Maple syrupはビーガンですか？

主要な事実

判断

通常はビーガン

カテゴリー

甘味料

別名

Maple syrup

最適な代替品

認定オーガニックメープルシロップ

理由

メープルシロップは、カエデの樹液を蒸発させて濃縮したものです。唯一の注意点は消泡です。伝統的な生産者の中には、煮沸中の泡を抑えるために少量の牛乳、クリーム、またはラードを加えることがありますが、ほとんどの現代の製造では植物油や機械的消泡剤を使用しています。

代替品

What is actually in it

Producing a litre of syrup takes roughly forty litres of sap boiled down, and boiling sap foams hard. Historically sugarmakers dropped in a pat of butter, a splash of cream or a piece of salt pork to break the foam — a tiny quantity, burned off, but animal-derived. Reverse osmosis and vegetable-oil or synthetic defoamers have largely replaced that in commercial operations, and organic certification under both USDA and Canadian rules prohibits animal-based defoamers, which makes organic the reliable choice for anyone who wants certainty. Grading is unrelated to vegan status: golden, amber, dark and very dark reflect harvest timing and colour, not additives, with darker grades giving stronger flavour for baking. Nutritionally maple syrup is still sugar — about 67% sucrose — but it carries manganese, zinc and a set of polyphenols absent from refined sugar, and it avoids the bone-char question that hangs over some cane sugar. Watch for the imitation aisle: 'maple-flavoured syrup' is usually glucose-fructose syrup, sometimes with butter flavour or milk derivatives.

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