CA1062953A - Process for removing off-flavor from maple sirup - Google Patents
Process for removing off-flavor from maple sirupInfo
- Publication number
- CA1062953A CA1062953A CA270,091A CA270091A CA1062953A CA 1062953 A CA1062953 A CA 1062953A CA 270091 A CA270091 A CA 270091A CA 1062953 A CA1062953 A CA 1062953A
- Authority
- CA
- Canada
- Prior art keywords
- sirup
- exchange resin
- sap
- buddy
- maple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Seasonings (AREA)
Abstract
A PROCESS FOR REMOVING OFF-FLAVOR
FROM MAPLE SIRUP
Abstract of the Disclosure Off-flavor in maple sirup made from buddy sap or from good sap contaminated with buddy sap is removed by passing the sirup through a bed or column of ion exchange resin.
FROM MAPLE SIRUP
Abstract of the Disclosure Off-flavor in maple sirup made from buddy sap or from good sap contaminated with buddy sap is removed by passing the sirup through a bed or column of ion exchange resin.
Description
This invention rela-tes -to a process for improving the flavor of buddy maple sirup and more particularly, to ~ process for removing the off-flavor usually found in maple syrlp prepared from buddy maple sap.
Maple sap collected late in the season as the trees begin to bud produces sirup that has an objectionable flavor which makes ' it unpalatable. This sirup is commonly called "buddy". When a producer notes the appearance of buddy sap, he stops collecting it.
However, some trees may produce buddy sap earlier than other trees in the same general locality, thereby contaminating good sap. If sirup made from contaminated sap is of such quality as to be un-marketable,'the contamination represents a substantial economic loss .
, to the producer. In order to avoid such contamination and its attendant economic loss, maple sirup producers have an urgent need for a direct process for removing off-flavors in sirup made from ~, buddy sap.
Therefore, it is an object of this invention to provide a simple, easily applied process for removing off-flavors from sirups made from buddy maple sap.
~ Another object is to provide a process for removing '~ off-flavors from sirups made from maple sap contaminated with buddy sap.
Still another object is to provide maple sirup producers ~, with a means of extending the sap collecting season.
A still further object is to provide maple sirup producers with a means of avoiding financial disaster caused by the production of unpalatable sirup.
~ -1- ~ ' ~ .
i .
., ~
~ ~62953 .
According to the present invention the above objects are accomplishes by a process wherein maple sirup made from buddy sap or from good sap contaminated with buddy sap is passed or trick-led through a bed or column of ion exchange resin and the effluent neutralized and concentrated, if necessary, to the proper density.
Although maple sirup producers have encountered the off-flavor problem for many, many years, there is currently only one method available for removing this so-called buddy flavor from the ~ .
sirup. The method involves fermentation of the sirup with the micro-organism, Pse _ omonas geniculata. However, this process is too com-' plex and expensive for general commercial usage.
In the process of the present invention, cation or anion-exchange resins, singly or in series, may be used. When the resin J`, is exhausted it can be ~egener~ted and reused. In order to serve ~. ~
the purpose of the invention, the cation must be in the H+ form and the anion resin must be in the OH form. The process is applicable to both undiluted and aqueous diluted maple sirup. Dilutions of 1:0.2, 1:1, and 1:3, maple sirup:water, have been used successfully with this invention.
p The rationale for the success of this invention is not ~ : .
known and much work would be required to determine why it works.
Maple sap contains mostly sucrose with trace amounts of fructose, glucose, malic acid and amino acids. The nature and number of -amino acids is not known. Presumably, when sap is sub,jected to ~;
~ prolonged heating in order to make sirup, chemical reactions occur i`;3 and products other than those found in the original sap are formed. ~~ -;l The nature of these reactions and of the products formed has not j ~-:,j -.
been determined. ~ ;
While working on this problem I found that the process, in addition to removing off-flavor, also removes amino acids from ~ the sirup. However, I also found that the amount of amino acids ~` -.j, removed from various sirups varies widely and that the amount re-' moved does not affect the removal of off-flavors, adversely or other-wise. Consequently, I have concluded that although my process removes at least some of the amino acids from the . -2-" . ' '``L' " : : i `, , , :' . .'. ::, . : , ' '~ 106;~9S3 -sirup, the success of the process in removing off-flavor does not depend on the removal of all or any particular amount of `
amino acids. In other wordsremoval of amino acids from the sirup is not essential to the success of my process.
The invention is illustrated by the following examples.
