On food and cooking the science and lore of the kitchen ( PDFDrive ) 1278

made not from cane, but from grapes.
Italiansabaisgrapejuicecookeddownto
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,andnotedthat“inplaceswherethere
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
variousfruits,includingapples,pears,and
grapes, that are in surplus, damaged, or
otherwisenotsuitableforotheruses.Both
aroma and color are removed from the
juice, which is concentrated to about 75%


sugars,mainlyglucoseandfructosedueto
theactionofthefruitacidsonsucrose.The
acids are also concentrated, so the pH of
thesyrupisaround4.Foodmanufacturers
value these fruit syrups in part because
theycanbeidentifiedappealinglyas“fruit
sweeteners” on the label, rather than as

sugarorcornsyrup.Theymayalsocontain
significant amounts of pectin and other
cell-wall carbohydrates that help stabilize
emulsionsandreducecrystalsizeinfrozen
preparations.
CornSyrups,GlucoseandFructoseSyrups,MaltSyrup

SugarsfromStarchWecomenowtoa
sourceofsugarthatisrelativelynew,but
todayrivalscaneandbeetsugarsin
commercialimportance.In1811,aRussian
chemist,K.S.Kirchof,foundthatifheheated
potatostarchinthepresenceofsulfuricacid,
thestarchwastransformedintosweetcrystals