Editing Sugar beet (section)

=== Sugary syrup ===
[[File:Stroop_houten_lepel.jpeg|thumb|Traditional Dutch stroop and the bottled version]]
An unrefined sugary syrup can be produced directly from sugar beet. This thick, dark syrup is produced by cooking shredded sugar beet for several hours, then pressing the resulting mash and concentrating the juice produced until it has a consistency similar to that of [[honey]]. No other ingredients are used. 

In Germany, particularly the [[Rhineland]] area, and in the Netherlands, this sugar beet syrup (called ''Zuckerrüben-Sirup'' or ''Zapp'' in German, or ''Suikerstroop'' in Dutch) is used as a spread for sandwiches, as well as for sweetening sauces, cakes and desserts. Dutch people generally top their [[pancake]]s with stroop.

Suikerstroop made according to the Dutch tradition is a [[Traditional Speciality Guaranteed]] under EU and UK law.<ref>{{cite web|url=https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32018R0048|access-date=16 October 2021|title=Commission Implementing Regulation (EU) 2018/48 of 11 January 2018 entering a name in the register of traditional specialities guaranteed [Suikerstroop (TSG)]}}</ref> Commercially, if the syrup has a [[Dextrose equivalent|dextrose equivalency (DE)]] above 30, the product has to be [[hydrolysis|hydrolyzed]] and converted to a high-fructose syrup, much like [[high-fructose corn syrup]], or isoglucose syrup in the EU.