Sugar Syrup

Sugar syrup is a concentrated solution of sugar, typically sucrose, glucose, or fructose, dissolved in water. It is made by heating sugar and water together until the sugar dissolves and the mixture thickens to the desired consistency. The type of sugar used determines the specific properties of the syrup.

Manufacturers add sugar syrup primarily as a sweetener to enhance the taste of foods and beverages. It also functions as a humectant, helping to retain moisture and improve texture in products like baked goods and candies. Additionally, sugar syrup can contribute to the body and mouthfeel of liquids.

Sugar syrup is generally recognized as safe (GRAS) for use in food. As a source of added sugars, its consumption should align with dietary guidelines. The current Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams of added sugars per meal. Excessive intake of added sugars can contribute to health concerns such as increased calorie intake without essential nutrients. JECFA and EFSA typically evaluate specific food additives for safety and do not set acceptable daily intake limits for basic food ingredients like sugar syrup.