Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties

Abstract

Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrate maple sap to ultra-high °Brix reaching up to 40 °Brix. The aim of this study is to evaluate the effect of this ultra-high concentration of sap on the composition, the properties and the cost of corresponding maple syrup. Results showed some differences in chemical composition and properties between syrups produced from low and ultra-high concentration of sap. Syrups produced from ultra-high °Brix concentrated sap had lower concentrations of potassium and polyphenols, a lighter color and distinctive flavor. This was mainly observed when no modification were applied to the heating pattern in the evaporator pans. However, syrups produced by modulation of the heating pattern in the evaporator had color, flavor and taste similar to control syrups. These results demonstrate that syrups with comparable sensory properties can be obtained from low and ultra-high concentrated sap by adjusting the heating time depending on the initial °Brix. The concentration process to ultra high °Brix allows for a concomitant reduction of the production costs and a modulation of syrup quality. • Maple syrup with standard characteristics can be produced from various high levels of °Brix sap concentrates. • Syrups produced from ultra-high Brix concentrate could have lower content of some components and a lighter color. • Choice of high concentration level and modulation heating conditions are critical for producing standard syrup. • Boiling time affect the browning degree of maple syrup. • Concentration maple sap to ultra-high °Brix is beneficial for reducing time and cost of maple syrup production.