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Sugars and Related Commodities
This laboratory undertakes the analysis of raw, refined and speciality sugars, molasses, syrups, liquid sugars, 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). Some of which are included in our UKAS schedule of accreditation. A full listing of the ICUMSA methods we carry out can be found on the ICUMSA Sugar analysis page.
In addition to ICUMSA methods we also undertake the compendial testing methods listed in the following: BP, Ph. Eur, JP, FCC VII, JECFA, Codex Alimentarius, USP / NF, and other standard monographs as requested by the client.
For details of our comprehensive analysis of sweeteners and other food additives, please see our Food & Beverage Ingredients page.
Refined and Raw Sugar Analysis
The following covers general analysis for refined and raw sugars:
- Ash: Conductivity Ash and Sulphated Ash
- Dextran in Sugars
- Moisture
- Particle Size Distribution (including Mean Aperture and Coefficient of Variation)
- Polarisation
- Reducing Sugars
- Solution Colour
- Sugar Solution Colour
- Water Insoluble Matter
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):
- Invert Sugar content
- Polarisation
- Moisture (Loss on drying)
Syrups, Liquid and Speciality Sugar Analysis
- Anti-Caking Agents
- Polarisation
- Sulphated Ash
- Brookfield Viscosity
Molasses Analysis
The following are typical analysis of the Molasses trade:
- Ash: Conductivity Ash and Sulphated Ash
- Sucrose
- Dry Substance and Moisture
- Reducing Sugars
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 as part of our comprehensive analysis of Food & Beverage products:
- Total sugars as Sucrose
- Brix (from Refractive Index)
- Moisture (vacuum oven)
- Starch
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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Salamon & Seaber Ltd.
68 Hanbury Street,
London
E1 5JL
England is a registered company in England & Wales, number 1475631  +44 (020) 7247 6312
 +44 (020) 7650 7943 Post@salamonandseaber.co.uk
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