Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 172

Toproducedatesyrup,allsolublesolidsareextractedfromthefruit.Then,itisilteredandcon-
centratedto70BrixwithapHof4.8-5.0.Thenaturalconcentrateddatesyrupwithnopreservatives
addedhasupto1yearofshelflifeandblendseasilyintobattersforsweetbreads,cakes,mufins,
cookies,andotherbakeryproducts,providingsweetnessandmoistureretention,whichhelpsretard
staling.
Datesyrupliquidoffersopportunitiesforthefoodindustrytocreateuniqueliquidproducts,e.g.,
juiceblends,yogurtdrinks,andotherbeverages.Inaddition,itcanbeusedinspirits,wines,and
vinegarsthroughthefermentationofthesweetsyrupliquid.

6.14.4 Birch Syrup

Birchsyrupisasweetenermadefromthesap(1%-2%sugar)ofbirchtrees,foundmostlyin
Alaska,Russia,Ukraine,andScandinavia,resemblingmaplesyrup(Bauman2005).Theproduct
containsapproximately42%-52%fructose,44%glucose,andothersugars(e.g.,sucroseandgalac-
tose),anditisusedlikemaplesyrupaslavoringforpancakes,candies,sauces,dressings,andfor
beers,wines,andbeverages.

6.14.5 palm Syrup

PalmsyruporpalmhoneyisasweetsyrupthatisproducedintheCanaryIslandsandonthe
coastofSouthAfricafromthesapof Phoenix canariensis trees(or Jubaea chilensis inChile).The
processinvolvescollectingthissap,knownasguarapo,andconcentratingitintosyrupbyboiling
forseveralhoursuntilareductioninvolumeby90%toadarkbrown,rich,sweetsyrup,andthen,it
ispackaged.Fourtosixmonthsafterharvesting,palmsyruptendstothickenandcrystallize.
PalmsyrupiswidelyusedinsouthernAsiancookingandbaking(pastriesanddesserts)asa
lavorenhancerinspicycurries,asarefreshingagentindrinks,andintheproductionofvarious
alcoholssuchasarrackbyfermentation.Finally,itisusedforgeneralmedicinalpurposes.

6.14.6 Medicated Syrup

Medicatedsyrupsareaqueoussolutionsthatcontainsomeotherrecipients,exceptforsugars,
suchasthefollowing:

• Sugarpolyols(glycerol,sorbitol,andmaltitol)

• Acids(citricacid)

• Preservatives(parabens,benzoates,andantioxidants)

• Chelatingagents[sodiumethylenediaminetetraaceticacid(EDTA)]

• Flavorings

• Bufferings

• Colorings

Sugar-free syrups are those in which sugar has been replaced by polyols (e.g., glycerol and
sorbitol)orbyartiicialsweeteners(e.g.,aspartame,neotame,andsucralose),polysaccharides(e.g.,
carrageenanandxanthangum),andothers.Syrupsareusuallysugar-watersolutionsandarepre-
paredbythefollowing:

• Solubilizationofasugaringredientintopuriiedwater

• Mixingwith/withoutheating

• Strainwhereitisneeded

• Additionofwatertotherightvolume