Ingredients: Sucrose
Examine the history, chemistry, manufacturing processes, quality standards, functional properties, and beverage applications of sucrose, including sugarcane and sugar beet production.
ISBT members should contact julie@packagingschool.com to receive discounted member prices on Beverage Institute courses. ISBT Member Price: $79 (Save $15!)
What you will learn
This course will begin by covering important milestones in the rise of sucrose from domestication in New Guinea to trade across the world. We will then take a deep dive into the chemistry, manufacturing, quality and analytical guidelines, and functional properties of sucrose. The manufacturing processes of sugarcane and sugar beets may sound a bit complicated, but they will be broken down step by step using flow charts and graphics, giving you a working knowledge of production ins and outs. Liquid sucrose, widely used in the soft drink industry, will also be discussed.
Course Objectives
Course Outline
1.0 Ingredients: Sucrose
- 1.1Welcome to Sucrose!(video)
- 1.2History and Basics of Sucrose(pdf)
- 1.3Sucrose Chemistry(multimedia)
- 1.4Raw Materials and Manufacturing(video)
- 1.5Quality of Granular Sucrose(multimedia)
- 1.6Analytical Guidelines for Granular Sucrose(pdf)
- 1.7Liquid Sucrose(pdf)
- 1.8Functionality and Applications(video)
- 1.9Wrap Up(video)
- 1.10Knowledge Check: Sucrose(quiz)
- 1.11Survey(multimedia)
Instructor
Beverage Institute by ISBT®International Society of Beverage Technologists
11 Lessons
4 Videos
1 Hours
Buy now$943-Month Access
