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A sugar maple tree. Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), [5] [6] the black maple (), [5] [7] and the red maple (), [5] [8] because of the high sugar content (roughly two to five per cent) in the sap of these species. [9]
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. [10] Once almost all the water has been boiled off, all that is left is a solid sugar. [10] By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. [11]
Acer saccharum, the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada and the eastern United States. [3] Sugar maple is best known for being the primary source of maple syrup and for its brightly colored fall foliage. [4]
Pure maple syrup is 66% sugar — a bit less sweet than honey, which is naturally about 80% sugar. One tablespoon contains the following, according to the U.S. Department of Agriculture : 52 calories
Discover how scientists and sugar makers employ innovative techniques to revolutionize maple syrup production and fortify the crop against climate change.
Compared to sugar, artificial sweeteners and sugar substitutes have fewer calories per gram and can be used in smaller quantities than sugar to deliver the same amount of sweetness.
Refiner's sugar, refiner's syrup [1] Ribose [2] Rice syrup [1] Rhamnose [2] Saccharose [1] Sorghum syrup [1] Sucrose [1] – often called white sugar, granulated sugar, or table sugar, is a disaccharide chemical that naturally contains glucose and fructose. Commercial products are made from sugarcane juice or sugar beet juice.
There are several different names for added sugars, including sugar, cane syrup, high fructose corn syrup, maple syrup, honey and agave to name a few. Added sugars have little nutritional value ...
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