Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 268

9.13 hIGh-FrUCtOSe StarCh-DerIVeD SYrUp

9.13.1 purpose

ThissectionreferstospeciicationsbasedontheUnitedStatesFoodChemicalCodex(FCC)
standardsandspeciicrequirements(Table9.7).

table 9.7 hFSS Speciications

physicochemical parameters Speciications reference

Percent solids 70.5%-71.5% w/w ISBT

Fructose 42.0%-44.0% w/w of total solids ISBT

Glucose and fructose Not less than 93.0% w/w of total

solids

ISBT

Other saccharides Not more than 7.0% w/w of total solids ISBT

Taste Free from foreign tastes —

Appearance Free from turbidity —

Odor Free from objectionable odor —

Odor after acidiication Free from objectionable odor —

Color Not more than 25 RBU/IU at the time

of receipt

ISBT

Temperature Not more than 35°C upon receipt nor

below 16°C

—

Acetaldehyde Not more than 0.08 mg/kg ISBT

Chlorides Not more than 50 mg/kg CRA

Sulfated ash Not more than 0.05% w/w ISBT

Floc Must not produce a loc in products

pH 4.0 ± 0.5 ISBT

Arsenic (As) Not more than 1 mg/kg AOAC

Copper (Cu) Not more than 1.5 mg/kg AOAC

Heavy metals (as Pb) Not more than 5 mg/kg (AOAC) AOAC

Iron (Fe) Not more than 3 mg/kg CRA

Lead (Pb) Not more than 0.5 mg/kg AOAC

Sediment Not more than 6 mg/kg gravimetric

insolubles

Silica (SIO2) Not more than 20 mg/kg Atomic absorption/ICP

Sulfonated polystyrene Not more than 1.0 mg/kg through 1 cm

at 720 nm

ISBT

Sulfur dioxide Not more than 3 mg/kg ISBT

Titratable acidity Not more than 4.0 ml of 0.05N NaOH

to raise 100 g to pH 6.0

ISBT

Turbidity Free of turbidity in products

Microbiological
Mesophilic bacteria

Not more than 200 cfu/g —

Yeast Not more than 10 cfu/g ISBT

Mold Not more than 10 cfu/g —

Source: Adapted from the Coca-Cola Manufacturing Manual, 2001. Codex Alimentarius, Food Chemical Codex,
2011. www.codexalimentarius.net/download/standards/338/CXS_212e_u.pdf . Codex Alimentarius, Food
Chemical Codex, 2011, the United States Pharmacopeial Convention, 2011. Joint FAO/WHO Expert
Committee on Food Additives, Combined Compendium of Food Additive Speciications, FAO JECFA
Monograph 1, ISSN 1817-7077, 2006; ISBT.