Sweeteners: Nutritive
Pages 31-36
DOI: https://doi.org/10.1094/0913250953.004
ISBN: 0-913250-95-3
Abstract
Topics Covered
- Physical Tests
- Particle Size
- Clarity or Color
- Viscosity
- Chemical Tests
- Moisture or Water Content
- Solids Content
- Saccharide Distribution
- pH
- Ash
- Sulfur Dioxide
- Microbiological Tests
Introduction to Chapter
Measurement of the physical, chemical, and microbiological properties of sweeteners is important for several reasons. It is vital to the producer to ensure the production of a safe, consistent, high-quality product and equally important to the user, who must be able to identify the right ingredient for a specific product. Both producer and user must be concerned about possible changes in quality during storage and transportation and how those changes might affect functionality.
To assure consistency and quality, standard methods have been established to evaluate sweeteners. For corn-based sweeteners there are the Standard Analytical Methods and Critical Data Tables of the Corn Refiners Association (1,2). Sugar companies have their own individual procedures, which have essentially become standardized over the years. Generally these procedures are based on methodologies collaboratively tested and approved by scientific organizations such as Cereals and Grains Association, American Oil Chemists Society, and AOAC International. Standard microbiological tests are also available in the Bacteriological Analytical Manual (3) and in the Compendium of Methods for the Microbiological Examination of Foods (4).
