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Examples
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“I know when I give blood they always give me a couple of fig newtons to eat, and that's something we sell over in Aisle 6, Cookies, Snacks and Syrups.”
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Plus, for every bottle of Vanilla Crush sold, Sonoma Syrups will donate 10% of the retail price to Susan G. Komen for the Cure.
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Syrups of garlic is given in doses of five drops to a teaspoonful two or three times a day in this condition.
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Syrups are very good, and often used to digest this humour in the heart, spleen, liver, &c.
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The Properties and Uses of Corn Syrups Among the usual sweeteners available to the cook, corn syrups are alone in providing long carbohydrate molecules that get tangled up with each other and slow down the motion of all molecules in the syrup, thus giving it a thicker consistency than any but the most concentrated sucrose syrups.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Flavored Oils, Vinegars, Syrups, Alcohols Cooks extract the characteristic aroma chemicals of fruits and vegetables, herbs and spices, into a variety of liquids that then serve as convenient ready-made flavorings for sauces, dressings, and other preparations.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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High-Fructose Corn Syrups The 1960s brought the invention of fructose syrups.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Flavors of Maple Syrups The final composition of maple syrup is approximately 62% sucrose, 34% water, 3% glucose and fructose, and 0.5% malic and other acids, and traces of amino acids.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Cane and Sorghum Syrups Cane syrups may be produced directly from cane juice at sugar factories, or from raw sugar at refineries.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Making Corn Syrups To make corn syrups, manufacturers extract starch granules from the kernels of common dent corn p. 477, and then treat them with acid and/or with microbial or malt enzymes to develop a sweet syrup that is then clarified, decolorized, and evaporated to the desired concentration.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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