**History and Branding:**
– Abram Lyle acquired the Glebe Sugar Refinery in Greenock in 1863.
– Charles Eastick formulated the refined sugar recipe in 1883.
– The golden syrup product was marketed in 1885.
– The branding and packaging of Lyles Golden Syrup is recognized as the oldest.
– Lyles business merged with Tate in 1921 to become Tate & Lyle.
– Oldest branding references and historical significance.
**Production and Manufacturing:**
– Golden syrups are less likely to crystallize than pure sucrose syrup.
– About 25% less golden syrup is needed for the same sweetness as white sugar.
– Most golden syrups are produced by inverting refiners return syrup.
– Refiners syrup is used to loosen dried molasses on raw sugar crystals.
– Manufacturing details and processes involved in golden syrup production.
**Home-made and Commercial Production:**
– Golden syrup can be made at home using water, sugar, and citric acid.
– Caramelization and inversion of sucrose to fructose and glucose occur during the process.
– Homemade golden syrup may contain additional chemicals from caramelization.
– Beet sugar can be used to produce an equivalent golden syrup product.
– Spent refiners return syrup is sold for golden syrup production.
– Commercial processes and ingredients used in golden syrup production.
**Availability and Distribution:**
– Golden syrup is widely available worldwide from sugar cane or sugar beet.
– Lyles Golden Syrup is a well-known UK brand made by American Sugar Refining.
– Different brands are available in various countries like South Africa, Australia, New Zealand, and Canada.
– King brand syrup in the US is often grouped with table syrups like maple syrup.
– Distribution channels and popular brands of golden syrup in different regions.
**Properties and Media Coverage:**
– Newtonian fluid with specific density and viscosity.
– Useful in experimental fluid dynamics.
– Cheap, transparent, and non-toxic properties.
– Media coverage and references related to golden syrup.
– References to golden syrup in various media outlets and publications.
Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts. It has an appearance and consistency similar to honey, and is often used as a substitute where honey is unavailable.
 Golden syrup's characteristic amber colour | |
| Alternative names | Light treacle |
|---|---|
| Place of origin | England |
| Main ingredients | Refined sugar cane or sugar beet juice |
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle (as well as cane syrup found in the southern US, such as Steen's cane syrup), has a richer colour and a strong, distinctive flavour.
Golden syrup was first formulated by the chemists Charles Eastick and his brother John Joseph Eastick at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, Newham, London; their product was first canned and sold in 1885.