Course:FNH200/2011w Team16 MapleSyrup
Introduction
Maple syrup is of great cultural significance to Canada. According to the legends and stories passed down the Native American families, production of maple syrup was discovered by them long before the introduction of English, French, Dutch and German colonists.[1].
Glass bottles of real maple syrup are often sold at airports and souvenirs shops for tourists as gifts to bring home. Approximately 85% of the world’s maple syrup can be attributed to the red, black and sugar maple trees of the major producing Canadian provinces of Quebec, Ontario, New Brunswick and Nova Scotia [2]. Although cane sugar replaced maple syrup’s role as Canada’s standard sweetener after 1875, maple syrup is still widely used [2]. Its different variations (ex. maple candy, maple butter) are still used in cooking recipes and chosen as a topping, showing that maple syrup is still highly prevalent in Canada.
Production
Under cold climatic conditions, most maple (Acer) species store starch in their trunks and roots, after which the starch is converted to sugar, mainly sucrose (fructose and glucose), which rises in the sap in the spring. For commercial use, the sap of sugar, black and red maple is used to produce maple syrup. [1].
Maple producers drill small holes into the stems of maple trees that have reached a certain diameter or 10 to 12 inches at breast height and collect the xylem sap into a container via a spout. Trees are tapped no more than once a year, and are known to produce sweeter sap as the season progresses from winter to spring.[1]. The major form of structural carbohydrate forms in maple is starch, and such soluble sugars tend to increase in content during the winter and early spring as a natural phenomenon due to temperature changes. [3]
Sap is collected into galvanized or aluminum buckets or plastic bags, which are periodically emptied up to several times daily during the season. Sap is then transported to the processing site. Another method is to build a network of plastic tubing in a downhill manner for the sap to be collected into a holding tank, most commonly located at the site of sap processing into syrup, so that producers are not required to visit each tree for collection during the season. In more modern tubing installations, an evacuating pump is used to modify the pressure gradient between the inside of the stem and the ambient air inside the tubing in order to encourage a higher sap flow rate and sap yield. A well-designed and operated vacuum tubing system may reach 25 gallons per tap each season, which is equivalent to 0.6 gallon of syrup.
How It Is Made
Processing
Sap is a perishable product, and it must be processed in a timely manner post-collection to eliminate the risk of microbial contamination and the reduction in syrup quality.[4] Processing involves filtering and UV-sterilization to minimize microbial contamination, and concentration of sap into syrup through the means of evaporation and reverse osmosis followed by heating. When extracted from the tree trunk, the sap is colourless, flavourless and high in bacterial content. [1]. The result of the brown colour and flavour sensed by our taste buds in maple syrup are attributed to the Maillard Browning Reaction. The Maillard browning reaction involves amino acids, reducing sugars and heat.[5] The bacteria feed on the bonds that hold the sucrose together, splitting it into the reducing sugars of glucose and fructose, thereby satisfying the condition for the Maillard browning reaction to occur.[1].
A contemporary maple syrup evaporator allows the sap to follow a continuous path from the sap inlet through the pan sections to the syrup drawoff. Heat is applied under the entire surface of an evaporator until the sap reaches a slightly lower density than of finished product, and is processed to final density in a separate finishing pan. Further evaporated syrup is then filtered to be of clear product, through a wool or synthetic cone filter in smaller operations; modern commercial operations utilize a pressure filter made of diatomaceous earth.[1] The syrup is then stored in barrels made of stainless or galvanized steel, epoxy lined steel or plastic, before being reheated and ready for retail packaging.
Grades
Grading of maple syrup is in place to inform consumers of quality and consistency of the product. All maple syrup must be graded in Canada before hitting the shelves of grocery stores. The grading system varies between countries; in both Canada and the United States, the grading system is based upon how much light can be transmitted or pass through the product.[6] In Canada, products are listed as: Canada No.1, Canada No.2, and Canada No.3. If the product has been imported they must be labelled as: Grade No.1, Grade No.2, and Grade No.3 and must state the country of origin. [7] However, some products are listed as Canada No.1, 2, or 3 even if they are imported, but only after completing a grading process, being re-packaged or processed by a registered establishment. [7] In the United States, grading consists of only two categories: Grade A and Grade B. Grade A is divided into light/fancy, medium amber and dark amber.
According to the Canadian Maple Product Regulations, maple syrup may only be graded if the following reasons are complied with:
- the syrup is produced exclusively by the concentration of maple sap or by the dilution or solution of a maple product, other than maple sap, in potable water
- the syrup is clean, wholesome and edible
- there are no defects or deterioration affecting the products edibility, appearance or shipping quality
- it is classed by colour and;
- it has minimum soluble solids content of 66% as determined by a refractometer or hydrometer at 20°C [8]
Appearance & Flavour
One may wonder what is the difference between grades of maple syrup. The primary differences are based on colour, colour class and flavour. There are variations of colours of maple syrup in one grade category. In the image on the left, the categories of syrup are based on the American names. Classification of colour depends on the percentage of light which is transmitted through the syrup.
