Golden syrup

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/golden-syrup

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the chemical composition?Primarily a mixture of glucose and fructose (inverted sugar) with residual sucrose
2. What is the year of commercial introduction?1885
3. How is golden syrup made?It is made by breaking down sugar (sucrose) with a mild acid or enzyme. This creates a liquid that is mostly glucose and fructose and has a golden color from caramelization.
4. Why does golden syrup stay liquid and not crystallize?The mix of glucose and fructose keeps the syrup from forming sugar crystals, so it stays smooth and can be poured into desserts.

Disaccharide: A sugar composed of two monosaccharide units, such as sucrose (glucose + fructose).
Monosaccharide: A simple sugar that is the basic building block of carbohydrates, like glucose and fructose.
Hygroscopicity: The ability of a substance to attract and hold water molecules from the surrounding environment.
Caramelization: The browning of sugar, a process used for flavor and color development in food.