Example I
Buddy maple sirup, diluted 1 part sirup plus 1 part water, was run~
through a one-inch glass column containing 150ml~ of a cation ;~
resin consisting of a sulfonated copolymer of styrene and di-vinyl benzene at the rate of 150 ml. per 4 minutes. Each 150 ml. of effluent was neutralized to pH 6.5 to 7.0 and evapora-ted to a sirup of 66 Brix. Sirups made from effluents 1 to 1~ were free of off-flavor. Sirup made from effluent 19 was not free of o~f-flavor which indicated that the resin was sa-turated. The resin was regenerated with dilute HCl and reused with similar results. Two other cation exchange resins each of which is a sulfonated copolymer of styrene and divinyl ben-zene, produced similar results.
Example II
Buddy mapli sirup was diluted 1 part sirup plus 1 part ~ -water and run through a one-inch glass oolumn containing 150 ml. of an anion resin consisting of a polymer of trimethyl-benzyl ammonium, at the rate of 150 ml. per 4 minutes. ~ach 150 ml. sample of effluent was neutralized to pH 6.5 ~o 7.0 and evaporated to a sirup of 66 Brix. Sirups made from ef-fluents 1 to 20 were free of off-flavor. Sirups from follow~
ing effluents were not free of off-flavor indicating the resin was saturated after the 20th effluent. The column was regene-rated with dilute NaOH and reused. Two other anion resins both of which are quaternary ammonium copol~mers of styrene and divinyl benzene, gave si~ilar results. i , .
.J` ' ~ ', .
-3- :
` 1~6;~53 Example III
Buddy sirup was diluted 1 part sirup plus 1 part of water and run through a one-inch glass column containing 150 ml. of the anion resin of Example II and then through a one-inch glass column containing 150 ml. of the cation re-sin of Example I, ` .
~: , . .. ' : ,~ ,;.. -` , ' :" '' ~. ' ' ~
~.
. . :.
_3a_ `;`` :
' ' .
~06Z9S3 The percolation rate was 150 ml. per 4 minutes. Although ;
the capacity of these two resins in series was only slightly better than either of the reslns used singly, other combinations of resins may prove to be far more effective than either one of the resins used singly. A]so~ some buddy sirups may require the use of such a system, that is, an anion exchange resin and a cation exchage resin, or vice versa, in series, in order to remove all of the unpalatable of-f-flavor.
' , .. . .
. ~
~ ~ ' '~` ' ,' ' ' ' .'''~ ' ' ' ', `',' .',' .'.'' '' ,.', ' ' '.",' ,.. ,. ' .' .
'A
,~ , .. ..
~' ii;, '~,, , ~.' ':,~;`"' ' ' '
Maple sap collected late in the season as the trees begin to bud produces sirup that has an objectionable flavor which makes ' it unpalatable. This sirup is commonly called "buddy". When a producer notes the appearance of buddy sap, he stops collecting it.
However, some trees may produce buddy sap earlier than other trees in the same general locality, thereby contaminating good sap. If sirup made from contaminated sap is of such quality as to be un-marketable,'the contamination represents a substantial economic loss .
, to the producer. In order to avoid such contamination and its attendant economic loss, maple sirup producers have an urgent need for a direct process for removing off-flavors in sirup made from ~, buddy sap.
Therefore, it is an object of this invention to provide a simple, easily applied process for removing off-flavors from sirups made from buddy maple sap.
~ Another object is to provide a process for removing '~ off-flavors from sirups made from maple sap contaminated with buddy sap.
Still another object is to provide maple sirup producers ~, with a means of extending the sap collecting season.
A still further object is to provide maple sirup producers with a means of avoiding financial disaster caused by the production of unpalatable sirup.
~ -1- ~ ' ~ .
i .
., ~
~ ~62953 .
According to the present invention the above objects are accomplishes by a process wherein maple sirup made from buddy sap or from good sap contaminated with buddy sap is passed or trick-led through a bed or column of ion exchange resin and the effluent neutralized and concentrated, if necessary, to the proper density.
Although maple sirup producers have encountered the off-flavor problem for many, many years, there is currently only one method available for removing this so-called buddy flavor from the ~ .
sirup. The method involves fermentation of the sirup with the micro-organism, Pse _ omonas geniculata. However, this process is too com-' plex and expensive for general commercial usage.
In the process of the present invention, cation or anion-exchange resins, singly or in series, may be used. When the resin J`, is exhausted it can be ~egener~ted and reused. In order to serve ~. ~
the purpose of the invention, the cation must be in the H+ form and the anion resin must be in the OH form. The process is applicable to both undiluted and aqueous diluted maple sirup. Dilutions of 1:0.2, 1:1, and 1:3, maple sirup:water, have been used successfully with this invention.
p The rationale for the success of this invention is not ~ : .
known and much work would be required to determine why it works.
