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Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties

Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrate maple sap to ultra-high °Brix reaching up to 40 °Brix. The aim of this study is to evaluate the effect of this ultra-high concentration of sap on the composition, the properties and the cost of corresponding maple syrup. Results showed some differences in chemical composition and properties between syrups produced from low and ultra-high concentration of sap. Syrups produced from ultra-high °Brix concentrated sap had lower concentrations of potassium and polyphenols, a lighter color and distinctive flavor. This was mainly observed when no modification were applied to the heating pattern in the evaporator pans. However, syrups produced by modulation of the heating pattern in the evaporator had color, flavor and taste similar to control syrups. These results demonstrate that syrups with comparable sensory properties can be obtained from low and ultra-high concentrated sap by adjusting the heating time depending on the initial °Brix. The concentration process to ultra high °Brix allows for a concomitant reduction of the production costs and a modulation of syrup quality.

Publication:
Food Control
Date:
January 1, 2022

Sweet Talk: All Things Maple

The Cornell Maple Program presents Sweet Talk, with hosts, co-directors of CMP, Aaron Wightman and Adam Wild. Your hosts will present the latest research, news, and trends in the maple industry, with various guests including other maple researchers, industry experts, and local sugarmakers.

Date:
January 1, 2022

Sugar Maple Health & Climate Change 

There has been a lot of research over the years investigating the health and productivity of sugar maple in Vermont and the broader region. What do these findings tell us about how sugar maple might fair under a changing climate? Are there strategies that can be used to bolster the resilience of sugar maple?

Date:
December 8, 2021

Are Sweet Trees Actually Sweet? 

The Cornell Maple Program in Lake Placid, NY has been managing groves of sugar maples selected and propagated for having genetically sweeter sap for close to 40 years. Are these trees actually sweeter and how much sap do they produce? Recent sampling looked back over the plantation to test the heritability of sap sweetness. 

Date:
December 8, 2021

Welcoming Visitors in your Sugarhouse and Sugarbush 

Do you sell your maple products or give tours at your sugarhouse? Is your sugarbush open for hiking? Thinking about it, but not sure? Join us for a discussion about marketing, safety, liability, and other considerations. We’ll share information (and let you know how to get free signs) for Maple 100, Open Farm Week, and the new agritourism limited liability statute – and we’ll make time for a round robin about what would be most helpful for your sugaring operation. 

Date:
December 8, 2021

Maple Quality in the Marketplace Today 

250 maple containers of pure maple syrup were purchased online in 2020 and tested for density, color grade and flavor. Learn how many samples met the grading standards, how different testing instruments compare, the most common grading problems and some best practices to ensure high quality syrup reaches your customers.

Date:
December 8, 2021

Food Safety & Quality Issues in Maple

Pure maple syrup is generally considered a “low-risk” food in terms of food safety regulations and following good production practices can limit the risks even further. This presentation will cover food safety issues related to production, bottling and storage of pure maple syrup.

Date:
December 8, 2021

Yields from Early Tapping and Taphole “Rejuvenation” Strategies

Because the impacts on yields of early tapping strategies, with or without subsequent rejuvenation, are likely to be affected by weather conditions which can vary widely from year to year, controlled experiments over multiple years are required in order to more fully assess whether any of these strategies result in greater yields than tapholes made during the standard spring sap flow period, or whether any increases in yield would be sufficient to compensate for the increased costs associated with implementing them. Thus, we conducted a multi-year, controlled experiment to assess the yields of several early tapping strategies, with and without subsequent rejuvenation, relative to the yields of standard spring tapholes.

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Date:
November 20, 2021

Gourmet Maple Marshmallows – A New Recipe & Guidelines

The Cornell Maple Program has been working on adapting gourmet marshmallow procedures for a recipe that uses maple as the only sweetener, and the results pack a lot of maple flavor.

Publication:
Maple News
Date:
November 18, 2021