Analysis of Sugar

Sugar - the successor of honey and fruits

Before the arrival of sugar cane from Asia and the discovery of an alternative source, i.e. beets, honey and fruit were the only sweeteners. Sugar derived from cane or beets is 99.8% pure sucrose, a complex sugar composed of glucose and fructose. Therefore, all granulated white sugar tastes the same.

The ability of sugar to hold moisture also prolongs the shelf life of baked goods. Liquid sugars hold more moisture than other types of sugars. Just as brown sugar will hold more moisture than granulated white sugar.

Invert sugar is mainly used for commercial purposes and is produced by heating cane or beet sugar with a small amount of acid, such as tartaric acid. It comes in syrup form and is used in cake and candy making. Invert sugar gives baked goods: added sweetness and crust color, prolongs shelf-life, and when used in icings it produces added smoothness.

Select your application of interest

• Determination of anions in brown and white sugar using ion chromatography
• The determination of the total amount of reducible sugars in foodstuff

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