Functionality Tests for Cereal-Based Syrups and Sweeteners

11 FUNCTIONALITY TESTS FOR CEREAL-BASED SYRUPS AND SWEETENERS 

Syrup viscosity depends on the solids level, the carbohydrate profile, and the tan-perature at which it is measured. Syrups containing a higher percentage of dextrins will have higher viscosities compared to sweeteners composed mainly of monosaccharides. The viscosity is usually measured in centipoises at temperatures ranging from 15.5°C to 82°C. 

Sweetness is one of the most important properties of syrups. Sucrose is the standard of reference for sweetness. The DE measurement gives an approximation of the relative sweetness of a given syrup, but the carbohydrate profile is a much better technique. HPLC-RI has supplanted DE as a measurement tool in the industry because it is capable of determining the carbohydrate composition with minimal error. 

Many different methods are used to determine quality of malts, beer, and distilled alcoholic beverages. Most of the official and frequently used methods are detailed in Methods of Analysis of the American Society of Brewing Chemists (2009) and Methods of Analysis of the Institute of Brewing (now the Institute of Brewing and Distilling). 

A variety of methods have been developed for the analysis of raw materials for beer and the final product. There are methods especially devised to test the quality of malt, brewing adjuncts, hops, and yeast. 

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