Sugar, beet maple

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. 

Fresh plant juices, such as those from sugar beet, sugar cane, and sugar maple, are normally colorless if obtained sterile and protected from... 

Due to the wide differences in the price of maple and sugars from other origins, there is a considerable incentive for adulteration. The simplest is the addition of cane, com, or beet sugar to maple syrup. A great deal of research has been conducted on this problem. 

C HgOe, Mr 176.13, prisms, mp. 166 °C, sublimation. P. is formed in sugar beets and sugar maple by reduction of citric acid, on the technical scale by reduction of aconitic acid. P. esters with fatty alcohols belong to the so-called inverse fats. 

This is the sugar of the sugar-cane and sugar-beet. It is present in the tissues and juices of many plants (carrot, beetroot, sweet fruits, sugar-maple juice, sugar-cane, etc.)... 

Monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, lactose, and maltose) are crystalline, water-soluble, sweet compounds, which are used for sweetening foods. They are found in fruits, honey, milk, maple syrup, sugarcane, and sugar beets, and are digestible without cooking. 

Sucrose is a naturally occurring carbohydrate, chiefly found in sugar cane and sugar beet but also found in many other plants, especially fruits. It also occurs in honey produced by bees and in the sap of the maple tree, in sorghum, and in certain date and palm trees. Its particular attribute is its sweetness. Al-... 

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... 

More recently, the carbon stable isotope ratio test (SIRA) has become an easy method to detect adulteration with cane and corn syrup (Carro et al, 1980). Because maple trees are C3 plants with a somewhat different photosynthetic pathway for carbon fixation, the ratio of 13C/12C in the sugar produced is different than cane or com. Maple has a 813C of approximately —24.5, whereas com and cane are closer to a 813C of —8 to —12. Thus, even a small addition of cane or corn syrup is readily detectable. Because beets are also C3 plants, the SIRA test is not able to detect adulteration with beet sugar. Improvement of the SIRA method is possible using malic acid as an internal standard (Tremblay and Paquin, 2007). 

Due to the inability to reliably detect beet sugar additions, the site-specific natural isotope fractionation nuclear magnetic resonance (SNIF-NMR) method used widely in the wine industry was adapted for the maple industry (Martin et al., 1996). This method determines the site specific isotope concentrations of organic compounds by nuclear magnetic resonance of ethanol fermented from the suspect sample. 

The field inoculation of rye with Claviceps can be achieved by using an artificial spore suspension similar to natural honey dew suspension. A sterilized solution of 34 to 66 percent beet sugar is most effective. Maple syrup, corn syrup and honey all proved ineffective. 

The coupling of SNIF-NMR with stable isotope ratio analysis/mass spectrometry has been the basis of a method for detection of adulteration of maple syrup with beet, cane, or com sugar.192 Adulteration of mustard oil by the addition of synthetic allyl isothiocyanate, its major component, is of economic interest, and therefore a combined NMR and mass spectrometry method was developed, enabling the distinction between the natural and the synthetic compound, as well as the determination of the geographical origin of natural mustard oils.193 Similar methods have been used for the analysis of flavourings such as vanilla flavour (vanillin and p-hydroxybenzaldehyde),194195 benzaldehyde,196 and others.197... 

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. 

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

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