This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
The method consists in drying of a test portion, diluted with water and mixed with kieselguhr at 70 °C and at a pressure not exceeding 34 mbar. It is applicable to syrups irrespective of their method of production, also to dried syrup, starch sugar and syrup containing fructose.
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|std 1 40|
|std 2 40||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
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