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Measurement of Total Sugars in Molasses and Refined Syrups by Luff Schoorl

The Expertise Centre CCC (Eurofins Food & Feed Testing, The Netherlands) has validated and accredited the analysis of total reducing sugars in molasses and refined syrups using the Luff Schoorl method. The method conforms to standards set by United Molasses and ICUMSA and allows the test codes HEC6C and HEC6F to be used to express results as sucrose or glucose, respectively. Molasses and syrups contain sugars that are important for human and animal nutrition but must be properly labeled and regulated according to various authorities and regulations.

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Suresh Kumar
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142 views

Measurement of Total Sugars in Molasses and Refined Syrups by Luff Schoorl

The Expertise Centre CCC (Eurofins Food & Feed Testing, The Netherlands) has validated and accredited the analysis of total reducing sugars in molasses and refined syrups using the Luff Schoorl method. The method conforms to standards set by United Molasses and ICUMSA and allows the test codes HEC6C and HEC6F to be used to express results as sucrose or glucose, respectively. Molasses and syrups contain sugars that are important for human and animal nutrition but must be properly labeled and regulated according to various authorities and regulations.

Uploaded by

Suresh Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Measurement of Total Sugars in Molasses and Refined

Syrups by Luff Schoorl


The Expertise Centre CCC (Eurofins Food & Feed Testing, The Netherlands) is proud to announce the avail-
ability of the analyses of total (reducing) sugars in molasses as a validated and accredited routine test ac-
credited according to ISO 17025. The method is conform United Molasses UM section F2 1992 and
ICUMSA GS4/3-9 and available with the test codes HEC6C (as sucrose) and HEC6F (as glucose).

Introduction Free, Low or Reduced/Less are also regulated by law.


Molasses or black treacle for human consumption, is Various countries regulate import/export of molasses.
a viscous product resulting from refining sugar Methods are described by United Molasses or ICUMSA
cane or sugar beets into sugar. Molasses varies by methods. The EC fixes the representative prices and the
amount of sugar, method of extraction and plant age. additional import duties for molasses in the sugar sector.
Sugarcane molasses is agreeable in taste and aroma,
and primarily used for sweetening and flavoring foods,
while sugar beet molasses is foul-smelling and unpalata-
ble, mainly used as an animal feed additive in Europe
and Russia, where it is chiefly produced. Molasses is a
defining component of fine commercial brown sugar.
Sugars are key components in the human and animal
diet. They provide a desirable energy source, but at high
dietary levels have been associated with undesirable ef-
fects on health and blood glucose levels. They are nutri-
tionally and compositionally distinct from other carbohy-
drates such as starch, fructan, and dietary fiber.
Molasses contain ~22% water and 75% carbohydrates, Method & Principle
and no protein or fat. Molasses is a rich source (>20% of The sugars are extracted with demi-water and, after weak
the Daily Value) of nutritional components. Unlike refined inversion, are determined using the Luff-Schoorl method.
sugars, this viscous residual syrup contains substances, The methods lacks selectivity for products containing sig-
such as trace amounts of vitamins and several important nificant amounts of other reducing components. Reduc-
minerals, that provide your body with vital health bene- ing sugars in molasses are primarily equimolar amounts
fits. The sugars in molasses are sucrose (~29% of total of glucose and fructose (invert sugar), but not exclusively.
carbohydrates), glucose (~12%) and fructose (~13%). The limit of quantification is 0.3% (m/m).
The method is conform UM method section F2 1992 and
Regulations ICUMSA GS4/3-9.
The WHO recommends to limit sugar consumption to
<10% of daily calories. The nutrition labels on food prod- Applications & Use
ucts need to specify the amount of total carbohydrates The test method is developed for the determination of
and sugars. In foods mono- and di-saccharides are ex- total reducing sugars after hydrolyses in molasses and is
pected, mainly glucose, fructose, galactose, sucrose and also applicable to refined syrups or vinasse, expressed
maltose. In feed other sugars may be present. Correct as glucose. The method can be used to determine su-
nutrition labeling of total sugars in products is mandatory crose including invert sugar in syrups, by recalculating
from EC legislation (EU 1169/2011 and 90/496/EEC) and the total reducing sugars as glucose multiplied by a factor
various other authorities, e.g. FDA. Claims like Sugar 0.95.
Applications of molasses

Molasses, including vinasses, can be used:

 In dark rye breads or other whole grain breads


 In some cookies and pies
 In gingerbread
 In barbecue sauces
 In beer styles such as stouts and porters
 To stabilize emulsification of home-made vinaigrette
 As the principal ingredient in the distillation of rum
 As a humectant in jerky processing
 As an iron supplement
 As an additive in livestock feeds
 As an ingredient in fishing ground bait
 As source for yeast production
 As the main ingredient in the production of citric acid
 A an additive in tobacco smoked in a hookah, shisha, or narghile
 Are further processed by fermentation to ethanol, ascorbic acid or other products

Our tests at a glance

Test code Matrix Analytical method (Luff Schoorl)


HEC6C* Molasses & syrups Expressed as sucrose
HEC6F * Molasses & syrups Expressed as glucose

* Performed conform UM section F2 1992 and ICUMSA GS4/3-9 and is accredited

Contact us
Websites: www.carbohydratestesting.com & www.eurofinsfoodtesting.nl/en
Email: [email protected]

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