Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 272

andheatthebottleto50°C.Openthebottle,smelltheheadspace,andnotethenatureofanyoff
odor.

Liquid Sucrose

Usethe54°Bxliquid-sucrosesolution.Smellthecontainer'sheadspaceandnoteanyoffodor.

HFSS

1. Halfillawide-mouth,screw-cappedbottlewith50°BxHFSSsolutionacidiiedtopH1.5.

2. Heatto30°Cinawaterbathorincubator.

3. Checktheodorevery5minfor30min.

4. Ensurethatsamplesarefreefromoffodors.

9.16 SULFONateD pOLYStYreNe IN hFSS

9.16.1 purpose

UsethisproceduretotestHFSStodetermineifitislikelytocauselocandneck-ringproblems
inabeverage(JointFAO/WHOExpertCommitteeonFoodAdditives2006).
UsetherhodamineBtesttorapidlyevaluatethesweetener.Ifyougetapositiveresult,perform
thequininehydrochloridetest.

9.16.2 rhodamine B test

RhodamineBTestrequiresthefollowingequipment:

• Balance

• 10-mlgraduatedcylinder

• 100-mlgraduatedcylinder

• 20-mltesttubes

• 250-mlbeaker

• Stirringrod

• Dropper

Thefollowingreagentscanbeused:

• 1%weight/volume(w/v)rhodamineBsolution

• Reinedsucrose

• Distilledwater

Samplepreparationisdescribedasfollows:

1. Measure5-mlHFSSintoa20-mltesttube,add5-mldistilledwater,mixthoroughly,andlabelas
“sample.”

2. Addtwodropsof1%w/vrhodamineBsolutionandshake.

Controlpreparationisconductedasfollows:

1. Dilute47gofreinedsucroseinto100mlofdistilledwater.

2. Measure 5 ml of the sucrose solution prepared in step 1 into another test tube and label as
“control.”

3. Addtwodropsof1%w/vrhodamineBsolutionandshake.