Analyses

Reference

Organic acid (HPIC)

Internal

Starch

ICUMSA GS 1-17 (2013)

Appearance

ICUMSA GS 2-11 (2007)

Brix, Pol, purity without lead clarification

ICUMSA GS 7-31 (2013)

CaO (lime)

ICUMSA GS 7-27 (1994)

CaO MgO (CJ – syrup)

Internal method (SAAF)

Ash conductivity of white sugar

ICUMSA GS 2/3/9-17 (2011)

Ash conductivity of other products

ICUMSA GS 1/3/4/7/8-13 (1994)

Brown sugar colour

ICUMSA GS 1/3-7 (2011)

White sugar colour

ICUMSA GS 2/3-10 (2011)

Dextran (Haze method)

ICUMSA GS 1/2/9-15 (2015)

Fermentability

Internal

Floc

ICUMSA GS 2/3-40 (2007)

Glucose – fructose – Polyol (HPIC)

Internal

Taste, smell and appearance

SM-PR-420

Particle size distribution

ICUMSA GS 2/9-37 (2007)

HMF

White’s method

Cane – bagasse moisture

ICUMSA GS 7-5 (1994)

Filter cake moisture

ICUMSA GS 7-9 (1994)

Sugar moisture

ICUMSA GS2/1/3/9-15 (2007)

Insoluble matter in white sugar

ICUMSA GS 2/3/9-19 (2007)

Dry substances

ICUMSA GS 4/7-11 (1994)

Smell after acidification

SM-PR-310

pH

ICUMSA GS 1/2/3/4/7/8/9-23 (2009)

Pol of white sugar

ICUMSA GS 2/3-1 (2011)1

Pol of raw sugar with lead clarification

ICUMSA GS 1/2/3/9-1 (2011)

Pol of raw sugar without lead clarification

ICUMSA GS 1/2/3-2 (2009)

Polyphenols (Folin-Ciocalteu reagent)

Internal

Cleanliness

SNFS method, Chapter 2 n°17 (2006)

Enzymatic reduction agent

ICUMSA GS 2-4 (2017)

Knight and Allen reduction agents (white sugar)

ICUMSA GS 2/3/9-5 (2011)

Layne and Eynon reduction agents

ICUMSA GS 1/3/7-3 (2005)

Luff Schoorl reduction agents

ICUMSA GS 4/3-9 (2011)

Sucrose (HPIC)

ICUMSA GS 7/8/4-24 (2011)

Sulfites (white sugar)

ICUMSA GS 2/1/7/9-33 (2011)

Turbidity (JC, syrup)

ICUMSA GS 7-21 (2007)

Turbidity (white sugar)

ICUMSA GS 2/3-18 (2013)

Viscosity

Internal (80° Brix at 40°C)