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Maple Syrup. A syrup (q.v.) obtained by partially boiling down the sap of certain maple trees, especially the sugar maple, Acer saccharum. Its distinctive flavor and color are developed during the boiling process in which the original 1-2% sugar (q.v.) content of the sap is increased to about 65.5%, consisting mainly of sucrose (q.v.), with minor amounts of invert sugar (q.v.). The commercial product generally has admixtures of variable amounts of cane sugar (q.v.).