Mary An Godshall,
Sugar Processing Research Institute, Inc., 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA
ABSTRACT
We all have a “pretty good” idea of what is refined sugar, but there are various definitions, specifications, contracts and standards in the marketplace. Refined sugar is one of the purest commercial products available, yet the many specifications for various quality parameters indicates that even such a very pure product may cause an issue when it is used in a food formulation. The quality of refined sugar can be affected by minute (ppm) quantities of various constituents, such as color, turbidity, dextran, ash, moisture, odor, flavor, residual sulfur dioxide or sediment. It may have floccing potential or carried over amylase. The crystal size and uniformity may be a critical factor. Each one of these components can cause a particular quality problem in one or another food or beverage. However, not in all foods. Therefore, the question is – what are the quality aspects that specifically affect your product, and do you have to worry about certain other ones?
This presentation, part of a workshop, will review quality criteria of refined sugar and describe how various parameters may affect or not affect certain food applications of refined sugar.
Abstract for an oral presentation at the SPRI 2012 Conference – March 11-14, 2012 at the Chateau Bourbon Hotel, New Orleans, Louisiana, USA
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