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Chapter 17

CBPL methods do not include proprietary information such as ASTM Standards.

 

CBPL Method Request

 

Sugars and sugar confectionery

 

17-01
Polarisation of Raw Sugar (ICUMSA GS 1/2/3-1)

17-02
The Braunschweig Method for the Polarisation of White Sugar by Polarimetry (ICUMSA GS 2/3-1)

17-03
Sucrose in Sugars and Sirups: Polarimetric Methods (AOAC 925.46)

17-04
Sucrose in Sugars and Sirups: Polarimetric Method Before and After Inversion with Invertase (AOAC 925.47)

17-05
Sucrose in Sugars and Sirups: Polarimetric Method Before and After Inversion with Hydrochloric Acid (AOAC 925.48)

17-06
Caramel in Wines (AOAC 948.07)

17-07
Sugar Moisture by Loss on Drying (ICUMSA GS 2/1/3-15)

17-08
Sucrose, Glucose and Fructose in Cane Molassess by HPLC (ICUMSA GS 7-23)

17-09
Purity of Lactose: Liquid Chromatographic Method (AOAC 984.22)

17-10
Dry Substance and Moisture in Molasses by Vacuum Oven Drying on Sand (ICUMSA GS 4/7-11)

17-11
Refractometric Dry Substance (RDS%) of Molasses (ICUMSA GS 4-13)

17-12
Solids in Sirups (AOAC 932.14 C)

17-13
Apparent Sucrose in Molasses by a Double Polarisation Method (ICUMSA GS 4/7-1)

17-14
The Determination of Sucrose by Gas Chromatography (GC) in Factory Products and Cane Juice (ICUMSA GS 3/5/7/8-3)

17-15
The Determination of Reducing Sugars in Cane Molasses and Certain Refined Syrups by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4/3-3)

17-16
Total Sugars in Molasses as Invert Sugar: Lane-Eynon Constant Volume Volumetric Method (AOAC 968.28)

17-17
Total Reducing Sugars in Molasses After Hydrolysis by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4/3-7)

17-18
Total Reducing Sugars in Molasses After Hydrolysis of the Luff Schoorl Procedure (ICUMSA GS 4/3-9)

17-19
Reducing Sugars in Beet Molasses by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4-5)

17-20
The Determination of the Polarisation of Raw Sugar without Wet Lead Clarification (ICUMSA GS 1/2/3-2)

17-21
Guidelines for the Determination of Sugar Content in Prepared Food: HPLC Method

17-22
General Analytical Guidelines for Differentiating Various Sugar Syrups and Syrups from Molasses

17-23
Ash of Sugars and Syrups: Sulfated Ash (AOAC 900.02C)

Last modified: 
November 21, 2014