This method can be applied to the quantitative determination of the polarisation of powdered sugars containing insoluble anti-caking agents 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 first part of the method is essentially that described by Reichel [3], now Official Method GS3-21 [1], which quantifies the content of anti-caking agent expressed as dry weight. The second part is an assessment of loss on drying by Method GS2/1/3-15 (1994). The third part is as described by Schneider for the polarisation of white sugars [4]. The method has been derived for powdered sugars containing anti-caking agents (General Subject 3).