Salamon & Seaber Ltd - Consulting & Analytical Chemists
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Sugars and Related Commodities

This laboratory undertakes the analysis of raw, refined and speciality sugars, molasses, syrups, liquid sugars, honey and other food products containing sugars.

Many of the methods used are those of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA). Some of which are included in our UKAS schedule of accreditation. A full listing of the ICUMSA methods we carry out can be found on the ICUMSA Sugar analysis page.

In addition to ICUMSA methods we also undertake the compendial testing methods listed in the following: BP, Ph. Eur, JP, FCC VII, JECFA, Codex Alimentarius, USP / NF, and other standard monographs as requested by the client.

For details of our comprehensive analysis of sweeteners and other food additives, please see our Food & Beverage Ingredients page.

Sugar Cane

The following covers general analysis for refined and raw sugars:

  • Ash: Conductivity Ash and Sulphated Ash
  • Dextran in Sugars
  • Moisture
  • Particle Size Distribution (including Mean Aperture and Coefficient of Variation)
  • Polarisation
  • Reducing Sugars
  • Solution Colour
  • Sugar Solution Colour
  • Water Insoluble Matter
Sugar Beet

The following is the typical analysis for refined white sugar according to the Specified Sugar Products (England) Regulations 2003 (SI 2003 No. 1563):

  • Invert Sugar content
  • Polarisation
  • Moisture (Loss on drying)
White and refined sugar
  • Anti-Caking Agents
  • Polarisation
  • Sulphated Ash
  • Brookfield Viscosity
Sugar Syrup

The following are typical analysis of the Molasses trade:

  • Ash: Conductivity Ash and Sulphated Ash
  • Sucrose
  • Dry Substance and Moisture
  • Reducing Sugars
Molasses

The following covers The Honey (England) Regulations 2015 :

  • Sugar content:
    • Fructose and Glucose (Dextrose) content (Reducing sugars)
    • Sucrose content
  • Moisture content
  • Water-Insoluble matter
  • Electrical conductivity
  • Free acid (Acidity)
  • Diastase activity (Schade scale) (Diastase number)
  • Hydroxymethylfurfural (HMF) content

Additional analysis may include:

  • Colour Pfund grader
  • Moisture (from Refractive Index)
  • Reducing sugars, as invert
  • Fructose : Dextrose ratio
Honey

The following are analyses carried out as part of our comprehensive analysis of Food & Beverage products:

  • Total sugars as Sucrose
  • Brix (from Refractive Index)
  • Moisture (vacuum oven)
  • Starch
Chocolates

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.
1st Floor, 2-8 Beaumont Grove,
London. E1 4NQ
United Kingdom
is a registered company in England & Wales, number 1475631

+44 (0)20 7791 2392
+44 (0)20 7791 3033
Post@salamonandseaber.co.uk
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United Kingdom Accreditation Service (UKAS) Accredited: Testing Laboratory No. 1378