Sorghum syrup
Sorghum syrup suppliers and sourcing guide
Sorghum syrup is made from the juice of sweet sorghum, a tall grass grown for its sugary stalks rather than its grain. The stalks are pressed soon after harvest, and the juice is skimmed, sometimes treated with enzymes to break down starch, and boiled down in open pans or evaporators to a thick amber syrup. It is mostly made by small and mid-size producers in the southern and midwestern United States and used in baking, sauces and glazes; it is sometimes called sorghum molasses, though it is not a by-product of sugar making.
- Category
- Sweeteners
- Also known as
- Sorghum sirup · Sweet sorghum syrup · Sorghum molasses · Sorghum vulgare syrup
- Facts checked
- November 2026
Forms and grades of sorghum syrup
Suppliers sell different products under the same name. Specify the one you need.
Pure sorghum syrup
Syrup made only from sorghum juice, ranging from light to dark depending on season, variety and cooking time.
Organic
Syrup from certified organic sorghum, offered by a smaller number of producers.
Bulk pails and drums
Syrup packed for manufacturing use, usually from one producer's season, with more lot variation than large-scale sweeteners.
Blended syrups
Sorghum combined with corn or cane syrup; these are a different product and must be named as blends.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Brix (soluble solids)
- Soluble solids by refractometer, checked against the minimum in 21 CFR 168.160 and the buyer's specification.
- Sugar profile
- Sucrose, glucose and fructose by HPLC, which affects sweetness and the tendency to crystallize.
- Residual starch
- Iodine test or enzymatic starch assay, since leftover starch causes haze and thickening.
- Color
- Color by absorbance or a color comparator, which varies widely between producers.
- Heavy metals
- Lead by ICP-MS, especially for syrup made in older pans or evaporators.
- Microbiology
- Yeast and mold counts, since lower-solids syrup can ferment.
Storage, lots and expiry
Storage and shelf life
Store sorghum syrup closed in a cool, dry place out of direct sun; it can crystallize in cold storage and darkens with heat and age. Keep opened containers sealed to prevent moisture pickup and yeast growth at the surface. Shelf life follows the producer's specification, with Brix, color and micro checked on older stock.
Lots and expiry dates
Color, flavor and sugar profile vary by producer, sorghum variety and season, so record Brix, color and the producer for each lot. Buy enough of one lot for a production run where flavor consistency matters, and keep retained samples for comparison.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 168.160 defines sorghum sirup as the liquid food derived by concentration and heat treatment of the juice of sorghum cane, containing not less than 74 percent by weight of soluble solids.
Source: ecfr.gov (opens in a new tab)21 CFR 168.160 sets the name of the food as "Sorghum sirup" or "Sorghum" and lists enzymes and anticrystallizing agents among its optional ingredients.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Sorghum syrup suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking sorghum syrup suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell sorghum syrup? Request a listingFrequently asked questions
What forms of sorghum syrup can brands buy?
Common forms include pure sorghum syrup, organic, bulk pails and drums and blended syrups. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for sorghum syrup include?
Expect brix (soluble solids), sugar profile, residual starch, color, heavy metals and microbiology, each with its method, specification and result for that lot.
How should sorghum syrup be stored?
Store sorghum syrup closed in a cool, dry place out of direct sun; it can crystallize in cold storage and darkens with heat and age. Keep opened containers sealed to prevent moisture pickup and yeast growth at the surface. Shelf life follows the producer's specification, with Brix, color and micro checked on older stock.
What is the regulatory status of sorghum syrup?
21 CFR 168.160 defines sorghum sirup as the liquid food derived by concentration and heat treatment of the juice of sorghum cane, containing not less than 74 percent by weight of soluble solids. 21 CFR 168.160 sets the name of the food as "Sorghum sirup" or "Sorghum" and lists enzymes and anticrystallizing agents among its optional ingredients.
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