Raw sugar has a high colour value and must go through refinement and purification before consumption. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) has several methods for the colorimetric determination of sugar at a known concentration, also called the Brix value. By measuring the colour with the ICUMSA colour chart, you can ensure consistency and understand the value of your product.
Why Measure Sugar Colour?
Colour is an indication of freshness and quality in many foods, including sugar. The sugar colour chart measures the amount of yellow in the sugar. This colour indicates residual molasses that was not removed during the refining process. There are several reasons to measure sugar colour. By doing so, you can:
- Improve refining processes: The sugar colour is the result of the steps of the manufacturing process, so this data can help monitor and control sugar refining.
- Add more visual appeal: Sugar colour is appealing to consumers, and consistent colour is key to product sales.
- Produce better quality food products: The colour of sugar is indicative of its quality, and its quality will go on to impact that of any food made with it.
What Is the ICUMSA Method?
The ICUMSA colour scale determines the solution colour of raw sugars, brown sugars, white sugars and colored syrups as well as the decolorization of glucose syrups. It is an indication of how much residual molasses was left behind during the refining process. The more processing steps the sugar goes through, the more colour is removed. Raw sugar is dark brown, and highly refined sugar is white.
