and baked beans are examples Cane molasses is usually but unpredictably acidic; its pH varies between and neutral 7, so it can sometimes react with baking soda and produce leavening carbon dioxide in baked goods Thanks to its invert sugars, it helps retain moisture in foods And a variety of components contribute to a general antioxidant capacity, which helps slow the development of off-flavors Cane and Sorghum Syrups Cane syrups may be produced directly from cane juice at sugar factories, or from raw sugar at refineries They generally contain a combination of sucrose (25–30%) and invert sugars (50%), are golden to medium brown in color, and have a mild flavor with caramel, butterscotch, and leafy aromas Louisiana cane syrups were traditionally made from whole cane juice, concentrated and clarified The same basic product, with about half of its sucrose inverted by acid or enzymes, is now sometimes called “high-test molasses.” It has been heated less, and so has a more aromatic, less bitter flavor than true molasses “Golden syrup” is a refinery syrup made from raw sugar, filtered through charcoal to give it a characteristic light, crystal-clear appearance and delicate flavor Cane syrups offer more character (though also a more intense sweetness) than corn syrup in such dishes as pecan pie Sorghum syrup is made in small quantities in the American South and Midwest from the stalk juice of sweet sorghum, specialized varieties of a cereal plant normally grown for its grain (Sorghum bicolor, p 482) Sorghum syrup is mainly sucrose, and has a distinctive pungency Fruit Syrups: Ancient Saba, Modern Fruit Sweeteners In Europe, the original sweet syrups were ... in the American South and Midwest from the stalk juice of sweet sorghum, specialized varieties of a cereal plant normally grown for its grain (Sorghum bicolor, p 482) Sorghum syrup is mainly sucrose, and has a distinctive... appearance and delicate flavor Cane syrups offer more character (though also a more intense sweetness) than corn syrup in such dishes as pecan pie Sorghum syrup is made in small quantities in the American South and Midwest from the. ..inverted by acid or enzymes, is now sometimes called “high-test molasses.” It has been heated less, and so has a more aromatic, less bitter flavor than true molasses “Golden syrup” is a refinery syrup