Maple sirup

Ahom, m. maple, -holz, n. maple(wood). -melasse,/. maple sirup, -salt, m. maple sap. -sSure, /, aceric acid, -zucker, m. maple sugar. 

The following substances have been added to culture media to increase the yields of dextran raw beet sugar or molasses,80 commercial maple sirup,1 yeast extract,81 magnesium and ammonium sulfates,82 tomato juice,8,81 calcium carbonate,3 and a water extract of waste sugarrefining charcoal (probably containing materials related to the vitamin B complex).88... 

O Caramel-like O Roasted chicory root O Reminiscent of roasted chicory root with an unmistakable undertone of maple sirup... 

Naghski, J. and Willits, C. O. (1957). Maple sirup. XI. Relationship between the type and origin of reducing sugars in sap and the color and flavor of maple sirup. J. Food Sci. 22, 567-571. 

Helrich K. 1990. 964.1 Formaldehyde in maple sirup Spectrophotometric method. In Helrich K, ed. Official methods of analysis of the Association of Official Analytical Chemists. Arlington, VA Association of Official Analytical Chemists, Inc., 1037-1038. 

Sugar (cane or beet) Molasses Refiners sirup Cane sirup Maple sugar Maple sirup Sorghum sirup... 

Bruce, B. A., and Turner, A. 1952. Permanent glass color standards for maple sirup and honey. J. Opt. Soe. Amer. 42, 881. 

Willets C O, Hills C H 1976 Maple sirup producers manual. US Dept Agr, Agr Handbook No. 134... 

A bout 70 farm products of varying carbohydrate content furnish over 90% of all the raw materials for over 2000 varieties of confections. This paper is limited to the sweeteners used in confections, which on a dry basis are practically pure carbohydrates. Common sweeteners used in confections are refined crystalline cane or beet sugar, brown sugars, liquid sugars, corn sirup, dextrose, sorbitol, starches, molasses, honey, and maple sugar. 

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