Compositions based on maple sap, vegetable juice or fruit juice, and process for manufacturing same

A concentrated maple sap composition having:

• a polyphenol content of about 0.8 to about 10 mg per g of saccharose;
• an antioxidant activity of at least 7000 TE Eq., μM;
• a manganese content of about 0.1 to about 0.7 mg per g of saccharose;
• a magnesium content of about 0.7 to about 1.8 mg per g of saccharose;
• an iron content of about 0.3 to about 0.6 mg per g of saccharose;
• and
• a phosphorus content of about 0.02 to about 0.2 mg per g of saccharose.

A method for preparing a concentrated maple sap composition, said method comprising:

• evaporating under vacuum a maple sap or a maple sap concentrate so as to obtain a non-caramelized syrup;
• subjecting the non-caramelized syrup to a crystallization so as to obtain sugar crystals and said concentrated maple sap composition;
• and
• separating the sugar crystals from said concentrated maple sap composition.

A method for preparing a non-caramelized maple syrup, said method comprising:

• optionally filtering a maple sap;
• concentrating said maple sap via reverse osmosis so as to obtain a concentrated maple sap;
• and
• evaporating under vacuum said concentrated maple sap so as to obtain a non-caramelized syrup.