Organic Pure Maple Syrup - Anderson's - Flavoring Agent

Identification & Functionality

Country of Origin: United States of America (USA)
Flavor: Maple
Flavor Family: Herb Flavors
Ingredient Name: Maple Syrup
Ingredient Origin: Natural Origin
Food Ingredients Functions: Flavoring Agent,
Nutritive Sweetener,
Sauce & Topping,
Whole Food Ingredient
Ingredients: Maple Syrup
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Sweeteners & Syrups
Food Ingredients — Whole Foods, Extracts & Premixes
Alternates & Replacements
Product Ingredients: Pure Organic Maple Syrup.

Features & Benefits

Labeling Claims: Additive-free,
Allergen-free,
Kosher,
Natural,
Naturally Derived,
Non-GMO,
Organic,
Preservative-free,
Trans fat-free
Food Ingredients Features: High Purity,
Imparts Flavor,
Sweet taste

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Liquor & Spirits,
Tea, Cocoa & Coffee
Food & Nutrition — Food
Bakery,
Cereals & Snacks,
Confectionery,
Dairy,
Desserts & Fruit Preparations,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition — Nutrition & Well Being
Functional Foods,
Sports Nutrition
Food & Nutrition Applications: Alcoholic Beverages,
Breakfast Cereals,
Cereal Bars,
Confectionery Products,
Dessert Toppings,
Desserts,
Glazings,
Ice Cream,
Marinade,
Nutritional Bars,
Sauces,
Snacks,
Sports Nutrition

Properties

Physical Form: Liquid
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
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	-

Regulatory & 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.

Organic Pure Maple Syrup - Grade A Dark with Robust Taste