ICUMSA 150 REFINED SUGAR

Formulation C12H22O11 (Sucrose molecule) 

Sucrose also known as sugar is a kind of carbohydrates consisting of one glucose and fructose molecules. This is produced from the plant photosynthesis. 

 

Tests PARAMETERS	METHODS	LIMITS
Polarization (ºZ) min	GS 1/2/3/9-1 (2011)	99,7
Colour (UI) max	GS 9/1/2/3-8 (2011)	150
Moisture (%) máx.	GS2/1/3/9-15 (2007)	0,08
Ash (% m/m) máx	GS 2/3-17 (2002)	0,08

 

 

Shelf-life 

Product valid for 24 months, since it is stored in a dry and cool place, far from chemical products or strange odors, without brusque variations of temperature and relative air humidity of up to 60%. 

 

 Packing 

a) 50 kg polypropylene bags with inner liner. 

b) 1000 kg polypropylene big bags with inner liner. 

 

Storage 

a) Keep the product in a fresh and dry place, without contact to chemical or strange odors; 

b) Do not store it directly on the ground and keep it away from the walls; 

c) Keep it protected; 

d) The storage area illumination needs protection; 

e) Roofs in good repair and clean, with no leaks evidence; 

f) Avoid storage in places exposed to large variations of temperature and humidity; 

g) Maximum stacking: 

• 50 kg polypropylene bags – maximum 40 

• 1000 and 1200 kg polypropylene big bags – maximum 07 (pyramidal piles) 

 

Distribuition 

a) Transport and handle it carefully to avoid packing damages. 

b) Clean Trucks without cracks or protruding nails or any other kind of product which can contaminate it. 

c) During the transportation should be maintained the adequate conditions for enveloping and meeting the traffic norms. It couldn’t have any kind of product handling, situations that might compromise the integrity of packaging (not applicable for bulk), quality and safety of the product.

d) The loading and offloading must be done in covered area. During the transportation all the cargomust be correctly protected. 

 

Intended Use 

a) Application: 

• A highly versatile product, able to meet requirements from domestic to industrial processes. It stands out for several applications: preparation of foods in general, soft drinks, juices, sweeteners beverages industries, baking, brewery, fondants. 

b) Benefits: 

• Its main feature is the contribution as body, volume and viscosity for several sweet beverages and foods. 

• Used as raw material for others sweets beverages production. 

• Modify the freezing and boiling points of mixtures. 

• In heating processes it may caramelize producing single color and odor. 

• In high concentration it may be used as a natural preserver against microorganism due to its osmotic effect. 

• In low concentration it may enhance the flavor of foods and citric fruits. 

• It has moisturing proprieties (water retention). 

• It is an important ingredient for fermentation in baking and breweries. 

• It could be used as antioxidant in foods. 

• It could delay the protein coagulation, working as anticoagulation, in baked flans. 

• Energy value: 4 kcal/g 

c) Handling, Preparing and Using 

• During the storage, handling and using must be attended the good manufacturing practices. 

• Handling, storage and transportation of the product must be carefully to avoid damages in packaging. 

• Visual inspections of the conservation form for product (validity and packaging) must be done. 

• During the preparation, the product cannot be stored in inadequate areas (directly on the floor, beside of the walls, humidity areas and nearby different products. 

• It can be used directly or diluted according to customer needs. 

 

Restricted Use 

a) Special care for diabetics who should consume it moderately. 

b) The product has sulphite limits allowed according to Brazilian laws, however it might cause allergic reactions in hypersensibility consumers. So for this group it should be consumed moderately. For industrial clients the sulphite values are expressed on Certified of Analysis.