– Production:
– Table syrups are made from corn syrup or high-fructose corn syrup blended with water, coloring, flavoring, and preservatives.
– Most modern table syrups lack any maple syrup content or natural flavors.
– Major brands of table syrup include Pearl Milling Company (formerly Aunt Jemima), Mrs. Butterworths, and Log Cabin.
– The production of table syrup is a cost-effective process compared to maple syrup production.
– Table syrups are known for their consistent flavor and texture due to the controlled manufacturing process.
– Usage:
– Table syrups are a more affordable option compared to maple syrup, with prices being 5-8 times lower.
– A 2015 survey revealed that 70% of Americans prefer artificial syrups due to their lower cost and wider availability.
– Maple syrup’s production limitation to the Northeastern US contributes to the popularity of table syrups nationwide.
– Table syrups are criticized for their overly sweet taste, lack of complexity, and noticeable artificial flavors.
– The versatility of table syrups makes them a popular choice for various breakfast foods beyond pancakes and waffles.
– References:
– CFR – Code of Federal Regulations Title 21.
– The Atlantic article “Making the Grade: Why the Cheapest Maple Syrup Tastes Best” by Yoni Appelbaum (2011).
– “The Struggle for Federal Food and Drugs Legislation” by C.C. Regier (1933) discusses the history of food regulations.
– “Is Maple Syrup Good for You?” – Consumer Reports provides insights into the health aspects of maple syrup.
– The Washington Post article explores why Americans prefer artificial syrups over real maple syrup.
– History:
– Table syrups were introduced in the late 1800s to meet the urban demand for maple syrup.
– Brands like Aunt Jemima and Mrs. Butterworths gained popularity post-World War II despite containing minimal maple syrup.
– Misleading table syrup products led to the Pure Food and Drug Act to regulate food labeling.
– Mapleine and Log Cabin positioned themselves as maple syrup alternatives with superior flavors.
– By the early 1900s, the sale of Vermont maple syrup exceeded actual production by tenfold due to demand for maple taste.
– Comparison with Maple Syrup:
– Table syrups lack the complex flavor profile of maple syrup, offering a singularly sweet taste with artificial undertones.
– Maple syrup is known for its rich, natural flavor derived directly from maple trees.
– The price difference between table syrup and maple syrup is significant, making table syrup a more economical choice for many consumers.
– Maple syrup is limited to specific regions, while table syrups are widely available and more accessible.
– Maple syrup is often considered a premium product due to its natural production process and unique taste.
Table syrup, also known as pancake syrup and waffle syrup, is an artificial syrup used as a topping on pancakes, waffles, and french toast, often as an alternative to maple syrup. It is made by combining corn syrup with a sweetening agent (usually cane sugar or high-fructose corn syrup), water, coloring, flavoring, and preservatives.
| Alternative names | Pancake syrup, waffle syrup |
|---|---|
| Type | Syrup |
| Place of origin | United States |
| Ingredients generally used | Corn syrup, high-fructose corn syrup or cane sugar, water, coloring, flavoring, and preservatives |
Table syrups were introduced in the late 1800s to fill the desire of maple syrup for Americans moving into urban areas. After World War II, major brands like Aunt Jemima and Mrs. Butterworth's were introduced with little actual maple syrup.