Maple sap contains mostly sucrose with trace amounts of fructose, glucose, malic acid and amino acids. The nature and number of -amino acids is not known. Presumably, when sap is sub,jected to ~;
~ prolonged heating in order to make sirup, chemical reactions occur i`;3 and products other than those found in the original sap are formed. ~~ -;l The nature of these reactions and of the products formed has not j ~-:,j -.
been determined. ~ ;
While working on this problem I found that the process, in addition to removing off-flavor, also removes amino acids from ~ the sirup. However, I also found that the amount of amino acids ~` -.j, removed from various sirups varies widely and that the amount re-' moved does not affect the removal of off-flavors, adversely or other-wise. Consequently, I have concluded that although my process removes at least some of the amino acids from the . -2-" . ' '``L' " : : i `, , , :' . .'. ::, . : , ' '~ 106;~9S3 -sirup, the success of the process in removing off-flavor does not depend on the removal of all or any particular amount of `
amino acids. In other wordsremoval of amino acids from the sirup is not essential to the success of my process.
The invention is illustrated by the following examples.
Example I
Buddy maple sirup, diluted 1 part sirup plus 1 part water, was run~
through a one-inch glass column containing 150ml~ of a cation ;~
resin consisting of a sulfonated copolymer of styrene and di-vinyl benzene at the rate of 150 ml. per 4 minutes. Each 150 ml. of effluent was neutralized to pH 6.5 to 7.0 and evapora-ted to a sirup of 66 Brix. Sirups made from effluents 1 to 1~ were free of off-flavor. Sirup made from effluent 19 was not free of o~f-flavor which indicated that the resin was sa-turated. The resin was regenerated with dilute HCl and reused with similar results. Two other cation exchange resins each of which is a sulfonated copolymer of styrene and divinyl ben-zene, produced similar results.
Example II
Buddy mapli sirup was diluted 1 part sirup plus 1 part ~ -water and run through a one-inch glass oolumn containing 150 ml. of an anion resin consisting of a polymer of trimethyl-benzyl ammonium, at the rate of 150 ml. per 4 minutes. ~ach 150 ml. sample of effluent was neutralized to pH 6.5 ~o 7.0 and evaporated to a sirup of 66 Brix. Sirups made from ef-fluents 1 to 20 were free of off-flavor. Sirups from follow~
ing effluents were not free of off-flavor indicating the resin was saturated after the 20th effluent. The column was regene-rated with dilute NaOH and reused. Two other anion resins both of which are quaternary ammonium copol~mers of styrene and divinyl benzene, gave si~ilar results. i , .
.J` ' ~ ', .
-3- :
` 1~6;~53 Example III
Buddy sirup was diluted 1 part sirup plus 1 part of water and run through a one-inch glass column containing 150 ml. of the anion resin of Example II and then through a one-inch glass column containing 150 ml. of the cation re-sin of Example I, ` .
~: , . .. ' : ,~ ,;.. -` , ' :" '' ~. ' ' ~
~.
. . :.
_3a_ `;`` :
' ' .
~06Z9S3 The percolation rate was 150 ml. per 4 minutes. Although ;
the capacity of these two resins in series was only slightly better than either of the reslns used singly, other combinations of resins may prove to be far more effective than either one of the resins used singly. A]so~ some buddy sirups may require the use of such a system, that is, an anion exchange resin and a cation exchage resin, or vice versa, in series, in order to remove all of the unpalatable of-f-flavor.
' , .. . .
. ~
~ ~ ' '~` ' ,' ' ' ' .'''~ ' ' ' ', `',' .',' .'.'' '' ,.', ' ' '.",' ,.. ,. ' .' .
'A
,~ , .. ..
~' ii;, '~,, , ~.' ':,~;`"' ' ' '
Claims (16)
1. A process for removing off-flavor from maple sirup made from buddy sap and from maple sirup made from sap contaminated with buddy sap comprising passing the sirup through a bed of ion exchange resin.
2. The process of claim 1 wherein the ion exchange resin is a cation exchange resin.
3. The process of claim 2 wherein the cation exchange resin is a sulfonated sopolymer of styrene and divinyl benzene.
4. The process of claim 1 wherein the ion exchange resin is an anion exchange resin.
5. The process of claim 4 wherein the anion exchange resin is a poly-mer of trimethylbenzyl ammonium.
6. The process of claim 4 wherein the anion exchange resin is a quaternary ammonium copolymer of styrene and divinyl benzene.
7. The process of claim 1 wherein the ion exchange resin is a combina-tion of cation and anion exchange resins, said resins being separated and in series.
