What About Pure
Maple Syrup?
Pure maple syrup has been a
Canadian tradition for generations, and its popularity has grown with today's
trend toward a healthier, nutritious diet. Pure Maple syrup contains fewer
calories and a higher concentration of minerals than honey. As one of the
wonders of the world, this liquid gold, with its characteristic earthy sweet
taste is an excellent alternative to white sugar, brown sugar, honey, molasses,
or corn syrup.
Our Pure maple syrup is a natural product with no additives, chemicals,
preservatives or coloring agents. The process of creating our pure maple syrup
begins with tapping (piercing) the tree, which allows the sap to run out
freely. In the springtime, when the temperatures warm up, there is water in the
trunk and roots. The heat promotes the expansion of this water and creates
pressure inside the tree. The sugar maple then transforms starch, built up
during the tree’s growth, into sugar.
The switch between cold nights, where temperatures fall below zero, and days
where temperatures rise above zero, favours the flow of sap which is
transported through our modern and cost effective tubing system to tap the
trees, which is connected to the sugar stations.The sap is collected and pumped
to our sugar house where it is concentrated using reverse osmosis equipment
that separates sugar and water molecules. The concentrated sap is then boiled
in our large evaporators to become pure maple syrup.
Pure maple syrup is sweet - and we're not just
talking about flavor. Pure maple syrup, as an excellent source of manganese, a
good source of zinc, amino acids, proteins, organic acids and vitamins in
variable quantities, can also be sweet for your health. The trace mineral
manganese is an essential cofactor in a number of enzymes important in energy
production and antioxidant defenses.
For example, the key oxidative, which disarms free radicals requires manganese.
60ml of pure maple syrup supplies 100% of the daily value for this very
important trace mineral. Pure maple syrup is a good sweetner to use if you are
trying to protect the health of your heart. The zinc supplied by pure maple
syrup, in addition to acting as an antioxidant, has other functions that can
decrease the progression of atherosclerosis.
Additionally, studies have found that in adults deficient in manganese, the
other trace mineral amply supplied in pure maple syrup, the level of HDL (the
good cholesterol) is decreased. Zinc and Manganese are also important allies in
the immune system. Many types of immune cells appear to depend upon zinc for
optional function. Particularly in children, researchers have studied the
effects of zinc deficiency (and zinc supplementation) on their immune response
and their number of white blood cells. In addition to the role played by zinc,
the manganese in pure maple syrup is important since, as a component of the
antioxidant SOD, it helps lessen inflammation, thus supporting healing.
Also, real healthy men use pure maple syrup. Pure maple syrup may help to
support reproductive health and provides special benefits for men. Zinc is
concentrated more highly in the prostate than in any other human tissue, and
low levels of zinc is a mineral in this gland relate to a higher risk for
prostate cancer. In fact, zinc is a mineral used therapeutically by healthcare
practitioners to help reduce prostate size. Manganese may also play a role in
supporting men's health since, as a catalyst in the synthesis of fatty acids
and cholesterol, it also participates in the production of sex hormones, thus
helping to maintain reproductive health.
It takes 40 liters of maple water to obtain
one liter of maple syrup. Maple syrup is defined its sugar: 66 degrees Brix
which represents the sugar density. (The Brix degree is the weight in grams of
dry substance contained in 100 grams of a solution in distilled water).
Making Maple Terroir
Pure Maple Syrup
The clear sap has a 2 to 3 percent sugar
content on the average, although some trees can produce up to 6 percent sugar
content. Production can be unpredictable, depending on the tree itself and
weather patterns. The rest is water which must be removed to concentrate the
sweetness into syrup. In the old days, this was done by boiling to evaporate
the water or freezing (the water rises to the top and freezes while the sweet,
concentrated syrup sinks to the bottom). Today's innovations include reverse
osmosis for removal of the majority of the water before boiling, but most pure
maple syrup is still made by simply boiling the water out by use of an
evaporator. The resulting concentrated syrup is filtered to remove impurities.
The sap becomes syrup when it
reaches 7 to 7.1 degrees above the boiling point of water. Since the boiling
point of water varies with elevation, the actual benchmark temperature will
vary depending on the location of the sugarmaking establishment. Experienced
sugarmakers can tell by how the syrup sheets or aprons off the paddle. Specific
density is also a requirement and is measured with a hydrometer. The syrup must
reach standard density of 66.5 to 66.7 degrees Brix the scale used by
sugarmakers to measure the percentage of sugar in the syrup. Too low a density
produces a thin, runny syrup which is susceptible to fermentation and souring,
while syrup with a higher density runs the risk of crystallizing during
storage. It takes approximately 36 gallons of maple tree sap to make 1 gallon
of maple syrup.
Other maple products include
maple sugar, maple honey (thicker than syrup), and maple cream (almost as thick
as peanut butter) or maple butter (thick and spreadable).
Real Pure Maple Syrup
(Beware of imitations!)
You'll find many
imitation or maple-flavored products on the market, but the real thing is worth
the higher pricetag. By definition, pure maple syrup is syrup made by the
evaporation of maple sap or by the solution of maple sugar, and contains not
more than approximately 33 to 35 percent water. Imitation maple syrup, usually
sold as pancake syrup, must be labeled and generally is made of mostly corn
syrup with 2 or 3 percent of pure maple syrup. Some imitations may contain only
artificial maple extract. Pure maple syrup is three times as sweet as regular
table sugar, whereas maple sugar is twice as sweet. Also, watch out for certain
brands that have been flagged due to alterations of the structure of maple
syrup.
Nutrition and science
of maple syrup
Pure, natural and even
more!
