TS 1208 ISO 1742 Glucose Syrups - Dry Matter Determination - Vacuum Oven Method

The TS 1208 ISO 1742 standard published by the Turkish Standards Institute (TSE) describes the vacuum oven method for the determination of dry matter in glucose syrups, regardless of production methods.

The following standard published by the International Standards Organization (ISO) was used in the preparation of this standard: ISO 1742 Glucose syrups - Dry matter determination - Vacuum oven method. In the test method described in this standard, a test sample diluted with water and mixed with kieselguhr is dried at a temperature of 70 degrees and a pressure not exceeding 34 mbar. Regardless of their production method, this test method can also be applied to all syrups and syrups containing dried syrup, starch sugar and fructose. It also applies to glucose syrup containing dried glucose syrup, solid glucose (starch sugar) and fructose.

Turkish Food Codex Sugar Communiqué (communiqué no: 2006/40), published by the Ministry of Agriculture and Rural Affairs, explains the characteristics of these products in order to ensure the production, preparation, processing, preservation, storage, transportation and marketing of sugars in accordance with the technique and in a hygienic manner.

For the purposes of this standard and communiqué,

• Glucose syrup or glucose-fructose syrup or fructose-glucose syrup refers to the purified and thickened aqueous solution of nutritive saccharides obtained from starch or inulin or a mixture thereof.
• Dried glucose syrup or dried glucose-fructose syrup or dried fructose-glucose syrup refers to glucose syrup with a dry matter content of at least 93 percent by weight, obtained by partial dewatering of glucose syrup, glucose-fructose syrup or dried fructose-glucose syrup.

In general, the vacuum oven method requires a temperature of 25 degrees to a constant point of gravity (approximately 5 hours) at 100 mm Hg. Compared to the same samples dried to constant weight in an atmospheric oven at 100 degrees, the vacuum dried product shows 10-50 percent greater weight loss, depending on the carbohydrate content.

Among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors, our organization also provides vacuum oven method testing services for the determination of dry matter in glucose syrups, within the scope of TS 1208 ISO 1742 standard, with its trained and expert staff and advanced technological equipment.