Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Flavor
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Maple Syrup
- Technologies
- Product Families
- Product Ingredients
Pure Organic Maple Syrup.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Flavor
- Robust or Strong Maple Flavor
- Physical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
- Mineral Profile
- Typical Vitamin Profile
- Appearance
Dark brown viscous liquid with “good uniform color, good flavor and odor. It is free from cloudiness, turbidity, sediment and is clean” (from USDA Agricultural MS grading regulations).
| Value | Units | Test Method / Conditions | |
| Light Transmission (Tc) | 25 - 50 | % | — |
| Value | Units | Test Method / Conditions | |
| Brix Density ( 68°F) | 66 - 68 | — | — |
| Water Activity | 0.87 - 0.88 | — | — |
| pH Value | 5 - 6.5 | % | — |
| Value | Units | Test Method / Conditions | |
| Yeasts | max. 5 | CFU/g | — |
| Molds | max. 5 | CFU/g | — |
| Aerobic mesophilic bacteria | max. 150 | CFU/g | — |
| Bacillus cereus | max. 25 | CFU/g | — |
| Total Coliforms | max. 10 | CFU/g | — |
| Staphylococcus aureus | max. 10 | CFU/g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 270 | Calories/100g | — |
| Carbohydrates Content | 66.89 | g/100g | — |
| Total Fiber Content | 0 | g/100g | — |
| Total Sugars | 59.92 | g/100g | — |
| Total Fat Content | 0.035 | g/100g | — |
| Saturated Fat Content | 0.007 | g/100g | — |
| Monounsaturated Fat Content | 0.011 | g/100g | — |
| Polyunsaturated Fat Content | 0.017 | g/100g | — |
| Trans Fat | 0 | g/100g | — |
| Protein Content | 0.04 | g/100g | — |
| Water/Moisture Content | 32.15 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Ash Content | 0.71 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Sodium Content | 12 | mg/100g | — |
| Calcium Content | 73 | mg/100g | — |
| Iron Content | 0.11 | mg/100g | — |
| Potassium Content | 225 | mg/100g | — |
| Thiamine B1 | 0.066 | mg/100g | — |
| Riboflavin B2 | 1.27 | mg/100g | — |
| Magnesium Content | 21 | mg/100g | — |
| Niacin B3 | 0.081 | mg/100g | — |
| Folate | 0 | mg/100g | — |
| Folic Acid | 0 | mg/100g | — |
| Total Sugar Alcohols | 0 | g/100g | — |
| Zinc Content | 0.7 | mg/100g | — |
| Manganese Content | 2.3 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Vitamin D Content | 0 | mg/100g | — |
| Vitamin A Content | 0 | mg/100g | — |
| Vitamin C Content | 0 | mg/100g | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Chemical Properties
Pure maple syrup consists primarily of sugars - 90 to 100% sucrose and 0 to 10% fructose/glucose. Other chemical components of maple syrup include amino acids, proteins, organic acids and trace levels of vitamins. A large amount of mineral material has been found dissolved in maple syrup with potassium and calcium being the most prevalent.
Minerals ppm Potassium 1300-3900 Calcium 400-2800 Magnesium 12-360 Manganese 2-220 Sodium 0-6 Phosphorus 79-183 Zinc 0-90 Copper 0-2 Tin 0-33 Lead 0-0.25 Cadmium <0.02 Source: Perkins, Van den Berg (2009). Maple Syrup-Production, Composition, Chemistry and Sensory Characteristics. Advances in Food and Nutrition Research, Vol 56.
Component Quantity Sucrose 68.00% Glucose 0.43% Fructose 0.30% Water 31.70% Malic acid 0.47% Fumaric acid 0.004 Calcium 775mg/L Magnesium 167mg/L Potassium 2026mg/L Source: North American Maple Syrup Producers Manual, 2nd ed,; Bulletin 856, The Ohio State University Agricultural Extension, Columbus, Ohio, 2006: Appendix 2.
Storage & Handling
- Shelf Life
- 3 years (In Glass), 2 years (in Plastic)
- Method of Storage and Distribution
- Sealed bottles can be stored at ambient (about 60°F - 75°F) temperatures.
- Refrigerate after opening (40 - 45°F).
- Long Term Storage: Keep in a cool, dry place. Freezing will not harm syrup.