Sugar, corn syrup, brown sugar
and maple syrup: all the same? Not exactly! Even though all four are sugaring
agents, maple syrup contains more vitamins and minerals then the other three.
Maple syrup contains significant
quantities of zinc, iron, potassium, calcium and magnesium and compounds found
in B Complex vitamins mostly thiamine. Also, 60 milliliters of maple syrup (1/4
cup) provide 100% of the daily recommended intake in manganese, 37% of the
intake in riboflavin and 18% of the intake in zinc. But that’s not all ! Recent
studies report that sap contains polyphenolic compounds (phenolic and flavonoid
acids) that have important antioxidant and organoleptic poperties.With this
wide nutrition range and its smooth sweet aroma, maple syrup adds value to your
meals … nutritional value!
Nutritional value
* Per 60
ml
(¼ cup, en % DV1)
|
Maple
Syrup
|
Honey
|
White
Sugar
|
Brown
Sugar
|
Manganese
|
100
|
3
|
0
|
9
|
Riboflavin
|
37
|
2
|
1
|
0
|
Zinc
|
18
|
2
|
0
|
1
|
Magnesium
|
7
|
1
|
0
|
7
|
Calcium
|
5
|
0
|
0
|
5
|
Potassium
|
5
|
1
|
0
|
6
|
Calories
|
217
|
261
|
196
|
211
|
1 DV : Daily value is the intake of
a given nutrient deemed as to fulfill the daily nutritional needs of most
individuals.
|
Element
|
Quantity
(50 ml)
|
Measurement
Unit
|
Percentage
of daily
intake recommended
|
Energy
|
173
|
Calories
|
-
|
Proteins
|
0
|
grams
|
-
|
Fat
|
0
|
grams
|
-
|
Carbohydrates
|
43
|
grams
|
-
|
Potassium
|
137
|
mg
|
3%
|
Calcium
|
43
|
mg
|
4%
|
Iron
|
0,7
|
mg
|
9%
|
Zinc
|
2,7
|
mg
|
25%
|
Magnesium
|
6,7
|
mg
|
2%
|
Thiamine
|
0,1
|
mg
|
8%
|
Riboflavine
|
0,03
|
mg
|
2%
|
Source: Health Canada,
Canadian file on nutritional elements, 2001
|
Classification
There exists two types of classification for
maple syrup. The classification of the federal Government and that of the
Provincial Government. The Quebec
sugar makers have the choice to conform to one or another of the regulations in
force.
Federal Classification
The Canadian Food Inspection Agency (CFIA)
controls the wholesomeness and quality of Canadian maple products and is
responsible for the “Federal” classification of maple syrup. This
classification has three categories of syrup.
The categories are:
Canada No. 1 (extra clear, clear,
medium)
Canada No. 2 (amber)
Canada No. 3 (dark)
Provincial
Classification
The Quebec Government
promulgated a regulation regarding the maple products which establishes 5
classes of color for maple syrup according to its clarity, its density and the
characteristic taste of maple, assuring that the product respects all the
standards of quality.
This classification is
obtained by determining the level of transmission of light of the maple
syrup. The degree of transmission of light of the maple syrup is obtained
by means of the optic method. This analysis technique requires a
spectrophotometer.
% of
Transmittance
|
Quebec
|
75.0 to 100
|
Extra Clear
|
60.5 to 74.9
|
Clear
|
44.0 to 60.4
|
Medium
|
27.0 to 43.9
|
Amber
|
Less than 27.0
|
Dark
|
Grading
Maple Syrup is divided, for commercial
purposes, into five different grades of color. Color is one of the chief
factors in grading maple syrup. The lighter the syrup, usually the more
delicately flavored."
"Government grading
stipulates that the syrup be maple-sap, free from foreign material, and of a
density of 66 degrees Brix hydrometer reading (66% sugar). It should possess a
characteristic maple flavor, should be clean, free from fermentation, and free
from damage caused by scorching, buddiness, any objectionable flavor or odor,
or any other means."
Storage of Pure Maple
syrup
Pure maple syrup should be kept in a cool,
dark place for up to three years until opened and then refrigerated after
opening where it will last for at least one year. Since pure maple syrup will
not freeze if properly made, the freezer is a good place to store it almost
indefinitely. Improperly stored maple syrup can grow harmful moldy toxins, in
which case you must toss it out. Bring the syrup to room temperature or warm it
before serving. The microwave works well for warming maple syrup. Use a
microwave-safe container and heat on high from 30 to 60 seconds per 1/2 cup,
depending on how cold it is and the power level of your microwave.
If you're planning
on using pure maple syrup in place of sugar in a baked recipe, use 3/4 cup pure
maple syrup for 1 cup of granulated sugar and reduce the dominant liquid in the
recipe by 3 Tablespoons for each cup of maple syrup used. Keep in mind that
using maple syrup in place of sugar will give a brownish tinge and also cause
the baked goods to brown more quickly. For substitution of maple syrup in
general cooking, use three-fourths the amount of maple syrup as sugar. When
substituting maple syrup for honey, use a one to one ratio.
Cooking with Pure
Maple Syrup
Although most are familiar with maple syrup as
a topper for pancakes, ice cream, donghnuts, yogurt or in sweet desserts, it
also has other applications in savory dishes and works particularly well with
vegetables. For example, believe it or not, pure maple syrup can be used as a
dip for dill pickles. Yes, dill pickles! Proponents of this intriguing
combination say the sweet and sour tastes compliment each other. Give it a try!
Conservation
Before it is opened, a maple syrup can or a
vacuum-tight bottle can be stored at room temperature for 3 years
minimum. Once opened it should be stored in the refrigerator to prevent
molding which will keep for 1 year minimum.
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