Syrup is a common ingredient in foods from ice cream to donuts. While the most common syrup in the United States is based on corn, other syrups are widely available, such as tapioca, rice, wheat and agave. Syrups provide a variety of functions in products, from textural properties, binding and sweetness to a preservative function. Most syrup types are available in a wide range that spans numerous functions. The intent of this paper is to help formulators choose a syrup for their particular need, or create their own syrup if an off-the-shelf approach does not work.
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