It is only after evaporation by boiling that the water becomes more consistent and gives rise to maple syrup.
The more the syrup is reduced by evaporation, the more consistent a product is obtained
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A team of researchers from Université Laval has demonstrated the anti-inflammatory properties of a molecule found in maple syrup, quebecol20. This molecule, as well as other derived molecules, could provide a new treatment for arthritis and other inflammatory diseases. The researchers were able to synthesize quebecol in the laboratory, as well as its derived molecules.
It is only after evaporation by boiling that the water becomes more consistent and gives rise to maple syrup.
The more the syrup is reduced by evaporation, the more consistent a product is obtained
