to molasses. ""Second molasses"" is created from a second boiling and sugar extraction, and has a slightly bitter taste. The third boiling of the sugar syrup yields dark, viscous blackstrap molasses, known for its robust flavor. The majority of sucrose from the original juice has crystallized and been removed. The caloric content of blackstrap molasses is mostly due to the small remaining sugar content. Unlike highly"
"Flavored syrup Flavored syrups typically consist of a simple syrup, that is sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them. A sugar substitute may also be used. Flavored syrups may be used or mixed with carbonated water, coffee, pancakes, waffles, tea, cake, ice cream, and other foods. There are hundreds of flavors ranging from cherry and peach to vanilla to malt, hazelnut, coconut, almond, gingerbread, chocolate, peppermint, rootbeer, and even toasted marshmallow. In addition to food and drink, flavored syrups are commonly used in pharmaceutical compounding. Flavored syrups can also"
"in a multiple-effect evaporator to make a syrup with about 60 weight percent sucrose. The syrup is further concentrated under vacuum until it becomes supersaturated, and then seeded with crystalline sugar. Upon cooling, sugar crystallizes out of the syrup. Centrifuging then separates the sugar from the remaining liquid (molasses). Raw sugar has a yellow to brown color. Sometimes sugar is consumed locally at this stage, but usually undergoes further purification. Sulfur dioxide is bubbled through the cane juice subsequent to crystallization in a process, known as ""sulfitation"". This process inhibits color forming reactions and stabilizes the sugar juices to produce"
"potassium than some natural sweeteners such as maple syrup and honey and so has been a popular alternative to sugar in recent years. Date honey Date honey, date syrup, date molasses or rub (, ) is a thick dark brown, very sweet fruit syrup extracted from dates. It is widely used in North African and Middle Eastern cooking. It is used widely in Libya, usually with asida. It is used in Israel, under the name ""silan"" (Hebrew and Judeo-Iraqi Arabic: , ), as a Dip for bread, in pastries, as a topping for malabi, to cook sweet chicken dish then"
"Sorbitol Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have"
"by gently heating. Inverted sugar syrup Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. Invert sugar is thought to be sweeter than table sugar, and foods that contain it retain moisture and crystallize less easily. Bakers, who call it ""invert syrup"", may use it more than other sweeteners. Though invert sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. The mixture"
"intense, leading to their characterization and methods to manufacture them. Xylitol Xylitol is a sugar alcohol used as a sugar substitute. The name derives from , ""xyl[on]"", ""wood"" + suffix ""-itol"", used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol (specifically an alditol). It has the formula CHOH(CHOH)CHOH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay. Xylitol is naturally occurring in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and animals make trace amounts during metabolism of carbohydrates. Unlike most"
"Sugar alcohols are added to foods because of their lower caloric content than sugars; however, they are also, in general, less sweet, and are often combined with high-intensity sweeteners. They are also added to chewing gum because they are not broken down by bacteria in the mouth or metabolized to acids, and thus do not contribute to tooth decay. Maltitol, sorbitol, xylitol, erythritol, and isomalt are common sugar alcohols. Polyvinyl alcohol has the formula (CHCHOH)H, i.e. it has n alcohol groups where n can be in the thousands. Low molecular weight polyols are widely used in polymer chemistry, where they"
"Inverted sugar syrup Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. Invert sugar is thought to be sweeter than table sugar, and foods that contain it retain moisture and crystallize less easily. Bakers, who call it ""invert syrup"", may use it more than other sweeteners. Though invert sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. The mixture of the two"
"mixture of various sugars and certain minerals. The sap is harvested by drilling holes in the trunks of the trees and collecting the liquid that flows out of the inserted spigots. It is piped to a sugarhouse where it is heated to concentrate it and improve its flavour. One litre of maple syrup is obtained from every forty litres of sap and has a sugar content of exactly 66%. Similarly in northern Europe the spring rise in the sap of the silver birch (""Betula pendula"") is tapped and collected, either to be drunk fresh or fermented into an alcoholic drink."
