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ICUMSA Method GS3-21 (2002)
The Determination of Anti-Caking Agents in Powdered Sugars by a Gravimetric Method – Official
First Issued 1982, Last Revised 2002, Last Rewritten 2003-03-10
1 Scope [1]
This method can be applied to the quantitative determination of insoluble anti-caking agents present in powdered sugars either individually or in possible combinations as approved by Codex Alimentarius [2]. In particular, the agents identified as permissible additives and which may be used in combination include calcium phosphate, magnesium trisilicate, magnesium carbonate, silicon dioxide, sodium aluminosilicate and calcium aluminosilicate. Alternatively starch may be used singly as an ingredient with anti-caking properties.
The method is essentially that described by Reichel [3]
Online Access to ICUMSA Method GS3-21 (2002)
Access to the online Version of ICUMSA Method GS3-21 (2002) can be obtained from the Sugar Industry Website, operated by Bartens. The online access for two years costs EUR35 (+ 19 % VAT for German and EU citizens without EU VAT No.).