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ICUMSA Sugar Analysis

This laboratory undertakes many of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) methods, a number of which are included in our UKAS schedule of accreditation.

In addition to ICUMSA methods we also undertake the compendial testing methods listed in the following: BP, Ph. Eur / Ph Eur, JP, FCC VII, JECFA, Codex Alimentarius, USP / NF, and other standard monographs as requested by the client.
Raw and unrefined sugar
  • Conductivity Ash in Raw Sugar (GS1/3/4/7/8-13)
  • Determination of pH (GS1/2/3/4/7/8/9-23)
  • Dextran in Sugars by a Modified Alcohol Haze Method (GS1/2/9-15)
  • Fine Grain in Raw Sugar by the Bureau of Sugar Experiment Stations (BSES) Method (GS1-20)
  • Particle Size Distribution (including Mean Aperture and Coefficient of Variation) (GS2/9-37)
  • Polarisation of Raw Sugar (GS1/2/3/9-1)
  • Reducing Sugars in Cane Raw Sugar by the Lane & Eynon Constant Volume Procedure (GS1/3/7-3)
  • Reducing Sugars in Cane Raw Sugar by the Luff Schoorl Procedure (GS1-5)
  • Solution Colour at pH 7.0 of Raw and Speciality Sugars (GS1/3-7)
  • Sugar Moisture by Loss on Drying (<0.5%) (GS2/1/3-15)
  • Sugar Solution Colour by the MOPS Method (GS9/1/2/3-8)
  • Starch in Raw Sugar by the Bureau of Sugar Experiment Stations (BSES) Method (GS1-16)
  • Starch in Raw Sugar by the Sugar Processing Research Institute (SPRI) Test (GS1-17)
  • Sulphated Ash in Raw Sugar by Single Sulphation (GS1-10)
  • Sulphite in White Sugar, Cane Sugar Juices and Syrups and Very Very High Pol (VVHP) Sugars by the Rosaniline Colorimetric Method (GS2/1/7-33)
  • Water Insoluble Matter (GS2/3/9-19)
Raw and unrefined sugar
  • Arsenic in Refined Sugar Products by a Colorimetric Method (GS2/3/9-25)
  • ICUMSA 10-Day Acid Beverage Floc Test for White Sugar (GS2/3-40)
  • ICUMSA 24-Hour Acid Beverage Floc Test for Beet White Sugar (GS2/3-40)
  • Conductivity Ash in Refined Sugar Products (GS2/3/-17)
  • Determination of pH (GS1/2/3/4/7/8/9-23)
  • Dextran in Sugars by a Modified Alcohol Haze Method (GS1/2/9-15)
  • Formaldehyde in White Sugar by a Colorimetric Method (GS2-36)
  • Insoluble Matter in White Sugar (GS2/3/9-19)
  • Particle Size Distribution of White Sugar and Plantation White Sugar (including Mean Aperture and Coefficient of Variation) (GS2/9-37)
  • Polarisation of White Sugar (GS2/3-1)
  • Polarisation of White Sugar requiring Clarification (GS1/2/3/9-1)
  • Reducing Sugars in Purified Sugar by the Knight and Allen EDTA Method (GS2/3/9-5)
  • Reducing Sugars in White Sugar and Plantation White Sugar by the Modified Ofner Titrimetric Method (GS2/9-6)
  • Sugar Moisture by Loss on Drying (GS2/1/3/9-15)
  • White Sugar Solution Colour at pH 7.0 (GS2/3-9)
  • Sugar Solution Colour by the MOPS Method (GS9/1/2/3-8)
  • White Sugar Solution Colour (GS2/3-10)
  • Sulphite in White Sugar, Cane Sugar Juices and Syrups and Very Very High Pol (VVHP) Sugars by the Rosaniline Colorimetric Method (GS2/1/7-33)
  • Turbidity of White Sugar Solutions (GS2/3-18)
  • Visual Appearance of White Sugars using Braunschweig (Brunswick) Colour-Types (GS2-11)
White and refined sugar
  • Anti-Caking Agents in Powdered Sugars (GS3-21)
  • Polarisation of the Sugar Component of Powdered Sugars Containing Anti-Caking Agents (GS3-1)
  • Sulphated Ash in Brown Sugar, Juice Syrup and Molasses (GS3/4/7/8-11)
  • Brookfield Viscosity
Sugar Syrup
  • Apparent Dry Substance (° Brix) of Molasses using a Hydrometer (GS4-15)
  • Apparent Sucrose in Molasses by a Double Polarisation Method (GS4/7-1))
  • Conductivity Ash in Molasses (GS1/3/4/7/8-13)
  • Determination of pH (GS1/2/3/4/7/8/9-23)
  • Dry Substance and Moisture in Molasses by Vacuum Oven Drying on Sand (GS4/7-11)
  • Refractometric Dry Substance (RDS %) of Molasses, Very Pure Syrups (Liquid Sugars), Thick Juices and Run-Off Syrups (GS4/3/8-13)
  • Moisture in Speciality Sugars, Molasses, Cane Raw Sugars and Syrups by the Karl Fischer Procedure (GS4/7/3-12)
  • Reducing Sugars in Cane Molasses by the Lane & Eynon Constant Volume Procedure (GS4/3-3)
  • Reducing Sugars in Beet Molasses by the Lane & Eynon Constant Volume Procedure (GS4-5)
  • Total Reducing Sugars in Molasses after Hydrolysis by the Lane & Eynon Constant Volume Procedure (GS4/3-7)
  • Total Reducing Sugars in Molasses after Hydrolysis by the Luff Schoorl Procedure (GS4/3-9)
  • Sulphated Ash in Molasses (GS3/4/7/8-11)
Molasses

For further information please contact Mr Mark Faint (E-Mail: carbs@salamonandseaber.co.uk), consult our Arabic, French, Polish, or German speaking contacts, or use our quotation form.
Salamon & Seaber Ltd.
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