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Dehydrated Maple Syrup
The author is indebted to L.D. Garrett, Project Leader, USDA, Forest Service for the opportunity to do this work under contract to the Northeastern Forest Experiment Station, Burlington, VT 05402.
The use of trade, firm or corporation names in this publication is for the convenience of the reader. Such use does not constitute an official endorsement or approval by the U.S. Dept. of Agriculture or the Forest Service of any product or service to the exclusion of others that may be suitable.
ABSTRACT
Selected grades of maple syrup (34% moisture) were dehydrated by two dissimilar methods. Differences in color and flavor of reconstituted dried products and the maple syrups from which they were derived were minimal. Moisture content, bulk density, hygroscopicity and ease of reconstitution of the dehydrated products showed minimal divergence from corresponding values for the table sugar used as a standard. Microscopic examination showed very different structures for table sugar and each of the two dehydrated products. This study of some important physical characteristics indicates that either of the dehydrated products would provide the maple industry with a new and useful product. The lower moisture content, greater weight per unit volume and method of continuous manufacture make the patent product preferable.