Post syrup refers to a sweet, golden syrup that tends to mimic maple syrup. We talk about "post" because it is not made from maple. A syrup that does not come from maple sap is called "post syrup".

The difference between maple syrup and post syrup

The post syrup

As stated, this product does not come from maple, but rather from corn. Corn syrup is an edible sweet syrup made from natural sugars found in plants. Most often, it is used as a sweetener. This product is found in bottles. It is used to enhance flavors in cooking. Many processed foods contain it. This syrup is significantly sweeter than regular corn syrup. Over the years, high fructose corn syrup has replaced table sugar in many industrial products: fruit punch, candies, cereals, soft drinks…

Corn syrup and health

Corn syrup is produced from corn which contains starch. Hydrolysis will speed up this process to create a sugary sweetener. This syrup goes almost unnoticed in the foods we eat. As a result, we eat it unknowingly. However, consuming a large amount of sugar is seriously detrimental to health. True, this is harmful to the pancreas. Such consumption also leads to considerable weight gain.

How to produce a post syrup?

Thus, post syrup is obtained from the decomposition of starches contained in corn. Starch is a carbohydrate, of the polysaccharide or polysaccharide type, made up of D-glucose units. It is made up of long chains of molecules, unlike sugars which are made up of shorter chains. Furthermore, this sweetener can be obtained through the use of enzymes. These organic substances produced by living cells help break down the food we eat.

First, cornstarch is removed from the endosperm. Then, two types of enzymes are added. The first ensures the breakdown of starches into shorter chains composed of glucose molecules. While the second splits the glucose chains into different glucose molecules, which produce a sweet syrup. This is corn syrup presented in its basic form. At this level, you can add various flavor enhancers including salt or vanilla to the light corn syrup. Dark corn syrup, on the other hand, is flavored with the syrupy residue of sugar crystallization, creating a sweeter, richer taste with hints of caramel. Another enzyme is added to produce high fructose corn syrup. This organic substance transforms certain molecules of glucose into fructose, a sugar of vegetable origin, isomer of glucose, with a sweeter taste.

How to use a post syrup?

It can be used as a sweetener in smooth recipes.

It is also known as “invert sugar”. In fact, when it cools, it no longer consists of large grainy crystals, unlike some types of syrups or table sugar. This makes post syrup a staple ingredient in jams, jellies, dessert sauces, fudges, and candies. Post syrup is also used to provide a creamier texture to frozen desserts such as sorbets and ice cream.

Maple syrup

Where does maple syrup come from?

Maple syrup is essentially obtained from the sap of Acer saccharum, harvested at the beginning of the spring season and concentrated by boiling. This large tree grows naturally in the northeastern part of North America, particularly in Canada. It is associated with a lifespan of 250 years. You can also use other maple species such as Acer rubrum and Acer nigrum.

Maple syrup: a pure product

According to Canadian regulations concerning maple products, the term "maple syrup" refers to any syrup obtained solely by concentrating maple sap. According to the same regulation, this process can also be done by dissolving, by diluting, in drinking water, a maple product other than its sap. Consequently, maple syrup must be composed only of water and maple sap.

How to judge the quality of maple syrup?

The quality of the maple syrup produced changes with the season: from a golden syrup with a pleasant taste, to a syrup of very dark color with a pronounced taste. According to the results of the studies, this change in quality comes from the increase in the quantity of bacteria over the season.

The benefits of maple syrup

Quebec maple syrup is prized for its health benefits. Indeed, it is characterized by important nutritional qualities, especially by the many trace elements, vitamins, and minerals that it contains. At equal quantity, maple syrup contains fewer calories than sugar. Indeed, its energy value represents a third less calories.

THE Maple syrup contains a large amount of antioxidants. The latter quickly absorb glucose, giving this product a low glycemic index value. Compared to corn syrup, maple syrup contains a high level of polyphenols. These compounds are powerful oxidants capable of reducing oxidative stress, which is the main cause of inflammatory diseases such as obesity, type 2 diabetes and all disorders affecting the circulatory system.