maple syrup

Maple syrup is a natural product primarily composed of concentrated sap from certain species of maple trees. It is a viscous, amber-colored syrup well-known for its characteristic caramellic flavor profile. This syrup, referenced under synonyms like "maple-sap products, syrups" or "maple sirup," is widely recognized as a natural sweetening agent within culinary contexts. The syrup's chemical identity is recorded in public databases such as PubChem. Typically, it is derived by boiling down the concentrated sap extracted during the maple tree's tapping season. Maple syrup finds extensive use in food and beverage formulation as an ingredient offering distinct aromatic and taste properties.

Maple syrup occurs naturally as the sap extracted from several maple species, primarily the sugar maple. The sap is harvested seasonally, usually in early spring, and then concentrated through heating to produce the syrup. This distinctive syrup is utilized predominantly as a flavoring agent and food additive, valued for its sweet, caramellic notes. Its culinary applications range from use as a table syrup to an ingredient in confections, baked goods, and sauces. Regulatory frameworks, such as FEMA (US), recognize maple syrup within flavoring agent categories, guiding permissible use levels in various formulations.

Maple syrup is a water-soluble, viscous liquid with a characteristic amber hue and caramellic taste. Its solubility in water facilitates easy incorporation into aqueous food systems. The syrup’s physicochemical properties influence its performance as a sweetener and flavoring agent, especially its ability to blend uniformly without precipitation. These attributes contribute to its versatility in formulations requiring sweetening combined with distinctive aromatic profile. The physicochemical stability under typical storage conditions supports its widespread culinary and industrial utility.

Pubchem (sid):

135332398

FDA Listing of Food Additive Status:

View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents, food additives
Recommendation for maple syrup usage levels up to:
	not for fragrance use.

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0008029810