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psparr
10-19-2016, 07:47 PM
Picked this up at the store today.
Says it contains maple syrup and invert maple syrup. http://uploads.tapatalk-cdn.com/20161019/857d8f27d700c0f02dbec7018f0bbb11.jpghttp://uploads.tapatalk-cdn.com/20161019/ea51df9a87ed502afd2bd3f2c2fa1b5e.jpghttp://uploads.tapatalk-cdn.com/20161019/a1344b926f746aa9acf0104277e58fcd.jpg
K.I. Joe
10-19-2016, 07:51 PM
3.47 for 8 ounces!!!
johnpma
10-19-2016, 08:30 PM
Is this the CA dollar working? $3.47??????
acafro
10-19-2016, 08:30 PM
What in the hell is invert syrup?

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psparr
10-19-2016, 09:32 PM
It was on the clearance rack. Just tried it. Now I know why.
Bucket Head
10-19-2016, 11:38 PM
Lol. Watch out for those little bright orange price tags!
maple maniac65
10-20-2016, 06:40 AM
It has been here once and the attorney general sent it back a crossed the border.
DrTimPerkins
10-20-2016, 09:40 AM
It is maple syrup to which the enzyme "invertase" has been added. This converts a portion of the sucrose (the predominant sugar in maple syrup) to invert sugars (glucose and fructose), which won't crystallize until the density is considerably higher, thus you can produce a very thick syrup. It is chemically different in some ways from maple syrup, and tastes (at least to me) very much of caramel.

Before the grade changes, this product was legal in some states, but not in others. It could not be sold in those states that had an upper density limit in their state definition of "maple syrup" (Vermont, NY, maybe a few others), but could in other places.

I don't believe it would be legal to call this product "maple syrup" under the new grading standards if those are in effect in your jurisdiction, but that would be up to your State Attorney General to determine. Notice however that the name does NOT state that it is maple syrup, but it does include "maple syrup" in the ingredient list, so it probably meets the letter of the law.
acafro
10-20-2016, 02:27 PM
Thanks Dr. Perkins!

Must be a significant cost (and quality) reduction to produce a product like that.

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GerardHolder
10-25-2016, 12:20 AM
Thanks for sharing these details.
berkshires
11-01-2016, 03:25 PM
Must be a significant cost (and quality) reduction to produce a product like that.


Especially considering that the sugar content is 25% higher than in normal maple syrup. So you'd need 25% more sap for the same final amount of syrup. I wonder how this is economical?

GO
DrTimPerkins
11-01-2016, 03:28 PM
Especially considering that the sugar content is 25% higher than in normal maple syrup. So you'd need 25% more sap for the same final amount of syrup. I wonder how this is economical?

Hard to say.

In my opinion it doesn't taste much like maple syrup. Much more caramel-like, but not bad....just not like maple syrup.