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2. Carbohydrate properties
2.1 Physical properties
The property of solubility derives from the structure of the sugar molecule, in terms of its propensity to bind water via hydrogen bonds.
The dissolution of sucrose is an endothermic reaction. Its heat of dissolution, which is positive, depends on temperature, crystal size and degree of crystallinity. For crystallized sugar, this is – 4.75 kJ · mol –1 , while for ground crystals, it is only – 3.52 kJ · mol...
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Carbohydrate properties
Conclusion
Bibliography
Standardization
Codex standard for sugars 1, codex stan 212-1999
- Saccharose purifié et cristallisé avec une polarisation de 99,7° au moins - Sucre blanc -
- Saccharose purifié et cristallisé avec une polarisation de 99,5° au moins - Sucre de plantation ou sucre -
- Sucre blanc finement...
factory name (or any other equivalent name accepted in the country of origin in which it is sold)
Regulations
EC Regulation No. 1260/2001 of June 19, 2001, on the common organization of the markets in the sugar sector, definition of sugars in Annexes 1 and 2:
APPENDIX 1
Point I
Typical white sugar quality
1. White sugar of the standard quality has the following characteristics:
- ...
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