Color of Raw Sugars solution at pH 7.0 - UV Vis Spectroscopy

The color of raw sugar is one of the most important quality markers for sugar producers and refiners. Download the application note for information on how a multi-parameter laboratory system is used to determine sugar color.

Why is ICUMSA^TM sugar color measurement important?

The sugar color directly affects the further refining process, and therefore the production efficiency and total production costs. The refining process goes from higher-color raw sugar, with lower market value, to very low-color refined white sugar with the highest market value.

To determine the color, the refractive index of the solution, and the absorption at 420 nm are measured. The final result is given in ICMSA^TM Units (IU7.0) and calculated from the sugar concentration, the absorption value and the used cell length. The sugar concentration is determined using the Brix value and specific ICUMSA^TM formulas.

This application note is based on the international ICUMSA^TM method GS1/3-7 (2011): "Determination of solution colour of raw sugar, brown sugar and coloured syrups at pH 7.0". To facilitate the process, we implemented the method with a fully automated result calculation

* ICUMSA^® is a trademark of ICUMSA Ltd. and Verlag Dr. Albert Bartens KG.