Description
A sweet syrup and crystalline sugar derived from the sap of the date palm through controlled boiling and evaporation.
Technical
The process concentrates sucrose, glucose, and fructose by evaporating water at 100–130 °C, then induces caramelization at 120–130 °C to develop brown pigments and flavor compounds. Controlled cooling allows sucrose crystallization, while excessive heating generates furans such as HMF, reducing nutritional value.
Science
Primary Reaction
Evaporation and caramelization of sugars
Sensory Profile
Aroma ()
sweetcarameltoffeefruitywarmmolasses-likehoneyednuttyspicedearthy