Zainab Ahmed

Sugar
syrup’s
 Sugar Syrup

A sugar syrup is a concentrated solution of sugar

(typically sucrose, glucose, or fructose) in water or another
liquid. The process of making sugar syrups involves
dissolving sugar in water by heating, which allows for
greater solubility and prevents crystallization.
The concentration of sugar can vary, affecting the syrup’s
viscosity, sweetness, and use. Sugar syrups can also be
infused with flavors like vanilla, fruit extracts, or spices.
 Scientific
principle
Inversion of Sugar
Solubility and Saturation • When sugar syrups are heated, sucrose (table
• Sugar dissolves in water due to hydrogen sugar) can break down into glucose and
bonding between water molecules and sugar’s fructose through a process called inversion.
hydroxyl (-OH) groups. • This process results in inverted sugar syrup,
• The higher the temperature, the more sugar which is sweeter than regular sugar due to
can dissolve, creating a more concentrated syrup. fructose’s higher sweetness.
 Scientific
principle
Crystallization Prevention
Viscosity and Concentration
• Interfering agents such as acids (lemon juice,
• The more sugar present in the solution,
vinegar) and corn syrup prevent crystallization by
the thicker (more viscous) the syrup.
interfering with sucrose molecules’ ability to
• The boiling point of a sugar solution
reassemble into crystals.
increases as sugar concentration rises.
• Temperature control is crucial. Higher sugar
• 100°C (212°F) → Simple syrup (light)
concentrations lead to thicker syrups, which
• 110°C (230°F) → Soft ball stage (fudge, caramel)
determine the final product’s texture.
• 121°C (250°F) → Hard ball stage (marshmallows)
• 150°C (300°F) → Hard crack stage (hard candies)
 How Sugar Syrup
Acts as a
Preservative:

Osmosis: High sugar concentrations draw water out of microorganisms

(bacteria, yeast, and mold) through a process called osmosis,
dehydrating them and preventing them from growing and multiplying.
Water Activity: Sugar reduces the "water activity" (the amount of
water available for microbial growth) in the food, making it
inhospitable for spoilage-causing organisms.
Acidic Environment: Sugar can also contribute to a slightly acidic
environment, which further inhibits the growth of certain
microorganisms.
 Why Sugar Syrups
Are Used

• Sweetening: Used in beverages, desserts, and confections.

• Moisture Retention: Keeps baked goods soft and chewy.
• Texture Control: Helps achieve soft, chewy, or hard consistencies.
• Flavor Enhancement: Adds depth and complexity to dishes.
• Preservation: Extends shelf life by reducing water activity in
jams and jellies.
 Types of Sugar Syrups

Squash
A concentrated syrup made from fruit juice, sugar,
Simple Syrup and sometimes preservatives, meant to be diluted
A basic sugar-water solution used in beverages and desserts. with water before consumption.
Composition: Typically a 1:1 or 2:1 ratio of sugar to water. Composition: Fruit juice (25-30%), sugar, water,
• Sweetening cocktails and mocktails citric acid, and preservatives.
• Used in baking for moistening cakes • Used in cold beverages (diluted with water or
Example: soda).
• Classic Simple Syrup: 1 cup sugar dissolved in 1 cup water. • Used in mocktails and summer coolers.
• Rich Syrup: 2 cups sugar dissolved in 1 cup water for a
thicker consistency. The (FSSAI)
and USDA provide
standards for
fruit squashes.
 Types of Sugar Syrups

Cordial
Crush A clear, concentrated syrup made from fruit juice,
A fruit syrup containing fruit pulp or chunks, sugar, and citric acid, often without pulp.
providing a more intense fruit flavor and texture. Composition: Typically fruit essence, sugar, and
citric acid.
Composition: Higher fruit content (35-50%), sugar,
Uses:
water, and preservatives.
• Used in mocktails and cocktails.
Uses:
• Can be mixed with soda or tonic water for a
• Used as a topping for desserts and ice creams.
refreshing drink.
• Mixed with milk, water, or soda for beverages.
• Used in baking and confectionery. Example:
lime Cordial,
Rose Cordial frm
middle east
 Types of Sugar Syrups

