Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 270

Forthegravimetricmethod,samplepreparationforthegravimetrictestrequiresdilutingordis-
solving300gofsweetenerinabout300mlofhot,distilledwater.
Completionoftestforthegravimetricmethodisdescribedasfollows:

1. Filterthesolutionthroughastackedpairofmatched-weight,0.8-μmmembraneilters.

2. Washwellwithdistilledwater.

3. Drybothmembranesinanovenat105°C,coolinadesiccator,andweighseparately.

Results Evaluation .Thedifferenceinweightrepresentstheweightofthesediment,whichcan
bequantiiedusingthefollowingequation:

Sediment(mg/kg)=Weightdifference(g)×10,000,000×300gofsolids.

Ensurethatsedimentdoesnotexceedtheseamounts:

• Liquidorgranularsucrose:7mg/kg

• HFSS-42orHFSS-55:6mg/kg

9.15 NUtrItIVe SWeeteNerS: taSte, ODOr, aND appearaNCe

9.15.1 purpose

This procedure is used to evaluate the taste, odor, and appearance of nutritive sweeteners
sucroseandHFSS.

9.15.2 General Description

Evaluationofthetaste,odor,andappearanceofnutritivesweetenersrequiresthefollowingequipment:

• Top-loadingbalance

• pHmeter

• High-intensitylightsource

• Waterbathorincubator

• Turbidimeter(optional)

• Glassbeakers:250ml,500ml,1L,and2L

• Graduatedcylinders:ClassA,100mland1000ml

• Filterfunnel

• WhatmanNo.54ilterpaper

• Burette(25-mlcapacity):ClassA

• 200-ml,wide-mouth,screw-cappedbottle

• Thermometer

• Taste-testglassware

• Watchglass

Distilledwater,phosphoricacid,or75%weight/volumeH 3 PO 4 canbeusedasreagents.

9.15.3 test Samples preparation

Preparationoftestsamplesforevaluationisdescribedasfollows:

Granulated sucrose (turbidity) .Preparea50°Bxtestsamplebydissolving246gofsucrosein246gof
distilledwater.