Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 256

9.11.1 GeneralSpeciications.............................................................................................. 265
9.11.2 GranulatedSucroseStorageConditions................................................................... 265
9.12 LiquidSucroseSpeciications............................................................................................... 265
9.12.1 Purpose..................................................................................................................... 265
9.12.2 GeneralSpeciications.............................................................................................. 265
9.12.3 LiquidSucroseStorageConditions.......................................................................... 267
9.13 High-FructoseStarch-DerivedSyrup................................................................................... 268
9.13.1 Purpose..................................................................................................................... 268
9.13.2 GeneralSpeciications.............................................................................................. 269
9.13.3 StorageConditions.................................................................................................... 269
9.14 Sediment:NutritiveSweeteners............................................................................................ 269
9.14.1 Purpose..................................................................................................................... 269
9.14.2 GeneralDescription.................................................................................................. 269
9.15 NutritiveSweeteners:Taste,Odor,andAppearance............................................................ 270
9.15.1 Purpose..................................................................................................................... 270
9.15.2 GeneralDescription.................................................................................................. 270
9.15.3 TestSamplesPreparation.......................................................................................... 270
9.15.4 TestCompletionandResultsEvaluationforAppearance........................................ 271
9.15.4.1 GranulatedSucrose.................................................................................... 271
9.15.4.2 LiquidSucrose........................................................................................... 271
9.15.4.3 HFSS.......................................................................................................... 271
9.15.5 TasteTestingandEvaluationofResults................................................................... 271
9.15.6 OdorTestingandResultsEvaluation........................................................................ 271
9.16 SulfonatedPolystyreneinHFSS.......................................................................................... 272
9.16.1 Purpose..................................................................................................................... 272
9.16.2 RhodamineBTest.................................................................................................... 272
9.16.3 QuinineHydrochlorideTest..................................................................................... 273
9.17 SamplePreparation............................................................................................................... 273
9.18 PhysicochemicalMethods.................................................................................................... 275
9.18.1 CapillaryElectrophoresis......................................................................................... 275
9.18.2 IonChromatography................................................................................................. 276
9.18.3 PlanarChromatography............................................................................................ 277
9.18.4 SpectrophotometricTechniques............................................................................... 277
9.18.5 TitrimetricMethods.................................................................................................. 278
9.18.6 ElectrochemicalDetectionSystems:Biosensors...................................................... 278
9.18.7 High-PerformanceLiquidChromatography............................................................. 279
9.18.8 FluorescenceSpectroscopy....................................................................................... 281
9.18.9 AtomicAbsorptionSpectrophotometry................................................................... 281
9.18.10NuclearMagneticResonance................................................................................... 282
9.18.11InductivelyCoupledPlasmaOpticalEmissionSpectrometry.................................. 282
9.18.12TitrimetricandOtherMethods................................................................................. 282
9.19 SensoryAnalysisMethods................................................................................................... 286
9.19.1 ConsumerPreferenceTest........................................................................................ 286
9.19.2 ElectronicNose,ElectronicTongue,andArray-BasedSensing.............................. 287
9.20 MultivariateAnalysis/Chemometrics................................................................................... 287
9.21 RoleofViscosityandTextureinSweetness......................................................................... 288
9.22 Adulteration.......................................................................................................................... 288
9.23 MechanicalProperties.......................................................................................................... 289
9.24 PuriicationTechniques........................................................................................................ 290
References...................................................................................................................................... 291