Syrups - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 157

table 6.5 Nutrition proile of Map le Syrup

Nutritional Ingredients, Vitamins,
and Minerals

Nutritional Value per 100 g rDa (%)

Energy 1.1 kJ

Carbohydrates 67.1 g

Sugars 595 g

Dietary iber 0.0 g

Fat 0.2 g

protein 0.0 g

Thiamine (vitamin B1) 0.005 mg 0

Ribolavin (vitamin B2) 0.010 mg 1

Niacin (vitamin B3) 0.030 mg 0

pantothenic acid (vitamin B5) 0.035 mg 1

Vitamin B6 0.002 mg 0

potassium 204 mg 4

Calcium 67 mg 7

Magnesium 14 mg 4

Zinc 4.2 mg 42

Manganese 3.30 mg 165

phosphorous 2 mg 0

Iron 1.20 mg 10

Source: united States Department of Agriculture, Maple Syrup: production, price and
Value, 2000-2004, u.S. and Canadian provinces, 2010.
Note: RDA: Recommended Daily Allowance.

BritishculinaryexpertDeliaSmithhasdescribedmaplesyrupasauniquesweetener,differentfrom
anyother,smoothandsilkyintexture,andwithatastehintingcarameltocoffee(Werner2011).Maple
syrupapplicationsvaryandincludeproducts,suchasapplesauce,bakedgoods,candies,cakes,breads,
andteas,andmaplesyrupisusedasareplacementforotherlavoring(e.g.,forhoneyinwine).Finally,
labelinglawsintheUnitedStatesprohibitthename“maple”onimitationmaplesyrups,andCanadian
lawsallowonlysyrupwithadensityof66Brixtobemarketedasmaplesyrup.

6.4 rICe SYrUp

Ricesyrupisanaturalproductmadeenzymaticallyfromwhite,brown,and/orcertiiedorganic
rice.Accordingtoitsapplication,ricesyrupisclassiiedintothefollowingcategories,withaDE
rangingfrom26to70:

• Whitericesyrup(WRS)isatraditionalproductilteredlightlytoproduceatranslucentsyrupwith

alightbutterlavor.

• Clariiedwhitericesyrup(CWRS)isaclearambersyrupproducedbyfurtheriltrationtoalow-

lavor-proileproductfordelicatelylavoredand/orfrozenapplications.

• BRSisatraditionalsyrupmadefrombrownriceilteredlightlytoanopaquesyrupwithabutterylavor.

• Clariiedbrownricesyrup(CBRS)isagolden-coloredproductproducedbyfurtheriltrationtoa

lowerlavorproileandpreferredinnonfatproductformulationsasalow-conversionsyrup(26DE).

• Organic rice syrup (ORS) is a syrup made from organically grown white or brown rice with the

sameclarityandDErangesasthenonorganiccertiiedones.

AtypicalcompositionofricesyrupanditscarbohydrateproileareshowninTables6.6and6.7.
Theviscosityofvariousricesyrupsshowsdifferentpatternsat60%solids(Brix)andabove,andit