Sugar Physiochemical and Microbiological Specifications for food processing

Sugar Physiochemical and Microbiological Specifications for food processing

Today, we are going to discuss granulated Sugar characteristics, Physical specification, sensory specifications, chemical specifications, and microbiological specifications. These are minimum requirements and if there are stringent local regulatory requirements then those needs to be followed.

Sugar Product Description

Granulated sugar or sucrose is beta-D-fructofuranosyl-alpha-D-glucopyranoside. Granulated sugar is described as dry, sweet, white crystalline material obtained from sugar cane or beets. It is soluble in water and slightly soluble in ethanol. It is stable in either dry form or in solution but undergoes hydrolysis (inversion) in acidic solutions. White granulated sugar is a loose and uniform granularity mixture.

Sugar Physiochemical and Microbiological Specifications for food processing

Sugar Specifications

Followings are minimum specifications of sugar to be used for food processing.

NameWhite Granulated Sugar
AppearanceDry, white crystalline material with no foreign matters
OdorOdorless to slight sweet smelling
TasteSweet
Floc PotentialNegative
By Polarization Test, % (w/w)99.8%
Conductivity Ash Beet Sugar (%)Less than 0.015
Turbidity (Cane Sugar)Less than 25
Moisture, % (w/w)Less than 0.05
Sulfur Dioxide (SO2), mg/kgLess than 6.0
Arsenic, mg/kg (ppm)Less than 1.0
Copper, mg/kgLess than 1.0
Lead, mg/kg (ppm)Less than 0.10
Iron, mg/kgLess than 1.0
Sediment, dry ppm (w/w)Less than 10
Color, Cane Sugar ICUMSA Units, IULess than 50

Microbiological Specifications

Mesophilic Aerobic Plate Count, CFU/10gLess than 200
Yeast Count, CFU/10gLess than 15
Mold Count, CFU/10gLess than 12

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