Abstract
Summary Apple syrup has been found to be a good source of the simple sugars: levulose, dextrose, and sucrose. Its iron content (about 10 mg. per 100 c.c.) has been shown to be readily available in the correction of anemia in test animals (albino rats). The apple syrup has been found to be stable and bacteria-free when prepared from apple juice by evaporation under vacuum at 140° F. For use in infant feeding formulas the crude apple syrup has to be partly neutralized to a pH of about 5.0. The vitamin C content has been shown to be relatively stable, losing about 33 per cent of its strength in six months, when the apple juice is stored at room temperature, and 25 per cent when stored at refrigerator temperature. Added vitamin C shows approximately the same rate of stability.
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