8. The process of claim 7 wherein the cation exchange resin is a sulfonated copolymer of styrene and divinyl benzene and the anion exchange resin is a polymer of trimethylbenzyl ammonium.
9. A process for removing off-flavor from maple sirup made from buddy sap and from maple sirup made from good sap contaminated with buddy sap comprising diluting said sirup with water and passing the diluted sirup through a column of ion exchange resin selected from the group con-sisting of cation exchange resin, anion exchange resin, and a combination of cation and anion exchange resins in series.
10. The process of claim 9 wherein the dilution ratio was part of sirup plus 0.2 parts of water.
11. The process of claim 9 wherein the dilution ratio was 1 part of sirup plus 1 part of water.
12. The process of claim 9 wherein the dilution ratio was 1 part of sirup plus 3 parts of water.
13. The process of claim 10 wherein the ion exchange resin is a sulfonated copolymer of styrene and divinyl benzene.
14. The process of claim 10 wherein the ion exchange resin is a poly-mer of trimethylbenzyl ammonium.
15. The process of claim 10 wherein the ion exchange resin is a combination of a polymer of trimethylbenzyl ammonium resin and a sulfonated copolymer of styrene and divinyl benzene resin, and resins being separated and in series.
16. A process for preparing a palatable maple sirup from unpalatable sirup made from buddy sap and from sap contaminated with buddy sap comprising passing the unpalatable sirup through an ion exchange resin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA270,091A CA1062953A (en) | 1977-01-20 | 1977-01-20 | Process for removing off-flavor from maple sirup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA270,091A CA1062953A (en) | 1977-01-20 | 1977-01-20 | Process for removing off-flavor from maple sirup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1062953A true CA1062953A (en) | 1979-09-25 |
Family
ID=4107772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA270,091A Expired CA1062953A (en) | 1977-01-20 | 1977-01-20 | Process for removing off-flavor from maple sirup |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1062953A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150140143A1 (en) * | 2011-09-09 | 2015-05-21 | Fédération Des Producteurs Acéricoles Du Québec | Nutriprotective diet |
-
1977
- 1977-01-20 CA CA270,091A patent/CA1062953A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150140143A1 (en) * | 2011-09-09 | 2015-05-21 | Fédération Des Producteurs Acéricoles Du Québec | Nutriprotective diet |
| US10092614B2 (en) * | 2011-09-09 | 2018-10-09 | Fédération Des Producteurs Acéricoles Du Québec | Nutriprotective diet |
| US11826396B2 (en) | 2011-09-09 | 2023-11-28 | Federation Des Producteurs Acericoles Du Quebec | Nutriprotective diet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4693828A (en) | Method of ion-exchanging and/or adsorption | |
| CN101642700B (en) | Preparation method of boron adsorbent | |
| US4006032A (en) | Process for removing off-flavor from maple sirup | |
| US2615924A (en) | Method of purifying glycerin | |
| DE68908024T2 (en) | Process for the recovery of citric acid from liquids containing it. | |
| FI69765B (en) | FOERFARANDE FOER REGENERERING AV ETT SORBERANDE MEDEL | |
| CA1062953A (en) | Process for removing off-flavor from maple sirup | |
| DE69112770T2 (en) | Process for separating the organic acid or acids from a solution containing organic acids. | |
| CA1223254A (en) | Lactulose purification process | |
| US3174876A (en) | Process for separating sugars | |
| US5094694A (en) | Process for demineralizing a sugar-containing solution | |
| DE1417765A1 (en) | Separation of a strong polybasic acid from its salts | |
| US5180526A (en) | Cleaning of solutions of alkylphosphates | |
| US2962351A (en) | Treatment for improving the operation of strong base anion exchange resins | |
| US4525483A (en) | Chromate ion removal from aqueous solutions | |
| US2695875A (en) | Purification of hydrochloric acid solutions | |
| JP2575171B2 (en) | Improved method for desalting sugar-containing solutions | |
| US4335000A (en) | Chromate ion removal from aqueous solutions | |
| US3184334A (en) | Separation of dextran from fructose using ion exchange resins | |
| US3254003A (en) | Process for removing transglucosidase from amyloglucosidase | |
| US4525332A (en) | Recovery of germanium from aqueous solutions | |
| CA1112379A (en) | Chromate ion removal from aqueous chlorate solutions | |
| CA1192187A (en) | Selective removal of sulfonic resin extractables with acrylic anion exchange resins | |
| JPH07206804A (en) | Purification of taurine | |
| EP0017681B1 (en) | Method for removing chromium ions from aqueous solutions of organic acids |