Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 263

table 9.3 Comparison between Different Sugars

relative
Sweetness to
Sucrose (%)

Degree of
hygroscopicity/%
erh at 20°C

Molecular Weight
(g/mole)

Sweeteners Melting point (°C)

Ribose 80-90 150 <10 High

Dextrose 80-85 180 75 Medium

Fructose 102-105 180 100-170 High

Maltose 120-125 342 30 Medium

Sucrose 160-186 342 100 Low

Sorbitol 99-101 182 60 Medium

Xylitol 92-95 152 100 High

9.8.2 Inverted Sugar Concentration

Invertedsugarconcentrationisaveryimportantqualityparameter.Highpercentagesofinverted
sugarreducethetotalpercentageofsaccharoseandcausehygroscopicandadhesiveproblems.For
invertedsugardetermination,theethylenediaminetetraacetic(EDTA)acidmethodisused.The
Lane-Eynonmethodcannotbeusedbecauseofthelowconcentrationofsugarasinvertedsugar.
InvertedsugarconcentrationcanbedeterminedaccordingtoEquation 9.4:

Invertedsugar(%)=0.0199−(0.0015×usedml0.005NEDTA). (9.4)

9.8.3 Color Determination

Thetwomostlyusedmethodsforcolordeterminationinsugararethefollowing:

• Themacroscopicmethod,whichreferstothecolorofthecrystalsasseenbyanakedeyecompared

toacontrol.

• Spectrophotometricdeterminationintwowavelengths,dependingonthesolution.Forwhitecrys-

talline sugar, a 420-nm wavelength is used. For darker sugar solutions (brown sugar), a 560-nm
wavelengthisused.

Forabsorption,theabsorptionindexα ς isusedaccordingtoEquation9.5:

) = L C
x

(

ς

α ς , (9.5)

where
A ς =absorption(absorptionofsugarsolution−waterabsorption)
L x =widthofcuvetteinspectrophotometer(incentimeters)
C =concentrationofsugarsolution(totalsolids;ingramspermilliliter).

Based on the absorption index, we can calculate the color in ICUMSA units according to
Equation9.6:

a s

β 1000 ICUMSA units.

(9.6)