HARMONIZATION OF SUCROSE STANDARDS FOR BEVERAGE MANUFACTURERS

摘要

A technical manual on granulated sucrose will be published through the International Society of Beverage Technologists (ISBT). ISBT's objective is to enhance the promotion, development and dissemination of knowledge relating to the Art and Science ofBeverage Technology1. This work is accomplished through twelve individual committees that have been established to cover various phases of the industry. The granulated sucrose manual was created in a subcommittee of the Sweetener Technical Committee. Themanual is a collaborative effort between the beverage industry, sugar vendors and sugar experts. The manual contains global quality guidelines, rationale definitions, paragraphs that explain the importance of certain quality parameters, storage conditions and analytical methods (or references). This paper will focus on the global quality guidelines set forth by the sucrose subcommittee.