Is maple syrup a good substitute for vanilla extract?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 01/07/2023 | Next review date: 01/07/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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This brief article will address the query “Is maple syrup a good substitute for vanilla extract?” In addition, it will present relevant information such as the composition of maple syrup, why it is a good substitute for vanilla, and finally, some health benefits and risks associated with maple syrup consumption.

Is maple syrup a good substitute for vanilla extract?

Yes, maple syrup is a good substitute for vanilla extract. Maple syrup has similar flavor notes than vanilla extract, so it will be providing a vanilla-like taste and aroma (1).

How to use maple syrup to substitute vanilla extract?

In contrast to vanilla extract, maple syrup is normally used as a topping on solid foods (like in pancakes) or within the food’s recipe during preparation (such as in ice cream, smoothies, or a cheesecake) (1,2).

However, take into account that maple syrup will provide extra flavors and not just vanilla taste, therefore you may need a considerably high quantity (more than 1 tbsp) to achieve a vanilla-like flavor (1,2). 

Therefore, you should be aware that you are adding extra carbs with the maple syrup; hence you should adjust other sweet ingredients like cane sugar or jellies.

It is important to note here, that if you have problems with high-sugar foods, for example in diabetes, you must look for your nutritionist and physician advice prior to using maple syrup (3). 

On the other hand, vanilla extract is added directly to the mixture of food prior to its preparation (for example in the pancake mixture). Additionally, vanilla is often used in small quantities (from a few tsp to one tbsp) because it is very aromatic and could provide a potent flavor (4).

What is maple syrup, and what is its composition?

Maple syrup is a natural sweetener obtained from the sap of mature maple trees. It is boiled to concentrate sugars, actually, it has approximately 66 – 67 % sugars (1,2).

Besides sugars, maple syrup also contains good amounts of zinc (23 – 90 mg/100g) and calcium (212 – 380 mg/100g). Maple syrup also has antioxidants like polyphenols, which can exert antioxidant activity in your organism (1,2).

Why can maple syrup replace vanilla extract?

Maple syrup can replace vanilla extract because it has volatile compounds that mimic vanilla flavor. Other chemical components of maple syrup can produce flavors like coffee, hazelnut, and caramel (1).

What are the differences between maple syrup and vanilla extract?

The main differences between maple syrup and vanilla extract are that the former is a natural sweetener, it contains sugars, and many other volatile compounds that provide a unique combination of flavors (1,2). 

Vanilla, on the other hand, should be a pure extract mainly composed of vanillin. In contrast to maple syrup, vanilla extract will have predominantly vanillin flavor (4).

How does using maple syrup instead of vanilla extract affect the flavor of dishes?

Maple syrup modifies the flavor of foods due to its chemical compounds. The volatile chemical compounds of maple syrup with vanilla, woody, caramel, and nuts flavors are transferred to the food you make (1).

Moreover, not everything is about the taste, sometimes textures and color of food also plays crucial roles in the perception of foods. In recent studies, ice-creams with maple syrup demonstrated to be better perceived when the product had maple syrup (5,6).

The ice-creams with maple syrup were not only more tasty, but also the texture and color was better. Sugars in maple syrup can enhance the viscosity of the food, providing a better texture sensation in the mouth (5,6).

What are the health benefits of maple syrup?

Maple syrup contains polyphenols, which are antioxidants. Polyphenols have been linked to anti-inflammatory activity and anti-carcinogenic properties. Therefore, polyphenols can be good for preventing cancer, cardiovascular disease, obesity, and diabetes (1).

However, take into account that you will be using small amounts of maple syrup, hence, the contribution of maple syrup to your antioxidants’ intake should be low. 

It is highly recommended that you obtain antioxidants from other sources like vegetables, fruits, and whole grains, because they are not energy dense like maple syrup (7).

Is there any health concern of using maple syrup as a substitute for vanilla extract?

The main concern of maple syrup is the sugars content. Even though maple syrup is a natural sweetener with antioxidant properties, it is still energy dense with a high load of sugars (1).

An excessive consumption of sugar could increase the risk of being overweight, obesity, cardiovascular diseases, and diabetes (3).

If you have further concerns about diabetes, please visit this article; herein, we discussed the different types of diabetes, and which foods are recommended for people with this disease.

Conclusion

This brief article will address the query “Is maple syrup a good substitute for vanilla extract?” In addition, it will present relevant information such as the composition of maple syrup, why it is a good substitute for vanilla, and finally, some health benefits and risks associated with maple syrup consumption.

References

  1. Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Maple syrup: Chemical analysis and nutritional profile, health impacts, safety and quality control, and food industry applications. Int J Environ Res Public Health, 2022;19(20):13684.
  1. Mohammed F, Sibley P, Guillaume D, Abdulwali N. Chemical composition and mineralogical residence of maple syrup: A comprehensive review. Food Chem, 2022;374(131817):131817.
  1. Alexander Bentley R, Ruck DJ, Fouts HN. U.S. obesity as delayed effect of excess sugar. Econ Hum Biol, 2020;36(100818):100818.
  1. Delgado L, Heckmann CM, De Benedetti S, Nardini M, Gourlay LJ, Paradisi F. Producing natural vanilla extract from green vanilla beans using a β-glucosidase from Alicyclobacillus acidiphilus. J Biotechnol, 2021;329:21–8.
  1. Mohammed OJ, Mahmood SJ. Using of maple syrup as an alternative to sucrose and whey in making healthy functional sherbet-ice. Food Research, 2022;6(1):269-273.
  1. Saadi AM, AL-Farha AAB, Hamid RA, Wajeeh DN. Use of natural sweeteners (maple syrup) in production of low-fat ice cream. Journal of Hygienic Engineering and Design, 2022;38:282-287.
  1. Miller HE, Rigelhof F, Marquart L, Prakash A, Kanter M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J Am Coll Nutr, 2000;19(sup3):312S-319S.