[Sca-cooks] OT: Old Maple Flavoring

Moramarsh at aol.com Moramarsh at aol.com
Wed Nov 5 11:16:48 PST 2008

Maple Flavoring should mean it is artificially made. Maple extract should  
mean come from the trees and boiled down to a syrup consistency. Then distilled  
for the extract or pure maple extract. Does anyone else remember the lecture 
we  got at the maple tree farm before we went a mapling?
I personally would not use the bottle you found as propylene glycol is not  
indicated for ingestion by new standards of the FDA. They put it in shampoos 
and  lotions and car antifreeze.Yummy.
In a message dated 11/4/2008 4:07:50 P.M. Pacific Standard Time,  
eskesmith at hotmail.com writes:

The  propylene glycol acts as a preservative, but the flavor will not be at 
its  best after a year or so.  

Check it for a precipitate; maple  flavors usually have a lot of solid 
extracts as flavoring ingredients, and  they tend to settle with age,  too.


> From: osermart at msu.edu>  To: sca-cooks at lists.ansteorra.org> Date: Mon, 3 
Nov 2008 15:04:54 -0500>  Subject: [Sca-cooks] OT: Old Maple Flavoring> > 
Greetings All! > >  I have a bottle of maple flavoring that I've uncovered from my 
husband's old  > house and I need some advice. He thinks it could be as much as 
10 years  > old. > > There is no brand name on the label. All the label says 
is  "Maple Flavor > W07143". Ingredients are water, propylene glycol &  
natural flavors. > > I cleaned the filth off the outside of the bottle  and opened 
it up. It > still smells very strongly of maple, and there's no  mold or weird 
floaty > bits in it that I could see. > > Could this  still be usable or 
should I pour it out and recycle the bottle? > > Many  thanks, > > Helena > > > >  
_______________________________________________> Sca-cooks mailing list>  
Sca-cooks at lists.ansteorra.org>  
Sca-cooks  mailing  list
Sca-cooks at lists.ansteorra.org

**************AOL Search: Your one stop for directions, recipes and all other 
Holiday needs. Search Now. 

More information about the Sca-cooks mailing list