02 juillet 2007

Partial demineralization of maple sap by electrodialysis: impact on syrup sensory and physicochemical characteristics

Auteurs : Laurent Bazinet, Hélène Gaudreau, Darie Lavigne et Nathalie Martin

Cet article est disponible seulement en anglais (Journal of the Science of Food and Agriculture, Volume 87, Issue 9, July 2007, pages 1691–1698). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1002/jsfa.2890.

In this project, samples of osmosed maple saps were demineralized to 12.5 and 25% levels by electrodialysis (ED). The effect of this treatment on the composition and the physicochemical and sensory properties of maple syrups obtained from demineralized maple sap was evaluated. The ED technology was efficient to decrease levels of malic acid and calcium in osmosed maple saps. Effectively, 38% and 24% decreases in malic acid and calcium respectively were reached for ED with a demineralization level of 25% without any changes in the other measured components of osmosed maple saps. The demineralization process had no effect on the yield of syrups produced and on their characteristics: no significant difference was observed during sensory analysis and viscosity. Moreover, the percentage of light transmission of syrups produced from demineralized osmosed saps was higher than for the control. This work suggests that ED could be a potential technology to decrease or avoid sugar sand formation during maple syrup production. Copyright © 2007 Society of Chemical Industry.