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– 10 sweet facts about maple syrup that you probably didn’t know | Dished

The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process. In a g amount, maple syrup provides calories and is composed of 32 percent water by weight, 67 percent carbohydrates 90 percent of which are sugars , and no appreciable protein or fat table.

Maple syrup is generally low in overall micronutrient content, although manganese and riboflavin are at high levels along with moderate amounts of zinc and calcium right table. It also contains trace amounts of amino acids which increase in content as sap flow occurs. Maple syrup contains a wide variety of polyphenols and volatile organic compounds , including vanillin , hydroxybutanone , lignans , propionaldehyde , and numerous organic acids.

One author described maple syrup as “a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour — hints of caramel with overtones of toffee will not do — and a rare colour, amber set alight. Maple flavour is, well, maple flavour, uniquely different from any other. These flavours are divided into 13 families: vanilla , burnt, milky, fruity, floral, spicy, foreign deterioration or fermentation , foreign environment , maple, confectionery, plant herbaceous , plant forest, humus or cereals , and plant ligneous.

Maple syrup and its various artificial imitations are widely used as toppings for pancakes , waffles , and French toast in North America. They can also be used to flavour a variety of foods, including fritters , ice cream , hot cereal , fresh fruit , bacon , and sausages.

It is also used as sweetener for granola , applesauce , baked beans , candied sweet potatoes , winter squash , cakes, pies, breads, tea, coffee, and hot toddies. In these syrups, the primary ingredient is most often high-fructose corn syrup flavoured with sotolon ; they have little genuine maple content, and are usually thickened above the viscosity of maple syrup.

Imitation syrups are generally cheaper than maple syrup, with less natural flavour. In , maple syrup producers from nine US states petitioned the Food and Drug Administration FDA to regulate labeling of products containing maple syrup or using the word “maple” in manufactured products, indicating that imitation maple products contained insignificant amounts of natural maple syrup.

Maple products are considered emblematic of Canada, and are frequently sold in tourist shops and airports as souvenirs from Canada. The sugar maple’s leaf has come to symbolize Canada, and is depicted on the country’s flag. Maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years before the war because most cane sugar and molasses were produced by Southern slaves.

From Wikipedia, the free encyclopedia. Syrup made from the sap of maple trees. Bottled maple syrup. Cookbook: Maple syrup Media: Maple syrup. See also: Food grading. Archived from the original on 18 May Retrieved 21 May BBC News.

Archived from the original on 6 June Canadian Food Inspection Agency. Archived from the original on 1 December Retrieved 9 December Understanding Food: Principles and Preparation. Cengage Learning. ISBN Archived from the original on 2 March Maple Syrup Colors The flavor and color of maple syrup develop during the boiling of the initially colorless sap.

Government standards Elsevier’s Dictionary of Trees. Elsevier Science. Plants Database. United States Department of Agriculture. Retrieved 15 September Retrieved 10 December Iowa State University. Archived PDF from the original on 29 August Retrieved 21 October Retrieved 16 September Retrieved 18 September Archived PDF from the original on 14 June US Department of Agriculture.

Retrieved 15 May The Globe and Mail. Archived from the original on 11 January Retrieved 12 December Food and Agriculture Organization of the United Nations. Cornell University. Michigan Maple Syrup Association. Archived from the original on 25 May Retrieved 20 November Maple sugaring among the Abenaki and Wabanki peoples Report.

Sweet maple. Chapters Publishing Ltd. Ohio State University. Maple Digest. Archived from the original PDF on 29 December Retrieved 21 September Modern Farmer. Archived from the original on 26 January Retrieved 20 January Agricultural and Forest Meteorology. Bibcode : AgFM.. Maple Syrup Digest : 8. Journal of Chemical Education. Bibcode : JChEd.. Archived from the original on 23 November Retrieved 18 October Journal of Food Engineering.

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Archived from the original on 6 November Retrieved 20 September Archived from the original PDF on 20 June Retrieved 20 June Statistics Canada. June Archived from the original on 3 June Archived from the original on 4 March Retrieved 22 September National Post. Archived from the original on 10 May Retrieved 18 May Financial Post. Archived from the original on 8 May Retrieved 13 June Maple Syrup Archived from the original PDF on 12 December Retrieved 12 July Tohoku Journal of Agricultural Research.

Hadong Journal. Archived from the original on 2 April Legislative Services Branch. Retrieved 17 July Canada Gazette. Retrieved 13 December Retrieved 14 September Government of Canada. Retrieved 9 August International Maple Syrup Institute.

Archived from the original on 1 March Retrieved 10 March Archived from the original on 8 February On food and cooking: the science and lore of the kitchen 2nd ed. Very Maple Syrup. Celestial Arts. Archived from the original on 28 August Retrieved 27 March Ontario Maple Syrup Producers Association. Archived from the original on 6 September Archived from the original on 13 August Retrieved 12 August Vermont Maple Syrup.

Archived from the original on 7 March Maple Syrup Digest : 12— Archived from the original PDF on 10 August Retrieved 16 October ISSN PMC Retrieved 23 September Journal of Agricultural and Food Chemistry. Food Research International. Houghton Mifflin Harcourt. Maple syrup season is one of the many reasons Canadians look forward to spring. In February through April, as temperatures begin to rise, sap begins running in the maple trees.

Here are five facts you might not know about Canadian Maple Syrup. Canada produces 85 per cent of the world’s maple syrup, often referred to as liquid gold. Why Canada? Freezing nights and warm days are needed for the maple sap to flow properly, and Eastern North America has the ideal climate. Back in , the organization established a maple syrup reserve to keep syrup in stock and ensure a constant supply for national and international markets even in years when there was a bad harvest.

One site is about the size of five football fields and can store 94, barrels. During the summer of , the QMSP realized that more than 9, barrels of syrup stored in their warehouse in St-Louis-de-Blandford had been emptied and the syrup replaced by water. Over the course of the ensuing police investigation, 20 people were arrested. Early French colonists learned about collecting maple sap from these Indigenous communities. The first accounts of settlers producing maple sugar comes from the late s.

Today, many maple syrup producers and festivals — such as Sucrerie De La Montagne — replicate the original process during celebrations to mark the sugaring-off season. After drilling holes into the maple trees and fitting them with wooden spouts, sap is collected in buckets.

It might be sweet and delicious, but maple syrup also contains 54 beneficial compounds and is an unexpected source of essential minerals , including calcium, zinc, magnesium and potassium.

The unique polyphenol, quebecol, is found in maple syrup. A diet rich in polyphenols, which is found in fruit, green tea and red wine, is believed to reduce inflammation and support a healthy immune system.