Editing Syrup (section)

=====Gomme syrup=====
''Gomme syrup'' (or ''gum syrup''; {{lang|fr|gomme}} is [[French language|French]] for "gum") is a boiled mixture of sugar and water, made with the highest ratio of sugar to water possible.<ref name="Embury1961"/> In old recipes, [[gum arabic]] is added,<ref name="Whitehead1903">{{Cite encyclopedia |title=Gum syrup |encyclopedia=The steward's handbook Part first– Hotel stewarding |last=Whitehead |first=Jessup |year=1903 |publisher=Whitehead & Co. |location=Chicago |url=https://babel.hathitrust.org/cgi/pt?id=uc1.$b31773&seq=349&q1=%22gum+syrup%22 |via=Hathitrust |orig-date=1889 |page=337 |hdl=2027/uc1.$b31773?urlappend=%3Bseq=349%3B |oclc=612420970}}</ref> in the belief that it prevents the sugar from crystallizing and adds a smooth texture.<ref name="Embury1961">{{Cite book |title=[[The Fine Art of Mixing Drinks]] |last=Embury |first=David A. |author-link=David A. Embury |publisher=Dolphin Books |year=1961 |edition=American |location=New York |page=100 |chapter=Sugar syrup |isbn=978-0-385-09683-6 |chapter-url=https://archive.org/details/fineartofmixingd0000embu/page/100/mode/1up?q=%22gum+syrup%22+gomme|via=Archive.org |oclc=4183957 |chapter-url-access=registration}}</ref> Some recipes omit the gum arabic,<ref name="Stuart1904">{{Cite encyclopedia |title=Gum syrup |encyclopedia=Stuart's fancy drinks and how to mix them |last=Stuart |first=Thomas |year=1904 |publisher=Excelsior publishing house |location=New York |url=https://www.loc.gov/resource/gdcmassbookdig.stuartsfancydrin00stua/?sp=72&st=text|via=Library of Congress |page=68 |lccn=06046581 |oclc=1157739680}}</ref> thus are just simple syrup, considering the gum undesired,<ref name="Embury1961"/> or to reduce cost.<ref name="OxfordSpirits2021">{{Cite encyclopedia |title=gum syrup |encyclopedia=The Oxford Companion to Spirits and Cocktails |last=Rowley |first=Matthew |year=2021 |publisher=Oxford University Press |location=New York |url=https://books.google.com/books?id=holNEAAAQBAJ&dq=%22gum%20syrup%22%20gomme&pg=PA339 |via=Google Books|url-access=limited |editor-last1=Wondrich |editor-first1=David |editor-last2=Rothbaum |editor-first2=Noah |page=339 |isbn=9780190670405}}</ref>

''Gomme syrup'' is an ingredient commonly used in [[mixed drinks]].<ref name="Embury1961"/>

In Japan, liquid sweeteners for [[iced coffee]] are called ''gum syrup'', although they are actually simple syrup which contains no gum arabic.<ref name="Oguma1968">{{Cite book |script-title=ja:喫茶店のメニューブック |last=Oguma<!--小熊--> |first=Tokio<!--辰夫 ときお[https://dl.ndl.go.jp/pid/2517173/1/185]--> |publisher=柴田書店 (Shibata Publishing Co.) |year=1968 |location=Tokyo, Japan |pages=53 |language=ja |trans-title=Cafe menu book |url=https://dl.ndl.go.jp/pid/2517173/1/36 |last2=Akado<!--赤土--> |first2=Ryoji<!--亮二--> |chapter=P-29 シュガー・シロップ |trans-chapter=P-29 Sugar syrup |doi=10.11501/2517173 |url-access=registration}}</ref> Ingredients vary by brand; some are [[glucose–fructose syrup]],<ref name="ALIC2015">{{Cite web |url=https://www.alic.go.jp/koho/mng01_000043.html |date=2015-01-06 |access-date=2024-02-27 |website=Agriculture & Livestock Industries Corporation |archive-url=https://web.archive.org/web/20221229025504/https://www.alic.go.jp/koho/mng01_000043.html |archive-date=2022-12-29 |url-status=live |language=ja |script-title=ja:でん粉からできる異性化糖 |trans-title=High-fructose syrup made from starch |quote=アイスコーヒーに加えるガムシロップなどで目にすることができます |trans-quote={{Interp|HFCS}} can be found in gum syrup added in iced coffee.}}</ref> some are sugar, or blends of both.<ref name="macaroni2015">{{Cite web |url=https://macaro-ni.jp/98819?page=3 |date=2021-04-23 |access-date=2024-02-26 |website=macaroni |author=Sakida Miki<!--さきだみき--> |archive-url=https://archive.today/20240226183233/https://macaro-ni.jp/98819?page=3 |archive-date=2024-02-26 |url-status=live |page=3 |language=ja |script-title=ja:ガムシロップのカロリーや糖質量はどれくらい？管理栄養士が砂糖との違いを解説 |trans-title=How much calories and saccharides in gum syrup?}}</ref>