Description
Spray-dried pure maple syrup, preserving the characteristic maple flavor, color, and mineral content in a dry free-flowing format. Distinct from maple-flavored sugar blends in that the active ingredient is concentrated real maple syrup rather than flavorings on a sugar carrier.
Tan to light brown free-flowing powder. Hygroscopic; dry storage and barrier packaging are essential. Reconstitutes cleanly in water with full restoration of maple flavor and aroma.
We supply Maple Syrup Solids produced by manufacturers in China and partner countries (including Canadian and US maple-source partners) holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Grade A Amber and Grade A Dark spray-dried solids, Carrier-Free Maple Solids (90% min maple solids) for premium clean-label use, and Standard Maple Powder with carrier for cost-effective dry-blend applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering maple solids, moisture, sugar profile, color, and microbiology.
Introduction
Maple syrup is concentrated sap of the sugar maple (Acer saccharum) and related species, traditionally produced in Canada and the northeastern United States by boiling spring sap down to approximately 66 percent solids.
Maple syrup solids are produced by further dehydration of finished maple syrup to a free-flowing powder, typically through spray drying with or without a small carrier fraction. The defining flavor compounds of maple syrup include sotolone, vanillin, and a complex mix of Maillard-derived aromatics that survive the drying process when conditions are carefully controlled.
Regulated as a food without restriction in all major jurisdictions when produced from genuine maple syrup. Labeling requires declaration of any added carriers or anti-caking agents.
The clean-label appeal of real maple solids over maple-flavored sugar is significant in premium bakery, beverage, and confectionery: a simple maple solids declaration replaces the multi-ingredient cluster of sugar, natural flavor, and color that maple-flavored sugar systems require.
Where it is used
- Premium breakfast cereals and granola bars
- Maple-flavored bakery products including pancake mixes, doughnuts, and cookies
- Confectionery maple-flavored fudge, taffy, and caramel
- Coffee creamer and instant coffee flavor blends
- Glazes and sauces for breakfast meats and pancakes
- Frozen dessert and ice cream applications
- Specialty dairy and yogurt products
- Liqueur and beverage flavor systems
Technical data
| Item | Specification |
|---|---|
| Appearance | Tan to light brown free-flowing powder |
| Maple solids | ≥ 90.0% |
| Moisture | ≤ 4.0% |
| Sucrose (as primary sugar) | Per maple syrup natural profile |
| pH (10% solution) | 5.0 to 7.0 |
| Color (grade match) | Per Grade A Amber or Dark specification |
| Sulfur dioxide | Not added |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Total plate count | ≤ 5,000 CFU/g |
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