Syrups

Abstract

Starch‐based sweeteners, maple syrup, molasses, honey, and agave syrup—all commercially available syrups—are sweet, viscous, and concentrated carbohydrate solutions. These ingredients play an important role in a variety of food and nonfood applications. Starch‐based sweeteners are prepared from hydrolyzed starch and include dextrose, glucose syrup, maltodextrin, and high‐fructose syrup, all of which have in common the raw material source, general methods of preparation, and many properties and applications. Dextrose, the sugar building block of starch polymers and corn syrup oligomers, is available as a syrup or as a pure crystalline solid. Glucose syrups and maltodextrins are clear, colorless, and viscous liquids prepared by hydrolysis of starch to solutions of dextrose, maltose, and higher molecular weight saccharides. High‐fructose syrup is produced by the partial enzymatic isomerization of starch‐derived dextrose and can be made from a variety of starches. Maple syrup, molasses, honey, and agave syrup—like starch‐based syrups—are nutritive sweeteners produced as concentrated carbohydrate solutions.