Syrup-an alternative to honey and crystal sugar?
When browsing the bio-corner of DM I stumbled upon syrup. It is touted as an alternative to honey and crystal sugar. Since I did not know him until then and just wanted to try something new, I have struck spontaneously despite the fairly high price of almost €4 for 350g. In addition, I recently bought agave syrup and compared both varieties. What could convince me more in the end, you'll learn after a brief introduction.
Facts about Syrup
Syrup comes from Japan and is known there under the name "Kome Mizuame". It almost looks like honey and is also much more viscous than agave syrup. It also tastes slightly malty-caramel and is not as sweet as honey or agave syrup. This syrup is produced by boiling and fermenting water and flour. The whole thing happens without the addition of other (chemical) substances.
The list of ingredients is more than manageable with the variety that I have selected: Organic rice (93%), water
Without sorbitol or other sugar substitutes, without artificial sweeteners, without artificial aromas, without preservatives, purely herbal.
The nutritional information per 100g also looks very passable:
Calorific value: 1322/kj/316kcal
Fat: 0, 1g, of which saturated fatty acids 0, 04g
Carbohydrates: 77, 8g, sugar 59, 2g
Protein: 0, 5g
Salt: 0, 1g
Compared with sugar, this syrup is considerably better. For example, it contains less glucose, but more magnesium, potassium, or calcium. Moreover, it has almost 100 kcal less on 100g than ordinary sugar.
Very well suited for Fructoseintoleranz and other food intolerances
Syrup is vegan and free of gluten, because of its herbal composition of course also of lactose (why you have to write something like that always on the pack?) and contains only the lowest percentages of fructose and is therefore very suitable for Food intolerances such as fructose-Malabsorption and Fructoseintoleranz as well as in a Sorbitintoleranz. The label on the back also says the following:
Frusano syrup is derived from gluten organic flour by fermentation and heat (no chemical processes).
Syrup contains mainly glucose (grape sugar) and Maltrose (malt sugar) and only the smallest quantities of fructose (fruit sugar and sucrose (granulated sugar).
I have each one bottle of organic syrup and organic agave syrup at home. While the agave syrup reminds me very strongly of the Natreen sweetener that my sister had to use as a child because of her diabetes, the syrup tastes much better for me, even if it is less sweet. I will use the agave syrup but I will not buy it anymore, but the syrup is sure to get a fixed place in my closet. Syrup as an alternative sweetener, I can therefore strongly recommend.
However, one must also say that the shelf life of just under one year seems to be quite short. Honey is basically unlimited shelf life, whether the syrup can become bad at some point, I can not say yet.
Who likes tea or coffee sweet and without changing taste, should probably also stay better with crystal sugar or cane sugar, because honey, syrup etc. Distort the taste of tea or coffee by its own taste.
By the way, there is also a syrup-almond spread as a tasty alternative to Nutella & Co.
Do you want to buy syrup? Then just look here *
* Affiliate Link: The advertised products do not cost you a penny, but I may receive a small commission to cover the costs of the blog.