| abstract |
An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25 DEG C. and has qualities comparable to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present. |