While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation.
|Published (Last):||14 August 2008|
|PDF File Size:||10.25 Mb|
|ePub File Size:||11.38 Mb|
|Price:||Free* [*Free Regsitration Required]|
Sugar color may not be an indicator of nutritional value or healthfulness, but it can tell you a lot about how the sugar was manufactured. For years I had been using raw sugar, bypassing the white packets of real and artificial sweeteners, congratulating myself on my commitment to healthy living as I stirred two teaspoons of golden crystals in my cardboard cup.
Brown foods are better than white ones, right? I was definitely going to live forever. Then I made the mistake of Googling. It turns out that sugar color does not, in fact, indicate virtue—white, brown, and raw sugar are all virtually nutritionally identical.
In order to produce a common, international language of sugar purity, the ICUMSA developed a colorimetric method of measurement that allows producers to quickly and easily categorize their products in accordance with global guidelines. Sugar color is recognized as being so faithfully reflective of refinement and quality that it can be relied on as the sole determinant of grade. This is due to the fact that color results from the specific manufacturing processes to which sugar is subjected; the more processing sugar cane is subjected to, the more color is removed, and the final pigmentation of the product reflects the degree of processing to which it has been subjected.
These processes are also what give each type of sugar its subtle but distinctive taste. The ICUMSA sugar color grading system offers a simple way of categorizing sugars and alerting manufacturers to unsafe products.
Sugars with an ICUMSA score of may be classified as refined granulated sugar, extra special, crystal sugar, crystal sugar, and consumable raw sugar, also known as brown sugar, suitable for human consumption. Sugars with scores above may be used for cosmetics or other non-edible purposes, but require further processing to be fit for human consumption due to high levels of contamination.
The precise quantification of chromatic data made possible by spectrophotometers make them ideal tools for measuring sugar color with extraordinary precision.
Using a special ColorQuest XT applet, HunterLab instruments are able to automatically calculate the sugar score based on specific measurement variables to produce the highest level of accuracy. Spectrophotometric instrumentation can be used in-line to quickly separate sugars by color, saving manufacturers both time and money. Indeed, integration of spectrophotometric measurement throughout the sugar refinement process can maximize quality assurance and efficacy at every stage.
Our sophisticated range of spectrophotometric instruments and advanced firmware and software packages give you the responsiveness, accuracy, and precision you need to optimize sugar production. Contact us to learn more about what we have to offer and how we can help you take the next steps to complete quality assurance.
Bookmark the permalink. Post navigation.
International Commission for Uniform Methods of Sugar Analysis
Sugar color may not be an indicator of nutritional value or healthfulness, but it can tell you a lot about how the sugar was manufactured. For years I had been using raw sugar, bypassing the white packets of real and artificial sweeteners, congratulating myself on my commitment to healthy living as I stirred two teaspoons of golden crystals in my cardboard cup. Brown foods are better than white ones, right? I was definitely going to live forever. Then I made the mistake of Googling.
ICUMSA Methods Book