Abstract
Palm sap sugar is a natural sweetener made from sap/nectar collected from the flowers of several species of palm tree. This sugar has been used as a traditional and an alternative sweetener in the South-east and South Asian regions. In these regions, the species of palm tree are found in abundance, with Indonesia and the Philippines being the largest palm sap sugar producers in the world. This sugar is widely used as sweetener for beverages and foods. It does not only provide the sweetness to the products, but also develop their colour, aroma, and taste. In this review, sugar production (composition, factors influencing the quality of sap/nectar), processing, composition, aroma profile, factors influencing the quality, health benefit and potency of palm sap sugar is discussed.
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