03/03/2024
The # 1 question we get every year what do you guys add to the syrup to give it color? Answer: Nothing FUN FACT: stay with us on this one, it's very lengthy but we think you will enjoy. Despite a wide range of color all syrup is produced the same way, that is, boiling the sap until enough water has evaporated to reach maple syrup's correct density of 66.9% brix. So then how does the same production process yield different colored syrup? It all has to do with the condition of the sap. The coloring of the syrup is affected by several factors and each factor can influence another--- it gets complex to say the least. The ph of the boiling sap, sugar concentration, types of sugars in the sap, length of boiling time, the outside temperature, and even microbial activity all play a role in syrup color. The most common form of sugar in sap is sucrose, a stable form of sugar. Once sap is outside of the tree the sucrose molecules are exposed to naturally occurring bacteria and yeast that break down sucrose sugars into simpler fructose and glucose sugars. The warmer the air and sap temperatures, the more active the microbes, the more sucrose gets converted. These sugars go through what is known as the Millard reaction or "browning" process while sucrose doesn't. The bacteria and yeast are killed during the boiling process. Millard reactions are the same reactions that browns the crust of baked bread or gives french fries that golden color. They also provide the coloring for maple syrup. The more glucose and fructose sugars in the boiling sap and the longer the sap boils the darker the syrup will be. Sap with a low ph also breaks down sucrose, resulting in more glucose and fructose. The higher the sugar content, the shorter the boiling time. When the sap is exposed for less time in the pan, there is less time for browning resulting in a lighter color of syrup. Finally, golden syrup is a product that has had very little microbial activity because of lower temperatures. As the season goes on, temperatures build, sugar content in the sap declines, microbial activity increases and the syrup color darkens. Despite the long explanation of these complex processes and unknowns producing the colors of maple syrup, one fact is certain... there is a color of maple syrup out there for you while also impressing everyone with your knowledge of Millard reaction.