Glucose Syrup Honey and Inverted Sugar Syrup

A thick, viscous syrup derived from starch (corn, wheat, or A mixture of glucose and fructose created by hydrolyzing
rice), used as a sweetener and texture stabilizer. sucrose, making it sweeter and more hygroscopic
Primarily glucose with small amounts of other sugars. (moisture-retaining). 50% glucose, 50% fructose.
• Used in confectionery like caramel, toffees, and candies. • Used in soft drinks, bakery items, and candies.
• Used in ice creams to prevent crystallization. • Prevents crystallization in syrups and preserves
• Acts as a preservative in jams and jellies. moisture in baked goods.
• Corn Syrup – Commonly used in American sweets and • Golden Syrup – A British syrup used in treacle tart.
baking. • Artificial Honey – A blend of inverted sugar and flavors
• High-Fructose Corn Syrup (HFCS) – Used in soft drinks mimicking natural honey.
and processed foods.
 Types of Sugar Syrups

Flavoured Syrups
Sugar syrups infused with artificial or natural flavors.
Sugar, water, and food-grade flavoring agents.
Jaggery Syrup (Molasses-Based Syrups) • Used in coffee, milkshakes, and cocktails.
A natural sweetener made by dissolving jaggery in water and • Added to desserts for enhanced taste.
boiling it to create a thick syrup. • Vanilla Syrup – Used in lattes and baked goods.
Sucrose, glucose, and minerals like iron and potassium. • Caramel Syrup – Popular in desserts and coffee drinks.
• Used in traditional Indian and Asian sweets. • Chocolate Syrup – Used in milkshakes and sundaes.
• Mixed with milk or water for health benefits.
• Palm Jaggery Syrup – Used in Ayurveda for medicinal drinks.
• Blackstrap Molasses – A byproduct of sugar refining, rich in
iron and calcium.
1. Beverages
• Cocktails (e.g., Mojitos, Old Fashioned)
• Lemonades and iced teas
• Coffee flavorings (e.g., vanilla, caramel syrups)
• Soft drinks and energy drinks
2. Desserts
• Cakes and pastries (e.g., soaking syrups for sponge cakes)
• Ice cream and gelato (as a texture stabilizer)
• Pies and tarts (e.g., pecan pie with corn syrup)
3. Confectionery
• Caramels and toffees (e.g., glucose syrup prevents crystallization)
• Gummies and jellies (high-fructose syrups add chewiness)
• Lollipops and hard candies (made at hard crack stage)

Where sugar
Syrup is used?
4. Baking
• Bread and pastries (e.g., molasses in gingerbread)
• Cookies and biscuits (corn syrup for chewiness)
• Glazes and frostings (maple syrup, honey)

5. Sauces and Dressings

• Caramel sauce (sugar syrup caramelized)
• BBQ sauce (molasses-based)
• Sweet and sour sauce (sugar syrup and vinegar)

Where sugar
Syrup is used?
Difference
between
Crush
Crush is a fruit-based syrup that contains a
high percentage of fruit pulp or pieces, giving it
a thicker texture and richer flavor. It typically
has around 35-50% fruit content, making it
more natural in taste and appearance. Because
of its thicker consistency, it is often used in
milkshakes, smoothies, desserts, and as a
topping for ice creams.
Difference
between
Squash
Squash is a concentrated fruit syrup made
primarily from fruit juice, sugar, water, and
preservatives. Unlike crush, squash contains less
fruit content, usually around 25-30%, and has a
smooth, liquid-like consistency without pulp.
This makes it easier to mix with water, soda, or
other liquids to prepare refreshing fruit-based
drinks.
 Fun Facts
Sugar Syrup Can Explode at High Temperatures
• Superheated sugar syrup can explode if moisture is rapidly introduced.
High-Fructose Corn Syrup Was Invented in the 1960s
• Developed as a cheaper alternative to cane sugar in soft drinks.
Ancient Egyptians Used Honey Syrup as a Preservative
• Honey-based syrups were used in mummification due to their
antimicrobial properties.
Thank you for
your attention