Syrups are aqueous solutions of sugars or starch hydrolysates, ranging from simple sucrose syrups through glucose and fructose syrups to flavoured beverage syrups which may be diluted to prepare drinks such as soft drinks. They are concentrated enough to resist microbial spoilage through low water activity, though dilute or contaminated syrups can ferment. In industry they sweeten, add body, control crystallization in confectionery, and carry flavours and colours. Their handling demands care with viscosity, crystallization, and hygiene, since a spoiled syrup can contaminate everything it touches.