Method of making pure maple syrup substitute and the syrup produ

Details Method of making pure maple syrup substitute and the syrup produ Method of making pure maple syrup substitute and the syrup produ

1989-01-09

1990-07-03

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

A23L 109

Patent

active

049389890

ABSTRACT:
A pure maple syrup substitute. The syrup comprises white sugar (36.975-61.625% by weight and preferably 49.3% by weight); fructose and glucose (each in the range of 3.825-4.675% by weight, and preferably each 4.25% by weight); maple flavour (0.117-0.143% by weight, preferably 0.13% by weight); maple syrup (11.25-18.75% by weight and preferably 15.00% by weight); and water (balance). The syrup is prepared by heating the water and dissolving the white sugar. The temperature is then preferably lowered to about 75.degree. C. and the other ingredients are added with stirring until an homogeneous syrup is obtained. The syrup is virtually indistinguishable from natural maple syrup but is significantly less expensive.

REFERENCES:
patent: 187747 (1877-02-01), Blackwell
patent: 1037766 (1912-09-01), Hogan
patent: 2693420 (1954-11-01), Straub
patent: 2895833 (1959-07-01), Willits
patent: 3294552 (1966-12-01), Topalean
patent: 3615701 (1971-10-01), Goss
patent: 3878306 (1975-04-01), Garstick
patent: 4159210 (1979-06-01), Chen
patent: 4528205 (1985-07-01), Turrisi
Kander 1954 The New Settlement Cookbook Simon and Schuster New York p. 106.

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