Cane and Sorghum Syrups

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Published 2004

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Fruit Syrups:Ancient Saba, Modern Fruit Sweeteners

In Europe, the original sweet syrups were made not from cane, but from grapes. Italian saba is grape juice cooked down to a concentrated, viscous syrup. It contains about equal amounts of glucose and fructose, and in addition has a distinct tartness due to the simultaneous concentration of the grape acids. In the 16th century, Nostradamus described making various sweet preparations with saba, and noted that “in places where there is neither sugar nor honey, the sovereign sun produces and nourishes other fruits which . . . come to satisfy our sensuous desire. . . .”

Manufactured fruit syrups are a relatively recent version of the traditional syrups. They’re made from batches of various fruits, including apples, pears, and grapes, that are in surplus, damaged, or otherwise not suitable for other uses. Both aroma and color are removed from the juice, which is concentrated to about 75% sugars, mainly glucose and fructose due to the action of the fruit acids on sucrose. The acids are also concentrated, so the pH of the syrup is around 4. Food manufacturers value these fruit syrups in part because they can be identified appealingly as “fruit sweeteners” on the label, rather than as sugar or corn syrup. They may also contain significant amounts of pectin and other cell-wall carbohydrates that help stabilize emulsions and reduce crystal size in frozen preparations.

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Part of

Sugars, Chocolate, and Confectionery

Sugars and Syrups

Table Sugar: Cane and Beet Sugars and Syrups

Molasses and Cane Syrups

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