Canada No. 1
- No. 1 syrup must be free of fermentation, uniform in colour and free from any cloudiness[8].
- This grade has the largest variety in colour and can be Extra Light, Light or Medium[7].
- Extra Light cannot have less than 75.0% of light transmission and consists of a delicate maple flavour, usually made early in the season when the weather is the coldest. Extra Light is most often used for pancakes and maple candies[9] [7].
- Light has less than 75.0% light transmission but not less than 60.5%. It is similar to Extra Light in that its flavour is mild and is popular on pancakes and waffles[7].
- Medium has less than 60.5% light transmission but not less than 44.0%. This grade has a stronger maple flavour than Light and Extra Light and is often used in baking[9][7].
Canada No. 2
- No. 2 syrup must be free of fermentation, uniform in colour and free from any cloudiness[8].
- This grade is generally Amber in colour.
- Amber has less than 44% light transmission but not less than 27.0%. Amber grade has a stronger flavour than Canada No. 1 and is usually used in cooking and baking, although it can still be used for table syrup for people who prefer full flavoured syrup[9] [7].
Canada No. 3
- The darkest of the grades, Canada No. 3 resembles a deep mahogany shade.
- Any of the colouring combinations from Canada No. 2 and Canada No. 1 can be combined with Canada No. 3 syrup[7].
- A Dark colour class is represented by 27% or less light transmission of the product[7].
- Canada No. 3 tends to have a trace of a caramel, buddy or sappy taste and predominately used for cooking and baking due to its strong maple taste[8][9].
Importing and Exporting Maple Syrup
To import maple syrup in Canada, it must meet standard labeling (common name, net quantity, name and address of supplier, list of ingredients, nutritional facts table, durable life date, and bilingual labeling) and grade regulations, meaning that it meets standard quality expectations. To export maple syrup, it must meet the standards depending on the country. The production of maple syrup is only limited to places where weather conditions are suitable for maple trees to grow. Canada and some parts of the United States are the largest producers of maple syrup in the world. It is not common for Canada to import maple syrup from other countries. Japan is the second largest importer of Canadian maple syrup. There has also been a strain on the maple syrup industry lately due to global warming. The warming climates has caused manufacturers to tap the trees earlier than usual. Some manufacturers has also claimed that the amount of syrup tapped decreased over the last few years.
Labeling and Packaging
Label Requirements
The Canadian Food Inspection Agency is responsible for labeling and packaging regulation and the labeling and packaging requirements are outlined in the Consumer Packaging and Labelling Act and Regulations.[10]
The following label components are required for all imported, exported and inter-provincially traded maple syrup products[11]:
| Requirement | Description/Example |
|---|---|
| Bilingual | All required information must be in both French and English |
| Common Name | Required if and when the food product complies with compositional standards
Maple Syrup: "syrup obtained by the concentration of maple sap or by the dilution or solution of a maple product, other than maple sap, in potable water" [11] Pure maple syrup is a single ingredient food so its common name is also considered the ingredients list |
| Nutrition Facts Table[12] | Information includes: calories, fat, cholesterol, sodium, carbohydrate, protein, vitamins A and C, calcium and iron |
| Net Quantity Declaration | Standardized container sizes: 250 ml or less (whole number), 375ml, 500 ml, 540 ml (19fl. oz.), 750 ml, 1 L, 1.5L, whole number multiples of 1L |
| Grade | Canada No. 1, Canada No. 2, Canada No. 3 |
| Colour | Extra Light, Light, Medium, Amber, Dark |
| Name and Address | Name, city, province and postal code of the responsible party (manufacturer/producer)
Contact information of one of the following:
|
| Country of Origin | Canada |
Packaging
Unopened pure maple syrup can have a shelf life of over one year if stored properly in cool and dry conditions. [10] In order to minimize the loss in quality during long term storage, maple syrup is stored in plastic or glass containers. Spoilage or a decrease in quality can occur due to oxidation of maple syrup and compared to plastic, glass is more able to prevent the gas exchange necessary for oxidation. While glass is more expensive than plastic, it is the ideal material used to store maple syrup.[13]
Trends and Usage
In Japan, the trend of consuming maple syrup has boomed within the last ten years. It is believed that maple syrup is more “natural” than table sugar, and the aroma of maple syrup is highly appreciated by food critics. Maple syrup is consumed as an alternative to sugar, especially when drinking coffee. Maple syrup hard candies, maple syrup flavored Kit-Kats, and cookies are some of the many examples that are being produced. The majority of maple syrup consumers are people in their middle-ages. [14]
Imitation Syrup vs. Real Maple Syrup
Imitation syrup is a popular substitute for real maple syrup due to its mass production and, subsequently, lower cost. Because maple sap is only collected in early spring, pure maple syrup cannot be as a widely produced and is therefore a timely and expensive process [1]. The finished, pure product usually contains maple syrup as its sole ingredient [1]. Conversely, high fructose corn syrup is usually the main ingredient in imitation syrup and it often contains food colouring and artificial flavours [15] [16] . While higher grades of real maple syrup are light and thin, imitation syrups are advertised as ‘rich’ and ‘thick’ to appeal to consumers [1]. Imitation syrups provide no nutritional benefits, as they are composed mainly of sugar and do not contain any vitamins or minerals [17]. On the other hand, manganese, zinc, and traces of calcium, riboflavin, pantothenic acid, potassium and magnesium are present in real maple syrup [1]. Furthermore, many beneficial compounds made by maple trees, called bioactive phytochemicals, are found in maple syrup and help neutralize free radicals that may be harmful to our cells [17]. Since imitation syrups cannot be exclusively labelled ‘Maple Syrup’ on its packaging in Canada, it is possible for consumers to differentiate between the two products [7].
