Syrup

Syrup is a viscous, concentrated sugar solution. It is typically made by dissolving sugar in water, and can be derived from various sources such as sugar cane, sugar beet, or fruits like maple. The process often involves heating to achieve the desired consistency and sweetness.

Syrup is primarily used as a sweetener and flavouring agent in a wide range of food products. Its thick texture also contributes to mouthfeel and can act as a humectant, helping to retain moisture. It is commonly found in confectionery, baked goods, desserts, and breakfast items.

Syrup, being a concentrated source of sugars, contributes to the overall sugar intake of a diet. The NHS advises limiting intake of free sugars, which should not exceed 5% of total dietary energy. While not an additive in itself, syrups can contain added sugars. Regulatory bodies like EFSA have evaluated various sugars and their roles in the diet, but specific evaluations for 'syrup' as a generic term are not typically made. High consumption of free sugars is associated with increased risk of weight gain and dental caries.