Maple sugar and syrup

Nowadays, maple sugar and syrup are rather a treat and a luxury, but for the Indians and colonists they were important and abundant. Production of maple sugar increased in the colonies until about 1860, when cane sugar began to take its place. But, even today, about 1 million gal (3.8 million liters) of maple syrup, plus 1 million lb (0.45 million kg) of maple sugar are produced in the United States every... 

Other sweeteners, such as dextrose, glucose syrups, honey, maple sugar and syrup, and edible molasses, have been available in the United States for many years. However, only dextrose and glucose syrup have been produced and distributed in substantial quantities in the United States (and many other countries, particularly western Europe) as alternative or supplemental sweeteners. 

The collection of maple sap and its conversion to syrup or sugar illustrate many of the principles covered in this chapter. Moreover, in northern New England, making maple syrup is an interesting way to spend the month of March (Figure A), which separates midwinter from "mud season."... 

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

In addition to changes in collection and processing, the product itself has also changed. Presently, most maple is made into and marketed as syrup (liquid), with much smaller sales of maple sugar, cream, or candy than was historically the case. 

FIGURE 4.6 Changes in temperature (A), sugar content (B), pH (C), conductivity (D) and light transmittance (E) at different stages of thermal processing from maple sap to syrup. 

Maple candy, maple block or cake sugar, loose maple sugar (Indian sugar), and other types of maple products are made by boiling syrup to different densities followed by pouring into molds, pans, or grinding to a... 

Maple syrup and maple sugar are often used as flavoring agents in commercial and retail cooking. When added as an ingredient, typically a dark and strong tasting syrup will be used. Maple can add a distinctive flavor to foods, and is also often used as a humectant in some recipes. 

Other naturally occurring sweeteners include palm sugars, maple sugar, honey, and agave syrups (composed of about 90% fructose). 

Maple syrup and maple sugar from juice of Acer saccharium maple trees contains 98% saccharides, 80-98% of which is sucrose. 

Jones giveB the following remedial measures concerning the difficulties in the manufacturing of high grade maple syrup and maple sugar ... 

Roasted coffee dried milk cheese dried fmits oils and fats maple products com syrups and sugars Vacuum oven... 

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