syrup

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syrup

a liquid medicine containing a sugar solution for flavouring or preservation
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Syrup

 

a concentrated solution of a sugar such as sucrose, glucose, fructose, or maltose or combinations of them in water or fruit juice. Syrups are clear, viscous liquids; those made with fruit juice have an aroma of fruit. The caloric content of syrups is about 10 megajoules per kg (245–246 kilocalories per 100 g), and the sugar content varies from 40 to 80 percent. Water-based syrups with a sugar content of 30 to 60 percent are used in the making of jam, canned fruit, and confectionery. Fruit syrups are used to make individual servings of carbonated and still beverages.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.