is a sugar substitute, sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. is added to to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some are produced in a very similar fashion to corn syrup and are very similar in taste.
Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup
which consists mainly of maltose.
The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric acid, hydrochloric, sulfuric acid, sulfuric or nitric acid, nitric acids,
to make glucose syrup. If done by the first method, the final product, known as , is considered more flavorful than the acid version.
See also
*Barley malt syrup
*Corn syrup
* List of syrups
References
External links
*
{{Sugar
Sugar substitutes
Wagashi
