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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), [3] [4] the black maple (), [3] [5] and the red maple (), [3] [6] because of the high sugar content (roughly two to five per cent) in the sap of these species. [7]
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]
IRMS is the official AOAC technique used for the average ratio 13 C/ 12 C (or δ 13 C) of sugars or ethanol, and the official CEN and OIV method for the 18O/16O in water. The SNIF-NMR method (Site-Specific Natural Isotope Fractionation studied by Nuclear Magnetic Resonance) is able to determine, to a high level of accuracy, the isotopic ratios ...
Discover how scientists and sugar makers employ innovative techniques to revolutionize maple syrup production and fortify the crop against climate change.
The sugar maple is one of the most important Canadian trees, being, with the black maple, the major source of sap for making maple syrup. [24] Other maple species can be used as a sap source for maple syrup, but some have lower sugar content and/or produce more cloudy syrup than these two. [24] In maple syrup production from Acer saccharum, the ...
In 1946, some maple syrup producers started using RO to remove water from sap before boiling the sap to syrup. RO allows about 75–90% of the water to be removed, reducing energy consumption and exposure of the syrup to high temperatures.
As the sap boils, the water is evaporated off and the syrup left behind. 40 litres (8.8 imp gal; 11 US gal) of maple sap are required to be boiled to produce only 1 litre (0.22 imp gal; 0.26 US gal) of pure syrup.
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