Maltitol syrup is a low glycemic sugar alcohol that sweetens Frutels. Frutels are low glycemic to allow the vitamins to work. If you have a sensitive stomach, maltitol may have a mild laxative effect. If you experience this, you should take your Frutels with food, or yogurt. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Maple syrup is made from the sap of the sugar maple tree. After collecting the sap, it is boiled until it's thick and syrupy. Maple syrup is graded according to color and flavor. Generally, US grades are: Fancy or Grade AA, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasses-like flavor. See similar questions...

Cane syrup is made from sugar cane. This thick, extremely sweet syrup is used in Caribbean and Creole cookery and is available in shops specializing in those cuisine's. See similar questions...

Like molasses, this is a syrup that remains after the crystallizable sugars have been removed. However, since the syrup is removed later in the refinement process, it doesn't have as heavy a taste or color as molasses. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweeteners. See similar questions...

Corn Syrup is a thick, sweet syrup created by processing cornstarch with acids or enzymes. It comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness. Dark corn syrup, because it has caramel favor and coloring added to it, has a deeper color and a stronger flavor. Corn syrup is particularly popular as an ingredient in frostings, candies, jams and jellies because it inhibits crystallization. It's also used as a pancake syrup. See similar questions...

HFCS is a liquid mixture of about equal parts of glucose and fructose from cornstarch. Same sweetness as sucrose. See similar questions...

Maple syrup must meet exacting standards for purity. High quality Grade A syrup can be made only by the evaporation of pure maple sap, and by weight may contain no less than 66 percent sugar (Brix). Grade A maple syrup is classified according to its color. The darker the syrup, the stronger the maple taste. See similar questions...

The overwhelming majority of maple syrup is produced in forests where no herbicides or pesticides have been applied. Therefore, most maple syrup would be considered organic. The requirements are stated by the particular organic certification organization, but generally state no use of substances (for example, fertilizers or pesticides) in the production process that would alter the pure nature of maple syrup. See similar questions...

During evaporation, sap is concentrated to the desired sugar content and the distinctive maple color and flavor also develop. Chemical changes that occur during heating cause the color and flavor to develop. Boiling time and microorganisms in the sap cause syrup to darken. Reducing boiling time and killing microorganisms through UV treatment can help to produce lighter colored syrup. See similar questions...

Syrup is reheated when it is removed from bulk containers for packaging into retail containers. If a consumer finds bacteria, mold, or yeast growth on syrup he or she has purchased, he or she should remove the visible growth and reheat the syrup to a minimum of 180oF (do not boil), skim any visible growth, filter, and repackage the syrup. If syrup still has an off-flavor, it should be discarded. Also, the sugar content may increase causing sugar crystals to form. See similar questions...

Most over-the-counter suppressants and cough drops contain sugar, so be wary! These can inhibit your weight loss. However, ask your pharmacist about sugar-free, alcohol-free cough suppressants these are acceptable. See similar questions...

Maple syrup is produced only in the northeastern United States and eastern Canada, the region in which sugar maple is found. Although maple syrup is not produced in other regions of the world, some other species of maple are tapped. For example, in Korea, people tap a maple species called Acer mono and pipe the sap from the mountains down to the village. They drink the sap but do not boil it to produce syrup. See similar questions...

Retail maple products are not generally labeled but range from 66-67% sugar content for syrup to nearly 100% sugar content for candy. None of the calories come from fat. Syrup: serving size = 4 Tablespoons (60 ml). Calories: 200; total fat 0 g, sodium 7 mg, total carbohydrates 53 g, protein 0 g Maple syrup can be substituted for white sugar in cooking. Use ¾ cup maple syrup for 1 cup white sugar. Reduce liquid in recipe by 3 Tablespoons for each cup syrup used. See similar questions...

The sugar in maple syrup is sucrose and invert sugar. White sugar is sucrose, whereas invert sugar is a breakdown product of sucrose. There is no evidence that maple syrup is healthier than white sugar. See similar questions...

Sugar maple trees generally have sap with higher sugar content and produce better flavored syrup than other maple species. Although no one knows the exact reason for the higher sugar content, scientists suggest it may be related to the structure of the wood. The sugar is stored in the wood. See similar questions...

Yes, most states have county, regional, and state associations. Contact your local Cooperative Extension office if you do not know the local contact. See similar questions...

You can purchase equipment from maple equipment dealers such as Waterloo/Small, Leader Evaporator, G.H. Grimm, or Dominion & Grimm. Contact your local Cooperative Extension office for help finding these companies or look them up on the Internet. See similar questions...

This will vary depending on sugar content of the sap. The "Rule of 86" is used to calculate the gallons of sap needed to produce one gallon of syrup. It states that the number of gallons of sap you need to produce one gallon of syrup is equal to 86 divided by the percent sugar. See similar questions...

Syrup that is improperly packed will mold, sour, or ferment. Syrup must be packed at 180oF and at a minimum of 66 Brix to avoid spoilage. See similar questions...

This depends on the size and efficiency of the evaporator. A small evaporator (2 feet x 6 feet) may boil 25 gallons per hour and a large evaporator (6 feet x 18 feet) 380 gallons per hour. See similar questions...