Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Maple Syrup
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Product Background
Maple syrup has been used as a sweetener in North America since the very earliest people groups lived in the northeastern region. By the 17th century, European settlers and traders also began harvesting maple products. Since then, the syrup making process has evolved into a seamless production of silky smooth sweetener.
Typically, maple syrup is made from the xylem sap of maple trees, including sugar maple, red maple, or black maple.
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
Packaging & Availability
- Available Grades
Maple syrup is produced in two grades:
- Grade A
- Processing Grade.
Grade A is further divided in four, color-coded classes:
Golden, Amber, Dark, and Very Dark. Usually, Golden Syrup posses a delicate taste while Amber is rich. Dark Syrup is robust. Very Dark possess the strongest flavoring. Processing Grade syrup is often used in food products but is not permitted for retail sale.
In the early maple syrup season, the golden (lighter colored) syrup is produced. As the season progresses, the maple syrup becomes darker and stronger in flavor.
- Packaging Information
Maple syrup can be ordered in totes, drums, or pails.