Abstract

Sugar analysis includes the determination of sucrose in raw sugar, along with other quality factors such as moisture, ash, and color, for trading purposes. It also includes the determination of reducing sugars in products of sugar manufacture and the determination of sugars in foods in general. Polarimetry, commonly called polarization in the industry, is the most widely used method for sugar analysis in commerce, and copper reduction methods are still commonly used for reducing sugars. Newer methods, such as chromatography, both gas and liquid, enzymatic technology, and near infrared spectroscopy have many advantages and are being used with greater frequency, especially for food and nutrition labeling and for process control in manufacturing.