Syrup

Initially, syrups on an industrial scale began to be made exclusively for medical purposes. Until now, concentrated sugar solution is used as a drug. The so-called official medical sugar syrup is made by combining 9 parts of refined sugar and 5 parts of water.

The sugar solution is heated and brought to a boil several times so that the sugar dissolves well in water and a homogeneous, viscous liquid is called nothing more than syrup. Pharmacists add biologically active components and medicinal substances to sugar and water syrup composition.

As a result, you buy cough syrup at the pharmacy, which, in addition to water and sugar, includes a special transmission extract that perfectly envelops the mucous membrane and protects against irritants. In addition to simple sugar, culinary syrups often include compounds such as sucrose, glucose, fructose and even maltose.

Often the syrup is made from concentrated natural juice. The calorie content of the syrup depends primarily on the amount of sugar it contains. Also, syrup types are determined by sugar content. Typically, the syrup contains 40% to 80% sugar or compounds thereof.

However, one should not be mistaken and assume that a low sugar content will significantly reduce the calorie content of the syrup. The average calorie content of the syrup is 285 KKal per 100 grams of product. The type of syrup also depends on the raw materials from which it was produced.

Regular sugar syrup has a specific taste and smell, but the taste qualities of berry, chocolate, caramel, maple or corn syrups will be much brighter. In cooking, syrups are used very often. Syrups are most popular in confectionery and baking.

On the basis of various types of syrups, sweets, fudges, marmalade are made. To give a berry-fruit or specific taste and smell, syrups are added to the pastry. All of us have tasted milk or fruit cocktails more than once, to which syrups are often added.

Ice cream is often watered with chocolate, caramel or strawberry syrup. And Canadian maple syrup is considered as much a symbol of Canada and its culinary traditions as the famous fish dishes.

Harm of syrup

However, you should not get too carried away with drinking sugar syrup, even if some doctors and nutritionists say that syrup can be an excellent replacement for sugar. The principles of a healthy and balanced diet dictate their rules, according to which there is much more harm from sugar-based syrup than good.

Manufacturers believe that it is too expensive to use sucrose compounds that are more useful and safe for the human body. Therefore, frequent consumption of sugar syrup when preparing desserts or cocktails, and even more so flavors and preservatives that contain modern syrups, lead to problems with excess weight and, as a result, with the cardiovascular system. Obesity, a weak heart and the possibility of developing diabetes, these are the main harms of syrups.