Price and Taste Comparison
Results from a survey conducted by the staff of Cook’s Illustrated, an American cooking magazine, regarding the taste and price of real maple syrup compared to imitation syrup suggest that there is a general difference between the two products [18]. Some of the findings are displayed in the table below:
| Imitation syrup brand | Price per ounce | Descriptions from consumers |
|---|---|---|
| Aunt Jemima Original Syrup | $0.15 [18] | "fake, viscious corn syrup", "straightforward corn syrup laced with maple", "honey and vanilla notes" [18] |
| Kellogg's Eggo Original Syrup | $0.15 [18] | "very sugary", "slightly plastic", "nice, toasted sweetness", "where's the maple?"[18] |
| Mrs. Butterworth's Original Syrup | $0.15[18] | "melted candy", "sweet, thick, vile", "what a maple-flavored Life Saver would taste like"[18] |
| Real maple syrup brand | Price per ounce | Descriptions from consumers |
|---|---|---|
| Camp Maple Syrup (Grade A Dark Amber) | $1.00[18] | "clean", "mild", "light maple flavour"[18] |
| Maple Grove Farms Pure Maple Syrup (Grade A Dark Amber) | $0.62[18] | "potent", "good earthy, mapley notes","not too thick or thin"[18] |
| Spring Tree Pure Maple Syrup (Grade A Dark Amber) | $0.72[18] | "good maple flavor, with thin consistency", "light body and a slight burned taste", "sweet, natural"[18] |
Variations of Imitation Syrup
A possible advantage of imitation syrup would be its many variations that may meet the desires of more consumers. For example, Aunt Jemima® offers these different versions on their syrups: Original Syrup, Lite Syrup (contains half the calories of the Original syrup) and Butter Rich Syrup [15]. Furthermore, Maple Grove Farms® offers Fruit-Flavoured Syrups and Sugar Free Syrups [16]. Their sugar-free varieties are sweetened with the low calorie sweetner sorbitol and the non-caloric sweetener sucralose [16] [19]. Both sugars do not increase blood glucose or insulin levels and therefore may be appealing to diabetic or consumers conscious of their sugar intake [19].
Other Alternatives to Maple Syrup
In addition to variations of imitation syrup, there are also other alternatives available on the market to accommodate different needs such as people with specific dietary restrictions or people on calorie intake / glycemic index watch. Some alternatives also go better with certain foods depending on what you are making. Here are some pros and cons on the different choices.
