Search results
Results from the WOW.Com Content Network
Buckley's Original Mixture is a cough syrup invented in 1919 in Toronto, Ontario, Canada, [citation needed] and still produced as of 2024.Noted for the strongly unpleasant taste referenced by the brand's slogan, its ingredients include ammonium carbonate, potassium bicarbonate, camphor, menthol, Canada balsam (Abies balsamea), sodium cyclamate, pine needle oil, and a tincture of capsicum. [3]
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [ 8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water. Oleo saccharum – A syrup made from the oil of citrus peels.
Pinus lambertiana. Douglas. Natural range of Pinus lambertiana. Pinus lambertiana (commonly known as the sugar pine or sugar cone pine) is the tallest and most massive pine tree, and has the longest cones of any conifer. The species name lambertiana was given by the Scottish botanist David Douglas, who named the tree in honour of the English ...
Maple syrup is another essential food staple of the Eastern Woodlands peoples. Tree sap is collected from sugar maple trees during the beginning of springtime when the nights are still cold. [15] Birch bark containers are used in the process of making maple syrup, maple cakes, maple sugar, and maple taffy.
Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the ...
High-fructose corn syrup ( HFCS ), also known as glucose–fructose, isoglucose and glucose–fructose syrup, [1] [2] is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of ...
Maple syrup is a 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 processed by heating ...
Agave syrup – very high in fructose and sweeter than honey [ 1] Arabinose [ 2] Barbados sugar [ 1] Barley malt syrup, barley malt [ 1] – around 65% maltose and 30% complex carbohydrate. Barley sugar – similar to hard caramel. Beet sugar [ 1] – made from sugar beets, contains a high concentration of sucrose. Birch syrup – around 42-54% ...