| abstract |
A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of clear honey, which may be used as a spread, or sweetener or a topping. Also provided is a shelf stable maple butter product, with the consistency of churned honey, which may be used as a spread, sweetener, topping, or snack. Both the spreadable maple syrup product with the consistency of clear honey and the spreadable maple butter with the consistency of churned honey are also suitable for use in pure maple-based products or other foods. |