"Date honey Date honey, date syrup, date molasses or rub (, ) is a thick dark brown, very sweet fruit syrup extracted from dates. It is widely used in North African and Middle Eastern cooking. It is used widely in Libya, usually with asida. It is used in Israel, under the name ""silan"" (Hebrew and Judeo-Iraqi Arabic: , ), as a Dip for bread, in pastries, as a topping for malabi, to cook sweet chicken dish then rolled with a sesame or nuts which is served as a meze in southern and eastern parts of the country, it is also"
"In Israel date syrup, termed ""silan"", is used while cooking chicken and also for sweet and desserts, and as a honey substitute. Dates are one of the ingredients of Jallab, a Middle-Eastern fruit syrup. In Pakistan, a viscous, thick syrup made from the ripe fruits is used as a coating for leather bags and pipes to prevent leaking. Dates provide a wide range of essential nutrients, and are a very good source of dietary potassium. The sugar content of ripe dates is about 80%; the remainder consists of protein, fiber, and trace elements including boron, cobalt, copper, fluorine, magnesium, manganese,"
"are chiral, but xylitol has a plane of symmetry. Industrial production starts with lignocellulosic biomass from which xylan is extracted; raw biomass materials include hardwoods, softwoods, and agricultural waste from processing maize, wheat, or rice. The xylan polymers can be hydrolyzed into xylose, which are catalytically hydrogenated into xylitol. The conversion changes the sugar (xylose, an aldehyde) into the primary alcohol, xylitol. Impurities are then removed. The processing is often done using standard industrial methods; industrial fermentation involving bacteria, fungi, or yeast, especially ""Candida tropicalis"", are common, but are not as efficient. Xylitol is used as a sugar substitute in"
"of candi sugar also affect the colour and flavour of the beer. Caramel syrup is used to provide colour to brews and can either be added in the wort kettle or at filtration when needed to correct low beer colours. This caramel is not sweet and provides little or no fermentable extract. Grain syrups (primarily corn syrup in North America) may be made from maize, wheat, rice or sorghum and are normally added in the wort kettle during the boil. The carbohydrate profile of these syrups may be tailored to suit the brewers' requirements and normally have a fermentability of"
"sugar is melted, and then joined together. The sugar has been cooked, and the now-liquid sugar is poured onto a silicone rubber mat (e.g., Silpat). Any coloring is now added. The sugar is then folded repeatedly into itself, until the sugar is, while still flexible, cool enough to handle. The sugar is then stretched out and then folded on itself repeatedly. This process incorporates air into the sugar, and gives it a bright lustery sheen. The sugar can then be sculpted by hand into various shapes, made into ribbons, or blown. In blown sugar, a portion of pulled sugar is"
"Golden syrup Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive. Many vegans also use it as a honey substitute. It is not to be confused with amber corn syrup or amber molasses. Regular molasses, or dark treacle, has both"
"transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators. The clarified juice is concentrated in a multiple-effect evaporator to make a syrup of about 50 percent sucrose by weight. This syrup is further concentrated under vacuum in a vacuum boiling pan until it becomes supersaturated, finely ground sugar crystals suspended in alcohol are introduced into the vacuum pan as seed crystals around which sucrose is deposited and these crystals then grow in size until they are ready to be discharged"
"home, a mixture of corn syrup and sugar is boiled to about to give a moisture content of 20% or so. In a separate step, gelatin is hydrated with enough warm water to make a thick solution. Once the sugar syrup has cooled to about , the gelatin solution is blended in along with any desired flavoring, and whipped in a Kitchen Aid or Hobart-type mixer to reach the final density. The marshmallow is then scooped out of the bowl, slabbed on a table, and cut into pieces for serving. A popular camping or backyard tradition in the United Kingdom,"