Syrup in the context of "Table syrup"

When two fluid layers move relative to each other, a friction force develops between them and the slower layer acts to slow down the faster layer. This internal resistance to flow is described by the fluid property called viscosity, which reflects the internal stickiness of the fluid. In liquids, viscosity arises from cohesive molecular forces, while in gases it results from molecular collisions. Except for the case of superfluidity, there is no fluid with zero viscosity, and thus all fluid flows involve viscous effects to some degree.

For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. Viscosity is defined scientifically as a force multiplied by a time divided by an area. Thus its SI units are newton-seconds per metre squared, or pascal-seconds.

A stroopwafel (Dutch pronunciation: [ˈstroːpˌʋaːfəl] ; lit. 'syrup waffle') is a thin, round biscuit made from two layers of sweet baked dough held together by syrup filling. First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands.

Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose.

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources.

Cake is a baker's confectionery usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. A fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).

There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad). Another "salad" containing fruit is a jello salad, with its many variations. A fruit cocktail is well-defined in the US to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. Fruit salad may also be canned (with larger pieces of fruit than a cocktail).

The J.M. Smucker Company, also known as Smucker's, is an American manufacturer of food and beverage products. Headquartered in Orrville, Ohio, the company was founded in 1897 as a maker of apple butter. J.M. Smucker currently has three major business units: consumer foods, pet foods, and coffee. Its flagship brand, Smucker's, produces fruit preserves, peanut butter, syrups, frozen crustless sandwiches, and ice cream toppings.

Among J.M. Smucker's other food and coffee brands are Bick's Pickle, Café Bustelo, Carnation Milk (Canada), Crosse & Blackwell, Dunkin', Five Roses (Canada), Folgers, Golden Temple (Canada), Jif, Knott's Berry Farm, Laura Scudder's, Robin Hood (Canada), Santa Cruz Organic, and Smucker's Uncrustables. Pet food brands include Meow Mix and Milk-Bone, among others. In 2023, Smuckers acquired Hostess Brands, the makers of Twinkies, in a $5.6 billion cash and stock deal. Listed on the New York Stock Exchange (ticker symbol: SJM), J.M. Smucker ranks 426th on the Fortune 500, with an estimated 2022 market value of $14.6 billion.

Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first made by the Indigenous people of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States.

Inverted sugar syrup is a syrup mixture of the monosaccharides glucose and fructose, made by splitting the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar. Splitting is completed through hydrolytic saccharification.