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 Specifications
Followings are minimum specifications of sugar to be used for food processing.
Name | White Granulated Sugar |
Appearance | Dry, white crystalline material with no foreign matters |
Odor | Odorless to slight sweet smelling |
Taste | Sweet |
Floc Potential | Negative |
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/kg | Less than 6.0 |
Arsenic, mg/kg (ppm) | Less than 1.0 |
Copper, mg/kg | Less than 1.0 |
Lead, mg/kg (ppm) | Less than 0.10 |
Iron, mg/kg | Less than 1.0 |
Sediment, dry ppm (w/w) | Less than 10 |
Color, Cane Sugar ICUMSA Units, IU | Less than 50 |
Microbiological Specifications | |
Mesophilic Aerobic Plate Count, CFU/10g | Less than 200 |
Yeast Count, CFU/10g | Less than 15 |
Mold Count, CFU/10g | Less than 12 |