Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 255

Chapter 9

Quality Control of Sweeteners:
production, handling, and Storage
Molisch Test, Feligion Test, Barfoed Test, Resorkin
Test, Quality Control of Sugars and Inverted Sugar,
Color Determination, Corn Syrup Determination,
and Artiicial Sweeteners Quality Control

Theodoros Varzakas

CONteNtS

9.1 Introduction.......................................................................................................................... 257

9.2 MolischTest.......................................................................................................................... 257

9.3 FeligionTest.......................................................................................................................... 257

9.4 BarfoedTest.......................................................................................................................... 257

9.5 ResorkinTest........................................................................................................................ 257

9.6 PhysicalMethods.................................................................................................................. 257

9.6.1 Densitometry............................................................................................................ 257

9.6.2 Refractometry........................................................................................................... 258

9.6.3 Brix(%)..................................................................................................................... 258

9.6.4 Polarimetry............................................................................................................... 258

9.7 Lane-EynonDeterminationofReducingSugars................................................................. 259

9.7.1 DeterminationofReducingandTotalSugarsUsingtheSchoorl-Regenbogen

MethodinRawMaterialsandFinalProducts.......................................................... 259
9.7.1.1

Principle..................................................................................................... 259

9.7.1.2 DeterminationofReducingSugars............................................................ 260

9.7.1.3 DeterminationofTotalSugarsasInvertedSugar...................................... 260

9.7.2 DeterminationofNonreducingSugars..................................................................... 262

9.8 QualityControlinSugars..................................................................................................... 262

9.8.1 DensityofCrystals................................................................................................... 262

9.8.2 InvertedSugarConcentration................................................................................... 263

9.8.3 ColorDetermination................................................................................................. 263

9.9 QualityControlinCornSyrup.............................................................................................264

9.10 QualityControlinArtiicialSweeteners.............................................................................. 265
9.11 GranulatedSucroseSpeciications....................................................................................... 265

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