Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 205

1-yearshelflifeandblendseasilyintobattersforsweetbreads,cakes,mufins,cookies,andbakery
products,providingsweetnessandhumectancy,whichhelpsretardstaling.
Datesyrupliquidoffersopportunitiestothefoodindustrytocreateuniqueliquidproducts,e.g.,
juiceblends,yogurtdrinks,andotherbeverages.Inaddition,itcanbeusedinspirits,wines,and
vinegarsbythefermentationofthesweetsyrupliquid.

7.10 BIrCh SYrUp

Birch syrup is a sweetener made from the sap (1%-2% sugar) of birch trees found mostly in
Alaska,Russia,Ukraine,andScandinaviaresemblingmaplesyrup(Bauman2005).Theproduct
containsapproximately42%-52%fructose,44%glucoseandothersugars(e.g.,sucroseandgalac-
tose),anditisusedlikemaplesyrupasalavoringforpancakes,candies,sauces,anddressings,as
wellasforbeers,wines,andbeverages.

7.11 paLM SYrUp

PalmsyruporpalmhoneyisasweetsyrupthatisproducedintheCanaryIslandsandonthe
coastofSouthAfricafromthesapof Phoenix canariensis trees(or Jubaea chilensis inChile).The
processinvolvescollectingthissap,knownasguarapo,andconcentratingitintosyrupbyboiling
forseveralhoursuntilareductioninvolumeby90%toadarkbrown,rich,sweetsyrup,andthen,
the syrup is packaged (Millares 2011). Four to six months after harvesting, palm syrup tends to
thickenandcrystallize.
PalmsyrupiswidelyusedinsouthernAsiancookingandbaking(pastriesanddesserts)asa
lavorenhancerinspicycurries,asarefreshingagentindrinks,andintheproductionofvarious
alcoholssuchasarrackbyfermentation.Itisalsousedforgeneralmedicinalpurposes.

7.12 MeDICateD SYrUp

Medicatedsyrupsareaqueoussolutionsthatcontainsomeotherrecipients,suchas,exceptfor
sugars,thefollowing:

• Sugarpolyols(glycerol,sorbitol,andmaltitol)

• Acids(citricacid)

• Preservatives(parabens,benzoates,andantioxidants)

• Chelatingagents[sodiumethylenediaminetetraaceticacid(EDTA)]

• Flavorings

• Bufferings

• Colorings

Sugar-freesyrupsarethoseinwhichsugarhasbeenreplacedbypolyols(e.g.,glycerolorsorbi-
tol)orbyartiicialsweeteners(e.g.,aspartame,neotame,andsucralose),polysaccharides(e.g.,car-
rageenanandxanthangum),andothers.Syrupsareusuallysugar-watersolutionsandareprepared
asfollows:

• Solubilizationofasugaringredientintopuriiedwater

• Mixingwithorwithoutheating

• Strain,whereneeded

• Additionofwatertotherightvolume