| Alternatives | What is it? | Pros / Cons | Calories/Table Spoon [20] |
|---|---|---|---|
| Honey | Made by bees through the process of regurgitation using nectar from flowers | Contains dietary fiber, no fats, no cholesterol, significant source of vitamin C [21]. | 60 |
| Grain Syrup | Grains sprout to produce enzymes that convert starches into sugar, then mixed with water to extract the sugary syrup; eg. barley malt syrup, brown rice syrup [20] | very good yeast food, perfect for light and flavorful homemade bread; less sweet than other sweeteners, might end up using more than otherwise [20] | 60 |
| Molasses | By-product of the processing of sugar cane, sugar beets or grapes into sugar | a rich source of calcium, magnesium, potassium, and iron [22]; has a robust bittersweet flavor, creates the distinctive taste in gingerbread and baked beans recipes. | 50 |
| Agave Nectar | Natural sweetener derived from various agave species eg. rainbow agave, blue agave | Vegan substitute; sweeter than other alternatives so even though contains the same amount of calories, using less would achieve the same sweetness level and thus help reduce calorie intake; relatively lower glycemic index (19 compared to 54 for Maple Syrup and 35 for pure honey [23]. | 60 |
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 [Perkins, T.D., & Van den Berg, A.K. (2009). Maple syrup- production, composition, chemistry, and sensory characteristics. Advances in Food and Nutrition Research, 56, 101-143]
- ↑ 2.0 2.1 [Agriculture and Agri-Food Canada. (2011). Canadian maple syrup . Retrieved from http://www.ats.agr.gc.ca/pro/4689-eng.htm
- ↑ [Cortes, P. M. and Sinclair, T. R. (1965). The role of osmotic potential in spring sap flow of mature sugar maple trees (Acer saccharum Marsh). J. Exp. Bot. 36, 12–24]
- ↑ [Chan, J. (2012). Lesson 5:Perishable Foods. [Lecture notes]. Retrieved from https://www.elearning.ubc.ca]
- ↑ [Chan, J. (2012). Lesson 2:Chemical and Physical Properties of Food [Lecture notes]. Retrieved from https://www.elearning.ubc.ca]
- ↑ [Maple Syrup Grading.(2011). Retrieved from http://www.maplesyrupworld.com/pages/Maple-Syrup-Grading.html].
- ↑ 7.0 7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 [Canadian Food Inspection Agency.(2011).13.3 Grades for Maple Syrup Retrieved from http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml].
- ↑ 8.0 8.1 8.2 8.3 [Department of Justice Canada. (2012).Maple Products Regulations Retrieved from http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._289/page-2.html#h-6]
- ↑ 9.0 9.1 9.2 9.3 [Chu, M. (2004). Maple Syrup Grades. Cooking for Engineers. Retrieved from http://www.cookingforengineers.com/article/16/Maple-Syrup-Grades]
- ↑ 10.0 10.1 [Chan, J. (2012). Lesson 4: Food Standards, Regulations and Guides - Food Additives. [Lecture notes]. Retrieved from https://www.elearning.ubc.ca] Cite error: Invalid
<ref>tag; name "packaging 1" defined multiple times with different content - ↑ 11.0 11.1 [Canadian Food Inspection Agency. (2011). Chapter 13 - Labelling of Maple Products Retrieved from http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml]
- ↑ [Canadian Food Inspection Agency. (2011). Chapter 2: Basic Labelling Requirements - Sections 2.1-2.9 Retrieved from http://www.inspection.gc.ca/english/fssa/labeti/guide/ch2e.shtml]
- ↑ [UVM Libraries and the Agriculture Network Information Center. (2011). Frequently Asked Questions (FAQ) Retrieved from library.uvm.edu/maple/faq/]
- ↑ [Agriculture and Agri-Food Canada. (2010). Consumer Trends Honey and Maple Syrup In Japan. Retrieved from http://www.ats-sea.agr.gc.ca/asi/5594-eng.htm]
- ↑ 15.0 15.1 [Aunt Jemima. (2012). Syrups. Retrieved from http://www.auntjemima.com/aj_products/syrups/].
- ↑ 16.0 16.1 16.2 [Maple Grove Farms of Vermont. 2012. Our products: syrups. Retrieved from http://www.maplegrove.com/content_products.asp?g=3].
- ↑ 17.0 17.1 [Livestrong. (2011).Which is healthier: real maple syrup or fake. Retrieved from http://www.livestrong.com/article/335116-which-is-healthier-real-maple-syrup-or-fake/].
- ↑ 18.00 18.01 18.02 18.03 18.04 18.05 18.06 18.07 18.08 18.09 18.10 18.11 18.12 [Cook`s Illustrated. (2009). Maple and pancake syrup. Retrieved from http://www.cooksillustrated.com/tastetests/results.asp?docid=18253]
- ↑ 19.0 19.1 Chan, J. (2012).Lesson 3: Fat and sugar substitutes- sensory perception of food [Lecture notes]. Retrieved from https://www.elearning.ubc.ca.
- ↑ 20.0 20.1 20.2 [Discover Good Nutrition. (2011).Honey, Maple Syrup or Agave.. Retrieved from http://www.discovergoodnutrition.com/index.php/2011/08/honey-maple-syrup-or-agave-all-sugars-are-pretty-much-the-same/].
- ↑ [Livestrong. (2011).Nutrition of Pure Maple Syrup vs. Honey. Retrieved from http://www.livestrong.com/article/412144-nutrition-of-pure-maple-syrup-vs-honey/].
- ↑ [World's Healthiest Foods. (2012).Blackstrap molasses. Retrieved from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=118#safetyissues/].
- ↑ [The University of Sydney. (2011).Glycemic Index. Retrieved from http://www.glycemicindex.com/].