This is a detailed technical reference guide. For a complete overview of sugar trading, see our Complete Guide to Sugar Trading.
Comprehensive Sugar Technical Guide
Introduction
This technical guide provides detailed information about sugar specifications, grades, processing methods, and quality standards. Whether you're a manufacturer, processor, or trader, understanding these technical aspects is crucial for successful sugar trading.
Sugar Specifications
Chemical Properties
- Polarization: 99.7° Z minimum for refined sugar
- Moisture Content: 0.04% maximum
- Ash Content: 0.04% maximum
- Color: 45 ICUMSA maximum for refined white sugar
- Conductivity Ash: 0.04% maximum
- Invert Sugar: 0.04% maximum
- SO2: 10mg/kg maximum
Physical Properties
- Grain Size: 0.6-1.0mm (typical range)
- Bulk Density: 850-900 kg/m³
- Solubility: Highly soluble in water (2000 g/L at 20°C)
- Appearance: White crystalline solid
- Odor: Odorless
Sugar Grades
Refined White Sugar
-
Grade A (Premium):
- ICUMSA: 0-45 IU
- Used in: Beverages, pharmaceuticals
- Key markets: EU, Japan, US
-
Grade B (Standard):
- ICUMSA: 46-60 IU
- Used in: General food manufacturing
- Key markets: Asia, Middle East
-
Grade C (Commercial):
- ICUMSA: 61-100 IU
- Used in: Industrial applications
- Key markets: Developing regions
Raw Sugar
-
Very High Pol (VHP):
- Polarization: 99.3° Z minimum
- Used for: Direct consumption, refining
- Major producers: Brazil, Thailand
-
High Pol:
- Polarization: 98.5° Z minimum
- Used for: Refining
- Major producers: Australia, Guatemala
Processing Methods
Refining Process
-
Affination
- Raw sugar washing
- Removal of molasses film
- Preparation for clarification
-
Clarification
- Phosphatation or Carbonation
- Removal of impurities
- Color reduction
-
Decolorization
- Ion exchange treatment
- Activated carbon filtration
- Color removal
-
Crystallization
- Vacuum pan boiling
- Crystal formation
- Separation and drying
Quality Standards
International Standards
-
Codex Alimentarius
- Standard 212-1999
- International food safety guidelines
- Quality parameters
-
ISO Standards
- ISO 11286:2004 (Brown sugar)
- ISO 11287:2004 (White sugar)
- Testing methods
Testing Methods
-
ICUMSA Methods
- GS2/3-1: Polarization
- GS2/3-17: Moisture
- GS2/3-19: Conductivity ash
- GS2/3-10: Color
-
Physical Testing
- Grain size distribution
- Bulk density
- Visual inspection
Quality Control Procedures
Sampling
-
Collection Points
- Production line
- Storage entry/exit
- Pre-shipment
-
Methods
- Random sampling
- Composite sampling
- Representative selection
Laboratory Analysis
-
Basic Tests
- Polarization
- Moisture
- Color
- Ash content
-
Advanced Tests
- Heavy metals
- Pesticide residues
- Microbiological analysis
Storage Requirements
Conditions
- Temperature: 20-25°C
- Relative Humidity: <60%
- Ventilation: Good air circulation
- Stack Height: Maximum 20 bags
Packaging
-
Types
- 50kg PP/PE bags
- 1000kg Big bags
- Bulk containers
-
Requirements
- Moisture-proof
- Food-grade material
- Proper labeling
Common Quality Issues
Prevention
-
Caking
- Maintain proper storage conditions
- Regular rotation of stock
- Proper packaging
-
Color Development
- Temperature control
- Humidity management
- Minimal light exposure
Troubleshooting
-
Color Issues
- Causes and solutions
- Corrective measures
- Prevention strategies
-
Crystal Size Variation
- Process control parameters
- Adjustment methods
- Quality maintenance
Documentation
Required Certificates
-
Quality Certificates
- Certificate of Analysis (COA)
- Non-GMO certification
- Kosher/Halal (if applicable)
-
Safety Certificates
- Food safety certification
- HACCP compliance
- ISO certification
Technical Support
Resources
-
Industry Standards
- ICUMSA methods
- ISO standards
- Regional requirements
-
Testing Facilities
- Accredited laboratories
- Testing procedures
- Result interpretation
Conclusion
Understanding these technical aspects ensures proper quality control and meets buyer requirements. For specific requirements or technical queries, contact our team for detailed guidance.