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Testing for Invert Sugar in Maple Syrup

Invert sugar content of syrup determines how well the syrup will crystalize when making value-added products. This article explains how to conduct that test.

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Author(s):
Dole, Sumner
Publication:
Maple Syrup Digest
Date:
February 1, 2002
Publisher:
North American Maple Syrup Council
Topics:
Syrup Production
Tags:
Invert sugar, value-added
Type:
Practical Skills
Format:
article

Maple Research.org

North American Maple Syrup Council

© 2002 North American Maple Syrup Council, contact us

Funding for this project was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG167, awarded to the University of Vermont Proctor Maple Research Center. The contents are solely the responsibility of the contributors and do not necessarily represent the official views of the USDA.