Carbohydrate & Sugar Analysis

Sugars and Related Commodities

This laboratory undertakes the analysis of raw, refined and speciality sugars, molasses, syrups, honey and other food products containing sugars.

Many of the methods used are those of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) and are included in our UKAS schedule of accreditation.

Refined and Raw Sugar Analysis

The following covers general analysis for refined and raw sugars:

Conductivity ash (ICUMSA GS1/3/4/7/8-13)
Dextran in Sugars by Modified Alcohol Haze Method (ICUMSA GS1/2/9-15)
Invert Sugar content
Moisture (Loss on drying) (ICUMSA GS2/1/3/9-15)
Particle size determination including Mean Aperture and Coefficient of Variation (ICUMSA GS2/9-37)
Polarisation (ICUMSA GS1/2/3/9-1)
Reducing sugars (Lane & Eynon constant volume) (ICUMSA GS1/3/7-3)
Solution Colour (ICUMSA GS1/3-7)
Starch in Raw Sugar by the Bureau of Sugar Experiment Stations (BSES) method (ICUMSA GS1-16)
Sulphated ash (ICUMSA GS1-10)
Sulphite (ICUMSA GS2/1/7-33)
Water Insoluble Matter (ICUMSA GS2/3/9-19)

White Sugar Analysis

The following is the typical analysis for refined white sugar according to the Specified Sugar Products (England) Regulations 2003 (SI 2003 No. 1563):

Polarisation
Invert Sugar content
Moisture (Loss on drying)

Many of the ICUMSA methods are also carried out including:

Beverage Floc Test for White Sugar (ICUMSA GS2/3-40)
Conductivity ash (ICUMSA GS2/3/-17)
Dextran in Sugars by Modified Alcohol Haze Method (GS1/2/9-15)
Invert Sugar content
Moisture (Loss on drying) (ICUMSA GS2/1/3/9-15)
Particle size determination including Mean Aperture and Coefficient of Variation (ICUMSA GS2/9-37)
Polarisation (ICUMSA GS2/3-1)
Reducing Sugars by the Modified Ofner Titrimetric Method (ICUMSA GS2/9-6)
Solution Colour at pH 7.0 (ICUMSA GS2/3-9)
Solution Colour (ICUMSA GS2/3-10)
Sulphite (ICUMSA GS2/1/7-33)
Turbidity of White Sugar Solutions (ICUMSA GS2/3-18)
Visual Appearance using Braunschweig Colour-Types (ICUMSA GS2-11)
Water Insoluble Matter (GS2/3/9-19)

Molasses Analysis

The following are typical analysis of the Molasses trade:

Degree brix (from Specific Gravity)
Degree brix (from Refractive Index)
Reducing sugars (Munsun & Walker)
Reducing sugars (Lane & Eynon)
Solid matter (vacuum oven)
Sucrose (Jackson & Gillis IV)
Sucrose (before and after inversion)
Sulphated ash
Sulphur dioxide (Monier Williams)
Total sugars as invert

Honey Analysis

The following covers UK statutory requirements for Honey (England) Regulations 2003 (SI 2003 No. 2243):

Acidity
Colour Pfund grader
Dextrose
Diastase number
Hydroxymethylfurfural (HMF)
Moisture (from Refractive Index)
Reducing sugars, as invert
Sucrose
Water insoluble matter

Other Carbohydrate Analysis

The following are analyses carried out on Food & Beverage products:

Total sugars as Sucrose
Brix (from Refractive Index)
Moisture (vacuum oven)
Starch (Ewers method)

The above list of specific analytical methods only shows those which are most frequently requested by our customers. Many others are available. Please feel free to contact Mr Mark Faint (E-Mail: carbs@salamonandseaber.co.uk) for further information or fill out a form for a quotation.

Please note that we are also able to correspond in Arabic, French, German, and Polish

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